How to soak a cupcake to make it juicy. How to soak biscuit cake layers? This syrup is prepared from

If you want to perfect the biscuit cake you have prepared, be sure to use impregnation to make it feel juicy cake. The preparation of the impregnation is very simple and fast, and the effect of it will be simply magnificent. Impregnation can not only “nourish” your biscuit, but also give it a special, rich taste and aroma.

In the article, we will consider cooking options from instant coffee, and from a drink that requires brewing. Both methods are suitable for impregnating biscuit cakes.

Impregnation can be prepared from products that any hostess can find. It can be sugar, berry, with the addition of alcohol, protein, tea, coffee, etc. The main thing is to choose a good combination of impregnation and cream in a biscuit.

The proportions of biscuit and impregnation are always conditional, so here you should look at how much wet cake you want to get, as well as the type of biscuit and cream. Coffee impregnation will go well with chocolate, nut or coffee creams. There are two types of recipes below. coffee impregnation for a biscuit: from brewed and instant coffee.

From brewed coffee

For impregnation we need:

• water (glass);
• sugar (at least 5 tablespoons);
• brewed coffee (3 tsp);
• cognac or rum (1 tsp).

1. It is necessary to dissolve sugar in half a glass of water or 100 ml. Put the pot of water and sugar on the fire and stir until dissolved. Cool down.
2. Brew coffee in 100 ml of water. Strain and refrigerate. If you have coffee beans, then you need to grind it in advance.
3. Connect sugar syrup with strained coffee. Stir.
4. If desired, for a special flavor, you can add a teaspoon of rum or cognac.6. Impregnation is ready!

When choosing coffee, pay attention to Lavazza Crema Aroma, which has a unique aroma.

The video tells what other impregnations can be prepared for the cake:

From instant coffee

For impregnation you will need:

• vodka or almond liqueur (1 tablespoon);
• water (at least 1 cup);
• instant coffee (2 teaspoons);
• granulated sugar (two teaspoons).

Progress:

1. Boil water, add all the above ingredients to the pan. (If the children eat dessert, vodka can be omitted).
2. Mix well and let cool. Ready.

To make your biscuit incomparable, do not forget that you need to moisten it 6 hours after cooking. Then it won't fall apart taste features become brighter and more pronounced.

You might also be interested in:

Impregnation for biscuit or cake is a sweet or sweet and sour liquid. The basis of impregnation, as a rule, is sugar syrup.

sugar syrup

Ingredients:

For 200 ml syrup

4 tbsp. spoons of sugar
6 art. spoons of water

How to prepare syrup for impregnation:

Combine sugar and water in a saucepan. Put the pot on the fire and bring to a boil. At this time, constantly stir the syrup and remove the foam, if any.

Then cool the syrup and only after that add vanilla to it. Never flavor hot syrup. So, it will lose its flavor very quickly.

Coffee syrup can be used to flavor the sugar impregnation.

coffee syrup

Ingredients:

1 teaspoon natural ground coffee
half cup of boiling water

How to prepare coffee syrup for impregnation:

Pour boiling water over coffee. Cover the glass with a lid and leave for 20 minutes. Now fold a piece of gauze in half and strain the coffee through it.

Let it sit for another 10 minutes. After that, pure infusion can be poured into sugar impregnation.

Use fresh and canned fruit juices, essences, tinctures to flavor the impregnation. However, make sure that when adding liquids, the impregnation consistency does not change dramatically.

Alcoholic beverages are often used in impregnations. They give the biscuit a special flavor.

Impregnation with vodka

Ingredients:

50 ml Finlandia vodka
2 tbsp. spoons of pear jam
250 ml cooled boiled water

How to prepare impregnation with vodka:
mix vodka, jam, water. pear jam can be replaced with apple, cooked at home.

Sugar impregnation with liquor

Ingredients:

5 st. spoons of sugar
7 art. spoons of liquor
1 st. a spoonful of vodka
7 art. spoons of water
a few drops of citrus essence

How to prepare impregnation with liquor:
Pour sugar into a saucepan and cover with water. Put the container on the fire and bring to a boil. Then cool the sugar and add the liqueur, vanillin, cognac, citrus essence. The peculiarity of this impregnation is that it has a very bitter taste.

Chocolate impregnation

Ingredients:

100 grams butter
1 st. cocoa spoon
1/2 can of condensed milk

How to cook chocolate impregnation:

Prepare this impregnation in a water bath. Pour in large saucepan water and put on fire. inside large pot put a smaller pan: in it and prepare the impregnation.

Cut the butter into pieces and place in a saucepan. Add cocoa powder and condensed milk: mix everything thoroughly. Do not bring the mixture to a boil.

Impregnation with orange peel

Ingredients:

Zest of one orange
half glass of orange juice
1/4 cup sugar

How to prepare citrus impregnation:

Place all ingredients in a saucepan and cook until sugar dissolves. Reduce heat and simmer for another 15 minutes. The amount of syrup should be halved.

Soak the cake with warm impregnation.

syrup from any delicious jam also suitable for impregnation, but nothing needs to be added to it. For impregnation, there are special confectionery brushes that evenly distribute the liquid and prevent puddles from forming. If you don't have a brush, use a teaspoon. Do not fill the spoon completely, but take a little bit and grease evenly. The impregnation layer should be very thin and almost invisible.

Fast and delicious home cake according to the recipe of the eminent confectioner Oleg Ilyin! Watch the video!

Of course, the choice of impregnation depends on the type of cake and your taste preferences. I bring to your attention several types of biscuit impregnation to make it easier to decide.

1. Very tasty impregnation

Products:
1. Cranberry vodka "Finland" transparent (it is better not to take red, it is with dye) - 50 gr.
2. Homemade pear jam - 2 tbsp. spoons
3. Boiled cold water - 250 ml.

How to cook very delicious impregnation for the biscuit:

Mix all the ingredients and pour over the cooked biscuit.

2. Syrup for soaking biscuits

Products:
1. Sugar - 5 tbsp. spoons
2. Liquor, or tinctures, or doda - 7 tbsp. spoons
3. Cognac - 1 tbsp. spoon

How to prepare syrup for soaking biscuits:

Pour sugar into a saucepan, pour water. While stirring, bring the syrup to a boil. Then they cool it and introduce aromatic substances: any liquor or tincture, vanillin, cognac, coffee infusion, any fruit essences.

3. Chocolate impregnation

1. Butter - 100 gr.
2. Cocoa powder - 1 tbsp. spoon
3. Condensed milk - 0.5 cans

How to make chocolate sponge cake:
Impregnation is prepared in a water bath. To do this, pour water into a large saucepan, put it on fire. And inside a large saucepan, put a saucepan of a smaller diameter, in which to prepare the impregnation.
Put all the impregnation ingredients in a smaller saucepan, cut the butter into pieces so that it melts faster.
To stir thoroughly. But do not bring to a boil. I am using a mixer. Impregnate the cake with hot impregnation, preferably a warm or hot cake.

4. Currant impregnation for jam cake

1. Currant jam - 0.5 cup
2. Sugar - 2 tbsp. spoons
3. Water - 1 glass

How to cook currant jam cake impregnation:
This impregnation is for the Negro cake in foam. But it can be used in other cakes in combination with sour cream. Preparation of impregnation is standard. Mix all the ingredients, bring to a boil and cook over low heat until the sugar dissolves.

5. Impregnation for the cake

1. Sugar - 250 gr.
2. Water - 250 ml.
3. Cahors - 2 tbsp. spoons
4. Lemon juice - 1 teaspoon
5.Vanillin.

How to make cake topping:

Boil water in a saucepan, add sugar, stir until completely dissolved.
Bring syrup to a boil, add vanillin and lemon juice.
Cool the finished syrup.

6. Coffee syrup

1. Water - 1 glass
2. Cognac - 1 tbsp. spoon
3. Ground coffee - 2 tbsp. spoon
4. Sugar - 1 cup

How to make coffee syrup:
Sugar is poured with water (half a glass) and heated until the sugar grains dissolve; the dissolved syrup is brought to a boil, on the remaining amount of water (half a glass) coffee is brewed, which is placed on the edge of the stove for infusion. After 15-20 minutes, the coffee is filtered and pure coffee infusion is poured together with cognac into sugar syrup, which is thoroughly stirred and cooled.

7. Impregnation with green tea and lemon

brew green tea add lemon juice to it. When cool, soak the cakes.

8. Pineapple impregnation

Made with syrup from under canned pineapple. I do it by eye. Dilute the syrup a little with water, add lemon juice, a drop of cognac for flavor and put on fire for just a couple of minutes

9. Milk impregnation 1

Pour a jar of condensed milk with 3 cups of boiling water. Add vanilla, let cool, and soak the cakes very generously.

10. Milk impregnation 2

Bring 3 tbsp milk to a boil with 1 tbsp (250 ml) sugar

11. Lemon impregnation

Products:

1. Boiling water - 1 cup
2. Lemon, cut into slices - 0.5 pcs.
3. Sugar - 3 teaspoons
4. Vanilla.

How to make lemon curd:

Pour boiling water over lemon, sugar, vanilla. Let's insist.

12. Orange syrup

Products:

1. Orange peel - 1 pc.
2. Orange juice- 0.5 cup
3. Sugar - 0.25 cups

In order to make it tender and unique in taste, the cakes, of course, must be processed before applying the cream with various kinds of impregnation. This will provide a closer neighborhood of biscuit and cream, and also make the dessert juicy and balanced. As a suitable substance for this purpose, any sweet-sour or sweet liquid will do.

What is the best way to soak biscuit cakes?

It is impossible to say for sure which will be better in a particular case. It all depends on the combination of the taste of biscuit and cream, as well as the accompanying fillers. Impregnation should harmoniously complement the taste of the dessert, and not interrupt it in any way, depriving its main components of the ability to reveal their aroma, tenderness and richness.

by the most simple option for impregnation is the usual sugar syrup. Moreover, you can determine its concentration to your liking. Traditionally, it is prepared from 250 milliliters of boiling water and 100 grams of granulated sugar. You can, if desired, acidify the syrup with lemon juice, replace sugar with honey, and also flavor it with any accessible way. When preparing a cake for an adult audience, it can be used as an additive in syrup alcoholic beverages. For this purpose cognac will do, rum, brandy, or liqueurs with a wide variety of flavors.

You can not prepare the syrup purposefully, but use what is at hand. For example, any berry or fruit juice, sweet compotes or jam syrup, the main thing is that the chosen option is combined with the taste of the dessert itself. You can also use canned fruit syrup as an option.

Many housewives successfully impregnate biscuit cakes ordinary tea brewing, which is added to taste granulated sugar and lemon juice or freshly brewed and chilled coffee.

How to properly soak biscuit cakes?

Having decided on the type of impregnation used, it is very important to correctly apply it for its intended purpose. It is better to use a pastry brush for this, wetting it a little in the sweet mixture and applying a thin layer to the biscuit. But you can, of course, use an ordinary teaspoon, picking up quite a bit of syrup, transferring it to the cake and distributing it evenly over the surface. You should not apply too much impregnation, otherwise the biscuit will get wet, and the taste of the cake will be hopelessly spoiled.

It is very important to apply cold impregnation to already well-cooled cakes. Better yet, let them rest after baking for a few hours. Then the risk of excessive wetting will be minimized.

How to soak purchased biscuit cakes?

Many housewives are wondering: is it necessary to impregnate purchased ones? The answer here is ambiguous. If you use sour cream or any other cream with high content moisture, as well as a lot of juicy fruits as an additional filling, then the impregnation here will probably be superfluous and the cakes may get too wet. In other cases, you can soak the workpiece with any syrup quite a bit.

How to soak biscuit cakes with cognac?

We offer one of the many options impregnation of cakes with the addition of cognac.

To prove to everyone your culinary skills and personally establish yourself as a rather talented confectioner, you need to cook biscuit cake. Spoiling a mountain of products, we still achieved lush cakes, and now we are faced with a new task - how to make a biscuit juicy and prepare an impregnation for it. In general, the role of this additive to sweet pastries quite extensive: it moisturizes the product and makes it more fragrant, giving certain notes of taste.

Why do you need to soak a biscuit?

Almost every biscuit masterpiece must go through a “wet” treatment. This allows, first of all, to save consumers from having to choke on a dry cake, pastry or rum woman. Secondly, such measures allow you to increase the shelf life of the product, and thirdly, the syrup for soaking the biscuit is capable of both making the taste of the confectionery more saturated and bright, and disguising the egg flavor, because the dough, as you know, has a rather impressive the number of eggs.

To deal with the selection of aromatic liquids for baking, you need to initially decide on the filling for our dessert. If in the future we consider options with cream layers, then our choice in the “wet” issue will undoubtedly be syrups: vanilla, cognac, milk, honey and coffee.

For those products where jams, jams, marmalade and other fruit and berry sweet masses are used as a filler, it is better to take fruit, sugar and alcohol syrups.

However, again, there may be reasonable question about those delicacies that are a complete product"uncut", for example, rum baba or a cupcake. In this case, what is better to soak a classic or chocolate biscuit? The most versatile moisturizer is considered to be cognac and rum impregnation, that’s what you can take for such “buns” and even for a cake. In addition, coffee, honey and sugar broths will become great addition to them, exactly like fruit syrups.

Impregnation recipes for biscuit

When passing the course of a young confectioner, we should definitely master the lesson on moistening biscuit cakes, otherwise all our previous efforts and merits will go to waste. To do this, we must familiarize ourselves in detail with the options for preparing various syrups.

In general, if you don’t want to bother too much, then you can use the classic sugar impregnation for a biscuit from refined sugar and water, taken in a 4: 6 ratio and cooked until sweet crystals are completely dissolved, as a basis, and already based on this broth, add aromatic inclusions to obtain necessary impregnation.

To prepare a simple syrup, you can do with vanilla or lemon juice as a fragrance. However, we are not looking for easy ways, so we will prepare each wetting consistency strictly according to an individual recipe.

However, it is not enough just to boil a fragrant liquid, it is also necessary to observe the technical parameters for processing biscuits. For example, an extremely important aspect is the observance of the time exposure mode finished baking before wetting, which is about seven hours. If patience is not your forte, and you nevertheless “sinned” by moistening the future cake ahead of time, then, alas, oh, the cakes threaten to fall apart, and the product itself loses its attractiveness, and taste characteristics suffer significantly.

In addition, the process of applying the aromatic solution is important. But first things first. To begin with, let's take a quick look at the recipes for the most popular syrups.

Cognac and rum impregnation for chocolate biscuit with cognac

• Sugar - 4 tablespoons;
• Water - 6 tablespoons;
• Cognac - 2 tbsp. or rum 1 tablespoon;

We heat sugar and water and boil a little until syrup is formed, after which we turn off the brew and add alcohol to it. From the declared proportions, 300 g of impregnation is obtained at the output.

Impregnation for biscuit strawberry without alcohol

• Strawberries - 300 g;
• Water - 320 g;
• Sand sugar - 50 g;

Cooking:

Usually such a biscuit "moisturizer" is prepared with the addition of alcohol-containing drinks, but not every parent dares to feed their offspring with such a cake, so we will prepare a harmless "sober" syrup.

We skip the strawberries through the juicer. Mix the resulting cake with sugar and water, cook for 5 minutes on low heat, then filter and mix with strawberry juice. Boil the fragrant liquid again for no more than 3 minutes and cool.

Coffee impregnation for biscuit

Ingredients:

• Natural ground coffee - 2 tablespoons;
• Sugar - 1 tbsp.;
• Water - 250 ml;
• Cognac or coffee liqueur - 1 tablespoon;

Cooking coffee syrup for impregnation of biscuit:

Sugar must be mixed with 125 ml of water and heated until the grains of sand are completely dissolved, and as soon as the sweet liquid boils, turn it off. Now let's brew coffee in the remaining amount of water, and after boiling, set the Turk aside for 20 minutes, so that the broth is saturated coffee aroma and chilled a bit. After the allotted time, we filter Reviver, cool and mix with cognac and syrup.

Milk impregnation for biscuit with condensed milk

Probably the most simple impregnation for biscuit is made from condensed milk. Even a baby can handle this task. All you need to do is dilute a jar of sweets, thick milk with 750 ml of boiling water, ennoble everything with vanilla or cinnamon, cool and process the cakes.

If there is no ready-made condensed milk at home, then you can prepare an impregnation from boiled milk (2-3 tbsp.) And 1 tbsp. granulated sugar.

Orange and lemon impregnation for biscuit

Among all exotic fruits The most fragrant, of course, are citruses, and this is easy to verify. For example, great recipe how to make orange or lemon syrup to soak a biscuit, it is ideal for a “tropical” roll or “fruit and berry” cake. For both fruits, the cooking method is identical, the only difference is in the selection of juice.

Ingredients:

• Freshly squeezed orange (lemon) juice - ½ tbsp.;
• Chopped lemon zest - 1 tsp;
• Chopped zest of 1 orange;
• Sugar - ¼ tbsp.;

Cooking:

Before crushing citrus fruit skins, soak them in boiling water for 15 minutes to remove bitterness.

We mix all the ingredients in a saucepan and put on fire, where all this fragrant splendor will be boiled at a minimum temperature of about 15 minutes. After that, we filter the brew in order to extract the cake from the peel, cool it and use it for its intended purpose.

Honey and sour cream impregnation for biscuit

What a wonderful combination honey syrup and sour cream, together such an impregnation gives confectionery magical taste and inexpressible tenderness.

Preparing such a combination is quite easy, for syrup you just need to dilute honey in a small amount of water, the proportions should be selected based on the consistency bee nectar. If it is quite liquid, then for every 2 tbsp. product should account for 1 tbsp. water, the impregnation itself should be somewhat thick.

Having moistened the cakes, we now need to grease them with cream, which is prepared by mixing a small amount sugar with sour cream.

Impregnation for biscuit from jam

Jam, for sure, is available in every home, and from this product loved by Carlson, you can cook an excellent syrup in a matter of minutes, which goes well with butter and sour cream. Moreover, we have a chic choice of taste for future impregnation: raspberry, blackcurrant, blackberry, peach or apricot ... everything is stuffed in the closet of a handy hostess.

We will need:

• Half a glass of fruit and berry mass;
• 1 st. water;
• 2 tbsp granulated sugar;

Cooking:

1. We mix jam, water and sand in an enameled bowl and put on fire until it boils.
2. After removing the brew from the stove, we should strain it and cool it.

Cherry impregnation for biscuit

• Cherry juice - 80-100 ml;
• Sugar - 2 tablespoons;
• Cherry liqueur - 3 tablespoons;

This syrup does not need to be boiled, all the ingredients are simply combined, mixed until the sugar dissolves, and then topped up with water to a volume of 250 ml.

How to soak a biscuit with syrup or cognac

Having prepared the syrup to their liking, many hastily rush to biscuit masterpiece and begin to relish pour it with liquid, mistakenly believing that the more soaked, the tastier and juicier the cake will turn out.

You can’t argue that it will turn out juicy, especially when the gaze rests on a real biscuit “blotter”, from which a whole puddle of sweet liquid remains on the plate, and the confectionery “monster” itself looks “tired” and tends to collapse on the side. The picture, it should be noted, is not a pleasant one, especially if we recall all this thorny path that we followed in order to achieve beautiful, even and fluffy cakes.

Stop, stop, stop, curb your impatience, because we are almost close to the finish line of our epic. And in order for the result to be stunning, in a good way, you need to follow the instructions, which will tell you how to properly soak the biscuit.

1. The primary task for us is to determine the condition of the cakes, that is, we need to evaluate whether they are dry or wet, and already from the results of observation we can draw a conclusion about the amount of syrup that we need. For the "cracker" we take more, for the "louse" - less.
2. The second point is the impregnation method. Of course, the most the best way is to spray the syrup with a spray bottle on both sides of the cake. However, not everyone has such a device, so we will distribute the liquid over the biscuit carefully, a little bit at a time with a teaspoon.
   The most important thing is the uniformity of processing, otherwise it will not be good at all if dry crumbs fall from one side, and Niagara Falls pour from the other. You can also moisten the future cake with a silicone brush dipped in syrup.
3. And the last. After a full impregnation treatment, the biscuit should be put in the refrigerator overnight (about 6 hours). Naturally, it should be packaged so that the extra aromas hovering in the refrigerator do not stick to our product.

Which syrup you choose for yourself is already a matter of taste for everyone, the main thing is that we can now, like real confectioners, prepare any impregnation for a biscuit and apply it correctly.