Impregnation for biscuit - we make the biscuit sweet, juicy and fragrant. Secrets of a juicy dessert: top impregnations for biscuit cakes

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.

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 =)
I buy all the necessary tools for the work of a confectioner, baking dishes and ingredients in a store. www.bakerstore.ru I recommend this store to everyone, since personally in my city the prices in confectionery stores for all ingredients are many times more expensive. And, by the way, when ordering, you can specify a promo code pirogeevo, for which you will receive a 5% discount from the first purchase.

To prove to everyone your culinary skills and personally establish yourself as a rather talented confectioner, you need to cook a biscuit cake. Spoiling a mountain of food, we still achieved lush cakes, and now we have 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 is 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, a reasonable question may arise regarding those delicacies that are a full-fledged product "without cuts", for example, rum baba or cake. In this case, what is better to soak a classic or chocolate biscuit? Cognac and rum impregnation is rightfully considered the most versatile moisturizer, and that’s what you can take for such “buns” and even for a cake. In addition, coffee, honey and sugar decoctions will be a great addition to them, just 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 regime for holding the finished baking before wetting, which is about seven hours. If patience is not your strong point, and you still “sinned” by moistening the future cake ahead of time, then, alas, the cakes threaten to fall apart, and the product itself loses its attractiveness, and the 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 over 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;

Preparation of 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 with coffee aroma and cools down a bit. After the allotted time, filter a strong drink, cool and mix with cognac and syrup.

Milk impregnation for biscuit with condensed milk

Probably the simplest biscuit impregnation is made from condensed milk. Even a baby can handle this task. All you need to do is dilute a jar of sweet, 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 see. Here, for example, is a great recipe for making 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 the skins of citrus fruits, soak them in boiling water for 15 minutes to remove the 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

How delicious is the combination of honey syrup and sour cream, together this impregnation gives the confectionery a magical taste and indescribable 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 of 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 of 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 the biscuit masterpiece and begin to relish 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 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.

An important question in the process of preparing a festive dessert is how to soak biscuit cake layers. The final result of the finished treat depends on this: both its appearance, and taste, and, in general, its quality. There are a lot of options and the competent use of impregnation will help create a delicious cake for a celebration or a simple home tea party.

How can you soak biscuit cake layers?

Impregnation for biscuit cakes is a binding component that allows the base to be harmoniously combined and qualitatively fixed with a soufflé, meringue or filling. There are several ways to prepare syrup or cream, each of which can be supplemented with interesting aromatic components.

1. Before soaking biscuit cake layers, you need to prepare the syrup or cream itself, they are applied chilled. Warm impregnation will soften the cake too much and the dessert will come out loose, possibly losing shape.
2. Traditionally, impregnation for a biscuit is prepared from sugar and water, in a ratio of 2: 3.
3. Add tea leaves (with aromatic additives), espresso, vanilla essence or fruit juices to the base syrup, replacing part of the water.
4. If there is no time at all to boil the syrup, and how to soak biscuit cakes for a simple cake is a relevant question, liquid jam will also work, or rather fruit syrup without pieces of fruit.
5. For a cake not intended for children, alcohol impregnation is used. Cognac, brandy, rum, dessert wine or liqueur are added to the base syrup.
6. After applying the impregnation, the cakes should lie down for about 20 minutes, only then you can add cream or filling.
7. It is important to follow which cakes are used, if they are dry and loose, you will need a little more impregnation, if they are oily, then on the contrary, you should not overdo it with applying syrup.
8. You can apply the impregnation with a tablespoon, evenly distributing the syrup on the surface of the cake. A confectionery brush is well suited for this, if the syrup is liquid, not creamy, you can use a spray gun.

Cooking is not at all difficult, you need to follow the correct proportions: 3 parts of water are taken for 2 parts of sugar, cook over low heat until the crystals dissolve and be sure to cool before use. This basic recipe can be used neat or supplemented with aromatic ingredients. The resulting syrup is enough to soak two cakes.

Ingredients:

• sugar - 2 tbsp. l;
• water - 3 tbsp. l.

Cooking

1. Pour water into a saucepan and add sugar.
2. Stir to warm over low heat.
3. Do not boil, wait until the sugar is completely dissolved.
4. Cool to room temperature.

Cognac impregnation for biscuits is the most common option for soaking cakes; it comes out very fragrant with a pronounced alcoholic aftertaste. In addition to the alcoholic drink, the recipe contains lemon juice, it will slightly balance the cloying syrup, and vanilla essence will add new light aromatic notes to the finished dessert.

Ingredients:

• water - 1 tbsp.;
• sugar - 200 g;
• vanilla essence - 1 tsp;
• lemon juice - 1 tbsp. l.;
• cognac - 2 tbsp. l.

Cooking

1. Dissolve sugar in water, then over low heat.
2. Pour in vanilla and lemon juice.
3. Cool to room temperature, add cognac, stir.

Coffee impregnation for a biscuit with instant coffee is prepared simply and quickly. This recipe contains rum, it will give a slight bitterness, if desired, you can replace it with coffee liqueur or completely remove alcohol. It is important to ensure that the granules are completely dissolved, otherwise the final taste of the dessert can be spoiled by coffee bitterness.

Ingredients:

• sugar - 200 g;
• water - 200 ml;
• rum - 2 tbsp. l.;
• coffee - 20 g.

Cooking

1. Mix sugar with half of the prepared water. Warm over low heat until the crystals dissolve.
2. Boil the remaining water, add coffee, mix well, cool.
3. Combine syrup with coffee, add rum, mix.

Insanely fragrant impregnation for alcohol-free sponge cake based on lemon juice is able to balance the taste of any, even the most sugary dessert, it will bring a light and pleasant freshness to the final delicacy. You can make a syrup with one juice and sugar, or equally dilute the base composition with water. During cooking, the zest is also used, but when the impregnation is ready, it must be removed by straining through a sieve.

Ingredients:

• lemon juice - 150 ml;
• sugar - 100 g;
• lemon zest - 1 tbsp. l.

Cooking

1. Pour lemon juice into a saucepan, add sugar and zest.
2. Boil without waiting for the boil, you need the sugar to completely melt.
3. Strain the hot syrup through a sieve.
4. A simple impregnation is used for chilled biscuit.

An impregnation for a biscuit made of milk is prepared simply and quickly; in consistency and taste, it is more like a liquid cream. Such a syrup is well suited for softening white vanilla cakes, if the biscuits are chocolate, you can add a little cocoa to the composition or, the latter is introduced into the already cooled impregnation so that the aroma does not evaporate when heated.

Ingredients:

• milk - 2 tbsp.;
• sugar - 1 tbsp.;
• vanillin.

Cooking

1. Heat milk in a saucepan, add sugar and vanilla.
2. Stir constantly without boiling.
3. When sugar dissolves, set aside. Cool to room temperature.

Delicious cherry impregnation for biscuit is prepared from a base syrup, which is supplemented with alcoholic beverages. For a special aroma, cognac or brandy is used, the berries are well soaked in liqueurs and. Ideally, this syrup is suitable for lush chocolate cakes. Cherries can be used fresh or frozen, canned or in their own juice will not work.

Ingredients:

• cherry - 100 g;
• cherry liqueur - 50 ml;
• water - 200 ml;
• sugar - 100 g.

Cooking

1. Put cherries, sugar, pour water into a saucepan.
2. Boil for 2-3 minutes. Cool to room temperature.
3. Remove the berries, add the liqueur, mix.

Impregnation for a biscuit with honey is prepared quickly, simply, without frills. Sugar is completely replaced by a natural sweetener, but it is important to remember that honey cannot be heated, therefore it is better to use liquid honey, May or herbs are suitable. Do not use, it has a characteristic bitterness and can spoil the final aftertaste of the dessert.

Ingredients:

• water - ½ st.;
• honey - 100 g;
• lemon juice - 2 tbsp. l.

Cooking

1. Water is heated to 50-60 degrees.
2. Add honey and mix well, pour in lemon juice.
3. You can use this syrup immediately after the honey has completely dissolved.

Alcoholic impregnation for biscuit at home is prepared taking into account the chosen base. Not every syrup goes well with chocolate or vanilla, for example. On the basis of liquor, insanely fragrant syrups are obtained, which soak and loosen the biscuit well. The following is a basic recipe that is enough to soak 2 cakes.

Ingredients:

• sugar - 100 g;
• water - 100 ml;
• liquor - 70 ml.

Cooking

1. In a saucepan, mix sugar with water, boil until the sweetener is completely dissolved.
2. Cool to room temperature, pour in the liqueur and mix well.
3. With this syrup, you can immediately soak the cakes.

Ideal - one that is prepared on the basis of cocoa, chocolate or liquor, in the latter case, Baileys or Sheridans are suitable, they perfectly emphasize the rich taste of the cakes. This syrup is prepared without water, it turns out to be thick, slightly creamy, therefore it will take more time to soak the biscuits themselves.

Ingredients:

• condensed milk - 100 g;
• cocoa - 1 tbsp. l.;
• Baileys - 2 tbsp. l.;
• soft butter - 50 g.

Cooking

1. In a saucepan, combine condensed milk and cocoa, mix.
2. Simmer in a water bath until a homogeneous mass is obtained.
3. Add oil, boil for a couple more minutes.
4. Cool for 10 minutes, pour in the liqueur, mix thoroughly.
5. This impregnation is applied warm.

Wine impregnation for biscuit is a good way to diversify the simple flavor of cakes, but it is important to remember that red wine cannot be used for a white base, the taste will not be very pleasant, and the appearance of the dessert will lose its attractiveness. If dessert drinks with a rich, bright aftertaste are used for impregnation, the amount of sugar can be reduced.

Cognac impregnation is traditionally used for biscuit cakes, but it can be used in sour cream products. Soaked cakes are moist, light and have a cognac flavor. Even a dry biscuit can be revived using this trick. In cakes with butter cream, impregnation must be present, otherwise the dessert will be hard.

Ingredients:

• Water - 100 gr. (6 tablespoons)
• Sugar - 100 gr. (4 tablespoons)
• Cognac - 60 gr. (3 tablespoons). For children, cognac can be replaced with juice.
• To calculate the required amount of impregnation, you need to know the following formula: cake - one part, impregnation - 0.7 parts, cream - 1.2 parts.

Cooking:

1. Pour water into a small saucepan and let it boil.
2. Pour sugar into boiling water, mix and cook for 5 minutes. The amount of sugar and water can be changed. It is necessary to focus on your taste preferences and take into account what kind of cream the product will be. If the cream is very sweet, then it is worth reducing the sugar content in the syrup.
3. Let the syrup cool to room temperature. Cognac should be added only to the cooled syrup. From the hot, it will evaporate and will not give its aroma.
4. Add cognac to the syrup, mix and soak the cakes.

Before forming the cake, it is desirable to withstand the biscuit 6 - 8 hours. Soak the bottom cake with extreme care so that it does not deform.

This is a classic recipe for cognac impregnation. Instead of water, you can use juice (cherry, lingonberry, orange, strawberry) or jam diluted with water, as well as coffee or cocoa brewed without milk. The combination of cognac with different ingredients form different flavors.

Such cognac impregnations can be poured over puddings, pancakes, ice cream, jelly.