How to soak a biscuit cake. Impregnation for biscuit - the main flavor for cakes and rolls

What is the tastiest thing about cakes and pastries? Of course, cream. But impregnation for the cake also plays an important role. Indeed, without impregnation, the cake will simply be dry, which can significantly spoil your favorite pastries. It is in this subsection that the most delicious and unusual recipes for cream and impregnation are selected for you, which will make the taste of dessert simply unforgettable. The most delicious and tender are, of course, biscuit cakes. And impregnation for biscuit is the main thing. However, it is necessary to adhere to the correct proportions during the cooking process, otherwise the cake may be either dry or too soaked, which is also not very good. Impregnation for cakes can be very diverse. It all depends on your wishes and taste preferences. It can be coffee impregnation, milk, honey, and often many hostesses use syrup for impregnation. The most popular syrups for impregnation are cherry, vanilla, cognac, rum and orange. As for cake cream recipes, here you will find exactly the cream that will make your dessert exquisite, fragrant and unforgettable. For example, Mascarpone cream is an integral part of the famous Italian Tiramisu cake, which, as it turned out, can be prepared independently at home. Also here you will find a recipe by which you can easily prepare Napoleon cream, sour cream, condensed milk cream, as well as a recipe for custard. And cream recipes with photos will greatly facilitate the cooking process. With a selection of recipes on how to make cream, you can easily prepare homemade cream and delight your household with the most delicious desserts. And remember, only homemade cakes can bring a lot of unforgettable sensations.

16.07.2018

Cream Charlotte for cake

Ingredients: butter, sugar, milk, egg, cognac, vanillin

Today I will tell you how to make a very delicious cream Charlotte for cake. Make it very easy and fast.

Ingredients:

- 200 grams of butter,
- 108 grams of sugar,
- 150 ml. milk,
- 1 egg,
- 1 tbsp brandy,
- 1 tsp vanilla sugar.

02.05.2018

White chocolate ganache for topping cakes

Ingredients: chocolate, cream, butter

Ganache is used by confectioners to pour over cakes. It is not difficult to prepare such a tasty and beautiful chocolate mass that does not spread and looks simply gorgeous. See how to do it yourself at home.

Ingredients:

- 210 grams of white chocolate,
- 50 ml. cream,
- 25 grams of butter.

24.04.2018

lemon curd

Ingredients: lemon, sugar, egg, water, oil

Lemon curd is a cream that I use as a serving for pancakes, cheesecakes or pour over ice cream. The taste of this cream is excellent, refreshing. To prepare such a cream will not be difficult for you.

Ingredients:

- 2 lemons,
- a glass of sugar
- 4 eggs,
- 1 tbsp water,
- 50 grams of butter.

23.04.2018

white chocolate ganache

Ingredients: chocolate, cream, butter

I suggest you make a delicious ganache from white chocolate. You can beautifully decorate the cake with this ganache.

Ingredients:

- 200 grams of white chocolate;
- 200 grams of cream;
- 35 grams of butter.

29.03.2018

Cream of mascarpone and condensed milk

Ingredients: mascarpone, condensed milk, cream, vanillin

Half the success of a cake or pastry is a good cream. We recommend making mascarpone cream with condensed milk - you can't even imagine how delicious it turns out! You will find all the details on how to make it in our recipe.
Ingredients:
- 250 gr mascarpone;
- 3-4 tablespoons condensed milk;
- 150 ml of heavy cream (30-33%);
- vanilla extract to taste.

26.03.2018

Custard protein cream

Ingredients: egg, water, sugar, vanillin, lemon

If you want to make a cake and don't know what cream to make, I advise you to make this delicious custard. I have described the cream recipe in detail for you.

Ingredients:

- 2 eggs,
- 40 ml. water,
- 150 grams of sugar,
- 1 tbsp vanilla sugar
- lemon.

15.02.2018

Cream for "Honey cake"

Ingredients: sour cream, condensed milk

I often cook the honey cake and most often I smear it with this cream with sour cream and condensed milk.

Ingredients:

- 200 grams of sour cream,
- 250 grams of condensed milk.

15.02.2018

Impregnation for biscuit

Ingredients: water, sugar

Today we will prepare the impregnation for the biscuit. The recipe is very simple and fast.

Ingredients:

- 6 tablespoons water,
- 4 tablespoons Sahara.

10.02.2018

Cream of cream and condensed milk for cake

Ingredients: cream, powdered sugar, condensed milk, vanillin

I suggest you prepare the most delicious cream of cream and condensed milk for the cake. The recipe is very simple and fast.

Ingredients:

- 350 ml. cream;
- 50 grams of powdered sugar;
- 1 can of condensed milk;
- vanillin or vanilla extract.

29.01.2018

Butter cream "Five minutes"

Ingredients: butter, powdered sugar, milk, vanillin

From butter and baked milk, a very tasty cream for the cake is obtained. It is prepared in a matter of minutes and even has the appropriate name - "Five Minute". Try it, you will definitely like it!

Ingredients:
- 250 gr of butter;
- 200 gr of powdered sugar;
- 100 ml of baked milk;
- 2 grams of vanillin.

27.01.2018

Caramel cream for cake

Ingredients: cream, water, sugar, vanillin

Caramel cream is prepared on the basis of cream and sugar, has a smooth structure and a very delicate taste that goes well with any cake layers for any cake. If you do not know how to cook it, our recipe will help you.

Ingredients:
- 800 ml of cream;
- 2 tablespoons water;
- 200 grams of sugar;
- 0.5 tsp vanillin.

06.01.2018

Cream of semolina for cake

Ingredients: cream, sugar, semolina, citrus powder, butter, salt

There are a lot of creams for the cake, they are all very tasty. But today we will prepare a semolina cake cream that you have never tried before.

Ingredients:

- 260 ml. cream;
- 120 grams of sugar;
- 45 grams of semolina;
- 10 grams of citrus peel powder;
- 230 grams of butter;
- orange extract;
- salt.

04.01.2018

Thick cream of sour cream with sugar for cake

Ingredients: sour cream, sour cream thickener, sugar

Sour cream is always very tasty. But what matters is how thick it turns out. Sometimes sour cream does not whip well, and the cream comes out liquid. Our recipe will teach you how to always get a thick, thick cream.

Ingredients:
- sour cream - 0.5 liters;
- sour cream thickener - 1 sachet (12 gr);
- sugar - 1 glass.

17.12.2017

Cream "Plombir" for cake like real ice cream

Ingredients: sour cream, vanillin, sugar, egg, flour, butter

Cream "Plombir" I only recently started using for cakes, since it is not at all easy to prepare it. But if you learn how to cook it, you will become a real guru in cooking the most delicious desserts.

Ingredients:

- 175 grams of sour cream,
- 2 grams of vanillin,
- 55 grams of sugar,
- 1 egg,
- one and a half tablespoons flour,
- 60 grams of butter.

10.11.2017

Butter cream

Ingredients: butter, powdered sugar

In any cake, the most important thing is cakes and cream, of course. It can be different - sour cream, custard ... Butter cream is very tasty. It is prepared very simply, so the most novice hostess can handle it. And our recipe will help her with this.

Ingredients:
- butter - 200 gr;
- powdered sugar - 200 gr.

Impregnation for biscuit is used in order to to make delicious, fluffy, but dryish and not too sweet biscuit cake more refined. Cakes, pastries, rolls are made from soaked biscuit.

Classical impregnation is prepared from water and sugar. Fruit juices, coffee, cognac, liqueurs, dessert wines, vanillin, essences and other flavorings are added to the cooled syrup to give taste and aroma. To get a moderately impregnated cake, it is necessary to observe the proportions in the preparation of syrup, in the amount of impregnation, to know the secrets and subtleties. Too liquid syrup will wet the biscuit, make it viscous, thick impregnation makes the finished dish cloying. The amount of impregnation depends on the thickness of the biscuit, the number of cakes, the cream with which the cake is layered.

In this post we will tell you how to prepare impregnation for biscuit according to all the rules. You will learn how to choose the right ingredients for syrup in order to emphasize the advantages of the finished product, how to avoid mistakes or correct shortcomings if something went wrong.

Photo of a simple impregnation for a biscuit made of sugar and water

The simplest biscuit impregnation is made from water and sugar. It makes the cakes juicy, sweeter, tender. Based on this impregnation, you can endlessly experiment with tastes. It should be borne in mind that aromatic substances are added to the chilled syrup so that the aroma does not fade.

Ingredients for the recipe:

• water 6 tbsp. spoons
• sugar 4 tbsp. spoons
• vanilla sugar ½ teaspoon

Cooking method:

1. To cook the syrup, you need to combine sugar and water in a ladle or a small saucepan. Bring the liquid to a boil with continuous stirring.
2. As soon as the syrup boils, remove the foam. Immediately remove from heat so that the liquid does not evaporate and the syrup does not turn into caramel.
3. Cool syrup to 36°C, add vanilla sugar, stir. This syrup for soaking biscuit is combined with any cakes - chocolate, coffee, citrus, fruit. You can also use any cream.

Photo of berry impregnation for biscuit with cognac

The easiest way to make a fruit cake at home, where jam, jam, fresh berries and fruits are used as a cream. What to soak a biscuit cake? The product will be juicier if the cakes are pre-soaked with syrup. For such cases, use berry or fruit impregnation with the addition of alcoholic beverages, fruit juices, syrups. To prepare syrup for soaking biscuit at home, we need

Ingredients for the recipe:

• blackcurrant jam syrup½ cup
• sugar 2 tbsp. spoons
• water 250 ml.
• cognac 2 tbsp. spoons

Method for preparing impregnation for biscuit with cognac:

1. Combine jam syrup with water and sugar. Put the mixture on low heat. Bring to a boil, cook, stirring, until sugar dissolves.
2. Remove from fire. Cool down to body temperature (≈ 37 °С). Add cognac.
3. If you are preparing a cake for children, exclude alcohol. Instead of cognac, add fruit liqueur. For citrus cakes, use orange juice instead of jam.

Photo of coffee impregnation for biscuit without alcohol

For chocolate cake with butter cream, coffee impregnation is ideal. A milk base is more suitable for this syrup, although it can also be made with water. Preparing coffee impregnation with milk without alcohol. Cognac, liqueur or vodka added at will, they give the product aroma and spicy bitterness.

Ingredients for the recipe:

• milk ½ cup
• water ½ cup
• natural ground coffee 2 tbsp. spoons
• sugar 1 cup

Cooking method:

1. Ground coffee pour ½ cups of boiling water or make coffee. Let the liquid sit and cool. Strain.
2. Mix milk with sugar. Stirring continuously, bring the mixture to a boil. Add strained coffee.
3. Mix thoroughly and refrigerate. If you use alcohol or other flavorings, add them to the chilled impregnation.

Photo of caramel impregnation for condensed milk biscuit

The biscuit will acquire a delicate creamy taste if you prepare milk impregnation. For its preparation, you can use whole milk, condensed milk, including boiled, melted ice cream. Boiled condensed milk gives the finished product a caramel flavor. A biscuit with such impregnation is good on its own and in combination with butter or sour cream.

Ingredients for the recipe:

• boiled condensed milk 3 art. spoons
• sour cream 100 g
• milk 100 ml.

Cooking method:

1. Bring the milk to a boil. Mix with boiled condensed milk and sour cream. Mix thoroughly.
2. Transfer the biscuit to a mold, slightly wider in diameter than the cake itself. Pierce the cake with a fork or knife in several places for better penetration of the syrup. Pour in hot syrup.
3. Leave to infuse at 5 o'clock better at night.

Tips for making sponge cake frosting

Impregnation for biscuit gives a noble taste to a simple biscuit dough. Using various flavorings, syrups, alcoholic drinks, you can achieve the most original combinations that will become the highlight of home baking. Use tips on how to prepare impregnation for biscuit, experienced chefs. With their help, it is easy to calculate the proportions, determine the amount of syrup, correct the shortcomings:

• classic proportions for impregnation 1: 2, for 1 part of sugar, you need to take 2 parts of water.
• For those who love wet biscuits, but does not like sweets, we advise you to prepare the impregnation in a ratio of 1: 3. The syrup will be less sweet. To give it viscosity, you need to add starch at the rate of 1 teaspoon per 1 liter of syrup.
• Instead of water or milk use melted ice cream, in which alcohol can also be added, ready-made fruit and berry syrups.
• In summer, the impregnation is prepared with a lot of sugar. (1:1) . Sugar plays the role of a preservative, the dish stays fresh longer.
• Can be used as an impregnation canned fruit syrup. Especially tasty syrup of peaches, apricots, pineapples.
• To make a delicious fruit soak, use fruit juice instead of water - orange, cherry, multivitamin.
• Use white dessert wines and liqueurs to soak light biscuits. Red wine can give a bluish color to a biscuit, and cognac can give a dirty tint. Cognac and brown liqueurs are suitable for soaking coffee and chocolate biscuits.
• Spread the impregnation over the cake brush or sprayer. If neither is available, use a plastic bottle with a cap, in which you first make holes.
• A cake consisting of several biscuit cakes must be soaked unevenly: the bottom one is the least, the middle one is a little more, the top one is good.
• If you overdid it with impregnation and cake is too wet, put it on a clean towel, diaper, sheet. The fabric will absorb excess liquid.

Recipes for syrups for impregnation of purchased cakes.

A variety of semi-finished products are very popular. And cakes are no exception, because now in stores you can find a huge selection of waffle and biscuit cakes for making cakes. But in order for the dessert to turn out amazing, it is not enough to use only cream and cakes, impregnation is necessary.

There are many options for impregnation. The main thing is that it goes well with the cakes and complements the taste of the dessert.

Syrup options:

• Classical. It is necessary to dissolve 100 g of granulated sugar in 240 ml of very hot water. After dissolving the crystals, you can safely use the impregnation.
• Crimson. It is necessary to grind a handful of raspberries and pour 250 ml of boiling water over it. Next, the mixture is boiled down, and 110 g of sugar is poured into it. Cook until thickened. This option is ideal for fruit cakes with protein cream.
• Cognac. For these purposes, 40 degree cognac is used. It is mixed with water in a ratio of 1:1 and injected into 100 ml of a mixture of 50 g of sugar.

Honey cake is one of the most beloved and unusual. To make the dessert rich and juicy, before greasing with cream, it is recommended to soak the cakes with a variety of syrups.

Impregnation options:

• Lemon. Dissolve the juice of half a lemon in 150 ml of water and add 50 g of granulated sugar. Put the liquid on the fire and cook until the crystals dissolve.
• Tea room. 100 g of granulated sugar is dissolved in 150 ml of hot and strong tea.
• Honey. 50 ml of bee nectar are dissolved in 210 ml of warm water. Stir until honey dissolves.

As for the classic liquid impregnation, it is superfluous when preparing desserts from wafer cakes. They are already quite thin and will simply fall apart upon contact with syrup or impregnation. That's why cream is used. It can be cream with condensed milk and butter or sour cream with sugar and berries.

Chocolate cakes are one of the most favorite, as they make desserts with a rich taste.

Impregnation options:

• Coffee. This is the traditional option. To prepare the impregnation, 2 g of coffee are dissolved in 100 ml of water and 25 g of sugar are added.
• Chocolate. Boil 150 ml of water on fire and add 10 g of cocoa powder and 50 g of sugar. Cook until lumps disappear.
• Liquor. Mix chocolate liqueur and boiled water in a 1:1 ratio. Enter 40 g of granulated sugar and simmer on fire until the crystals dissolve.

Napoleon is not usually soaked in syrups. In order to get a “wet effect”, you need to prepare the right cream.

Cream Ingredients:

• 240 ml milk
• 2 yolks
• 200 g granulated sugar
• 200 g butter

Recipe:

• Put milk on fire, mix a small amount of it with yolks whipped with sugar
• Without bringing milk to a boil, pour in a mixture of yolks and sugar in a thin stream
• Reduce heat and simmer until thickened
• When you get the right consistency, drop in the oil, stir until it dissolves
• Cool the cream completely and leave the soaked cake overnight

Napoleon usually comes out dry, due to the use of air creams with whipped cream or proteins. When using custard, the cake is juicy.

How to soak puff cake layers, Napoleon: impregnation recipes

This is one of the most popular and fragrant impregnations.

Ingredients:

• 110 g granulated sugar
• 110 g water
• 70 ml cognac

Recipe:

• Pour water into a saucepan with thick walls and put it on fire.
• After boiling water, add sugar and knead until the crystals disappear.
• Then set the syrup aside and let it cool down a bit.
• Pour in cognac and blend

If you add alcohol to hot syrup, the alcohol will evaporate and the flavor will disappear.

In general, there is no need to soak cakes with sour cream additionally with syrups. This is due to the fact that the cream itself is quite moist. The result is a juicy cake.

Ingredients:

• 500 ml sour cream
• 100 g powder
• Vanilla sugar sachet

Recipe:

• Pour sour cream into a bowl and beat it a little
• Gradually add powdered sugar and continue beating
• Add vanilla sugar and beat again
• This cream is plentifully lubricated with cakes

Mascarpone is the cheese for the famous Italian dessert. The cheese cream itself is very thick, the savoiardi cookies are also airy and dry. That is why it is recommended to use impregnations when preparing Tiramisu.

Impregnation options for tiramisu dessert:

• Pineapple juice. Take the usual syrup from canned pineapples.
• Impregnation with cognac. It is necessary to mix 150 ml of water with 100 ml of sugar and boil until dissolved. After cooling, 60 ml of cognac is introduced.
• Impregnation with liquor. Prepare the syrup as in the previous recipe. Liquor is poured in instead of cognac.

Mascarpone - how to soak cakes: hot or cold?

Impregnation is one of the important stages in the preparation of the cake. With its help, the dessert turns out juicy and rich.

VIDEO: Impregnation for cakes

To begin with, the biscuit itself is tasty and tender, and therefore you don’t want to spoil it or “weight it down”. This should be our main task.

And a couple more "discoveries" that I myself came to or found in prescription reference books.

Do not rush to grease the cakes with cream while they are hot! This will not make them especially tasty: the top layer will be soaked, but the middle and bottom of the cake will remain dry.

Therefore, our actions:

• The first thing you need to do to make the cake soft and to retain moisture in it is to let the cake cool down a bit after baking. Then it is wrapped with a film and placed in the cold for at least 8 hours.

• The second is that 20-30 minutes should pass between impregnation and lubrication of the cake with cream.
• Third! Biscuit cake does not apply to desserts "a la guests on the doorstep." After we soak the cakes and before serving, time must pass, at least 6 hours.

Named all the main subtleties. Now you can go to the dessert impregnations themselves. I'll start with simple recipes.

Impregnation for biscuit from sugar and water

Advantage: always in stock. This impregnation is universal. It is basic and on its basis more complex and interesting tastes can be constructed. You can add both juices, spices, and aromatic substances such as zest (except for spices, everything is added only to the chilled syrup).

Recipe: ideally, water and sugar are taken in a ratio of 6 to 4. For 6 tbsp. water needs 4 tbsp. Sahara.

1. Heat up the water;
2. Add sugar to it. Stir gently to dissolve the sugar;
3. The syrup will boil and immediately remove the bowl with it from the heat so that the syrup does not thicken and caramelize. Cool down.

This biscuit impregnation does not contain alcohol, the most common and simple. In it, when it has cooled to room temperature, you can add vanilla extract to give a sweet aroma. But the main thing is that it goes wonderfully with any cream and cakes: coffee, chocolate, citrus and fruit.

I have used it in many other recipes as well.

Advantage: another basic universal impregnation. That's just the kids to the cakes moistened with it, it is better not to let it. But for an adult company, good cognac added to the syrup has a number of advantages. Of course, this is not 2 in 1, drank and ate. No. Then why is there algolol in the cake? The aroma and taste of cognac is very rich, it will decorate the biscuit, give it a piquant sophistication.
Another important little thing. The fact that there is an alcoholic drink in the composition is more noticeable if a low-quality product is used. Therefore, it is advisable to choose not a confectionery cognac, but an expensive, proven one. Then the taste will be softer, more voluminous.

• Water - 0.5 cups
• Cognac - 60 g.
• Sugar - 0.5 tbsp.

How to cook:

Put sugar into boiled water and mix. Boil the syrup for 5 minutes. Remove from fire and cool. Add cognac when syrup is at room temperature. Stir - and you can grease the cakes.
Most often, such impregnation includes additives: juices, coffee, etc.

Here are some recipe options:

- with coffee

• Water - 1.5 tbsp.;
• Cognac - 2 tablespoons;
• Coffee - 2 tablespoons;
• Sugar - 1 tbsp.

I used this impregnation for.

How to cook:

Boil 1 tbsp. water with sugar. Boil with 0.5 tbsp. coffee water, insist, then strain. When the drink and syrup are at room temperature, mix and add cognac.

- With cherry juice

• Water - 0.5 tbsp.;
• Cherry juice - 0.5 tbsp.;
• Sugar - 1 tbsp;
• Cognac - 3 tbsp.

Boil water, stir with sugar, keep on fire for 3-5 minutes. To keep the juice bright and retain its taste, add only to the cooled syrup. Mix well, add cognac and you can lubricate. This impregnation option is perfect not only for, but also for.

- With lemon juice

• Water - 0.5 tbsp.;
• Sugar - 0.5 tbsp.;
• Cognac - 3 tablespoons;
• Lemon juice - 1 tsp;
• Vanilla extract - 0.5 tsp

Prepare syrup by boiling sugar and water for 3 minutes. Cool and add cognac, vanilla and lemon juice.

Impregnation for milk biscuit

Advantage: suitable for light cakes. Very gentle impregnation. And this recipe is the basis, you can come up with it yourself or take already compiled impregnation options.

Recipe: I will give 2 options.

With milk

• Milk - 3 tbsp.;
• Sugar - 1 tbsp.

Stir and boil until the sugar is completely dissolved. Cooled impregnation can lubricate the cakes.

With condensed milk (I will give proportions for a large cake):

• Condensed milk with sugar - 1 jar;
• Water - 3 tbsp

How to prepare such an impregnation:

Pour condensed milk with boiling water. Mix well and let cool.
Both options can be topped with vanilla, cinnamon, melted chocolate or brewed coffee.

Impregnation for biscuit from jam

Advantage: you can take any jam: cherry and strawberry, apricot and apple. Store bought and homemade will do.
Recipe:

• Water - 1 tbsp.;
• Jam - 0.5 tbsp.;
• Sugar - 2 tbsp.

Mix everything and boil. Cool and pass through a sieve.

Benefit: wine makes cakes juicy and fragrant.

• Wine - 1 tbsp.;
• Sugar - 1 tbsp.;
• Spices - (any to your taste, for example, cinnamon or coriander).

The wine is heating up. Sugar is added. And boil until the sugar is completely dissolved. Spices are added and removed from the oven, cooled.
You can adjust the density of this impregnation. The longer the wine syrup is on fire, the thicker it is, but the alcohol content in it is less.
This biscuit impregnation, the recipe of which I gave, is suitable for both red and white wines.

How to calculate the amount of impregnation per cake?

How to determine if this impregnation is enough for one cake and for the whole cake?

There is a simple formula: for 1 part of a biscuit you need 0.7 parts of impregnation and 1.2 parts of cream.

That is, if the cake is 1 kg, then impregnation - 700 gr, cream - 1 kg 200 gr. But we don't bake such a big cake very often. The best option is a biscuit for 6 eggs. It weighs approximately 400-500 gr. So, to soak it, you need 280-350 grams of syrup, and 480-600 grams of cream. These figures are approximate, because everyone chooses according to their taste. Someone likes drier cakes, another - more moist, so much so that it drains.

How to distribute impregnation?

It is best to do this with a spray gun (yes, you can start it specifically for this purpose). Then the impregnation layer will lie flat, unlike pouring with a spoon. A brush will work too. In a word, there is a choice.
A couple of words after. Impregnation is an important part of the dessert; without it, the colors seem to fade. Yes, and dry cakes are obtained if the cream is too thick or between the soufflé cakes, or soft cheese as a layer. Of course, it's still delicious, I do not argue. But not bright. Therefore, I propose to be creative in the choice of impregnation. What do I consider? Will there be berries in the cream or in the decoration of the cake. And also, what kind of cream, both in density and in composition. If berries (fruits) are supposed to be in the decor and / or cream, then you can and should add berry syrup, fruit juice to the impregnation, if desired, some alcoholic drinks. Checked! Such synchronicity is very impressive! For example, in the Drunk Cherry cake, this rule works well.

Little nuance. You know, some things you just need to check on your own experience. How many have heard that it is better to soak light cakes with light syrups or milk. For dark ones, almost all impregnations can be used. But, when I saw how unsympathetic the classic coffee-impregnated biscuit looks, I realized that the color of the cakes should also be taken into account.

The usual biscuit will be complemented by impregnation with the addition of honey, alcohol, coffee, vanilla ... The list is huge. And it is better not to stop the fantasy, let it tell you. For example, the aroma and mild flavor of lavender, zest, green tea, nut essence, milk, canned pineapple syrup, etc. are interesting. And again, I repeat, as for me, it is better when the cream, the biscuit itself and the impregnation complement each other do not play randomly. It is only worth considering the consequences, for example, it will not be too lemon-lemon and sour-sour if the taste of this citrus dominates everywhere. Maybe smooth it out with heavy cream or butter?

I am always grateful to those who help to learn new things and not to forget old recipes! Show off your inventions and secrets, supplement the article, share and tell! After all, our goal is to make holidays and weekdays beautiful and incredibly tasty!

I'm waiting for your feedback =)

Baking based on biscuits, by definition, turns out to be rather dry, and it is for it that the technology of moisturizing with special aromatic and flavoring compounds is used. Juicy biscuits are very different from the dry version of serving desserts, they can be made spicy, chocolate, fruit and berry. One simple and verified recipe for baking biscuit cakes, complemented by several options for impregnations and creams, will allow you to cook dozens of different cakes.

Cake syrups - general principles of preparation

Biscuit cakes, in order to avoid dryness of the finished product, often need additional impregnation. Most often, specially prepared syrups are used for this. Cake syrup is not just a sweetened liquid that is soaked in a biscuit for juiciness. Various additives included in its composition give the dessert a certain taste and aroma. The choice of impregnation directly depends on the type of cake being prepared and your own taste preferences.

Liquid and ordinary granulated sugar are the main components of any impregnation. When preparing it, first carefully dissolve granulated sugar in a liquid: drinking water, fruit or berry broth, then put on a small fire and bring to a boil. The hot liquid is cooled and then flavored. If flavorings are added to hot impregnation, they will evaporate, and the expected effect will not work.

To properly soak the cake with syrup, you need to determine the required amount of liquid. For calculation, you can use a special formula, where the weight of the finished biscuit is taken for one part. Ideally, the mass of the liquid is 0.6 of the weight of the biscuit, the cream should weigh exactly twice as much. For example, if the cakes weigh one kilogram, they should take about 600 grams of syrup for high-quality impregnation.

How to soak a cake with syrup? Simple but essential rules:

1. First of all, make sure that the impregnation does not turn out to be liquid, which can lead to spreading of biscuit blanks.

2. Soak only well-cooled cakes, and bring the syrup to room temperature before use. The only exception can be the chocolate-based option, which tends to thicken when cooled. In this particular case, the cakes should be warm, and the impregnation itself should be hot.

3. For applying syrups, use a tablespoon or dessert spoon. Impregnation is scooped up with it and applied to the surface of the biscuit.

It is worth noting that impregnation of the cake is necessary only if the product is not planned to be coated with oil cream. To saturate the taste of such a cake, flavorings and all other additional components should be added directly to the cream.

Simple cognac-sugar syrup for cake

The skate recipe is considered basic for the preparation of such impregnations. The dessert will have a subtle aroma and subtle flavor of cognac. Impregnation goes well with oil creams. Of course, such treats are not recommended for children.

Ingredients:

Five large spoons of white sugar;

A tablespoon of three-star cognac;

Seven tablespoons of drinking bottled water.

Cooking method:

1. Pour the sugar poured into a saucepan with drinking water and put on a very moderate heat.

2. Stirring continuously to completely dissolve the sugar crystals, bring the mass to a boil and, immediately setting aside from the heat, cool.

3. Add cognac and stir well.

Alcoholic coffee syrup for soaking the cake

Coffee impregnation is prepared on the basis of a strong coffee drink with the addition of ridge. It is used in the preparation of coffee cakes with nuts, for impregnation of biscuit cakes, which are smeared with low-fat coffee cream.

Ingredients:

A full glass of cold water;

Two tablespoons of ground coffee;

Spoon of cognac;

200 gr. refined sugar.

Cooking method:

1. Pour 125 ml of cold water over sugar and heat over low heat until the grains dissolve. Bring to a boil while stirring, then remove from heat.

2. Pour ground coffee into the remaining water, boil. Reduce the heat to medium, boil the coffee drink for a couple of minutes and let it brew for a quarter of an hour. Then strain, mix with cognac and add to the cooled sugar syrup.

Lemon syrup for impregnating the cake

Lemon taste is obtained on the basis of lemon infusion, flavored with vanilla. If you do not like the smell of vanilla, you can exclude it, the aroma of lemon zest will be enough.

Ingredients:

Three teaspoons of sugar;

250 ml of purified drinking water;

Half a medium lemon;

Vanilla powder (optional).

Cooking method:

1. Cut half a lemon with zest into slices.

2. Boil water and pour boiling water over lemon. After about 10 minutes, drain all the liquid and pour granulated sugar into it.

3. Put on low heat and boil while stirring. Remove from stove and cool well. If the sugar grains have not dissolved, continue stirring while the mass is still hot.

4. Add vanillin to the slightly cooled sugar mass, mix well again and leave to cool completely.

Chocolate cream syrup for soaking the cake

Such chocolate syrup can be soaked in any dry biscuit. It will give the cake a delicate creamy chocolate flavor. The syrup should be applied to warm cakes while still warm.

Ingredients:

Four yolks;

a tablespoon of water;

300 ml 22% cream;

Beet sugar, refined - 1 tbsp. l.;

200 gr. 74% chocolate.

Cooking method:

1. Separate the yolks from the whites in advance. Place the whites in the refrigerator, and drain the yolks into a clean bowl and leave on the table, covered with a lid.

2. Dilute granulated sugar in water and, stirring, bring to a boil in a water bath. Immediately add the yolks to the hot syrup and beat quickly.

3. Also melt the chocolate broken into pieces in a water bath. Add the resulting chocolate mass to the egg mixture, mix thoroughly.

4. In a chilled bowl, beat the cream with a cold whisk until fluffy and add them to the hot chocolate syrup, mix.

5. Allow the liquid to cool slightly before soaking, or soak cakes that have not yet cooled down.

Orange syrup for soaking a vodka cake with mint

Mint adds its unique refreshing aroma to the orange taste. In the preparation, fresh mint leaves are used, which are infused with the addition of vodka and sugar for about a week.

Ingredients:

Small orange;

30 gr. fresh mint;

200 gr. sugar;

Drinking water - 125 ml;

100 gr. regular vodka.

Cooking method:

1. Thoroughly, under running cold water, rinse the mint leaves. Wipe them dry with a towel and chop them into thin strips with a knife.

2. Dilute the vodka with water, add all the sugar and stir until the crystals are completely dissolved.

3. Pour the chopped mint with the prepared syrup, cover with a lid. Store the container in a cool place for up to 2 weeks.

4. Strain the infused syrup through a sieve and mix with freshly squeezed orange juice.

How to make currant syrup for soaking a jam cake

Currant syrup is used to impregnate the Negro cake, the cakes of which are prepared for jam. It can also be used in the preparation of other biscuit cakes, in combination with sour cream. For cooking, it is not necessary to take currant jam, it can be replaced with any other containing a lot of liquid.

Ingredients:

Sparse currant jam;

50 gr. refined sugar;

Pure drinking water - 250 ml.

Cooking method:

1. Take about a glass of jam. Use a fine sieve to separate the berries. Take half a glass of liquid jam, dilute it with drinking water, add refined sugar and put on moderate heat.

2. In order for the sugar to dissolve well, mix the contents of the pan thoroughly and continuously. Be sure to remove the resulting foam.

3. After boiling, turn down the heat, boil the syrup for a couple more minutes and remove from the stove, cool.

Cherry-cognac syrup for soaking the cake

Prepared from cherry juice and sugar with the addition of cognac. You can use liquid jam and canned cherries in their own juice, and adjust the sweetness with granulated sugar. It is good to use for cherry biscuit cakes in combination with simple sour cream.

Ingredients:

Cognac - 40 ml;

A glass of clean boiled water;

4 spoons of cherry syrup;

Sugar - 50 gr.

Cooking method:

1. Mix cherry juice with cognac and water.

2. Pour the whole measure of sugar, stir and put on intense heat. Still stirring, bring to a boil.

3. Then lower the heat to medium and boil the mass for another three minutes, then remove from heat and cool completely.

Cake impregnation syrups - cooking tricks and useful tips

For the preparation of such liquids, it is better to take fine sugar. Its grains will dissolve faster and better.

To extend the shelf life of a soaked cake in hot weather, increase the amount of sugar.

Before applying the impregnating liquid, determine the condition of the cakes - they are dry or wet, and with what cream you will lubricate. This will help determine the amount of moisture.

If three cakes are used in the formation of the cake, then most of the syrup, about 40%, should go to the top, a little less to the middle, and the bottom is soaked with residues, in a volume of about 20%.

The best method of applying to biscuit blanks is by spraying on both sides of the cake. But this method is not applicable for thick compositions, it is better to apply them with a brush.

To soak the cake well with syrup, it must be placed in the refrigerator for about five hours. Be sure to pack well, otherwise the dessert will be saturated with unnecessary aromas.

Also find out…

• In order for a child to grow up strong and dexterous, he needs this
• How to look 10 years younger than your age
• How to get rid of mimic wrinkles
• How to permanently remove cellulite
• How to lose weight fast without dieting and fitness