How to moisten a biscuit cake. How to soak biscuit cake layers? coffee soak recipe

Sponge cakes, cakes and pies are incredibly popular desserts that are easy to make at home. A simple technology for preparing this delicacy does not require special training or knowledge. But there are little tricks on how to make your biscuit even more delicious, juicy and fragrant. We are talking about additional impregnations, which are smeared biscuit cakes.

Rules for applying impregnation for biscuit

• To prevent the cakes from getting wet and falling apart, they must cool completely before applying the syrup (within 6-7 hours).
• Impregnation should also be warm, but not hot.
• An important point is the ratio of the components of the syrup.
• To prevent your cake from being too “wet” and “not floating”, when applying the impregnation, adhere to a ratio of 1: 0.7: 1.2 - the amount of biscuit, the amount of syrup, the volume of cream. Those. if your cake has a weight of 0.6 kg, then it will require no more than 420 g of impregnation.

Impregnation for biscuit cakes - preparation of the base syrup

Basic component biscuit impregnation is a syrup, the components of which are sugar and water. To obtain the volume of syrup you need, you will need the following amount of ingredients:

• 8 tbsp sugar and 12 tbsp water - to prepare 400 ml sweetened water
• 9 tablespoons of granulated sugar and 14 tablespoons will create a 500 ml syrup
• 12 tbsp sugar and 18 tbsp water will make 600 ml sweet base

1. Prepare a container with a thick base.
2. Pour into her required amount Sahara.
3. Fill it with water.
4. Place the dishes on low heat and cook the composition, stirring it continuously with a wooden or silicone spatula.
5. When the sugar dissolves, stop stirring and let the syrup boil.
6. After the foam appears, turn off the heat and let the syrup cool.

Impregnation for biscuit cakes with citrus

To get a fragrant citrus impregnation, prepare:

• Lemon (or orange) - 0.5 pcs
• Sugar - 4 tbsp
• Water - 6 tbsp
• Vanilla (optional) - pinch

The number of ingredients is indicated to obtain 200 ml of impregnation

1. Using sugar and water, prepare sugar syrup.
2. Wash the citrus, cut in half.
3. Squeeze juice from half a lemon.
4. Grate the citrus zest.
5. Combine chilled syrup, lemon juice and zest. You can also add vanilla at this stage. Mix all ingredients.

Sugar syrup must be refrigerated otherwise the impregnation will lose its citrus flavor. As an alternative fresh fruit you can use 2-3 tablespoons of lemon tincture or 2 tablespoons of Limoncello liqueur.

Impregnation for biscuit cakes with cognac

To obtain 500 ml of cognac impregnation, prepare:

• sugar syrup - 400 ml
• cognac - 60-80 ml

1. The initial stage of preparation involves obtaining sugar syrup. To do this, take 100 g of sugar and 250 ml of water.
2. When the syrup has cooled, add cognac.

Impregnation for biscuit cakes with coffee

Prepare the following ingredients:

• Water - 250 ml
• Ground coffee - 2 tsp
• Rum - 1 tsp
• Sugar - 3-4 tbsp

1. Preparation begins with the preparation of a coffee drink.
2. Using 0.5 cups of water and coffee, brew a cup of strong drink.
3. From the remaining 125 ml of water and sugar, cook a sweet syrup.
4. Add sugar syrup to prepared (strained) coffee and mix thoroughly.
5. Add rum and wait until the impregnation cools down.

Impregnation for biscuit cakes with wine

To obtain impregnation with the inclusion of alcohol, you can use not only strong drinks (cognac, rum), but also wine or liquor. For 200 ml of syrup you will need 1 tbsp of wine (white or Cahors). Alternative option any fruit liqueur can be used - apple, cherry, apricot or coconut.

1. Prepare the required amount of syrup.
2. Add an alcohol additive to it (at the rate of 1 tbsp of drink per 200 ml of sweet water) and immediately remove the syrup from the fire.
3. You mix the composition.

Mint-fruit impregnation for biscuit cakes

The refreshing taste and chic aroma of the biscuit will be given by impregnation prepared according to next recipe. Prepare:

• Water - 0.5 cups
• Sugar - 200 g
• Orange - 1 pc.
• Fresh mint - 30 g
• Vodka - 100 ml

1. Combine water and vodka.
2. Rinse the mint thoroughly under water and finely chop.
3. Pour the fragrant plant with the previously obtained solution. Let the composition brew for 3-4 hours.
4. Strain the tincture.
5. Next, include sugar in the mint composition. Stir the composition until the sweet crystals are completely dissolved.
6. Pour the tincture into a container with a lid and leave the liquid for another 1-2 weeks.
7. After the specified time, the composition is ready. Add squeezed orange juice to it and apply the impregnation on the biscuit.

In the manufacture of any confectionery product, there are subtleties. For sponge cake the liquid impregnating and saturating the cakes is extremely important. Impregnation for biscuits is used in a variety of ways, so that each cake gets a special taste.

Syrup of water and sugar

Extremely easy to prepare is sugar syrup for soaking biscuit. It goes well with any berries, fruits and creams. Lemon juice or berry jam is added to give a slight sourness.

Ingredients:

• sugar - 8 tbsp. spoons;
• water - 13 tbsp. spoons;
• lemon juice - 2 teaspoons.

Cooking method:

1. Combine sugar with water in a small saucepan, stir, put on fire.
2. Add lemon juice, cook until boiling.
3. When the water boils, make sure that the sugar is completely dissolved, turn off.
4. Let it cool down a bit. The resulting amount is enough to impregnate 2 cakes.

milk syrup

To obtain milk syrup, milk, sugar and vanilla are boiled together, obtaining a fragrant milk impregnation for a biscuit. regular milk often replaced with condensed, it gives a more saturated creamy taste. Vanilla powder can be replaced with rum essence, which works well for tropical fruit cakes.

Ingredients:

• water - 250 ml;
• condensed milk - 200 g;
• rum essence - 2-3 drops.

Cooking method:

1. Dilute condensed milk in water, bring to a boil.
2. When it boils, turn off, add the essence, cool slightly.

coffee impregnation

An excellent option is coffee impregnation for sponge cake. Prepare it on the basis of instant or brewed coffee. The second option is preferable, since natural coffee gives products a more pronounced and refined flavor. Cognac or cognac spirit is added at will.

Ingredients:

• coffee - 2 teaspoons;
• water - 1.5 cups;
• cognac - 40 ml;
• sugar - 120 g.

Cooking method:

1. Brew coffee with half a cup of boiling water.
2. In the remaining water, stir the sugar, boil.
3. Strain the coffee solution, mix with syrup and cognac.

Recipe with cognac or rum

As an impregnation for cakes, alcohol is sometimes used: rum or cognac. Rum is added to milk or sugar syrup, with cognac there are more variations. You can, for example, prepare a mixture of brandy with cherry juice.

Ingredients:

• cherry juice - 200 ml;
• sugar - 70 g;
• cognac - 50 ml.

Cooking method:

1. Stir sugar into cherry juice until completely dissolved.
2. Pour in alcohol, stir, do not boil.

Impregnation for chocolate biscuit

chocolate biscuit Pairs well with caramel. To make it, instead of the usual condensed milk, you need boiled milk, it provides a caramel note. In the process of cooking, constant stirring is the main thing, in order to avoid burning.

Ingredients:

• milk - 1 glass;
• boiled condensed milk - 4-5 tbsp. spoons;
• cognac essence - 2 drops.

Cooking method:

1. Thoroughly mix regular and condensed milk in a saucepan.
2. Bring to a boil over medium heat, boil for a minute, turn off.
3. Drop the brandy essence, stir.

Video

To improve the taste and aroma of biscuit cakes, pastries, and rum broads, as well as to give them juiciness, sweet flavored sugar syrups are used, which are impregnated with these products. Syrups used for soaking contain an average of 50% sugar. They are prepared from sugar and water, taken in approximately equal amounts (for 4 tablespoons of sugar, 6 tablespoons of water are taken).

Biscuit products with cream are flavored with soaking syrup with vanilla, cognac, white dessert wine, coffee.
For biscuits with fruit fillings use sugar syrup with fruit flavors and, if necessary, slightly acidify with food acids.

After baking, it is advisable to keep the biscuit and the woman for at least 7 hours, and then soak it. Otherwise, they get soaked from syrups for impregnation, become flabby and fall apart. In the impregnation process, sugar syrup is used chilled to room temperature condition.

Basic syrup for soaking

Place sugar and water according to the recipe in a saucepan. While stirring, bring the syrup to a boil and remove the foam. Then cool the syrup (below 40 degrees), add flavorings to it and mix. It is impossible to aromatize the syrup in a hot state, as this will lead to the volatilization of aromatic substances from it.
For flavoring, fresh and canned fruit juices, cognacs, liqueurs, vodka tinctures, liqueurs, grape wines, fruit syrups, essences, etc. When adding juices, be careful not to thin the sugar syrup too much.

In the flavored soak syrup recipes below, the dosage of additives, i.e. flavoring and flavoring substances, designed for the main syrup, made from 4 tbsp. spoons of sugar. If the amount of sugar in the syrup is different, the dosage of additives should be adjusted accordingly.

Apricot syrup for soaking
Add to the main syrup 1 tbsp. a spoonful of apricot liqueur or apricot tincture.

apple syrup
Add to the main syrup 1 tbsp. a spoonful of apple tincture.

Rum syrup
Add to the main syrup 2 teaspoons of strong dessert wine and a few drops of rum essence or 1 tbsp. a spoonful of rum

Coffee syrup for impregnation
Add to the main syrup 2 tbsp. spoons of infused coffee. The syrup can be used to soak coffee biscuit cake or coffee biscuit cakes.

cognac syrup
Add to the main syrup 2 tbsp. spoons of cognac

Lemon syrup for soaking
Add to the main syrup the juice squeezed from 1/2 lemon and the juice from the zest from 1/2 lemon or 1 tbsp. a spoonful of lemon tincture or lemon liqueur.

Grape syrup for soaking
Add to the main syrup 1 tbsp. a spoonful of any grape white wine, such as table, port, Muscat, Riesling, Aligote, or amber-colored wine - Madeira, Sherry, Marsala.

vanilla syrup
To the main hot syrup add 5 - 6 vanillin crystals or a quarter of an unbroken vanilla stick, or 2 g of vanilla sugar. To the chilled basic syrup, you can add 1 tbsp. a spoonful of vanilla liqueur.

orange syrup for soaking
Add to the main syrup juice squeezed from 1/2 orange, and juice from the zest from 1/2 orange or 1 tbsp. a spoonful of orange juice.

Biscuit is the basis of many confectionery masterpieces. But it is not enough to cook tender and fluffy biscuit, you still need to make it tasty. In order for the confectionery product to acquire juiciness and a unique taste, it is worth taking care of the impregnation for the biscuit. Confectioners know many options for preparing a constituent confectionery product. Some recipes require special skills, but basically even a beginner can handle the preparation of the impregnation.

How to make a biscuit tender and juicy

Biscuit is air dough, which in the process of preparation requires special attention and a clear exposure of recipes. But at the time of baking, moisture evaporates from the dough. This makes the cakes too dry, a touch of originality in taste is lost.

In the process of preparing a confectionery masterpiece, it is worth combining the taste of cream, biscuit and impregnation correctly. Currently, impregnations prepared on the basis of elite alcoholic beverages are mainly used. This component will add piquancy and originality to the taste of the dessert, softening the cream cakes.

In order not to spoil the biscuit, you need to strictly adhere to the proportions at the time of applying the impregnation to the cakes. The ideal proportion is 1 part biscuit to 0.7 parts impregnation and 1.2 parts cream.

What kind of impregnation is better to cook at home

With development confectionery art methods of preparing and processing sweets from this type of dough began to evolve. To avoid dry cakes, in addition to cream, they also began to use impregnation for biscuits.

Any impregnation for biscuit at home is very easy to prepare. It does not require special devices or ingredients. Most often, syrup acts as an impregnation. The most standard option is sugar concentrate, which is prepared within 15 minutes. To diversify the taste characteristics, minor components are added: zest, alcohol, confectionery spices, flavorings.

Recipe for classic biscuit impregnation

The problem with the preparation of impregnation does not arise. Sometimes, due to lack of experience, the result may turn out to be inappropriate for the needs. The consistency may be too liquid or, conversely, thick and viscous. In order to avoid annoying mistakes, you should strictly adhere to the proportions.

Standard Recipe impregnation for biscuit is the easiest way to prepare sugar syrup:

1. Place sugar and water in a small saucepan. It is advisable to take products in a 1: 2 ratio.
2. Cook the mixture over low heat. Bring the contents to a boil and cook until it thickens.
3. During the cooking process, you need to constantly stir the syrup and remove the foam if necessary.
4. Remove the saucepan from the heat and cool the contents completely.
5. When the impregnation has completely cooled, add flavorings or other components to it. Mix the ingredients well together.

Add to a hot mixture of sugar and water additional components it is forbidden. Especially if these are flavors, as all the smell will disappear with the steam.

Alcoholic impregnation from jam

It is easy to prepare a syrup for impregnating biscuit at home, but you can further simplify the procedure for preparing this component of a confectionery product. The principle of preparation of impregnation:

1. You need to prepare 50 grams of vodka, 50 grams of jam or marmalade, 1 glass of water.
2. First you need to mix water and jam. It is better to take a warm liquid - the jam will dissolve quickly and completely in it. Stir it until it's homogeneous mass.
3. After mixing, you need to heat the mixture of water and jam over low heat. It is necessary to constantly stir the impregnation so that it does not stick and does not burn.
4. Remove the saucepan from the heat and let the mixture cool completely.
5. When the jam with water has cooled, you need to pour vodka into the container and mix all the ingredients well.

The biscuit will acquire fruity notes and bright taste with a bitter aftertaste.

The most popular types of syrups for impregnation

Biscuit impregnation syrup can be an original addition to the cream. There is a list of the most popular recipes, where the base is ordinary sugar syrup:

Often several variants of auxiliary additives are used in one syrup. The perfect combination is alcohol + syrup + citrus. Coffee can be in harmony with vanilla. White wine is easily combined with Cahors or cognac.

How to properly soak the finished biscuit

Properly cooked biscuit, ideal impregnation consistency and delicious cream- this is not yet a guarantee of an ideal confectionery product. Impregnation for biscuit can not only save it, but also significantly worsen the taste and appearance. To prevent this from happening, you need to properly process the cake.

The biscuit must be completely chilled. Even when the cake has completely cooled down, you should not immediately apply impregnation - the product must stand, become more elastic. Exposure must be at least seven hours.

In order for the syrup to evenly soak the cake, it is worth performing the procedure on flat surface. So that the impregnation completely passes through all the pores of the biscuit and does not gather in one place, it is better to cut off the upper part of the cake. The procedure can be done with a sewing thread. First, use toothpicks to make markings that will determine the level of the cut.

The cream is applied to the impregnation after 2-3 hours. confectionery still need a few hours of exposure in general. Only after that the product will be impregnated, combine all the tastes.

Properly prepared syrup for soaking biscuits will make the cakes softer, more tender, and more delicious. Modern housewives can take advantage of our proven, most successful recipes. Eight of the simplest and fastest of them are published below.

Syrups used for impregnation contain an average of 50% sugar. Its density is determined by taste, stickiness and appearance, as well as the boiling point of the solution: with an increase in the concentration of sugar in water, the boiling point rises.
Ingredients: 110 g of granulated sugar, 160 ml of filtered water, 60 ml of cognac.

1. For cooking sweet syrup, only thick-walled dishes are always used.
2. Sugar is poured onto the bottom of the selected pan. This is where filtered water comes in.
3. The ingredients must be thoroughly mixed so that all the sweet grains dissolve in the liquid.
4. The pan goes to the fire until the syrup boils. As soon as the first bubbles appear on its surface, you can remove the container from the fire.

Cognac is added to sugar syrup that has already cooled to room temperature. You can use it to impregnate cakes immediately. The biscuit must be chilled.

coffee soak recipe

Ingredients: half a glass of purified water and full fat milk, 2 large spoons of natural coffee, a glass with a slide of granulated sugar.

1. To begin with, coffee must be processed in a coffee grinder. Then it is poured with the specified amount of boiling water and boiled until tender. Sugar is not added to the liquid.
2. The resulting drink is slightly cooled, filtered.
3. In a separate saucepan, sugar dissolves in warm milk. The mixture is sent to the stove and brought to a boil. There should not be whole sweet grains left in it, otherwise they will be strongly felt in the finished syrup.
4. Immediately after the appearance of the first bubbles, the liquid of their second step is poured into the mixture.

It remains to cool the coffee syrup and use as directed.

For chocolate biscuit

Ingredients: ¼ cup full fat milk, 2 large spoons of unflavoured liqueur, half a cup granulated sugar, ¼ cup of purified water, 2 large spoons of instant coffee.

1. Coffee is poured with boiling water and left to infuse.
2. While the drink is brewing, sugar is poured into the pan. It must be poured with hot milk and sent to the stove.
3. With slow heating, the sweet milk mixture is brought to a boil. Future syrup must be constantly stirred.
4. Ready coffee is poured into the base for impregnation. The ingredients are mixed until smooth.

After the syrup has cooled, liquor is added to it. Biscuit cakes are immediately poured with finished impregnation.

Lemon syrup for impregnating the cake

Ingredients: 6 large spoons of granulated sugar, half a liter of filtered water, 4 large spoons of cognac, large fresh lemon.

1. First of all, the fruit is thoroughly washed and wiped dry. With a grater with the smallest divisions, the zest is removed from it. This must be done in such a way as not to touch the white flesh. Otherwise, the finished syrup will be bitter.
2. Juice is squeezed out of the rest of the citrus component. You need to make sure that the bones do not get into the liquid.
3. Water is brought to a boil over low heat. Sugar is poured into it.
4. When the liquid reaches a boil, zest and lemon juice are added to it. It will be enough 2-3 spoons.
5. The container with the sweet mass is removed from the fire.

When the lemon syrup for impregnation has completely cooled, it must be filtered and combined with cognac. Can be omitted from the recipe if desired. alcoholic drink or use white/dark rum.

With cognac

Ingredients: 240 g of granulated sugar, 320 ml of filtered water, 3 large spoons of cognac.

1. Water is poured into a saucepan. When the liquid warms up a little, sugar must be completely dissolved in it.
2. The mixture is brought to a boil with frequent stirring, after which it is removed from the heat.
3. The impregnation is cooled at room temperature.

It remains to add cognac to the syrup and mix it well. You can soak biscuit cakes or muffins with a cold mixture.

Creamy impregnation - step by step

Ingredients: 380 ml of medium-fat cream, 8-9 large spoons of condensed milk (not boiled!).

1. To prepare such a gentle impregnation, you will need to combine condensed milk and cream. Both dairy products must first be thoroughly cooled.
2. The resulting mixture is whipped with a special nozzle of a blender or mixer until smooth.
3. The finished mass is immediately used for impregnation of biscuit cakes.

1. For the impregnation under discussion, it is best to use liquid store-bought sour cream. Of course, homemade is much tastier, but it is more suitable for making cream.
2. First, ordinary sand is poured to sour cream, and then vanilla sugar.
3. The first few minutes, the ingredients are kneaded with a wide spoon.
4. Next, you need to thoroughly beat the mass with a mixer or blender until all the sweet grains are completely dissolved in it.
5. Ready impregnation moves to a cool place for 30-40 minutes.

Before using for smearing cakes, the mass is re-whipped for 1-2 minutes.

caramel syrup

Ingredients: 160 g of white sugar, 160 ml of purified filtered water, 20-25 ml of freshly squeezed lemon juice.

1. First you need to combine sugar with fruit juice. These ingredients are placed in a bowl with a thick bottom and walls.
2. The mass is heated over low heat. In the process, sweet grains should completely dissolve in citrus juice.
3. The future syrup warms up for a couple more minutes.
4. Steep boiling water is poured into the container.
5. After thorough mixing of the components, the mass is cooked on a minimum heat with systematic stirring.