Curaçao is an orange liqueur used to perfume the syrup in Bergamo’s polenta e osei cake.
Curaçao is an orange liqueur used to perfume the syrup in Bergamo’s polenta e osei cake.
Curaçao brings orange flavor to a measured cake syrup. Choose the actual liqueur by its label and ingredients; an orange aroma for baking is a different preparation.
Dissolve the separately measured sugar in water, remove the pan from the heat and add the weighed Curaçao. Let the syrup cool before moistening the cake layers.
The cooled orange-liqueur syrup moistens each cake layer before the buttercream is spread. Keep the syrup and cream in separate bowls until assembly.
Share the cooled bagna between the cake layers. For more cakes, divide the scaled syrup among the separate cakes rather than soaking one dome with the entire amount.
Look for Curaçao orange liqueur, checking alcohol strength and ingredients on the bottle. Use a product suited to the recipe, keeping its measured amount separate from the rum in the buttercream.
Close the bottle after measuring and follow the producer’s storage instructions. Keep it away from heat and open flames while preparing the syrup.
Keep the two roles separate: Curaçao goes into the bagna and rum into the chocolate-butter mixture.
Follow the scale weight in the formula; equal numbers of grams and milliliters are not a stated conversion.
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