Impregnated with vanilla essence. Delicious blog: cream and impregnation for biscuit

Biscuit impregnation is one of the the most important stages preparing the appropriate dessert. With its help, ordinary cakes become softer and more flavorful. Together with suitable filling such a dessert will become the star of the sweet table and will be remembered for a long time by everyone present. Impregnation is simply necessary for rolls and sponge cakes, regardless of the chosen dough and cream recipe.

Preparing the impregnation for the biscuit begins with ordinary sugar syrup. To do this, mix in a saucepan plain water And granulated sugar, then bring the mixture to a boil. If you don't have the time or desire to experiment with more interesting recipes, then this is quite enough to soak the cakes. However, you can use more original culinary ideas. To do this, just add to classic syrup A little aromatic ingredients. Among them are all kinds of tinctures, liqueurs, fresh fruit juices, vanilla extract, cognac, etc.

Typically, such flavorings are added at the very end of preparing the syrup, when it has already cooled well. After this, you just need to stir the impregnation once and start forming the cake or pie.

Secrets of preparing the perfect impregnation for sponge cakes

Although the biscuit impregnation is not the main component of the cake, it is what gives it softness and juiciness. Various syrups will allow you to experiment with taste and aroma familiar dishes, making them more and more interesting. How to prepare impregnation for biscuit in one case or another, you can learn from useful culinary notes:

Secret No. 1. The sugar syrup does not need to be boiled for a long time, just make sure that all the sugar has dissolved in the water.

Secret No. 2. Before adding alcoholic flavors, the syrup must be cooled to at least 40 degrees.

Secret No. 3. For 200 g of syrup you need to add about 1 tablespoon of alcohol (liqueur, cognac, tincture). This amount will be the most optimal, since it will give the impregnation pleasant aroma, but will not cause an alcohol taste.

Secret No. 4. To thoroughly soak the cakes with syrup, you need to let the sponge cake sit for at least 6-8 hours and only then cut it into pieces.

Secret No. 5. The syrup is best absorbed into warm cakes, so if the sponge cake has cooled down, you can warm it up a little in the oven or microwave.

Secret No. 6. Choosing additional ingredients for impregnation, please note that they do not contain dyes, otherwise appearance the cake will suffer.

It's hard to imagine anything simpler than this recipe. With its help, in just two minutes you can make a classic syrup for a biscuit and improve it significantly taste qualities your dessert. For a more aromatic syrup, you can use any flavorings, be it vanilla, liqueur, cognac or fruit juice.

Ingredients:

• 6 tbsp. l. water;
• 4 tbsp. l. Sahara.

Cooking method:

1. Mix the ingredients in a small saucepan and place it on slow fire.
2. As soon as the mixture boils and the sugar grains are completely dissolved, remove the container from the heat.
3. Before soaking, cool the syrup until room temperature.

Interesting from the network

This recipe produces a very sweet and aromatic impregnation. What sets it apart from its closest competitors is the presence of fresh strawberry juice. However, this syrup is only suitable for those cakes whose filling harmonizes well with the berries. Before adding cognac and directly soaking the biscuit, the syrup must be cooled.

Ingredients:

• 300 ml water;
• 50 g sugar;
• 300 g strawberries;
• 2 tbsp. l. cognac

Cooking method:

1. Wash the strawberries, peel and squeeze the juice out of them.
2. Place the remaining cake in a saucepan, add water and add sugar.
3. Boil the syrup for 5 minutes, then strain through a fine strainer.
4. Add to the resulting impregnation Strawberry juice, stir and boil again.
5. Boil the syrup for 3 minutes, cool to room temperature and pour in the cognac, stir again.

For chocolate biscuit it is better to use impregnation with coffee aroma. It will fit most harmoniously into the dessert and give it an amazing smell. Coffee liqueur will further enhance the effect, although if desired, you can replace it with an alcoholic drink of any other flavor. Only ground, natural coffee should be used.

Ingredients:

• 2 tsp. ground coffee;
• 2 tbsp. l. Sahara;
• 4 tbsp. l. water;
• 1 tbsp. l. coffee liqueur.

Cooking method:

1. Pour coffee into a saucepan and pour hot water, boil.
2. Remove the coffee infusion from the heat and let it stand with the lid closed for 10 minutes.
3. Strain the contents of the saucepan, then add sugar to the remaining liquid.
4. Bring the syrup to a boil again and cook for 3 minutes over low heat.
5. Cool the contents of the pan, add liqueur and stir.

Now you know how to prepare sponge cake impregnation according to a recipe with a photo. Bon appetit!

Cake impregnation allows you to make the cake more juicy and fragrant. Usually cakes also need impregnation, because... The sponge cake is quite dry, does not contain oil, and even less so or will not be able to soak it to the desired state. Of course, the cake with cream will be more moist, but various impregnations will cope with this task much better.

Impregnations are non-alcoholic and with aromatic alcohol.

Recipes for non-alcoholic cake toppings:

Sugar impregnation for cake

• 1 glass of water
• 0.5 cups sugar

Boil water with sugar and cool until warm, add vanillin and mix well, soak the cake.

You can also dip a bag of your favorite into the just boiled syrup. tea flavored for a few seconds. Then the impregnation will be even more aromatic and the cake tastier.

Impregnation "Condensed milk"

• 380 ml condensed milk
• 3 glasses of water
• Vanillin

Mix all ingredients until smooth and coat the cake.

Coffee impregnation for cake

• 1 glass of water
• 0.5 cups sugar
• 2 tbsp ground coffee

Pour 0.5 cups of water over sugar and heat until sugar dissolves. Bye sugar syrup cools down, brew coffee from the remaining 0.5 tbsp of water and 2 tbsp. spoons of ground coffee. Let it brew for 10-15 minutes, strain. Pour sugar syrup into coffee. The coffee impregnation for the cake is ready.

If you don’t have ground coffee, you can use instant coffee, you just need to make strong coffee.

Lemon impregnation for cake(or orange, generally citrus)

• 1 glass of water
• 0.5 lemon
• 3 tsp. spoons of sugar

Boil water. Chop the lemon and peel into boiling water, add sugar, and add vanillin. Let it brew. Strain. Soak the cake

Fruit impregnations(pineapple, apricot, cherry, strawberry, etc.)

Syrup from under canned pineapples or apricots diluted with water in a ratio of 2 to 1, add 1-2 teaspoons. tablespoons lemon juice or 0.25 teaspoons citric acid. Boil, cool. Let's soak sponge cakes.

Can favorite jam dilute with water until you like the sweetness and soak the cake.

You can also use compote or juice of cherry, raspberry, blackcurrant, etc. as an impregnation for the cake.

Caramel impregnation

Based on caramel sauce

• 100 g sugar
• 0.5 packets of vanilla sugar
• 200 ml milk
• 200 ml cream
• 0.25 tsp. spoons of salt

Sugar with vanilla sugar heat in a saucepan, stirring gently and constantly until it begins to melt and brown. As soon as this happens, add cream and salt.

The cream should not be cold, otherwise the caramel will curdle. If this happens, you just need to heat everything, stirring constantly, and then the caramel will become homogeneous again.

Add the cream carefully, do not burn yourself, as it splashes and sizzles greatly due to the difference in temperature.

Cook for 3-5 minutes, add milk, cook for another couple of minutes and cool.

Everything can be soaked in caramel syrup on a cake!

Raspberry impregnation

Dilute raspberry jam with water and soak the cake

You can also use ready-made syrups from the store, diluting them with water until the right sweetness. Maple syrup It's better not to use it. It makes the cake unsightly and dirty.

All of the above is not always at hand, but sugar and water are always available. So you can always soak sponge cakes with sugar syrup

Alcohol impregnations for cakes : very easy to do.

Need to use everything previous recipes impregnation, adding 2-3 table. spoons aromatic alcohol- cognac, brandy, rum.

Please note that we add alcohol to already cooled syrups, otherwise the impregnation will lose its aroma.

The ratio of products in cake impregnation.

It is believed that the ratio of water and sugar in impregnation should be 2 to 1. In fact, it all depends on your preferences.

If the cakes and cream are very sweet, then sometimes you don’t need sugar at all, just dilute the cognac with water and soak the cakes with it, as in this one.

You can make an impregnation from a mixture of orange and lemon juices, as in this one. Everything comes with experience - try, experiment, find your proportions.

The amount of impregnation depends on how dry the cakes are; for example, a sponge cake does not contain oil at all, so it requires more impregnation. It also depends on the thickness of the cakes and their diameter. It also depends on how wet cake you want to receive.

If you overdid it with impregnation and the cakes turned out to be too wet, then place them on a clean cotton cloth, or paper towel, it will take away excess moisture.

How to soak a cake.
Impregnate the biscuit using a spray bottle or, more simply, using a spoon or syringe, distributing the impregnation evenly throughout the cake. You can pour cake impregnation into a small plastic bottle, make small holes in the lid and soak the cake in this way.

That's all for today! Have fun cooking and share your impressions in the comments. Subscribe to new recipes to always keep up to date with site news

Biscuit is the basis of confectionery art. Almost all cakes, rolls and pastries require the presence of this pastry. Only the degree of density, thickness and additional ingredients in the dough vary.

Properly prepared biscuits have a soft and airy texture, but confectionery art constantly evolving, dictating new conditions that require new properties from the base. Sometimes a cake design is needed additional processing sponge cakes to avoid the effect of a “dry” cake, sometimes, on the contrary, you need a moist and soft base, and then various impregnations come to the rescue.

Their preparation at home does not require professional knowledge, only strict adherence to the recipe and proportions.

Sugar and liquid are the basis of impregnations that will either turn the cake into the food of the gods or ruin the structure of the cake, so it is better to use the time-tested ratios from the recipes below.

Basic syrup for soaking sponge cakes

First you need to decide on the required volumes; as mentioned earlier, the quality of the cake directly depends on the prepared syrup. There is a special formula for this:

• 1 part is a sponge cake;
• 0.7 - syrup for cakes directly;
• 1.2 is cream.

By part we mean the weight of the product used. For example, if the cake weighs 900 g, it will take about 570-600 grams of impregnation.

To pick up required proportions To suit your cake, you can use the table from the book by Kengis and Markhel, dating back to 1959. They suggested the following, taking into account that for every 2 tablespoons of sugar mixed with 3 - water, 100 g of sugar syrup is obtained for soaking the biscuit:

• 8 tbsp. l. sugar sand + 12 tbsp. l. warm water = 400 grams of syrup;
• 9 tbsp. l. sugar sand + 13.5 tbsp. warm water = 500 grams of syrup;
• 12 tbsp. l. sugar sand + 18 tbsp. l. warm water = 600 grams of syrup.

Choose a saucepan with a thick bottom and rinse it before use. cold water. Afterwards he pours in required quantity sugar and pour in the selected volume of water.

The syrup is boiled on low heat with constant stirring with a wooden spoon or silicone spatula. It is important not to splash the syrup on the walls, but to stir gently.

Once the sugar crystals have completely dissolved, you can stop stirring and wait for it to boil. Foam will appear on the surface; it should be removed and the saucepan removed from the heat.

Syrup for soaking sponge cake with cognac

For gourmets and connoisseurs of good alcohol, the subtle taste and subtle exquisite aroma cognac in a piece tender cake. This impregnation goes harmoniously with butter creams, since sometimes cakes with such a layer can be a bit dry without additional processing.

If the cake is small, 4 tablespoons of sugar will be enough. Water is mixed with granulated sugar in a saucepan. Bring the mixture to a boil over low heat. When the base syrup is ready, it is cooled and 50 ml of cognac or dessert wine is added to it.

To carefully and evenly distribute the syrup over the cake, you can pour a spoonful onto your hand, allowing the drops to gently penetrate into the base of the sponge cake.

Lemon syrup for sponge soaking

Perfect for rolls with tropical fruits or cake with berries.

Stir sugar in a bowl of liquid until completely dissolved. Then the lemon tincture is carefully poured in; it can be strained before use. And everything is carefully sorted out again. Since it is not lemon juice that is used, the syrup will not make the biscuit taste sweet and sour.

The tincture itself is quite simple to make. All you need is nothing:

• 1 lemon;
• 6 tbsp. l. vodka.

Finely rub lemon peel, and squeeze the juice out of the pulp through a juicer. Finally, mix the zest and lemon juice. The components are infused in a dark place for two days, then the resulting tincture is placed in the refrigerator until use.

If you don’t have lemon tincture on hand or don’t want to bother with the preparation, then another recipe will do.

Cut the lemon slices into pieces, then pour a glass of boiling water. Stir sugar into the resulting liquid. After these simple manipulations, you can soak the biscuit.

Coffee-based cake impregnation

This syrup is intended for cakes with nuts or chocolate cream.

First you need to brew a cup strong coffee. Then add two spoons of sweet sand and stir it well. The drink should be cooled to medium temperature. In order to add a special flavor to the cakes, add a teaspoon of rum to the coffee.

When the impregnation is ready and has cooled to desired temperature, apply it to the cake. For uniform distribution, a banal lid from plastic bottle. Small holes are made in it through which the syrup slowly seeps. It needs to be carefully distributed over the surface with a spoon.

Coffee essence will give this impregnation a special taste. This is a recipe for special aesthetes.

Melt caramelized sugar over low heat. After removing the saucepan with sugar from the stove, add water there, vigorously whisking the mixture with a whisk. Brew coffee with two tablespoons of boiling water and add to the remaining ingredients.

When the essence has cooled, use approximately one-fourth of a cup in the coffee infusion recipe. It can be stored for quite a long time, up to six months, of course, in the refrigerator.

Mint-orange impregnation for sponge cake

This syrup will make the dessert special and unique due to its special refreshing taste and aroma.

Vodka combines with water. The mint is thoroughly washed and finely chopped. In a bowl, crushed leaves are poured with liquid. Add sugar and stir until sugar is completely dissolved.

As a result, the components are poured into a container with a lid for one or two weeks. After the time has passed, when the tincture is ready, all that remains is to add orange juice.

Watch the video recipe sponge cake with impregnation:

Secrets of using impregnation

1. It is important to cool the syrup to medium temperature before using;
2. Flavoring hot syrup just removed from the stove is prohibited, as the aromatic substances will simply evaporate;
3. The basis of the syrup is sugar, so you should take care in advance about purchasing high-quality sugar;
4. The syrup is aged for one day before use;
5. IN hot weather it is necessary to increase the percentage of sugar in the syrup so that the product lasts longer; granulated sugar and water are used in equal proportions. In winter it is better to stick to the usual recipe;
6. If there are three layers in the cake, then the main amount of impregnation is spent on the most upper layer, the middle one is not soaked so generously, and the bottom one is content with the leftovers. Accordingly, the proportions are approximately the following - 2:3:5;
7. A standard sponge cake absorbs more syrup than vanilla cakes, so you need to prepare a larger volume of sweet liquid;
8. More impregnation will be needed for a cake coated with soufflé than for one with curd and butter cream.

After soaking, the cake goes into the refrigerator or onto the balcony, if it’s winter outside, overnight. TO basic recipe syrup, you can add absolutely any liqueur (apricot, cherry, chocolate) or tincture, in addition to those indicated in the recipe. To distribute the impregnation evenly, it is recommended to use a spray bottle; if you don’t have one at hand, then a regular brush will do.

In order to have a delicate and unique taste, the cakes must be treated with various types of impregnation before applying the cream. This will ensure a closer proximity between the biscuit and the cream, and will also make the dessert juicy and balanced. Any sour-sweet or sweet liquid is suitable as a suitable substance for this purpose.

What is the best way to soak sponge cakes?

It is impossible to say for sure what will be better in a particular case. It all depends on the combination of the taste of the biscuit and cream, as well as the accompanying fillings. The 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.

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

You don’t have to prepare the syrup on purpose, but use what you have on hand. For example, any berry or fruit juice, sweet compotes or jam syrup can be a worthy impregnation, the main thing is that the chosen option is combined with the taste of the dessert itself. Alternatively, you can use syrup from canned fruit.

Many housewives successfully soak sponge cakes with ordinary tea leaves, to which granulated sugar and lemon juice are added to taste, or with freshly brewed and chilled coffee.

Having decided on the type of impregnation used, it is very important to apply it correctly for its intended purpose. It is better to use a pastry brush for this, moisten it a little in the sweet mixture and apply a thin layer to the biscuit. But you can, of course, use an ordinary teaspoon, scooping up just a little bit of syrup, transferring it to the crust and distributing it evenly over the surface. You should not apply too much impregnation, otherwise the sponge cake will become soggy 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 sit for a few hours after baking. Then the risk of excessive wetting will be minimized.

How to soak store-bought sponge cakes?

Many housewives wonder: do they need to soak store-bought 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 unnecessary and the cakes may become excessively soggy. In other cases, you can soak the workpiece just a little with any syrup.

How to soak sponge cakes with cognac?

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

A variety of cake layers are used to make cakes, pastries, rolls and other delicacies. But the biscuit is especially popular. Not surprisingly, making a sponge cake is quite simple, it turns out fluffy, tender, and both adults and children like it. To give a special taste and softness, the biscuit should be soaked.

How to soak a biscuit - general principles

Impregnation for biscuits leaves room for the imagination of any cook. Traditionally, the biscuit is soaked in sugar syrup in a 1:2 ratio, where 1 part granulated sugar is used to 2 parts water. Wine, cognac, coffee, fruit juices, liqueurs, all kinds of essences and flavorings are often added to the cooled syrup.

It is important not only to prepare the impregnation correctly, but also to saturate it. What is important here is the quantity of ingredients used, as well as the thickness and number of cake layers, what kind of cream will be used to coat the sponge cake, and whether fruits, nuts and other fillings will be added.

Too liquid syrup, thickened impregnation are common mistakes; carefully selected recipes for biscuit impregnations will help you avoid them, which will give your confectionery masterpiece a truly unique taste and aroma.

1. What to soak the biscuit with: vanilla syrup

Ingredients:

vanillin - half a teaspoon;

250 ml water;

granulated sugar - one glass without a slide;

Cooking method:

Pour water into a small container and add granulated sugar.

Bring the mixture to a boil over low heat, stirring continuously until the sugar is completely dissolved.

When the syrup boils, skim off the foam and remove from heat.

Cool the syrup a little, add vanillin, stir well and soak any sponge cakes.

2. How to soak the biscuit: berry syrup with cognac

Ingredients:

berry syrup - a little more than one glass;

granulated sugar – 30 grams;

cognac – 20 ml;

250 ml purified water;

For the berry syrup:

blackcurrant jam - five tablespoons;

250 ml water.

Cooking method:

Cook the berry syrup: put the jam in a deep metal mug, pour in water and boil over low heat until bubbles appear. Remove the foam and turn off the heat. Cool the syrup. Strain through a fine mesh sieve.

Pour water into the prepared cooled berry syrup, add sugar and boil over low heat until the sugar dissolves, stirring continuously.

After dissolving the sugar, remove aromatic impregnation from heat, cool, pour in cognac, mix well.

3. What to soak the biscuit with: coffee and milk syrup

Ingredients:

half a glass of milk and purified water;

natural coffee powder – two teaspoons;

sugar – 250 grams.

Cooking method:

Pour coffee powder with hot water. Place the container over low heat, stirring, and cook until it boils.

Ready coffee drink Cool slightly, leave for a few minutes, strain.

In another bowl, mix milk with sugar and boil over moderate heat with frequent stirring.

As soon as the milk boils, pour coffee into it.

Stir the resulting syrup thoroughly and cool.

4. What to soak the biscuit with: soaking with boiled condensed milk

Ingredients:

half a glass of boiled condensed milk;

half a glass of sour cream 15% fat;

100 ml milk.

Cooking method:

Pour milk into an iron mug and boil over medium heat until the first bubbles appear.

Place in hot milk boiled condensed milk, stir thoroughly until smooth.

Add fresh sour cream and mix again.

Coat white or chocolate sponge cakes with the prepared hot syrup.

5. What to soak the biscuit with: syrup with lemon zest

Ingredients:

purified water – 250 ml;

sugar - four tablespoons;

lemon zest - one handful.

Cooking method:

Pour a glass of filtered water into a small metal ladle, add granulated sugar, and boil until foam appears over low heat.

Grind dry lemon zest in a blender.

When the syrup boils, remove the foam, stir, add the ground lemon zest, stir well again.

Prepared syrup with lemon aroma close the lid, cool, leave for ten minutes.

Strain the impregnation through cheesecloth.

6. What to soak the biscuit with: syrup with pomegranate juice

Ingredients:

filtered water – 250 ml;

sugar - half a glass;

one pomegranate.

Cooking method:

Pour water into a container, add sugar, boil until foam appears over low heat.

When the sugar dissolves, remove the pan from the stove and cool the syrup slightly.

While the syrup is cooling, take the pomegranate, cut it into four parts, and remove the seeds.

Extract the juice from the grains using a juicer and filter it through cheesecloth.

The resulting pomegranate juice pour into the cooled syrup, stir well and soak the sponge cakes with it.

7. What to soak the biscuit with: lemon infusion syrup

Ingredients:

1 glass of purified water;

half a glass of sugar;

30 ml lemon tincture.

For lemon tincture:

one small lemon;

half a glass of any vodka.

Cooking method:

2-3 days before preparing the impregnation, prepare lemon tincture: Wash the lemon, remove the peel (don’t throw away the peel, it will come in handy later), squeeze the juice out of the citrus pulp in any convenient way.

Grind the lemon zest using a fine-tooth grater.

Pour the squeezed lemon juice into vodka, add the zest, stir well, close with any lid and leave for 48 hours in a dark place. Then we filter.

Prepare simple sugar syrup: pour one glass of water into a small iron or aluminum container, add sugar and boil until white foam appears over moderate heat. Remove the foam and cool the syrup.

Pour the infused syrup into the cooled syrup lemon vodka, stir thoroughly and soak the biscuit cakes.

8. What to soak the biscuit with: fresh berry syrup

Ingredients:

fresh strawberries – 300 grams;

purified water – 350 ml;

sugar - half a glass;

Any vodka is a full glass.

Cooking method:

Wash the strawberries in a colander with cold running water. We remove cuttings and greens.

Make puree from the prepared berries using a blender.

Mix the resulting slurry along with the juice with sugar and vodka, place on low heat and simmer until boiling, about five minutes.

Remove the foam, mix well, turn off the heat, cool, strain and soak the cakes from biscuit dough.

9. What to soak the biscuit with: honey-sour cream impregnation

Ingredients for syrup:

250 ml water;

any thick honey- 100g;

Ingredients for sour cream:

1 small jar of sour cream 15% fat;

granulated sugar - half a glass.

Cooking method:

Pour filtered water into an iron mug.

Add a little honey to the water and stir until dissolved.

Cooking sour cream liquid cream: Add sugar to the sour cream and mix well with a whisk until the sugar dissolves.

First, soak the biscuit dough cakes honey syrup, and then sour cream.

10. What to soak the biscuit with: orange-lemon soaking

Ingredients:

two oranges;

one lemon;

lemon zest - two pinches;

orange zest - two handfuls;

granulated sugar - half a glass.

Cooking method:

Peel the oranges and lemon.

Soak the zests individually in hot water for a few minutes so that they do not become bitter.

Grind the soaked zest with a blender or fine-toothed grater.

We cut the fruits into pieces and squeeze the juice out of them through a juicer.

The resulting lemon and Orange juice pour into the pan, add the zest and cook for five minutes until the liquid is reduced by half.

Strain the boiled syrup through cheesecloth, cool and soak the cakes with it. If desired, you can add a couple of pinches of vanillin to the cooled syrup.

How to soak a biscuit - secrets

if you love wet biscuits, but against too sweet syrup, just change the proportions. Prepare the impregnation in a ratio of 1:3. The viscosity of the syrup will be given by added starch: for one liter of finished syrup, it is enough to take one teaspoon of starch.

In addition to water, you can also use juices, milk and even melted ice cream. It is permissible to add berry and fruit syrups and alcohol to any of these bases.

The most simple impregnation, which requires absolutely no preparation, is a syrup of canned fruits: pineapples, strawberries, apricots, peach - any of them is delicious.

When using alcohol for impregnation, be careful: for example, cognac or red wine will give the light biscuit an unattractive tint. Therefore, choose them for soaking chocolate, coffee cakes. For fair people, liqueurs and dessert wines are good.

If you want the biscuit to retain its freshness for as long as possible, use more sugar, which will act as a preservative here.

Soaking a sponge cake with a spoon is not very convenient; in some places you can underfill it, and in others, on the contrary, you can overfill it. Therefore, use a spray bottle or a pastry brush. You can take a regular plastic bottle with small holes in the lid.

If your cake consists of several biscuits, soak them like this: bottom cake minimal, middle – standard, top – abundant. Then the cake will be soaked evenly.

Did you accidentally pour a lot of liquid onto the biscuit? Do not worry. Just wrap the cake for a while in any clean cloth, it will absorb excess liquid.