How to make a biscuit juicy. How to soak a biscuit with syrup? Simple impregnation for biscuit - with green tea and lemon without alcohol

Biscuit is my favorite dessert

Biscuit cake is one of the most common and favorite desserts. He owes his amazing taste not only to air dough and gentle cream, but also 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.

Impregnation for the cake is sugar syrup with any flavor. 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.

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.

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 butter biscuit it is smeared only lightly, 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.

To flavor the syrup, you can use fresh and canned fruit juices, liqueurs, tinctures, liqueurs, grape wines, fruit syrups, essences, etc. When adding juices, make sure that the sugar syrup does not thin too much.

Options for flavoring syrups:

apricot syrup
Add 1 tablespoon of apricot liqueur or apricot tincture to the main syrup.

orange syrup
Add the juice of half an orange or 1 tablespoon of orange liqueur to the main syrup.

vanilla syrup
Add 5-6 vanillin crystals or 1 teaspoon of vanilla sugar to the main hot syrup. You can add 1 tablespoon of vanilla liqueur to the chilled base syrup.

grape syrup
Add to the main syrup 1 tablespoon of any grape white wine, such as table, port, muscat, riesling or amber-colored wine - madeira, sherry, marsala.

lemon syrup
Add the juice of half a lemon or 1 tablespoon of lemon liqueur to the main syrup.

cognac syrup
Add 1-2 tablespoons of quality cognac to the main syrup.

coffee syrup
Add 2 tablespoons of coffee infusion to the main syrup. (For coffee infusion, take 1 teaspoon of natural ground coffee, pour 0.5 cups of boiling water, cover the glass and leave for 20 minutes. Strain coffee through cheesecloth folded in half and let stand for ~10 minutes. After that, drain the pure infusion, without sediment - they can flavor the syrup). The syrup is used for flavoring sponge cake and coffee biscuits.

Rum syrup
Add 1 tablespoon of rum to the main syrup.

Enjoy your meal!

Biscuit is the basis of confectionery art. Almost all cakes, rolls and pastries suggest the presence of this pastry. Only the degree of density, thickness and additional ingredients within the test.

Properly cooked biscuits are soft and airy in texture, but pastry art is constantly evolving, dictating new conditions that require new properties from the base. Sometimes the design of the cake needs additional processing of biscuit cakes in order to avoid the effect of a “dry” cake, sometimes, on the contrary, a moist and soft base is needed, and then various impregnations come to the rescue.

Their preparation at home does not require professional knowledge, only the exact observance of 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's best to use the time-tested ratios from the recipes below.

Basic syrup for impregnation of biscuit 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 biscuit;
• 0.7 - directly syrup for cakes;
• 1.2 is cream.

Part refers to the weight of the product used. For example, if the cake weighs 900 g, it will take about 570-600 grams of impregnation.

To choose the necessary proportions for your cake, you can use the table from the book of Kengis and Marchel, dating back to 1959. They suggested the following, considering that for every 2 tablespoons of sugar mixed with 3 - water, 100g of sugar syrup is obtained to soak the biscuit:

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

Choose a saucepan with a thick bottom, rinse it before use cold water. After pouring in right amount sugar and the selected volume of water is poured.

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

After the sugar crystals are completely dissolved, you can stop stirring and wait for the boil. A foam will appear on the surface, it should be removed, and the stewpan should be removed from the heat.

Syrup for impregnation of biscuit with cognac

For gourmets and connoisseurs of good spirits, a subtle taste and subtle exquisite aroma of cognac in a piece will be a pleasant surprise. delicate cake. This impregnation is in harmony with butter creams, since sometimes cakes with such a layer can be dry without additional processing.

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

To gently and evenly distribute the syrup over the cake, you can pour it on a spoon on your hand, allowing the drops to gently penetrate into the base of the biscuit.

Lemon syrup for biscuit impregnation

Perfect for a tropical fruit roll or a berry cake.

Sugar is stirred in a bowl with liquid until completely dissolved. Then the lemon tincture is carefully poured in, it can be filtered before use. And everything is carefully bred again. Since lemon juice is not used, the syrup will not make the biscuit taste sweet and sour.

The tincture itself is made quite simply. All you need is nothing:

• 1 lemon;
• 6 art. l. vodka.

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

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

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

Impregnation for coffee-based cake

This syrup is intended for a cake with nuts or with chocolate cream.

First you need to brew a cup of strong coffee. Then send two tablespoons of sweet sand there and stir it well. The drink must be cooled to medium temperature. In order to give a special flavor to the cakes, a teaspoon of rum is added to the coffee.

When the impregnation is ready and cooled down to desired temperature, put it on the cake. For even distribution, a banal lid from plastic bottle. Small holes are made in it through which the syrup slowly seeps. It must be carefully spread with a spoon over the surface.

Coffee essence will add a special taste to this impregnation. 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, actively whisking the mixture with a whisk. Brew coffee with two tablespoons of boiling water and add to the rest of the ingredients.

When the essence has cooled, about one-fourth of a cup is used in the recipe coffee impregnation. It is stored for a long time, up to six months, of course, in the refrigerator.

Mint-orange impregnation for biscuit

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

Vodka combines with water. Mint is thoroughly washed and finely chopped. In a bowl, crushed leaves are poured with liquid. Fall asleep and stir until the sugar is completely dissolved.

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

Watch the video recipe for biscuit 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, since the aromatic substances will simply evaporate;
3. The basis of the syrup is sugar, so you should take care in advance about buying high-quality sugar;
4. The syrup is aged for one day before use;
5. In hot weather, you need 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 cakes in the cake, then the main amount of impregnation goes to the topmost layer, the middle one is not so generously impregnated, and the bottom one is content with the leftovers. Accordingly, the proportions are approximately the following - 2:3:5;
7. A standard biscuit 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 smeared with soufflé than for the one with curd cream.

After impregnation, the cake is sent to the refrigerator or to the balcony, if it is winter outside, for the night. To basic recipe syrup, you can add absolutely any liquor (apricot, cherry, chocolate) or tincture, in addition to those indicated in the recipe. To evenly distribute the impregnation, it is recommended to use a spray gun, if one is not at hand, then an ordinary brush will do.

As you know, in order for the cake layers to turn out tender and tasty, housewives often use impregnation. This option is most relevant for biscuit cakes, because when they are baked, a crust forms on top. What to soak biscuit cakes for the cake and how to do it right? Impregnation is a sweet and sour liquid, which is made using fruits and berries, liquid yogurt, honey, lemon and much more.

Impregnation options for biscuit

• With vodka and jam. 50 ml of vodka is taken, jam about 2-3 tablespoons (pear), 250 ml of boiled cooled water, after which the ingredients are mixed and the cakes are poured with the finished mixture.
• With cognac. Required: dissolve sugar - 4 tablespoons in 7 tablespoons of liquor (can be replaced with water) and bring to a boil, after cooling completely add cognac - 4 teaspoons. Optionally, you can put vanillin on the edge of the knife.
• With cocoa. The next option is done in a water bath, for which water is drawn into the pan and put on fire. A smaller saucepan is placed on top, into which the following ingredients are added: 100 grams butter(cut into pieces), cocoa - 2 teaspoons and half a can of condensed milk. Everything is thoroughly mixed, but not brought to a boil. On biscuit cakes, the impregnation is poured hot.
• With currant syrup. Take 0.5 cups of currant syrup and mix with 4 teaspoons of sugar and 1 cup of water. This mixture is brought to a boil, then boiled over low heat until the sugar is completely dissolved.
• With Cahors. Next recipe impregnation is done in this way: boil 250 ml of water in a small saucepan, pour 250 grams of sugar into it and stir until completely dissolved. Then about 4 teaspoons of Cahors are added and the mixture is brought to a boil. At the end, you can add 1 teaspoon if you like. lemon juice and some vanilla.
• Coffee. It is necessary to pour 1 glass of sugar with 0.5 glass of water and heat until completely dissolved. Take another half glass of water, from which to brew coffee (2 tablespoons), then strain. 1 tablespoon of cognac and previously prepared sugar syrup are poured into such a coffee infusion.
• With condensed milk. Take one jar of condensed milk, add 3 cups of water and a little vanilla. Mix everything until homogeneous mass, after which you can immediately soak the cakes.
• With cherry juice. It will take a third of a glass of cherry juice, sugar - 4 teaspoons, cognac - 4 tablespoons and a third of a glass of water. Sugar is dissolved in water and then mixed with other ingredients.
• With orange juice. For impregnation, a quarter cup of sugar is taken, Orange juice- 0.5 cup and its peel (finely chopped). Place everything in a saucepan and boil over low heat until the sugar melts. After that, on a minimum heat, let it languish for another 15 minutes, until the mixture becomes half as much. You can use the impregnation in the form of heat.

On the video - one of the options for making syrup for biscuit:

Biscuit cakes are recommended to be impregnated with a brush to evenly distribute the syrup. In extreme cases, you can use a teaspoon. It is important to remember that the impregnation layer should be invisible and thin. If the biscuit turned out to be magnificent, it is recommended to cut it in half.

It is one thing to bake biscuit cakes, another thing is to make a masterpiece out of them. Cooks will not allow the cake to be dry. Therefore very milestone cooking - impregnation.

How to soak a biscuit, it is better to choose based on taste preferences. There are a lot of various syrups, simple and complex impregnations, alcoholic beverages, milk, fruit and sugar liquids that moisten the base. Each "raw" recipe not only improves the quality confectionery, but also gives it the right taste, such as coffee and chocolate watering.
You can make a cake juicy from ready-made sweet liquids without any effort. You can cook a complex composition or insist in a cold way. Here culinary specialists are given a full flight of fantasy. The only rule is to use good quality products, especially those with pronounced flavors, such as coffee and spirits.

How to soak a biscuit with syrup or cognac

Sugar solutions are too sugary to remove sweetness, some of the product can be replaced with potato starch when cooking. Starch will still give viscosity, too soft dessert will not allow to decay.
How to properly soak a biscuit? The bottom layer of the cake is watered the least, the middle layer more, and the top layer is plentiful, as a result, all three will be evenly moist.
Juice from canned fruits is excellent as a moisturizer. Nothing to do, just pour ready. This will save time if you need to achieve results faster.
Cognac, like red wine, has the ability to convey color, so it is better to soak with cognac liquid dark pastries, for example, chocolate cake. For light ones, liquors are suitable.

It is better to process hot cakes, only baked ones absorb moisture faster.
Distribute aromatic additives with a soft brush, or spray from an ordinary plastic bottle by piercing the cap. Suitable for these purposes spray gun. To whom it is convenient to pour the solution with a teaspoon.
If you overdid it with cognac watering, blot the cake with a cloth. This applies to any solutions - excess moisture can be blotted with paper towels.

Classic syrup for biscuit impregnation

This type of solution is made when there is absolutely no time, or in order to save money, if there is nothing else at hand. You need water and sugar. The ratio is 6 to 4 (tablespoons). Slowly dissolve sweet sand in a saucepan, do not bring to a boil. You can add fruit or aromatic fillers to taste. Impregnation for a biscuit made of sugar and water is suitable for any type of baking. Often the third product in this recipe is vanilla essence.

Syrup for impregnating cocoa-based biscuit

• Cocoa powder - 35 g
• Butter -90 g
• Condensed milk - 175 g

From two containers we build " water bath”, there is water in a large saucepan, and a small one is inserted on top and slightly hidden by water. At the top, the mixture is cooked. Oil with chocolate powder melt.
Slowly pour the condensed milk into the oily liquid, bring to a light boil. Stir the hot mixture until smooth in any convenient way: manually with a whisk, blender, mixer. Watering will become thicker, looser and rise.
How to soak a biscuit with syrup? The mass is thicker than ordinary syrup, so it is more convenient to spread it with a spoon and evenly distribute it over the surface.

Caramel syrup for biscuit impregnation

• Boiled condensed milk - 4 tbsp.
• Milk - 150 g
• Cognac - 1 tbsp.

Heat milk and dissolve thick condensed milk in it. The mass eventually became uniformly beige, let it boil for a minute.
Before pouring in the cognac portion, cool the sweet milk. You will get a tart-tasting coffee-colored liquid.

Coffee impregnation for biscuit

Favorite and popular impregnation for biscuit cake. Perfect with chocolate dessert.

• Glass of water
• Freshly ground coffee - 3 tsp (can be replaced with soluble)
• Coffee liqueur - 2 tbsp.
• Sugar - 5 tbsp.

Heat the sugar and water on the stove until it melts. Cook for no more than a minute and immediately cool.
The coffee needs to be strong. 3 teaspoons per half glass of water. To speed up the process, some use the everyday option - soluble granules. The result may be less aromatic, but you will achieve a characteristic taste. Granulated coffee turns out to be more liquid, so such a solution is sugared more strongly. When the liquid becomes fragrant and saturated, drain from the sediment, add it to the sweet syrup. We also pour alcohol there. By the way, the alcohol can be changed at your discretion. Anything in a home bar will do. The most popular additives are rum, cognac, liquor, wine.
With coffee watering, no one will distinguish cakes soaked at home from the products of the best confectionery.

Coffee syrup with milk

• Half glass of milk
• Half glass of water
• Natural coffee - 2 tbsp. l.
• Sugar - 1 cup

Coffee is brewed with boiling water, insisted, or brewed to a rich aroma and taste. In the second case, it is necessary to thoroughly clean the liquid from coffee grounds.
We heat the milk and sugar, dissolve and let it boil a little, adding at the same time coffee drink.
It is important to cool the broth, and only then moisten the product. The dessert will have the taste of the most delicate Latte coffee.

Orange syrup for biscuit impregnation

• Orange
• Cognac - 50 g
• Water - a third of a glass
• Sugar - 50 g

Three pre-washed oranges to remove the crust. Squeeze juice without pulp from the fruit itself.
Water with sugar classical technology bring to a boil. Evaporate excess moisture to make the broth thicker.
After that, add citrus juice and pour out the zest, cook all the ingredients together for no more than a minute. The peel is needed to enhance the flavor, after cooking it must be removed by filtering.
The last ingredient is alcohol. The culinary rule is to pour cognac only into the cooled cooked base. After that, you can water the pastries.

Mint-orange impregnation for biscuit

Another ingredient for a strong aromatic effect. The refreshing taste of mint, of course, is not for everyone. But in desserts, spice is used very often.

• Mint - 30 g
• One orange fruit
• Vodka - 100 g
• Sugar - glass
• Water - 125 ml

Cold method of preparing watering

Mix water and alcohol in one cup. The leaves of the green spice are crushed to extract the juice. All ingredients are combined, the mixture is covered with sugar. The solution is infused for two weeks. And before soaking the cake, freshly squeezed orange juice is poured into it.

Orange and lemon impregnation for biscuit

Citrus flavored confections are among the brightest in flavor. Recipes for the preparation of fruit syrups are not fundamentally different.

• Fresh juice of oranges or lemons - half a glass
• Lemon peel chips - teaspoon
• Zest of one orange
• Sugar - 50 g

The peel of citrus fruits is bitter, before chopping it, pour boiling water over it, trying not to digest it.
We combine all the ingredients and put on fire. Boil the liquid for 15 minutes, remove the soft chips of the zest.

Impregnation for biscuit from jam

One of the most simple ways moisten the cake so that it is both tasty and juicy. Any homemade jam is suitable, but the most fragrant ones are still considered by culinary specialists. berry jams, cherry plum, pear, peach and apricot jam.
Add a couple of tablespoons of jam to a glass of water, make fruit drink. Bring it to a boil, strain the berries. If you want to add zest - drip liquor. Non-alcoholic broth is also good.

Syrup for impregnation of biscuit with blackcurrant

• Glass of cognac
• Half a cup of blackcurrant jam syrup
• Glass of water
• 60 g sugar

Blackcurrant watering is being prepared, like all syrups, based on jam. Boil water with berry jelly, let cool and pour cognac.
If at hand fresh berries, we make fruit drinks from them, we cook watering from it. Fresh currant pulp gives more flavor finished product.
Similarly, solutions for pies are prepared from any berries.

Syrup for impregnation of biscuit with cognac

A lot of impregnations are prepared on a cognac basis. Of course, such desserts are intended only for adults, but the result will exceed expectations if the cakes are properly moistened. Let them sit for a few hours.

• 0.5 st. filtered liquid
• 60 grams of cognac
• 0.5 st. Sahara

Dissolve sugar, boil until thick. Let's cool down. Pour in the alcohol and you can soak the dessert.

Cherry syrup for impregnation of biscuit with cognac

• Several cherries
• Art. l. cognac
• Glass of water
• Sweet sand - 2 tbsp.

Boil cherries in water like compote. Berries are not needed, we remove them.
Pour cognac into the broth and pour granulated sugar. Mix well, dissolve and moisten the delicious cherry cake.

Syrup for impregnation of biscuit with cognac and strawberries

• 300 ml water
• 60 ml cognac
• Sugar - 50 g
• 300 g strawberries

The berries must be crushed, the juice drained, and the pulp boiled with water and sweet sand. We clean the syrup from the cake, covering it with a lid, and draining it through the slot. Or use a strainer.
Add fresh juice to the boiled compote, bring to a boil again.
It remains to cool and season with alcohol.

Coffee syrup for impregnation of biscuit with cognac

• Coffee natural or instant - 2 tbsp. spoons
• Glass of water
• 2 large spoons of sugar
• Cognac - 1 tbsp. a spoon

If you brew coffee, then it needs to brew for about 10 minutes. Remove the cake. Heat again with sugar until bubbles. Cool and add cognac.

Syrup for impregnating biscuit with wine

• Lemon juice - a few drops
• glass of sugar
• Vanillin
• Glass of water
• Any red wine, in our case Cahors - 60 ml

The base is sweet hot syrup. As soon as it boils, remove from heat to pour in the remaining ingredients: wine, acid and fragrant confectionery powder. We boil quite a bit and you can soak the cake.

Chocolate cream syrup for impregnation

In this recipe, the syrup is used hot as soon as it is boiled.

• Egg yolks - 4 pcs
• Water - large spoon
• Heavy cream - 300 ml
• Sugar - 1 large spoon
• Bitter chocolate - 200 g

The base is sugar syrup brought to a boil. With the appearance of bubbles, the yolks are immediately poured into it and whipped to a thick mass.
The next step is to dissolve the chocolate in a water bath or microwave. We add a thick brown mass to the syrup.
Next is cream. Beat vigorously until foamy. Following this recipe, we do everything very quickly. Cream is sent to the general chocolate syrup. Mix, let it saturate and brew. The resulting mass can also serve as an independent cream for dessert, resembling custard.

Dairy products are great for moistening baked goods. chocolate dough: cakes, eclairs, pies, rolls. Creamy shade gives a delicate aftertaste milk chocolate. Cream, sour cream, milk are combined with alcoholic products, and simply with water.

Honey and sour cream impregnation for biscuit

Honey and milk are the perfect delicate combination for light cakes.

• Honey - 2 large spoons
• Water - 1 large spoon (If we increase the portion, we always keep the proportions 2: 1)
• A little sugar
• Sour cream - 2 tbsp.

It is easy to prepare creamy watering, just mix everything thoroughly.
We dissolve honey in water, making a sweet liquid, slightly thick. We immediately pour it over the cakes of the future cake. And on top, with a second layer, we apply the second part of the impregnation. We do it like this: beat sour cream (better if it is thick), sugar. Spread over the honey liquid in an even layer.

Honey, like a sugar solution, without other additives, can soak products well. Water will remove its excessive sweetness and make it liquid. Without heating and cooking, it is simply dissolved.
You can’t rush with any of the decoctions, they need endurance. With moistening and saturation of pies, dishes “on hastily". Wet dessert wrapped in cling film and leave for several hours in the refrigerator. Only after that, fill the already juicy cakes with cream. Fragrant additives bring the dessert to the ideal, because in its pure form, pastries smell like flour, eggs, and many do not like it. The stronger the smell and taste, the greater the chance of success.