How delicious to soak biscuit cakes. Biscuit cakes - how to bake and how to soak

Recipes for syrups for impregnation of purchased cakes.

A variety of semi-finished products are very popular. And cakes are no exception, because now in stores you can find a huge selection of waffle and biscuit cakes for making cakes. But in order for the dessert to turn out amazing, it is not enough to use only cream and cakes, impregnation is necessary.

There are many options for impregnation. The main thing is that it goes well with the cakes and complements the taste of the dessert.

Syrup options:

• Classical. Must be dissolved in 240 ml very hot water 100 g of granulated sugar. After dissolving the crystals, you can safely use the impregnation.
• Crimson. It is necessary to grind a handful of raspberries and pour 250 ml of boiling water over it. Next, the mixture is boiled down, and 110 g of sugar is poured into it. Cook until thickened. This option is ideal for fruit cakes with protein cream.
• Cognac. For these purposes, 40 degree cognac is used. It is mixed with water in a ratio of 1:1 and injected into 100 ml of a mixture of 50 g of sugar.

Honey cake is one of the most beloved and unusual. To make the dessert rich and juicy, before greasing with cream, it is recommended to soak the cakes with a variety of syrups.

Impregnation options:

• Lemon. Dissolve the juice of half a lemon in 150 ml of water and add 50 g of granulated sugar. Put the liquid on the fire and cook until the crystals dissolve.
• Tea room. 100 g of granulated sugar is dissolved in 150 ml of hot and strong tea.
• Honey. Dissolve 50 ml of bee nectar in 210 ml of warm water. Stir until honey dissolves.

As for the classic liquid impregnation, it is superfluous when preparing desserts from wafer cakes. They are already quite thin and will simply fall apart upon contact with syrup or impregnation. That's why cream is used. It can be cream with condensed milk and butter or sour cream with sugar and berries.

Chocolate cakes are one of the most beloved, as they make desserts with a rich taste.

Impregnation options:

• Coffee. This is the traditional option. To prepare the impregnation, 2 g of coffee are dissolved in 100 ml of water and 25 g of sugar are added.
• Chocolate. Boil 150 ml of water on fire and add 10 g of cocoa powder and 50 g of sugar. Cook until lumps disappear.
• Liquor. Mix in 1:1 ratio chocolate liqueur and boiled water. Enter 40 g of granulated sugar and simmer on fire until the crystals dissolve.

Napoleon is not usually soaked in syrups. In order to get a “wet effect”, you need to prepare the right cream.

Cream Ingredients:

• 240 ml milk
• 2 yolks
• 200 g granulated sugar
• 200 g butter

Recipe:

• Put milk on fire, mix a small amount of it with yolks whipped with sugar
• Without bringing milk to a boil, pour in a mixture of yolks and sugar in a thin stream
• Reduce heat and simmer until thickened
• When you get the right consistency, drop in the oil, stir until it dissolves
• Cool the cream completely and leave the soaked cake overnight

Napoleon usually comes out dry, due to the use of air creams with whipped cream or proteins. Using custard the cake is juicy.

What to soak puff cakes for cake, Napoleon: impregnation recipes

This is one of the most popular and fragrant impregnations.

Ingredients:

• 110 g granulated sugar
• 110 g water
• 70 ml cognac

Recipe:

• Pour water into a saucepan with thick walls and put it on fire.
• After boiling water, add sugar and knead until the crystals disappear.
• Then set the syrup aside and let it cool down a bit.
• Pour in cognac and blend

If you add alcohol to hot syrup, the alcohol will evaporate and the flavor will disappear.

In general, cakes sour cream soaking in additional syrups is not necessary. This is due to the fact that the cream itself is quite moist. The result is a juicy cake.

Ingredients:

• 500 ml sour cream
• 100 g powder
• Vanilla sugar sachet

Recipe:

• Pour sour cream into a bowl and beat it a little
• Enter little by little powdered sugar and keep beating
• Add vanilla sugar and beat again
• This cream is plentifully lubricated with cakes

Mascarpone is the cheese for the famous Italian dessert. The cheese cream itself is very thick, the savoiardi cookies are also airy and dry. That is why it is recommended to use impregnations when preparing Tiramisu.

Impregnation options for tiramisu dessert:

• Pineapple juice. Take the usual syrup from canned pineapples.
• Impregnation with cognac. It is necessary to mix 150 ml of water with 100 ml of sugar and boil until dissolved. After cooling, 60 ml of cognac is introduced.
• Impregnation with liquor. Prepare the syrup as in the previous recipe. Liquor is poured in instead of cognac.

Mascarpone - how to soak cakes: hot or cold?

Impregnation is one of milestones when making a cake. With its help, the dessert turns out juicy and rich.

VIDEO: Impregnation for cakes

In order to make it tender and unique in taste, the cakes, of course, must be processed before applying the cream with various kinds of impregnation. This will provide a closer neighborhood of biscuit and cream, and also make the dessert juicy and balanced. As a suitable substance for this purpose, any sweet-sour or sweet liquid will do.

What is the best way to soak biscuit cakes?

It is impossible to say for sure which will be better in a particular case. It all depends on the combination of the taste of biscuit and cream, as well as the accompanying fillers. Impregnation should harmoniously complement the taste of the dessert, and not interrupt it in any way, depriving its main components of the ability to reveal their aroma, tenderness and richness.

by the most simple option for impregnation is normal sugar syrup. Moreover, you can determine its concentration to your liking. Traditionally, it is prepared from 250 milliliters of boiling water and 100 grams of granulated sugar. You can, if desired, acidify the syrup with lemon juice, replace sugar with honey, and also flavor it in any way possible. When preparing a cake for an adult audience, it is possible to use alcoholic beverages as an additive to the syrup. For this purpose, cognac, rum, brandy, or liqueurs with a wide variety of flavors are suitable.

You can not prepare the syrup purposefully, but use what is at hand. For example, any berry or fruit juice, sweet compotes or jam syrup can be a worthy impregnation, the main thing is that the chosen option is combined with the taste of the dessert itself. You can also use canned fruit syrup as an option.

Many housewives successfully impregnate biscuit cakes ordinary tea brewing, to which granulated sugar is added to taste and lemon juice or freshly brewed and chilled coffee.

How to properly soak biscuit cakes?

Having decided on the type of impregnation used, it is very important to correctly apply it for its intended purpose. It is better to use a pastry brush for this, wetting it a little in the sweet mixture and applying a thin layer to the biscuit. But you can, of course, use an ordinary teaspoon, picking up quite a bit of syrup, transferring it to the cake and distributing it evenly over the surface. You should not apply too much impregnation, otherwise the biscuit will get wet, and the taste of the cake will be hopelessly spoiled.

It is very important to apply cold impregnation to already well-cooled cakes. Better yet, let them rest after baking for a few hours. Then the risk of excessive wetting will be minimized.

How to soak purchased biscuit cakes?

Many housewives are wondering: is it necessary to impregnate purchased ones? The answer here is ambiguous. If you use sour cream or any other cream with a high moisture content, as well as a lot of juicy fruits as an additional filling, then the impregnation here will probably be superfluous and the cakes may become excessively soaked. In other cases, you can soak the workpiece with any syrup quite a bit.

How to soak biscuit cakes with cognac?

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

Cognac impregnation is traditionally used for biscuit cakes, but it can be used in products made of sour cream dough. Soaked cakes are moist, light and have a cognac flavor. Even a dry biscuit can be revived using this trick. In cakes with butter cream, impregnation must be present, otherwise the dessert will be hard.

Ingredients:

• Water - 100 gr. (6 tablespoons)
• Sugar - 100 gr. (4 tablespoons)
• Cognac - 60 gr. (3 tablespoons). For children, cognac can be replaced with juice.
• To calculate right amount impregnation, you need to know the following formula: cake - one part, impregnation - 0.7 parts, cream - 1.2 parts.

Cooking:

1. Pour water into a small saucepan and let it boil.
2. Pour sugar into boiling water, mix and cook for 5 minutes. The amount of sugar and water can be changed. It is necessary to focus on your taste preferences and take into account what kind of cream the product will be. If the cream is very sweet, then it is worth reducing the sugar content in the syrup.
3. Let the syrup cool down room temperature. Cognac should be added only to the cooled syrup. From the hot, it will evaporate and will not give its aroma.
4. Add cognac to the syrup, mix and soak the cakes.

Before forming the cake, it is desirable to withstand the biscuit 6 - 8 hours. Soak the bottom cake with extreme care so that it does not deform.

it classic recipe cognac impregnation. Instead of water, you can use juice (cherry, lingonberry, orange, strawberry) or jam diluted with water, as well as coffee or cocoa brewed without milk. The combination of cognac with different ingredients form different flavors.

Such cognac impregnations can be poured over puddings, pancakes, ice cream, jelly.

Biscuit cakes are most often used for making multilayer cakes, pastries and rolls. Depending on which recipe you decide to master, you need to achieve a certain degree of moisture in the biscuit. In some cases, you need to get a juicy and tender biscuit, in others - quite dry and dense.

Fix a situation that anyone can get into, even experienced chef when the cake is too dry, impregnation for the cake will help. To prepare the impregnation, you only need to strictly follow the recipe and the sequence of actions.

Having additionally processed the cakes, you will get completely new dessert with a modified structure and more delicate taste. The effect of a “dry” cake will no longer haunt you, because today we will analyze the topic: “How to make impregnations at home.”

Any impregnation at its core contains sugar and water, but you need to adhere to the exact ratios and include the right additional components in it.

Impregnation for biscuit cakes

4 tbsp. spoons of granulated sugar; 90 ml of water and 0.5 teaspoons of vanilla.

A syrup made from sugar and any liquid used in cooking to improve the taste of a biscuit. It will make the cake more tender and juicy. In addition to the main ingredients, various aromatic ingredients are introduced into the composition of the syrup.

I would like to draw attention to the fact that these substances must be added after the impregnation has cooled, otherwise the aroma will disappear.

You can prepare the impregnation in a few minutes, for this:

1. Pour water into a saucepan and add sugar (see photo).
2. Bring the mixture to a boil, stirring constantly with a spoon.
3. It is not necessary to boil the syrup, immediately remove it from the stove as soon as you remove the foam from the surface.
4. Cool the resulting liquid to body temperature (this is very easy to check by dipping your finger in warm syrup) and stir in vanilla sugar.

The good news is that the syrup can be used for cakes with any additional ingredients: cocoa, coffee, fruit pieces and citrus peel. It is combined with many creams, regardless of the method of preparation.

Syrup for biscuit impregnation

To make the cake really close to the ideal, remember the proportions. The formula is simple, but it allows you to get a high-quality dessert: for one part of the biscuit, take 1.2 parts of the cream and 0.7 parts of the impregnation.

For example, it turned out that you have a sponge cake weighing 900 g. Then you need to prepare 560 g of syrup.

To make it easier for confectioners, back in the middle of the last century, Markhel and Kengis developed a special table, from which it follows that:

1. 400 ml of syrup will be obtained from 12 tbsp. tablespoons of liquid (a little condensed milk mixed in water) and 8 tbsp. spoons of granulated sugar.
2. Half a liter of syrup comes out of 13.5 tbsp. tablespoons of liquid (water mixed with condensed milk) and 9 tbsp. spoons of granulated sugar. And so on.
3. On average, you will get 100 ml of syrup if you boil 3 tbsp. spoons of liquid (water with condensed milk) and 2 tbsp. spoons of sugar. It is not difficult to remember, but how it facilitates the process of preparing desserts.
4. Pay close attention to the selection of dishes in which you plan to boil the syrup. It should be with a thick bottom and rinsed with cool water. First of all, you need to measure warm water and then add sugar.

Another subtlety: the impregnation is cooked over low heat with constant stirring. Make sure that splashes do not fall on the sides of the dishes. Once all the sweet crystals have dissolved, leave the syrup alone and wait until it boils. Remove the foam that has formed on the surface and remove the saucepan from the stove.

Simple and tasty orange impregnation with mint

The refreshing taste and pleasant aroma makes this syrup very popular in the confectionery business.

The ingredients you will need are found in any kitchen, so there will be no problems with cooking:

one orange; water - 225 ml; 30 g fresh mint; 200 g of granulated sugar.

Cooking steps:

1. Rinse the mint, pat dry with paper towels and chop very finely.
2. In a saucepan, mix water with mint, add granulated sugar and stir until the latter is dissolved.
3. Cover the dishes with a lid and place for 10-14 days in a dark, cool place. During this time, the syrup will infuse and become fragrant.
4. Wash the orange and squeeze the juice on a special device. Mix syrup with juice, strain and use as directed.

lemon syrup

To prepare the biscuit impregnation, you will need:

200 ml of boiled chilled water; 45 ml of lemon tincture (cherry will also come in handy); 100 g of granulated sugar.

The syrup is perfect for a berry-biscuit cake or fruit roll.

Make lemon tincture ahead of time using one lemon:

1. Rinse and dry the lemon.
2. On a fine grater, remove the zest and pour over the juice.
3. Leave the resulting mixture in a dark place, then refrigerate and use as needed.
4. The syrup according to this recipe is obtained with a slight sourness, since it contains lemon tincture, and not freshly squeezed juice. To soak the biscuit, mix the above ingredients in a bowl until the sugar is completely dissolved (as in the photo).

If busyness does not allow you to wait for the cherry or lemon tincture to be ready, squeeze the juice from half a lemon and soak in a few minutes.

Also take: half a lemon; 150 g of granulated sugar; glass of water. Add vanilla extract if desired.

Mix boiling water with juice granulated sugar. Stir until the sugar is completely dissolved, strain. Use to impregnate a biscuit, respecting the proportions (1 part biscuit to 0.7 parts impregnation).

Ideal for chocolate cake with cocoa coffee impregnation. She will make the cake juicy and ready to spread. butter cream. For this type of impregnation, a milk base is preferable, this will make it more tender.

List of ingredients from which you have to make an impregnating liquid: half a glass of milk and the same amount of water; a full glass of sugar; 2 tbsp. spoons without top of ground coffee.

Detailed scheme for the preparation of impregnation:

1. Brew coffee in water and set aside for a few minutes to brew.
2. Mix half a glass of milk with sugar in a fireproof bowl and bring to a boil.
3. The milk and coffee mixture is stirred and used for impregnation.

Add additional flavors to the cooled syrup so that they do not evaporate.

And now we will understand the secrets of using impregnation, because the final result depends on it.

1. Refrigerate before pouring the impregnation on the cake.
2. One of the important components of the syrup is granulated sugar. It is important that it is of good quality and not wet.
3. Before use, the finished impregnation must be kept for several hours.
4. In the summer, in order to keep the cake longer, the impregnation is prepared according to a different recipe: one part sugar and one part water. In winter, you can stick to the usual proportions; this will not affect the shelf life of the dessert.
5. When impregnating the three cakes that make up the cake, it is important to properly distribute the liquid. For the top biscuit, select half of the syrup, the second half will go to the middle and bottom biscuits. Moreover, for the middle biscuit you will need more liquid than for the bottom one.
6. If the cream for the cake is made from condensed milk and butter, then you need to prepare the liquid in a smaller amount. If one of the layers is a soufflé, then pour the cake with impregnation in a larger volume.
7. Use a spray bottle or a pastry brush for even application.
8. Do not try to pour all the syrup on the cake, it will quickly absorb and you will not have time to distribute it evenly.

Set aside a few hours for the impregnation of the biscuit, putting it in a cool place, and then any dessert with soufflé cream or condensed milk will be incomparable.

With a photo of this sweetness will be presented in this article. We will also tell you how to properly use such impregnation.

Classic variant

Homemade biscuits are delicious on their own. But if desired, it can be done much better. To do this, we recommend using the following ingredients:

• drinking water - about 6 large spoons;
• small beet sugar - 4 large spoons.

Cooking process

The classic sugar syrup for soaking biscuits is quite simple to prepare. To do this, pour water into a small saucepan, and then pour sugar. After mixing the components with a spoon, they are put on low heat. In this form, the ingredients are brought to a boil. So that they do not burn, the mixture is constantly stirred with a tablespoon.

Do not boil sugar syrup to impregnate the biscuit. The main thing is that the sugar is completely dissolved. After that, the finished syrup is removed from the heat and cooled to a temperature of 38-40 degrees.

If you want to get a more aromatic product, then you can add various fruit juices, liqueurs, liqueurs and even cognac.

Making berry syrup

Now you know how classic sugar syrup is made. How to prepare a more fragrant sweetness for soaking biscuit? To do this, we recommend using:

• fresh garden strawberries - about 320 g;
• beet sugar - 50 g;
• drinking water - 300 ml;
• any cognac - at the rate of 1 large spoon per 200 g of finished syrup.

How to cook?

Berry sugar syrup for soaking biscuit is very fragrant and tasty. To prepare it, all the juice should be squeezed out of fresh strawberries using a sieve and a pusher. The remaining pulp is added to drinking water, where sugar is subsequently poured. After mixing all the ingredients, they are put on the stove, brought to a boil and boiled for about five minutes.

After the described actions, the syrup is filtered, and then combined with prepared strawberry juice. In this form, the ingredients are again brought to a boil and boiled for exactly three minutes.

After removing the impregnation from the stove, it is cooled. And only after that, cognac is added to the chilled syrup and everything is mixed well.

Preparing coffee syrup

Coffee sugar syrup for soaking biscuits is especially fragrant. They can process not only milk, but also chocolate cake. For this we need:

• any cognac - 1 large spoon;
• ground coffee natural - 2 dessert spoons;
• drinking water - about 200 ml;
• fine sugar - 2 tablespoons large.

Cooking method

Before making such a syrup, you need to prepare a coffee infusion. To do this, pour natural ground coffee with boiling water, put on a small fire and wait for boiling. Next, a container with coffee drink remove from the stove, close and let it brew for ¼ hour.

As time passes, the aromatic mixture is filtered. Then sugar is added to it and put back on the stove. Having brought the ingredients to a boil, they are removed and completely cooled. At the very end to coffee syrup add cognac and mix thoroughly.

Delam syrup with liquor

How to make sugary sugar syrup for biscuit impregnation? We will consider the recipe for such a mixture right now. To implement it, we need:

cooking process

To make very sweet syrup to impregnate homemade biscuit, all of the above ingredients are combined in a small bowl, and then put on fire and boiled until sugar is completely dissolved.

Having reduced the fire to a minimum, the resulting mixture is slowly boiled until the volume is reduced exactly by half. After that, the sugar syrup is removed from the stove and cooled slightly. The biscuit should be soaked with such sweetness while still warm.

Orange sugar syrup for biscuit impregnation: recipe with photo step by step

It is not very difficult to make such a sweet on your own. The main thing is to adhere to all prescription requirements.

So what ingredients do we need to make sugar syrup for soaking biscuit without alcohol at home? Experienced confectioners recommend preparing the following products:

• small beet sugar - about ¼ cup;
• natural orange juice (preferably freshly squeezed) - ½ cup;
• orange peel - from one medium fruit.

Step by step cooking

Before you cook sugar syrup for soaking homemade biscuit, you should carefully separate it from the fruit, and then cut it very finely.

Having placed the peel in a deep saucepan, freshly squeezed and sugar are added to it. After mixing the components, they are put on a slow fire and wait until the sugar is completely dissolved.

Having reduced the fire to a minimum, the fragrant syrup is boiled for another 10 minutes. At the same time, the impregnation for the biscuit should decrease in volume by exactly half. After the described actions, it is filtered through a fine sieve and soaked in all the cakes.

How to soak a biscuit with homemade syrup?

Above, we presented several options for how sugar syrup can be made at home. However, this is not enough to ensure that you get a delicious and maximum delicate cake. Therefore, we decided to tell you about how to properly soak biscuits with ready-made syrups.

First of all, it is necessary to determine what kind of cakes we have. In other words, you should identify dry or In the first case, you will need quite a lot of self-made syrup. If your cakes are wet and oily, then the impregnation can be used in a minimal amount.

Quite well and evenly, sugar syrup is sprayed over the surface of the biscuit with a conventional spray gun. However, still warm impregnation should be drawn into it, otherwise it will not pass through the tube.

In the event that the spray gun was not at hand, then the homemade cake can be soaked with a usually dessert spoon. It should be scooped up with sugar syrup in a small amount. In this case, it is necessary to ensure that the impregnation is distributed evenly over the biscuit. Otherwise, in one place the cake will remain dry, and in another it will simply flow.

If the use of a small spoon seems inconvenient for you, then you can carry out such a confectionery procedure using an ordinary culinary brush.

As soon as the biscuit is completely saturated with sugar, and also covered with cream and decorated with various confectionery powders, finished cake clean in the refrigerator for 5-6 hours, and even better all night. In the morning, the cakes will soften well, become tender and very tasty.

Summing up

What kind of syrup to impregnate a homemade biscuit is a matter of taste for everyone. Many cooks prefer to use classic version. But to give the cake a special taste and aroma, we recommend using more original recipes. For this, in the main sugar impregnation you can add cherry, chocolate or. Also, various tinctures, juices, cognac and more are ideal for the same purpose. By the way, alcoholic drinks it is necessary to add only to the already prepared and cooled syrup. Otherwise, under the influence of high temperatures, all their aroma will simply disappear.