How to make Lemon Cake Syrup. Sugar syrup for soaking biscuit - recipe
Ingredients:
- Vodka "Finland" - 50 ml
- Homemade pear jam (can be replaced with any other jam, apple for example) - 2 tbsp. spoons
- Boiled cold water - 250 ml
Mix all the ingredients and pour over the cooked biscuit.
Ingredients:
- Sugar - 5 tbsp. spoons
- Liqueur, or tincture, or Water - 7 tbsp. spoons
- Cognac - 1 tbsp. spoon
Pour sugar into a saucepan, pour water. While stirring, bring the syrup to a boil. Then cool it and introduce aromatic substances: any liquor or tincture, vanillin, cognac, coffee infusion, any fruit essences, the main thing is not to overdo it with the essence, it turns out very bitter
Ingredients:
- Butter - 100 gr
- Cocoa powder - 1 tbsp. spoon
- Condensed milk - 1/2 can
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. Impregnate the cake with hot impregnation.
Ingredients:
- Currant syrup - 1/2 cup
- Sugar - 2 tbsp. spoons
- Water - 1 glass
Mix all the ingredients, bring to a boil and cook over low heat until the sugar dissolves.
Ingredients
- Sugar - 250 gr
- Water - 250 ml
- Cahors - 2 tbsp. spoons
- Lemon juice - 1 teaspoon
- Vanillin
Boil water in a saucepan, add sugar, stir until completely dissolved.
Bring the syrup to a boil, add vanilla and lemon juice.
Ingredients:
- Water - 1 glass
- Cognac - 1 tbsp. spoon
- Ground coffee - 2 tbsp. spoons
- Sugar - 1 cup
Pour sugar with water (half a glass) and heat until the sugar grains dissolve; bring the dissolved syrup to a boil, boil coffee in the remaining amount of water (half a glass). Then strain the coffee and pour it into the sugar syrup together with the cognac into the pure coffee infusion.
Ingredients:
- Condensed milk - 1 can
- Water - 3 glasses
- Vanillin
Mix all the ingredients until smooth and soak the cake
Ingredients:
- Cherry juice - 1/3 cup
- Sugar - 1-2 tbsp. spoons
- Cognac - 3-4 tbsp. spoons
- Water - 1/3 cup
Dissolve sugar in water and mix with the rest of the ingredients.
Ingredients:
- Finely chopped peel of one orange
- Orange juice - 1/2 cup
- Sugar - 1/4 cup
Combine all ingredients in saucepan. Cook over low heat until the sugar dissolves. Reduce heat and cook uncovered for another 15 minutes or until syrup is reduced by half. Soak the cakes warm.
If the impregnation is liquid, I simply pour it into a spray bottle, which I bought specifically for this purpose, and spray the biscuit, and it is impregnated evenly and you can never make a mistake with the dosage
Biscuit is the basis for many confectionery products. It turns out airy and tender, and the impregnation makes it juicy.
Biscuit impregnation syrup - the basic principles of preparation
Biscuit cakes absorb moisture quite well. So that they do not get wet, it is necessary to strictly observe the technology for preparing the impregnation.
Biscuit can be dry or wet. For dry baking use more impregnation.
Impregnation is applied to the cake with a silicone brush, a spray bottle, or simply poured from a spoon.
Sugar and liquid are the basis of any impregnation. For flavor, vanillin, juice or citrus zest, coffee, etc. are added to it.
In cakes consisting of three cakes, the upper cake is abundantly watered with impregnation, the middle and lower ones are not so generously impregnated.
Impregnation is desirable to withstand throughout the day.
Recipe 1. Classic syrup for soaking biscuit
Ingredients
125 g of granulated sugar;
190 ml of drinking water.
Cooking method
Pour water into a saucepan and put it on the stove. We turn on the fire to an average level and wait for the first bubbles to appear. Pour sugar into boiling water.
Stirring constantly, reduce the heat to a minimum. Cook until the sugar grains dissolve and turn off the heat.
Impregnation is cooled to a barely warm state. As a flavoring, you can add liqueur, liquor or citrus juice.
Recipe 2. Syrup for soaking biscuit with cognac and strawberries
Ingredients
filtered water - 300 ml;
cognac - 60 ml;
fine sugar - 50 g;
strawberries - 300 g.
Cooking method
Wash the strawberries, cut off the tails and squeeze the juice out of them.
Transfer the berry cake to a saucepan, fill with water and add sugar.
Put on a quiet fire and cook, from the moment of boiling, for five minutes. Strain the syrup through a fine strainer.
Pour strawberry juice into the impregnation, mix and send it back to the stove. Boil again.
Keep the syrup on fire for three minutes, remove from heat and cool until warm. Pour cognac into the impregnation and mix.
Recipe 3. Syrup for impregnating cocoa-based biscuit
Ingredients
35 g cocoa powder;
90 g butter;
175 g of condensed milk.
Cooking method
Take a medium sized saucepan. Pour drinking water into it and put it on the stove. From above we set a saucepan of a smaller diameter, resting it on the handles. The bottom must be submerged in water.
Chop the butter into small pieces and rub with cocoa until a homogeneous mass is obtained.
Put the butter mixture in a saucepan and wait for it to melt, stirring constantly. In a thin stream, we introduce condensed milk into liquid butter. Simmer until the first bubbles appear.
Remove the saucepan from the water bath and beat the contents with a mixer or blender. The mass should become dense and increase in volume. We cool the impregnation and use it for its intended purpose.
Recipe 4. Coffee syrup for soaking biscuit
Ingredients
coffee liqueur - 30 ml;
ground natural coffee - 10 g;
water - 100 ml;
fine sugar - 60 g.
Cooking method
Pour coffee into a saucepan and fill with hot water. Put on the stove and bring to a boil.
Remove the coffee from the stove, cover with a lid and leave for ten minutes.
We filter the coffee infusion and add sugar to it.
We send it back to the fire and cook from the moment of boiling for three minutes over low heat.
Turn off the fire, cool the contents of the saucepan, pour in the liquor and mix.
Recipe 5. Mint-orange syrup
Ingredients
125 ml of drinking water;
200 g of sugar;
orange;
100 ml of vodka.
Cooking method
We combine water with vodka.
Wash the mint leaves well and chop as finely as possible.
Pour mint with a mixture of water and vodka. Add sugar and stir until the grains dissolve.
Pour into a saucepan with a lid and leave in a cool place for a couple of weeks.
After the allotted time, cut the orange in half and squeeze the juice into the impregnation. Mix and use as directed.
Recipe 6. Coffee syrup for soaking biscuit with cognac
Ingredients
60 g of granulated sugar;
25 ml brandy;
200 ml filtered water;
50 g ground coffee.
Cooking method
Pour ground coffee into a saucepan and fry it over medium heat for a minute. Pour boiling water over coffee and cook until the first signs of boiling. Remove from the stove and wait for the foam to settle. We repeat the process two more times.
We cover the saucepan with coffee with a lid and leave for a quarter of an hour. We filter the drink through cheesecloth. We throw away the thick.
Pour sugar into coffee and set to boil again. We wait for the boil, stirring constantly until the sugar crystals dissolve.
Remove the syrup from the stove, cool. Add cognac to the syrup, stir again. We impregnate the cakes with the resulting mixture.
Recipe 7. Orange syrup for soaking biscuit
Ingredients
120 ml freshly squeezed orange juice;
orange peel from one fruit;
60 g of granulated sugar.
Cooking method
Wash the orange, wipe it with a napkin and remove the zest from it with the help of the smallest grater. We place the zest in a saucepan, squeeze orange juice to it.
We send to a slow fire and cook for three minutes from the moment of boiling. Pour sugar, mix and simmer until all the grains are dissolved.
Boil the syrup for another eight minutes, strain and cool.
Recipe 8. Syrup for soaking biscuit with wine
Ingredients
lemon juice - 5 ml;
fine sugar - 250 g;
drinking water - a glass;
Cahors - 60 ml.
Cooking method
Pour water into a saucepan, add sugar and put on a slow fire. Cook, stirring constantly, until the crystals dissolve.
Add lemon juice and vanillin to the boiling syrup. Hold for a couple of minutes, remove from heat and cool.
Recipe 9. Lemon Syrup
Ingredients
55 g of granulated sugar;
245 ml of drinking water;
half a lemon;
vanilla sugar.
Cooking method
Cut half a lemon, place in a blender and grind until puree. We shift the resulting lemon mass into a saucepan, pour in boiled water, cover with a lid and insist for a quarter of an hour.
Lightly crush the contents with a potato masher to squeeze out the remaining juice from the lemon pulp. We filter the infusion a couple of times through cheesecloth. Add sugar and vanilla to the lemon liquid.
We turn on the burner at low power. We put a saucepan with lemon mixture on it and cook the base of the syrup for ten minutes.
Remove from the stove, cool and soak the cakes.
Recipe 10. Cherry syrup for soaking biscuit with cognac
Ingredients
50 g of granulated sugar;
40 ml brandy;
100 ml cherry syrup;
boiled water - stack.
Cooking method
We combine cherry juice with water and cognac. We stir.
Pour all the sugar into the liquid and put on medium heat. Cook, stirring constantly, until all sugar grains are dissolved.
We twist the fire to a minimum and boil the mixture for another three minutes. Remove from stove and cool.
Recipe 11. Syrup for soaking blackcurrant biscuit
Ingredients
60 ml brandy;
½ stack blackcurrant jam syrup;
250 ml of boiled water;
60 g fine sugar.
Cooking method
We combine water with sugar and jam syrup. Stir and put the dishes with the mixture on a slow fire. Cook, after the first signs of boiling appear, stirring continuously, until the sugar crystals dissolve.
Remove from heat, cool and add cognac.
Recipe 12. Coffee syrup with milk
Ingredients
½ cup of milk and boiled water;
stack Sahara;
60 g natural ground coffee.
Cooking method
Pour ground coffee with half a glass of boiling water and brew coffee. Remove from heat, cover with a lid and let cool. We filter.
We combine milk with sugar. We put on the stove, turn on a slow fire and bring to a boil, stirring constantly. Add strained coffee and stir.
We hold for another three minutes, remove from the stove and cool. Alcohol and flavors are added to the cooled impregnation.
Recipe 13. Caramel syrup for soaking biscuit
Ingredients
100 ml of milk;
100 g sour cream;
100 g boiled condensed milk.
Cooking method
Pour the milk into a saucepan. Put on the stove and bring to a boil. Add boiled condensed milk and sour cream. Mix well.
We place the biscuit in a mold with a diameter wider than the cake. We pierce in several places with a wooden skewer or fork. Fill the cake with hot syrup.
We soak the cake for five hours.
Do not add flavorings to hot syrup, otherwise the flavorings will simply evaporate.
Before use, the syrup must be cooled.
It is advisable to keep the syrup for a day before use.
For impregnation, you can use cognac, liquor or any other alcoholic drink.
As you know, in order for the cake layers to turn out tender and tasty, housewives often use impregnation. This option is most relevant for biscuit cakes, because when they are baked, a crust forms on top. How to soak biscuit cake layers and how to do it right? Impregnation is a sweet and sour liquid, which is made using fruits and berries, liquid yogurt, honey, lemon and much more.
Impregnation options for biscuit
- With vodka and jam. Take 50 ml of vodka, jam about 2-3 tablespoons (pear), 250 ml of boiled cooled water, after which the ingredients are mixed and the cakes are poured with the finished mixture.
- With cognac. Required: dissolve sugar - 4 tablespoons in 7 tablespoons of liquor (can be replaced with water) and bring to a boil, after cooling completely add cognac - 4 teaspoons. Optionally, you can put vanillin on the edge of the knife.
- With cocoa. The next option is done in a water bath, for which water is drawn into the pan and put on fire. A smaller pan is placed on top, into which the following ingredients are added: 100 grams of butter (cut into pieces), cocoa - 2 teaspoons and half a can of condensed milk. Everything is thoroughly mixed, but not brought to a boil. On biscuit cakes, the impregnation is poured hot.
- With currant syrup. Take 0.5 cups of currant syrup and mix with 4 teaspoons of sugar and 1 cup of water. This mixture is brought to a boil, then boiled over low heat until the sugar is completely dissolved.
- With Cahors. The next recipe for impregnation is done in this way: boil 250 ml of water in a small saucepan, pour 250 grams of sugar into it and stir until completely dissolved. Then about 4 teaspoons of Cahors are added and the mixture is brought to a boil. At the end, you can add, if desired, 1 tablespoon of lemon juice and a little vanilla.
- Coffee. It is necessary to pour 1 glass of sugar with 0.5 glass of water and heat until completely dissolved. Take another half glass of water, from which to brew coffee (2 tablespoons), then strain. 1 tablespoon of cognac and previously prepared sugar syrup are poured into such a coffee infusion.
- With condensed milk. Take one jar of condensed milk, add 3 cups of water and a little vanilla. Mix everything until smooth, after which you can immediately soak the cakes.
- With cherry juice. It will take a third of a glass of cherry juice, sugar - 4 teaspoons, cognac - 4 tablespoons and a third of a glass of water. Sugar is dissolved in water and then mixed with other ingredients.
- With orange juice. For impregnation, a quarter cup of sugar is taken, orange juice - 0.5 cups and its peel (finely chopped). Place everything in a saucepan and boil over low heat until the sugar melts. After that, on a minimum heat, let it languish for another 15 minutes, until the mixture becomes half as much. You can use the impregnation in the form of heat.
On the video - one of the options for making syrup for biscuit:
Biscuit cakes are recommended to be impregnated with a brush to evenly distribute the syrup. In extreme cases, you can use a teaspoon. It is important to remember that the impregnation layer should be invisible and thin. If the biscuit turned out to be magnificent, it is recommended to cut it in half.
With a photo of this sweetness will be presented in this article. We will also tell you how to properly use such impregnation.
Classic variant
Homemade biscuits are delicious on their own. But if desired, it can be done much better. To do this, we recommend using the following ingredients:
- drinking water - about 6 large spoons;
- small beet sugar - 4 large spoons.
Cooking process
The classic sugar syrup for soaking biscuits is quite simple to prepare. To do this, pour water into a small saucepan, and then pour sugar. After mixing the components with a spoon, they are put on low heat. In this form, the ingredients are brought to a boil. So that they do not burn, the mixture is constantly stirred with a tablespoon.
Do not boil sugar syrup to impregnate the biscuit. The main thing is that the sugar is completely dissolved. After that, the finished syrup is removed from the heat and cooled to a temperature of 38-40 degrees.
If you want to get a more aromatic product, then you can add various fruit juices, tinctures, liqueurs and even cognac to it.
Making berry syrup
Now you know how classic sugar syrup is made. How to prepare a more fragrant sweetness for soaking biscuit? To do this, we recommend using:
- fresh garden strawberries - about 320 g;
- beet sugar - 50 g;
- drinking water - 300 ml;
- any cognac - at the rate of 1 large spoon per 200 g of finished syrup.
How to cook?
Berry sugar syrup for soaking biscuit is very fragrant and tasty. To prepare it, all the juice should be squeezed out of fresh strawberries using a sieve and a pusher. The remaining cake is added to drinking water, where sugar is subsequently poured. After mixing all the ingredients, they are put on the stove, brought to a boil and boiled for about five minutes.
After the described actions, the syrup is filtered, and then combined with prepared strawberry juice. In this form, the ingredients are again brought to a boil and boiled for exactly three minutes.
After removing the impregnation from the stove, it is cooled. And only after that, cognac is added to the chilled syrup and everything is mixed well.
Preparing coffee syrup
Coffee sugar syrup for soaking biscuits is especially fragrant. They can process not only milk, but also chocolate cake. For this we need:
- any cognac - 1 large spoon;
- ground coffee natural - 2 dessert spoons;
- drinking water - about 200 ml;
- fine sugar - 2 tablespoons large.
Cooking method
Before making such a syrup, you need to prepare a coffee infusion. To do this, pour natural ground coffee with boiling water, put on a small fire and wait for boiling. Next, the container with the coffee drink is removed from the stove, closed and allowed to brew for ¼ hour.
As time passes, the aromatic mixture is filtered. Then sugar is added to it and put back on the stove. Having brought the ingredients to a boil, they are removed and completely cooled. At the very end, cognac is added to the coffee syrup and mixed thoroughly.
Delam syrup with liquor
How to make sugary sugar syrup for biscuit impregnation? We will consider the recipe for such a mixture right now. To implement it, we need:
cooking process
To make a very sweet syrup for impregnating homemade biscuit, all of the above ingredients are combined in a small bowl, and then they are put on fire and boiled until the granulated sugar is completely dissolved.
Having reduced the fire to a minimum, the resulting mixture is slowly boiled until the volume is reduced exactly by half. After that, the sugar syrup is removed from the stove and cooled slightly. The biscuit should be soaked with such sweetness while still warm.
Orange sugar syrup for biscuit impregnation: recipe with photo step by step
It is not very difficult to make such a sweet on your own. The main thing is to adhere to all prescription requirements.
So what ingredients do we need to make sugar syrup for soaking biscuit without alcohol at home? Experienced confectioners recommend preparing the following products:
- small beet sugar - about ¼ cup;
- natural orange juice (preferably freshly squeezed) - ½ cup;
- orange peel - from one medium fruit.
Step by step cooking
Before you cook sugar syrup for soaking homemade biscuit, you should carefully separate it from the fruit, and then cut it very finely.
Having placed the peel in a deep saucepan, freshly squeezed and sugar are added to it. After mixing the components, they are put on a slow fire and wait until the sugar is completely dissolved.
Having reduced the fire to a minimum, the fragrant syrup is boiled for another 10 minutes. At the same time, the impregnation for the biscuit should decrease in volume by exactly half. After the described actions, it is filtered through a fine sieve and soaked in all the cakes.
How to soak a biscuit with homemade syrup?
Above, we presented several options for how sugar syrup can be made at home. However, this is not enough for you to get a delicious and most tender cake. Therefore, we decided to tell you about how to properly soak biscuits with ready-made syrups.
First of all, it is necessary to determine what kind of cakes we have. In other words, you should identify dry or In the first case, you will need quite a lot of self-made syrup. If your cakes are wet and oily, then the impregnation can be used in a minimal amount.
Quite well and evenly, sugar syrup is sprayed over the surface of the biscuit with a conventional spray gun. However, still warm impregnation should be drawn into it, otherwise it will not pass through the tube.
In the event that the spray gun was not at hand, then the homemade cake can be soaked with a usually dessert spoon. It should be scooped up with sugar syrup in a small amount. In this case, it is necessary to ensure that the impregnation is distributed evenly over the biscuit. Otherwise, in one place the cake will remain dry, and in another it will simply flow.
If the use of a small spoon seems inconvenient for you, then you can carry out such a confectionery procedure using an ordinary culinary brush.
As soon as the biscuit is completely saturated with sugar, and also covered with cream and decorated with various confectionery powders, the finished cake is put into the refrigerator for 5-6 hours, and even better all night. In the morning, the cakes will soften well, become tender and very tasty.
Summing up
What kind of syrup to impregnate a homemade biscuit is a matter of taste for everyone. Many chefs prefer to use the classic version. But to give the cake a special taste and aroma, we recommend using more original recipes. To do this, you can add cherry, chocolate or cherry to the main sugar impregnation. Also, various tinctures, juices, cognac, etc. are ideal for the same purpose. By the way, alcoholic beverages must be added only to the ready-made and cooled syrup. Otherwise, under the influence of high temperatures, all their aroma will simply disappear.
Biscuit is used as the basis for the preparation of various confectionery products. To make the cake juicy, experienced chefs use syrup to soak the biscuit. This ingredient has become popular among housewives. However, in order for the syrup to be tasty and to be able to properly soak the cakes, it is worth learning about some of the intricacies of the cooking process.
Syrup preparation principles
The skins are well soaked. If you neglect the cooking technology, then the biscuit will become wet.
The taste of the finished dish will be spoiled.
- Impregnation should be applied with a silicone brush or spread with a spoon.
- You can diversify the syrup recipe with vanillin, juice, coffee. You can add any ingredients, depending on personal preference.
- Before using the impregnation, it must stand for a day. This will allow her to acquire an amazing aroma.
There are a lot of syrup recipes. By adding new ingredients to the composition, you can change the taste of the finished dish. Fantasy has no limits. Each housewife in her own kitchen can work wonders.
Pastries soaked in syrups can be safely included in the festive menu. Surely, there is such a recipe that can surprise guests.
Syrup with cognac and strawberries
It is not difficult to prepare a syrup for impregnating biscuit with cognac. It is important to understand that baking will turn out to be alcoholic. However, despite this, many housewives prefer this particular recipe.
The finished product, impregnated with this syrup, has an amazing taste and amazing aroma. The smell of alcohol is almost not felt. Thanks to strawberries, the composition acquires a slight sweetness.
Pleasant notes make the finished product unique. It is impossible to refuse such a dish. Even true gourmets will appreciate the delicacy.
Ingredients:
- water - 300 ml;
- cognac - 60 ml;
- sugar - 50 grams;
- strawberries - 300 grams.
Step by step cooking recipe:
Rinse the berries, remove the tails, make juice.
Put the berry mass in a saucepan, add water, granulated sugar.
Place the container on the stove, cook over low heat. After boiling water, cook the mass for another 5 minutes.
Strain the syrup.
Pour strawberry juice into the general composition, mix, place on fire. Bring the mass to a boil, cook for 3 minutes, remove from the stove. Cool the resulting composition, add cognac, mix.
Classic sugar syrup
The recipe for sugar syrup for soaking biscuit will be useful for novice housewives. With the help of impregnation, you can easily give ready-made dishes a special taste and amazing aroma. This recipe is basic, cognac can be replaced with any other ingredients. Vanilla, white wine, juices, berries go well in this recipe.
By choosing new ingredients, it will be possible to change the taste of baking. It all depends on personal preferences and taste preferences.
It is important to know that after preparing the syrup, it must be allowed to stand for 7 hours. Otherwise, the finished product will become wet and crumble. It is recommended to impregnate the cakes with a composition at room temperature.
Ingredients:
- water - 120 ml;
- sugar - 130 grams;
- cognac - 40 grams.
Step by step cooking recipe:
Take a container, combine granulated sugar and water in it.
Stirring constantly, bring to a boil and cool. Only add cognac to the chilled mass. Otherwise, the aromatic substances will simply evaporate.
Prepare a clean dry dish, pour liquid into it. Place the composition in the refrigerator, use if necessary.
fruit syrup
It is not difficult to prepare a delicious biscuit in your own kitchen. However, not every housewife knows that with the help of impregnation, you can change the taste of the finished dish. Lemon syrup for soaking biscuits makes pastries tender and fragrant. The composition is prepared quite quickly. It is important to know that proportions should be strictly observed. Otherwise, the mass will turn out to be viscous, it will be very difficult to soak the pastries.
Ingredients:
- sugar - 40 grams;
- lemon - 1 piece;
- water - 40 grams;
- vanilla - to taste.
Step by step cooking recipe:
- Prepare the lemon, rinse it, squeeze the juice.
- Pour water into a saucepan, bring to a boil, add sugar.
- Combine with vanilla, lemon juice.
- Sugar should be completely dissolved.
- Cool the composition, you can proceed to the impregnation of baking.
Syrup with coffee flavor
Of the variety of options offered, for lovers of sweet notes, a recipe for a syrup for impregnating a biscuit is presented, it can be either chocolate or coffee. The prepared composition differs not only in taste characteristics, but also in appearance. Its consistency is thick, the color is brown. Many housewives prefer this particular recipe. With such impregnation, the finished dish will amaze with its amazing taste.
Ingredients:
- ground coffee - 40 grams;
- sugar - 200 grams;
- water - 250 ml;
- cognac - 20 grams.
Step by step cooking recipe:
- Pour 1⁄2 part of water into a container, add sugar, put the pan on fire.
- As soon as the liquid boils, you can remove the container with the contents from the stove.
- Brew coffee. Pour the rest of the water into the Turku, add coffee, place on the stove.
- After boiling, remove the container to the side for 20 minutes, the broth should cool slightly.
- After 20 minutes, strain the coffee drink, cool, mix with sugar syrup and cognac.
Citrus impregnation
Citruses are the favorite fruit of many, based on them you can easily make syrup for soaking biscuit at home. The prepared composition can be used to impregnate the roll, cake.
Baking soaked in this syrup has a pleasant sourness. In addition, sweet notes are traced. This combination is sure to please all family members. Even children will be delighted with the treat.
Ingredients:
- lemon juice - 100 grams;
- lemon zest - 10 grams;
- orange peel - 10 grams;
- sugar - 50 grams.
Step by step cooking recipe:
- Before starting cooking, rinse the fruit well, soak in boiling water for 15 minutes. This will get rid of bitterness.
- In a bowl, mix all the ingredients, put the pan on a small fire. Cooking time is no more than 15 minutes.
- Strain the resulting mass, pour the syrup into a separate jar.
- Store the composition in the refrigerator, if desired, use.
Honey-sour cream impregnation
The combination of honey composition and cream based on sour cream gives the sweet dish an amazing taste and magical aroma. Not everyone knows how to cook syrup for soaking biscuit. After reading this recipe, you will be able to work wonders in your own kitchen.
Ingredients:
- honey - 500 ml;
- water - 250 ml;
- sugar - 50 grams;
- sour cream - 200 grams.
Step by step cooking recipe:
- Make honey syrup, mix water with honey.
- Moisten the cakes with this composition.
- Make sour cream.
- Beat sour cream with sugar.
- Spread the cream on the biscuit.
To get a fragrant and tasty impregnation, you should listen to some recommendations of experienced chefs. These tips will help you along the way. The result is an amazing syrup.
- Do not add flavorings to hot liquid. All substances will evaporate, the resulting composition will not have a bright and rich aroma.
- Before using the syrup, it must be cooled.
- After preparing the impregnation, it is advisable to let it stand for a day.
- The composition can include not only cognac. Liquor or other alcoholic drink can also be used.
- An important point is given to the observance of proportions. All ingredients should be added in strict accordance with the proposed recipe. Otherwise, the biscuit will turn into a wet porridge.
- It is necessary to correctly calculate how much syrup is needed to impregnate the product. If you take an excessive amount of composition, the result may be disappointing.
How to use impregnation correctly?
Many housewives, after preparing the syrup, begin to pour biscuit cakes with liquid. However, this is not necessary. From an excessive amount of impregnation, the cake will not be more delicious. On the contrary, it will become wet, and acquire an unattractive appearance.
If you follow the instructions and follow all the rules, you will be able to prepare an amazing dessert and surprise the whole family with it.
- First of all, you should determine the condition of the cakes, whether they are dry or wet. Based on this, it will be clear how much impregnation should be taken.
- The application method also plays an important role. The best option is to spray the prepared composition from a spray bottle. So the cake will be saturated on all sides. If the availability of this device has not been refused, you can use an ordinary teaspoon. Work should be carried out carefully, slowly. The most important thing is to distribute the composition evenly. Otherwise, one side will be soaked and the other dry. In addition, a special silicone brush can be used to process the cakes.
- And finally. After processing the biscuit, it must be placed in the refrigerator for 6 hours. Ideal if the cake will soak all night. In this case, baking should be covered so that the aroma of the finished dish is preserved.
Which syrup to choose, everyone decides for himself. It all depends on personal preferences and taste preferences. It is important to know that there are a huge number of options, each of them deserves special attention.
Before proceeding with the preparation of impregnation, you should familiarize yourself with the basic rules of cooking and expert advice. Some tips will help you avoid mistakes. As a result, it will be possible to prepare a delicious dessert that is sure to please both adults and children.
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