Chocolate liqueur for soaking the cake. The best impregnations for biscuits

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.

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 my favorite dessert

Biscuit cake is one of the most common and favorite desserts. It owes its amazing taste not only to airy dough and delicate cream, but also to such a seemingly insignificant detail as biscuit impregnation, which makes the confectionery juicy and fragrant. It is not difficult to make it, but certain rules must be followed.

What is biscuit impregnation?

Impregnation for the cake is a sugar syrup with some kind of flavoring. As a rule, for a biscuit with butter cream, impregnation is prepared with cognac, white wine, coffee, vanilla, liqueur, cream or chocolate. Fruit cakes are flavored with fruit and berry syrups and tinctures with the addition of food acid. It can be apricot, orange, cherry, lemon, apple, currant aroma.

Ingredients

Impregnation for biscuit is made from sugar, water and flavoring. For 120 grams of water, you need 130 grams of sugar and a tablespoon of rum, cognac, liquor, syrup, wine, etc.

How to cook

Pour boiled water into a saucepan, put sugar, put on fire. Stir constantly until it boils. Remove from the stove, cool to a temperature of about 37 degrees. Now you can add any flavor you like. Here are some options.

Chocolate impregnation

Impregnation for chocolate biscuit can be prepared according to the following recipe. Put condensed milk (0.5 cans), cocoa powder to taste, 100 grams of butter in a small saucepan. Pour water into a large saucepan, put on the stove and bring to a boil. Place a small saucepan with the ingredients in it, reduce the heat and simmer, stirring constantly. Do not bring to a boil, therefore, as soon as the butter is melted, remove from the stove. Beat the finished syrup with a mixer until airy.

How to soak

Cakes should not be soaked immediately after baking. They need to be allowed to stand for about seven hours. The amount of syrup will depend on the type of cake. If they are dry, then it will take a lot. But the butter biscuit is smeared only slightly, to give smell and taste. It is necessary to impregnate the cake evenly, and the sprayer into which you need to pour the syrup will help in this. Sprinkle all the impregnation on the surface of the cakes and place the biscuits in the refrigerator for 8 hours, which will make the cake even tastier.

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

Cake Syrups - General Cooking Principles

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

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

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

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

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

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

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

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

Simple cognac-sugar syrup for cake

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

Ingredients:

Five large spoons of white sugar;

A tablespoon of three-star cognac;

Seven tablespoons of drinking bottled water.

Cooking method:

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

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

3. Add cognac and stir well.

Alcoholic coffee syrup for soaking the cake

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

Ingredients:

A full glass of cold water;

Two tablespoons of ground coffee;

Spoon of cognac;

200 gr. refined sugar.

Cooking method:

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

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

Lemon syrup for impregnating the cake

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

Ingredients:

Three teaspoons of sugar;

250 ml of purified drinking water;

Half a medium lemon;

Vanilla powder (optional).

Cooking method:

1. Cut half a lemon with zest into slices.

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

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

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

Chocolate cream syrup for soaking the cake

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

Ingredients:

Four yolks;

a tablespoon of water;

300 ml 22% cream;

Beet sugar, refined - 1 tbsp. l.;

200 gr. 74% chocolate.

Cooking method:

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

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

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

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

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

Orange syrup for soaking a vodka cake with mint

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

Ingredients:

Small orange;

30 gr. fresh mint;

200 gr. sugar;

Drinking water - 125 ml;

100 gr. regular vodka.

Cooking method:

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

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

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

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

How to make currant syrup for soaking a jam cake

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

Ingredients:

Sparse currant jam;

50 gr. refined sugar;

Clean drinking water - 250 ml.

Cooking method:

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

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

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

Cherry-cognac syrup for soaking the cake

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

Ingredients:

Cognac - 40 ml;

A glass of clean boiled water;

4 spoons of cherry syrup;

Sugar - 50 gr.

Cooking method:

1. Mix cherry juice with cognac and water.

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

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

Cake impregnation syrups - cooking tricks and useful tips

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

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

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

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

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

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

Impregnation for biscuit makes the dry cake more refined. Cakes, pastries, rolls are made from soaked biscuit.

1. Chocolate impregnation

Butter - 100 g,
cocoa powder - 1 tablespoon,
condensed milk - half a can.

Cooking in a water bath: pour water into a large saucepan and put it on fire. And inside a large pan we put a pan of a smaller diameter. Put all the ingredients of the impregnation in a smaller saucepan, cut the butter into pieces so that it melts faster. Mix thoroughly without bringing to a boil. We impregnate the cake with hot impregnation, preferably a warm or hot cake.

2. Coffee syrup

Water - 1 glass,
cognac - 1 tablespoon,
ground coffee - 2 tables. spoons,
sugar - 1 cup.

Pour sugar on the floor with glasses of water, heat until the sugar grains dissolve. Bring the dissolved syrup to a boil. On the remaining amount of water (half a glass), we brew coffee, which is placed on the edge of the stove for infusion. After 15-20 minutes, the coffee is filtered, and pure coffee infusion is poured together with cognac into sugar syrup, which is thoroughly stirred and cooled.

3. Impregnation on cranberry vodka

Cranberry vodka - 50 g,
pear jam - 2 tables. spoons,
cold boiled water - 250 ml.

Mix all the ingredients and pour over the cooked biscuit.

4. Syrup for soaking biscuits

Sugar - 5 tables. spoons
liqueur or fruit tincture - 7 tables. spoons
cognac - 1 tables. spoon.

Pour sugar into a saucepan and cover with water. Stirring, bring to a boil. Then we cool and introduce aromatic substances: any liquor or tincture, vanillin, cognac, coffee infusion, any fruit essences.

5. Currant impregnation for jam cake

0.5 cup currant syrup,
2 tablespoons of sugar
1 glass of water.

This impregnation is suitable for a cake in combination with sour cream. Mix all the ingredients, bring to a boil and cook over low heat until the sugar dissolves.

6. Impregnation for Cahors cake

250 g sugar
250 ml of water
2 tbsp. cahors spoons,
1 teaspoon lemon juice,
vanillin.

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

7. Impregnation with green tea and lemon

Brew green tea, add lemon juice there. When cool, soak the cakes.

8. Milk impregnation on condensed milk

Pour 1 jar of condensed milk with 3 cups of boiling water. Add vanilla, let cool, generously drink the cakes.

8. Milk impregnation

Bring 3 cups of milk to a boil along with 1 cup of sugar.

9. Lemon impregnation

1 cup boiling water
half a lemon cut into slices
3 teaspoons of sugar
vanilla.

Mix everything and let it brew, use a liquid for impregnation.

10. Orange syrup

Finely chopped peel of one orange
1/2 cup orange juice
1/4 cup sugar.

Mix all ingredients and simmer until sugar dissolves. Reduce heat and cook for another 15 minutes or until syrup is reduced by half. Soak the cakes warm.

11. Cherry impregnation

1/3 cup cherry juice, 2 tables. spoons of sugar, 4 tables. spoons of cognac Top up with water so that the total amount of impregnation is about 1 cup.

12. Pineapple soak

Made with canned pineapple syrup. Dilute the syrup a little with water, add lemon juice, cognac for flavor and simmer for just a couple of minutes.