How to cook a biscuit soaked in syrup. Delicious impregnations for biscuit cakes

Biscuit cakes are the ideal raw material for cooking homemade cake. They are baked quickly and easily, and they turn out very soft, fluffy and tasty.

About what ingredients biscuit cakes are prepared from, we will tell in the presented article. From it you will also learn about what such a cake base is impregnated with, what creams it is lubricated with and how the dessert is formed.

Biscuit cakes: step by step recipe

There are many options for how to bake a fluffy and soft biscuit at home. A variety of products can be used for this. However, one ingredient in it always remains the same. This chicken eggs. It is they who contribute to the production of tasty and lush cakes.

To make a standard cake, you may need 4-5 eggs. In addition to them, other products are added to the dough. Which ones, we will tell right now.

So, in order to bake lush and soft biscuit cakes at home, you need to prepare:

• fat sour cream - about 200 g;
• large chicken eggs - 5 pcs.;
• soda quenched with table vinegar - an incomplete dessert spoon;
• white sugar - about 260 g;
• sunflower oil - 10 ml (for lubrication of the form);
• light flour - about 300 g

Knead the dough

The presented recipe for biscuit cake cake is considered a classic. It does not require the purchase of expensive products, and also does not take much time.

To knead the dough, chicken eggs are separated in advance into proteins and yolks. The yolks are thoroughly ground together with sugar (white), and then sour cream is added to them. While the sweet product dissolves, proceed to the processing of proteins. They are pre-cooled and then whipped into a very strong foam. Subsequently, it is laid out to the yolks and again thoroughly mixed.

Soda, quenched with table vinegar, and light flour are added to the resulting mass. All ingredients are well mixed with a spoon and immediately proceed to heat treatment.

Baking products in the oven

Biscuit cakes, the photos of which are presented in this article, are baked quite quickly. To do this, take a deep detachable form and lubricate it sunflower oil. Then all the biscuit dough is placed in the dishes and immediately sent to the oven.

At a temperature of 198-200 degrees, the product is baked for a whole hour. After the specified time, the cake should increase in size, become fluffy, ruddy and soft.

The readiness of the biscuit can be checked as follows: a toothpick or a match is stuck into the thickness of the product. If nothing is stuck on the object ( raw dough), then the cake can be safely removed. Otherwise, it must be left in the oven for some more time.

Cutting the biscuit

Of course, biscuit cakes can be baked separately in the oven. However, we suggest putting all the dough into the mold at once.

After the product is ready, it is removed from the dish, placed on a flat surface and cooled. In the future, the biscuit is cut into several cakes 1.5 centimeters thick. To do this, use a large kitchen knife.

By the way, if the edges of the product turned out to be uneven, then they should also be cut off. To do this, put a plate of the appropriate diameter (slightly smaller than the cake) on the biscuit and cut off unnecessary parts.

In the event that you decide to bake the cakes separately, then the dough must be divided into several equal parts (4 or 5) in advance. They are alternately laid out in a greased form and baked for about 40 minutes.

The disadvantage of this method is that it takes a lot of time. In addition, baked cakes can turn out different, which will make the cake uneven and not very beautiful.

Other ways to cook cakes

Now you know how classic biscuit cakes are made. The recipe presented above is the most popular among housewives. However, it should be noted that there are other ways to prepare such a product. For example, some cooks additionally add condensed milk to the dough. Also, a biscuit is often made on kefir or yogurt. In addition, instead of slaked soda, baking powder can be poured into the dough.

If you decide to make an original dessert, then we recommend preparing the base using candied fruits, nuts, citrus zest. Often the recipe for a biscuit cake cake includes a component such as cocoa. With it you will get very tasty chocolate treat, especially if you use the appropriate cream.

Making a sweet treat

How to soak biscuit cakes? This question is often asked by those housewives who want to get the most juicy and tender cake.

There are many options here. However, the most popular among culinary specialists is ordinary syrup. To prepare it, we need:

• boiled water - 2 cups;
• large white sugar - 5 large spoons.

Cooking process

To prepare sugar syrup, you just need to combine both of the mentioned components and boil them over a fire for about 6 minutes. The cakes are thoroughly impregnated with the resulting liquid, and then they are used for their intended purpose.

By the way, if you decide in advance to use sweet syrup, then it is recommended to add a little less sugar to the dough. Otherwise, the dessert may turn out cloying.

Other types of impregnations

Now you know how to soak biscuit cakes. However, it should be noted that sugar syrup is not the only way to get juicy and delicate cake. So, some cooks use store-bought liquor diluted with water as an impregnation. With it, the dessert acquires a special aroma and taste.

If you decide to make strawberry, cherry or raspberry cake, then it is recommended to soak the biscuit with syrup taken from the corresponding jam. If it is too thick and contains a lot of berries, then it must be filtered and diluted. the right amount boiling water.

Step-by-step recipe for a cake from ready-made biscuit cakes

Nowadays, it is easier to buy a cake in a store than to bake it yourself. However, no purchased dessert can be compared with homemade. Therefore, we recommend preparing such a delicacy only with your own hands.

In the event that for one reason or another you cannot bake a lush and delicious biscuit, then you can buy it at any time in the nearest store.

Of course, ready-made biscuit cakes are different from self-made ones. However, they can also be made delicious and beautiful cake which will surely be appreciated by all members of your family.

So, the recipe for a cake from ready-made biscuit cakes requires application:

• unboiled condensed milk - 1 standard can;
• high-fat butter - 170 g;
• ready-made cakes (chocolate or light) - 1 pack;
• Yubileiny cookies, chopped roasted nuts or cocoa - use at your discretion (to decorate the dessert).

Making delicious cream

A cake made from ready-made biscuit cakes is made very quickly. Therefore, most housewives prefer to purchase such products in a store rather than bake them on their own. Moreover, the main advantage purchased cakes is that with the help of them the dessert always turns out even and surprisingly beautiful.

But before you form a cake from ready-made biscuit cakes, you still have to work a little. After all, condensed cream is not yet sold in supermarkets. For its preparation butter high fat content is left at room temperature for several hours. Then soft cooking oil is laid out in a deep bowl and beaten with a mixer at the highest speed. In the process of such processing, condensed milk is gradually poured into the oil. After a few minutes, a very fluffy and high-calorie cream is obtained.

How to form correctly?

The cake recipe in question from ready-made biscuit cakes requires the use of a large cake maker. We will need it not only in order to beautifully serve dessert to guests, but also in order to form it.

Thus, one of the ready-made cakes is laid out on the prepared cake dish, and then soaked with syrup (if desired) and smeared with condensed cream. Then lay out the second biscuit and do with it in exactly the same way.

After all the cakes are used up, the formed cake is completely smeared with the rest of the cream (including the side parts) and they start decorating it.

Decorate dessert

Homemade cakes can be decorated with different products. Someone uses ordinary cocoa powder for this, and someone rubs dark chocolate. Also beautiful and tasty is a dessert sprinkled with chopped roasted nuts or shortbread crumbs.

Bring to the dinner table

As mentioned above, recipes with ready-made biscuit cakes are very popular among housewives. And there is nothing surprising in this. After all, such a cake is made in just 60 minutes.

After homemade dessert will be formed and decorated properly, it is immediately sent to the refrigerator. During the stay of baking in the cold for several hours, impregnation for biscuit cakes will do its job, and you will definitely get a juicy and most tender delicacy.

After the lapse of time, the finished dessert is removed from the refrigerator and served to the table. After the guests appreciate the culinary skills of the hostess, the dessert is cut into portions, distributed on beautiful saucers and presented to friends along with a cup of hot tea.

Making sour cream

We talked about how thickened cream for biscuit cakes is made above. However, there are other ways to prepare such a delicacy.

If you do not use impregnation for biscuit cakes, then the cream for them should not be made too thick. Otherwise, you will get dry and not very a delicious cake. The ideal option for such a dessert, sour cream will serve. To make it at home, we need:

• high-fat sour cream - about 500 g;
• granulated sugar - about 200 g.

Cooking method

As in the previous recipe, for cooking homemade cream you need some free time. High-fat sour cream is placed in a deep bowl, and then beaten strongly using a mixer. Having received a lush milk mass, granulated sugar is gradually poured into it. If desired, it can be replaced with regular powdered sugar.

Continuing to beat the ingredients for some more time, they get a very light and air cream, which is immediately used for its intended purpose.

Formation process

It doesn’t matter what cream for biscuit cakes you have taken. In any case, it should be used in exactly the same way as it was presented in the previous recipe. Sour cream is evenly applied to all cakes, which in turn are laid out in a pile.

Having formed a dessert, it is also covered with a sweet milk mass, and then decorated using berries, fruits, chocolate, whipped cream in spray cans and more.

Cooking curd cream

We talked about how sponge cake cakes are made above. If, along with sour cream and eggs, a small amount of cottage cheese was added to the dough, then it is more advisable to make the cream with the addition of the same dairy product. So you get a tastier and more nutritious dessert that children will especially like.

Cottage cheese cream is very often used by culinary specialists to make homemade cake. It is considered not only the simplest, but also the lowest calorie.

For his fast food we will need:

• cottage cheese of low fat content - about 400 g;
• thick cream 30% - about 250 ml;
• vanillin - apply to taste;
• fine sugar - add to taste.

How to cook?

If you purchased coarse-grained cottage cheese, then it is recommended to grind it through a sieve beforehand. Only in this case you will get the most tender and tasty dessert.

After you have formed a homogeneous curd, it is placed in a deep container, and then whipped with a blender at high speed. During this mixing, dairy product gradually add granulated sugar, heavy cream and vanillin.

Whip all the ingredients until a fairly thick and fluffy mass is obtained. After tasting it, you can additionally add to it powdered sugar or any other ingredients (for example, zest, nuts, cocoa, etc.).

How to form?

form biscuit cake with cottage cheese cream is easy and simple. But due to the fact that such a delicacy turns out to be too thick, it is not able to make the cakes juicy. Therefore, before applying it, the biscuits must be impregnated with some kind of impregnation. To do this, it is good to use sugar syrup or a solution made from liquor.

Using cottage cheese cream for a cake, you will make not only a very beautiful and voluminous, but also a tasty and healthy dessert.

Making delicious chocolate cream

Biscuit cake layers are a universal raw material. It is suitable for any creams, including custard, butter, oil, protein, etc.

If you decide to do chocolate dessert, then we recommend lubricating the cakes with chocolate cream. So you get a very beautiful dark product with a pronounced characteristic aroma and taste.

So for cooking chocolate cream at home, we need:

• egg yolk - from one large egg;
• cold water - 1 large spoon;
• condensed milk - about 120 g;
• softened butter - about 200 g;
• cocoa - 3 large spoons.

Cooking chocolate treat

There is nothing complicated in making chocolate cream. To do this, take 1 egg yolk, add a large spoonful of cold water to it and mix well. Then condensed milk is added to the ingredients. Also, in a separate bowl, beat softened butter strongly.

After the described steps, all the ingredients are combined and continue to stir. Adding to dishes required amount cocoa powder, cream is whipped until a thick and lush mass of dark color is obtained.

If you decide to use this cream recipe to form the cake, then the cakes should be soaked in syrup. Otherwise, the dessert will turn out dry.

The only disadvantage of chocolate cream with condensed milk is its high calorie content.

Summing up

Using the materials of the presented article, you can not only bake lush biscuit cakes on your own, but also make impregnation, as well as cream for the cake.

If you do not have time to knead the dough with your own hands, and then subject it to heat treatment, then we recommend using already ready-made cakes, which are sold in almost every store. How exactly to use them, as well as to form homemade desserts from them, was also described in this article.

Impregnation for the cake allows you to make the cake more juicy and fragrant. Usually cakes also need to be impregnated, because. the biscuit is dry enough, does not contain oil, and it will not be able to soak it to the desired state, even more so or. Of course, the cake with cream will be more moist, but various impregnations will do this much better.

Impregnations are non-alcoholic and with aromatic alcohol.

Recipes for non-alcoholic cake impregnations:

Sugar impregnation for cake

• 1 glass of water
• 0.5 cup sugar

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

You can also drop a bag of your favorite flavored tea into the freshly boiled syrup for a few seconds. Then the impregnation will be even more fragrant, and the cake will be tastier.

Impregnation "Condensed milk"

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

Mix all the ingredients until smooth and soak the cake.

coffee impregnation for cake

• 1 glass of water
• 0.5 cup sugar
• 2 tablespoons ground coffee

Pour sugar into 0.5 cups of water and heat until sugar dissolves. While the sugar syrup is cooling, brew coffee from the remaining 0.5 tablespoons of water and 2 tablespoons. spoons of ground coffee. Let it brew for 10-15 minutes, strain. Pour sugar syrup into coffee. Coffee impregnation for the cake is ready.

If there is no ground, it is quite possible to 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 teaspoons spoons of sugar

Boil water. Crumble the lemon together with the peel in boiling water, add sugar, add vanillin. Let it brew. Strain. soak the cake

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

syrup from under canned pineapple or apricots dilute with water in a ratio of 2 to 1, add 1-2 teaspoons. tablespoons of lemon juice or 0.25 teaspoons citric acid. We boil, we cool. We impregnate biscuit cakes.

Can favorite jam dilute with water to a pleasant sweetness for you 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 sachet of vanilla sugar
• 200 ml milk
• 200 ml cream
• 0.25 teaspoons spoons of salt

We heat the sugar with vanilla sugar 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 must not be cold, otherwise the caramel will curdle. If this happens, you just need to heat everything while stirring constantly and then the caramel will become homogeneous again.

Add the cream carefully, don't burn yourself, as it splatters and sizzles a lot due to the difference in temperature.

Cook for 3-5 minutes, add milk, cook for a couple more minutes and cool.

Everything can be soaked caramel syrup 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 to desired sweetness. Maple syrup is best avoided. It makes the cake not aesthetic, dirty.

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

Alcoholic impregnation for cakes : are made very simply.

It is necessary to use all previous impregnation recipes, adding 2-3 tables each. spoons of aromatic alcohol - cognac, brandy, rum.

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

The ratio of products in the impregnation for the cake.

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

If the cakes and cream are very sweet, then sometimes sugar is not needed at all, it is enough to simply dilute 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 juice, 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 biscuit cake contains no oil at all, therefore it requires more impregnation. Depends on the thickness of the cakes and their diameter. It also depends on how wet your cake is.

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

How to soak a cake.
Impregnate the biscuit with a spray bottle or, more simply, with a spoon or syringe, distributing the impregnation evenly throughout the cake. It is possible in a small plastic bottle Pour the impregnation for the cake, make small holes in the lid and soak the cake in this way.

That's all for today! Cook with pleasure and share your impressions in the comments. Subscribe to new recipes to always be aware of site news

For the manufacture of cakes, pastries, rolls and other goodies, a variety of cakes are used. But biscuit is especially popular. It is not surprising that preparing a biscuit is quite simple, it turns out to be lush, tender, and is liked by both adults and children. To give a special taste and softness, the biscuit should be soaked.

How to soak a biscuit - general principles

Impregnation for a biscuit is a scope for the imagination of any culinary specialist. Traditionally, the biscuit is soaked in sugar syrup in a ratio of 1: 2, where 1 part is used for 2 parts of water. granulated sugar. Often wine, cognac, coffee are added to the cooled syrup, fruit juices, liqueurs, all kinds of essences and flavors.

It is important not only to properly prepare the impregnation, but also to impregnate. Here, both the number of ingredients used, as well as the thickness and number of cakes, what cream the biscuit will be lubricated with, whether fruits, nuts and other fillers will be added are important here.

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

1. How to soak a biscuit: vanilla syrup

Ingredients:

vanillin - half a teaspoon;

250 ml of water;

granulated sugar - one glass without a slide;

Cooking method:

Pour water into a small container, add granulated sugar.

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

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

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

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

Ingredients:

berry syrup - a little more than one glass;

granulated sugar - 30 grams;

cognac - 20 ml;

250 ml of purified water;

For berry syrup:

blackcurrant jam - five tablespoons;

250 ml of water.

Cooking method:

We cook berry syrup: put jam in a deep metal mug, pour water and boil until bubbles appear over low heat. We remove the foam and turn off the fire. We cool the syrup. Strain through a sieve with small holes.

Pour water into the prepared chilled berry syrup, add sugar and boil over low heat until the sugar dissolves, with continuous stirring.

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

3. How to soak a biscuit: 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 into hot water. We expose the container to a slow fire, stirring, cook until boiling.

Ready coffee drink cool a little, insist a few minutes, filter.

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.

The resulting syrup is thoroughly mixed and cooled.

4. How to soak a biscuit: impregnation on boiled condensed milk

Ingredients:

half a glass of boiled condensed milk;

half a glass of sour cream 15% fat;

100 ml of milk.

Cooking method:

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

We put boiled condensed milk in hot milk, stir well until smooth.

Add fresh sour cream, mix again.

We coat white or chocolate biscuit cakes with prepared hot syrup.

5. How to soak a biscuit: 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, boil until foam appears over low heat.

Lemon zest grind dry in a blender.

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

Syrup prepared with lemon flavor close the lid, cool, insist ten minutes.

We filter the impregnation through gauze.

6. How to soak a biscuit: 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, cool the syrup a little.

While the syrup is cooling, take the pomegranate, cut it into four parts, take out the grains.

We squeeze the juice from the grains with a juicer and filter it through cheesecloth.

Pour the resulting pomegranate juice into the chilled syrup, stir well and soak the biscuit cakes with it.

7. How to soak a biscuit: syrup on lemon tincture

Ingredients:

1 glass of purified water;

incomplete 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, we prepare a lemon tincture: wash the lemon, free it from the peel (we do not throw away the peel, it will still come in handy), squeeze the juice from the citrus pulp in any convenient way.

Grind the lemon zest on a grater with fine teeth.

Squeezed lemon juice pour into vodka, add zest there, stir well, close any lid and leave for 48 hours in a dark place. After we filter.

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

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

8. How to soak a biscuit: syrup from fresh berries

Ingredients:

fresh strawberries- 300 grams;

purified water - 350 ml;

sugar - half a glass;

any vodka - a full glass.

Cooking method:

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

We make puree from prepared berries using a blender.

The resulting slurry, together with the juice, is mixed with sugar and vodka, put on low heat and boil until boiling, about five minutes.

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

9. How to soak a biscuit: honey-sour cream impregnation

Syrup Ingredients:

250 ml of water;

any thick honey - 100 grams;

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, stir until dissolved.

We prepare sour cream liquid cream: pour sugar into sour cream, mix well with a whisk so that the sugar dissolves.

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

10. How to soak a biscuit: orange-lemon impregnation

Ingredients:

two oranges;

one lemon;

lemon zest - two pinches;

orange peel - two handfuls;

granulated sugar - half a glass.

Cooking method:

Remove peel from oranges and lemons.

Soak the zest separately in hot water for a few minutes so that they do not get bitter.

Grind the soaked zest with a blender or on a grater with fine teeth.

We cut the fruit 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.

We filter the boiled syrup through gauze, cool and soak the cakes with it. If desired, a couple of pinches of vanillin can be added to the cooled syrup.

How to soak a biscuit - secrets

If you like moist biscuits but don't like overly sweet syrup, just change the proportions. Prepare the impregnation in a ratio of 1:3. Added starch will add viscosity to the syrup: it is enough to take one teaspoon of starch for one liter of finished syrup.

In addition to water, you can also use juices, milk and even thawed ice cream. It is permissible to add berry, 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, peaches - any of them is delicious.

When using alcohol for impregnation, be careful: for example, cognac or red wine will give a light biscuit an ugly shade. Therefore, choose them for impregnation of chocolate, coffee cakes. For light ones, liqueurs and dessert wines are good.

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

Soaking a biscuit with a spoon is not very convenient, somewhere you can underfill, but somewhere, on the contrary, overfill. Therefore, use a spray bottle or a pastry brush. You can take an ordinary plastic bottle, in the lid of which small holes should be made.

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

Accidentally poured a lot of impregnation on the biscuit? Do not worry. Just wrap the cake for a while in any clean cloth, it will absorb excess liquid.

There are a lot of options for biscuit impregnations. And the choice is a matter of taste.

Many housewives are wondering how to correctly calculate the required amount of impregnation for a cake. It turns out that there is a rule: for a cake weighing 800 grams, you need to use 500-550 grams of impregnation.

The classic is, of course, chocolate impregnation. There are many options for its preparation. Here is one of them: take 100 grams of butter, 1 tbsp. cocoa powder, 1/2 can of condensed milk. Use a mixer to prepare. Melt the butter first. Then add condensed milk and cocoa to the container. Thoroughly mix the mixture with a mixer. Chocolate impregnation ready!

Some biscuit impregnations prepared with the addition of cognac or other alcoholic beverages. So, to prepare a fragrant impregnation, take 5 tbsp. sugar, 7 tbsp. liquor, 1 tbsp. cognac, 1 tbsp. water. Pour sugar into a container and fill with water. While stirring gently, bring the syrup to a boil. When it cools down, pour in brandy and liqueur.

To prepare jam impregnation, take the following ingredients: 2 tbsp. jam or jam, 50 grams of vodka, 250 ml of water. Mix jam and water. Place the bowl on the hot stove for 2-3 minutes. When the mixture has cooled, add the vodka.

To prepare Cahors syrup, you will need the following ingredients: 250 grams of sugar, 250 grams of water, 2 tbsp. cahors, 1 tsp lemon juice, vanilla on the tip of a knife. Boil water in a saucepan and add sugar. Stir the mixture with a spoon until the sugar is completely dissolved. Bring the syrup to a boil, add Cahors, lemon juice, vanillin and immediately remove the pan from the heat. Let the syrup cool before using.

Coffee impregnation has a pronounced taste of coffee. It will appeal to those who love this drink. So, for cooking you will need: 1 tbsp. water, 1 tbsp. cognac, 2 tbsp. ground coffee, 1 tbsp. Sahara. Mix half a glass of water and sugar. Heat the mixture until the sugar is completely dissolved. It is advisable to bring the syrup to a boil. Make coffee with the rest of the water. After 20 minutes, the coffee should be filtered. Now pour pure coffee and cognac into the sugar syrup. Stir the mixture thoroughly and set aside.

Another incredibly tasty impregnation is cherry. To prepare it, take 1/3 tbsp. cherry juice, 2 tbsp. sugar, 4 tbsp. cognac, 1 tbsp. water. The peculiarity of this impregnation is that it does not need to be cooked on the stove. Mix cherry juice, cognac, sugar and water. Stir the mixture with a spoon to dissolve the sugar. Now the impregnation is ready for use.

Cool the biscuit completely before soaking. It should just stand for 6-7 hours. If you soak a hot biscuit, it will get soggy and fall apart. The syrup shouldn't be hot either. Most the best option- it's syrup room temperature. Do not cool the impregnation in the refrigerator, as it may harden and its properties will change.

Hi all. Let's talk today about impregnations for our cakes. In order for the cake layers of the future cake to become softer and more fragrant, we need to soak them with special syrups. These solutions also make it possible to soften the egg smell and even some baking flaws, such as overdried cakes.

I must say right away that not all cakes require impregnation. Many modern desserts turn out to be quite moist, and all they need is a cream coating -, ... This is only a small part of self-sufficient masterpieces.

There are, undoubtedly, such cakes that need additional moisture. Take the same , or . Let's take their example and understand.

Let's start with the fact that the finished cakes should stand for 8-10 hours under the film in the refrigerator. During this time, they will become softer and more hydrated. Next, you can proceed to impregnation. By the way, after applying syrups, it is better to wait 15-30 minutes, and then cover with cream. And remember that at least 6 hours must pass from the beginning of impregnation to serving.

So, in order for us to decide which impregnation to use, we need to decide what we will put in the filling. If it is just a cream (ganache, sour cream, or any other), then it is better to impregnate with vanilla, coffee, honey or cognac.

If the filling involves the presence of berries and fruits in any form (in fresh, puree, jams, preserves, marmalade, confiture), then the impregnation should also be fruit and berry, it is possible with the addition of alcohol.

The most common impregnation is considered to be sugar syrup. It is easy to prepare and low cost.

How to prepare sugar syrup for impregnation at home?

The recipe is as follows: for 2 tablespoons of sugar we need 3 tablespoons of water and 0.5 alcohol, from this amount approximately 100 g of syrup comes out. That is, if, for example, you take 6 tablespoons of sugar, you will need 9 tablespoons of water and 1.5 alcohol.

The calculation of the volume of syrup you need is also very simple. There is a formula 1: 0.7: 1.2, where 1 part is a biscuit, 0.7 is impregnation, 1.2 is the amount of cream. That is, if your cake weighs 700 grams, then impregnation needs about 500 grams, and cream 840. Therefore, you need to cook syrup from 10 tablespoons of sugar. This formula does not always work, it is more suitable for ordinary biscuits, but if your biscuit contains butter or yogurt, then much less impregnation is needed. It takes me about 50-60 grams of syrup to soak one cake in 18 diameter.

Making syrup is also quite simple. Put sugar with water on a slow fire, it is better to do this in a saucepan with a thick bottom. Stir constantly with a silicone or wooden spatula. It is necessary to interfere carefully so that the sugar particles do not fall on the walls of the dishes, so that in the future you do not have to filter the cooked syrup. Once all the sugar has dissolved, you can stop stirring and wait for the mixture to boil. After boiling, remove from heat and, when the mixture has cooled, add alcohol (if you decide to do with it).

Cognac, rum, port wine, liqueurs are suitable as alcohol. Everything your heart desires is one thing, but - alcohol should be good, expensive, port 777 will not work here in any way :) Baileys liqueur is excellent for these purposes.

This impregnation is suitable for both regular biscuit and chocolate.

If to sugar syrup add freshly brewed coffee (2 tbsp. to 2 tbsp. sugar), then it’s great to soak the chocolate biscuit.

Vanilla (vanilla sugar) added to such a syrup will also help shade the egg smell. classic biscuit.

Another option for cheap and quick impregnation is condensed milk. It can be both regular and boiled. It should simply be diluted with warm boiled water, slightly cooled and you can water the cake.

Juice from canned fruit is an excellent impregnation for cakes, and the combination of a classic biscuit with peaches is amazing.

If there is jam at home, then the pulp will go into the filling, but the liquid component, diluted with water, is suitable for soaking cakes. I especially like the combination chocolate cakes with cherries, lingonberries or blueberries.

By the way, even the most ordinary sweet coffee, cocoa or tea can be soaked in cakes, naturally this is best done for chocolate version cake. A store-bought option, such as the Miracle Chocolate Milkshake, will also work.

Freshly squeezed juices are quite suitable for the same purposes, especially orange, boiled with sugar.

Honey impregnation is ideal for a light biscuit in combination with sour cream. Honey just needs to be diluted warm water to the desired consistency.

In order to evenly soak the biscuit, you can use a spray bottle, if it is not available, then you can simply make small holes in the lid of a plastic bottle and pour the cakes over them. The main thing here is to know when to stop, because if you pour the syrup, then ready product will disintegrate ugly on a plate, highlighting a puddle of excess liquid. But, personally, I just lubricate the surface of the biscuit with a silicone brush.

If you have recipes for impregnations that you use that I have not covered here, feel free to share in the comments. And in one of the following articles we will talk about fillings.

Delicious cakes for you!