What kind of syrup can be soaked in biscuit cakes. How and with what to soak purchased biscuit cake layers: syrup recipe

1. Very tasty impregnation:

Vodka cranberry "Finland" transparent (it is better not to take red, it is with dye) - 50 g
- Homemade pear jam - 2 tbsp. l.
- Boiled cold water - 250 ml
Mix all the ingredients and pour over the cooked biscuit.

2. Syrup for soaking biscuits:

Sugar - 5 tbsp. l.
- Liquor, or tinctures, or water - 7 tbsp. spoons
- Cognac - 1 tbsp. l.
Pour sugar into a saucepan, pour water. While stirring, bring the syrup to a boil. Then they cool it and introduce aromatic substances: any liquor or tincture, vanillin, cognac, coffee infusion, any fruit essences.

3. Chocolate impregnation:

Butter - 100 g
- Cocoa powder - 1 tbsp. l.
- Condensed milk - half a can

Impregnation is prepared in a water bath. To do this, pour water into a large saucepan, put it on fire. And inside a large saucepan, put a saucepan of a smaller diameter, in which to prepare the impregnation.
Put all the impregnation ingredients in a smaller saucepan, cut the butter into pieces so that it melts faster.
To stir thoroughly. But do not bring to a boil. I am using a mixer. Impregnate the cake with hot impregnation, preferably a warm or hot cake.

4. Currant impregnation for jam cake:

Currant syrup - 0.5 cup
- Sugar - 2 tbsp. l.
- Water - 1 glass.

This impregnation is for the "Negro in foam" cake. But it can be used in other cakes in combination with sour cream. Preparation of impregnation is standard. Mix all the ingredients, bring to a boil and cook over low heat until the sugar dissolves.

5. Impregnation for the cake:

Sugar - 250 g
- Water - 250 ml
- Cahors - 2 tbsp. l.
- Lemon juice - 1 tsp.
- Vanillin.

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

6. Coffee syrup:

Water - 1 glass
- Cognac - 1 tbsp. l.
- Ground coffee - 2 tbsp. l.
- Sugar - 1 glass.

Sugar is poured with water (half a glass) and heated until the sugar grains dissolve; the dissolved syrup is brought to a boil, on the remaining amount of water (half a glass) coffee is brewed, which is placed on the edge of the stove for infusion. After 15–20 minutes, the coffee is filtered, and pure coffee infusion is poured together with cognac into sugar syrup, which is thoroughly stirred and cooled.

7. Impregnation with green tea and lemon:

brew green tea add lemon juice to it. When cool, soak the cakes.

8. Pineapple Impregnation:

Made with syrup from under canned pineapple. I do it by eye. Dilute the syrup a little with water, add lemon juice, a drop of cognac for flavor and put on fire for just a couple of minutes

9. Milk impregnation No. 1:

Pour a jar of condensed milk with 3 cups of boiling water. Add vanilla, let cool and soak the cakes very generously.

10. Milk impregnation No. 2:

3 art. Bring milk to a boil with 1 tbsp. (250 ml) sugar

11. Lemon impregnation:

1 cup boiling water + half a lemon, cut into wedges + 3 teaspoons spoons of sugar+ vanilla. I let it brew, it just cooled down. Ate lemons, used liquid.

12. Orange Syrup:

Finely chopped peel of one orange
- Orange juice - 1/2 cup
- Sugar - 1/4 cup

Combine all ingredients in saucepan. Cook over low heat until the sugar dissolves. Reduce heat and cook uncovered for another 15 minutes, or until syrup is reduced by half. Soak the cakes warm.

13. Cherry Impregnation:

Pour into a cup about 1/3 of cherry juice, add 1-2 tbsp. l. sugar, 3-4 tbsp. l. cognac and add water so that the total amount of impregnation is approximately 1 cup. I calculated the amount of impregnation for a multi-story layer, if you make one cake, half a serving is enough for you.

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.

Sugar syrup will do biscuit cakes soft and juicy.

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 the already cooled down room temperature sugar syrup. 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.

Left to cool coffee syrup and use as intended.

For chocolate biscuit

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

This syrup will give the biscuit a unique coffee flavor.

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.

Impregnation with cognac will make the biscuit more refined.

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.

If you take the most fatty cream for such a mixture, the result will turn out to be too thick.

From sour cream

Ingredients: a liter of sour cream, 45 g of vanilla and 150-170 g of regular sugar.

Sour cream impregnation is a classic of almost all home recipes.

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 minimal heat with systematic stirring.

Ingredients:

1 lemon

1 bottle of lemon essence

2 cups soda

2 tbsp. spoons of sugar

How to make lemon curd cake:

1. Squeeze the juice of a lemon and pour it into boiling water, adding sugar there.
2. Stir the syrup until the sugar is completely dissolved, then cool the impregnation.

Chocolate impregnation for cake

Ingredients:

• 4 yolks
• 200 g hard chocolate
• 1 st. a spoonful of sugar
• 300 ml cream

How to cook chocolate impregnation for the cake:

1. Dissolve sugar in water and boil until syrup is obtained.
2. Beat the yolks with a mixer, then carefully add them to the syrup and beat again.
3. Pour chocolate, previously melted in a water bath, into the resulting egg-sugar mousse and mix everything with whipped cream, then cool the impregnation.

Caramel impregnation for cake

Ingredients:

100 g brown sugar

2/3 cup 20% fat cream

1 teaspoon lemon juice

2 tbsp. spoons butter

1/3 cup boiled water

How to make caramel cake frosting:

1. Dissolve sugar in water and add lemon juice to the syrup, then bring it to a boil and reduce heat.
2. Boil the impregnation for 10 minutes, stirring constantly, until it becomes rich amber. Then remove it from the heat and pour the cream into the pan, stirring all the beaters and adding the butter.
3. Cool the finished impregnation and use as directed.

Honey impregnation for cake

Ingredients:

2/3 cup honey

2 tbsp. spoons of lemon juice

How to cook honey impregnation for the cake:

1. Combine honey and lemon juice in a heavy saucepan.
2. Bring to a boil over low heat and simmer until thickened, 5 minutes.

Impregnation rules

In order for the cake layers to be soaked well and evenly, it is important to follow some rules. So, the impregnation must be poured onto them gradually, carefully distributing it over the surface - otherwise some parts of the cakes will be too dry, and some too wet and spread. After soaking, be sure to leave the cakes for one hour to infuse at room temperature, then place them in the refrigerator. When decorating such a cake, do not use cold cream, but cream at room temperature.

If you are soaking biscuit cakes, first put the hot biscuit on the sprinkled granulated sugar towel (or just do not remove the confectionery paper) and evenly apply the prepared impregnation on it (you can use a cooking brush). Then roll it up and leave to cool - this way you keep your dessert soft and airy and do not crumble it when unrolling to accommodate the filling. After cooling, unfold the cake, place the filling inside and wrap it again.

If the biscuit filling is not made from oily ingredients, and from fruit, confiture or jam, you can apply it directly to a hot soaked biscuit, preheating the filling in the microwave - this way it will better soak the dessert from the inside. At the end, wrap the biscuit and put it in the refrigerator.

The best impregnation for biscuits.

Do you know how to soak a biscuit so that it is very tasty, not dry and fragrant? If not, then use these recipes.

Syrup for impregnating biscuits
-Sugar - 5 tbsp. spoons
- Liquor, or tinctures, or Water - 7 tbsp. spoons
- Cognac - spoon
Pour sugar into a saucepan, pour water. While stirring, bring the syrup to a boil. Then they cool it and introduce aromatic substances: any liquor or tincture, vanillin, cognac, coffee infusion, any fruit essences.

Chocolate impregnation
- Butter - 100 gr.,
- Cocoa powder - 1 tablespoon,
- Condensed milk - half a can
Impregnation is prepared in a water bath. To do this, pour water into a large saucepan, put it on fire. And inside a large saucepan, put a saucepan of a smaller diameter, in which to prepare the impregnation.
Put all the impregnation ingredients in a smaller saucepan, cut the butter into pieces so that it melts faster.
To stir thoroughly. But do not bring to a boil. I am using a mixer. Impregnate the cake with hot impregnation, preferably a warm or hot cake.

Currant impregnation for jam cake
-0.5 cup currant syrup,
-2 tablespoons of sugar
- one glass of water.
This impregnation is for the Negro cake in foam. But it can be used in other cakes in combination with sour cream. Preparation of impregnation is standard. Mix all the ingredients, bring to a boil and cook over low heat until the sugar dissolves.

Impregnation for cake
-250 g sugar,
-250 ml of water,
-2 tbsp. cahors spoons,
-1 teaspoon lemon juice
-vanillin.
Boil water in a saucepan, add sugar, stir until completely dissolved.
Bring the syrup to a boil, add vanilla and lemon juice.
Cool the finished syrup.

coffee syrup
-Water - 1 glass
- Cognac - 1 tbsp.
- Ground coffee - 2 tbsp.
- Sugar - 1 cup
Sugar is poured with water (half a glass) and heated until the sugar grains dissolve; the dissolved syrup is brought to a boil, on the remaining amount of water (half a glass) coffee is brewed, which is placed on the edge of the stove for infusion. After 15-20 minutes, the coffee is filtered and pure coffee infusion is poured together with cognac into sugar syrup, which is thoroughly stirred and cooled.

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

Pineapple impregnation
Made with canned pineapple syrup. I do it by eye. Dilute the syrup a little with water, add lemon juice, a drop of cognac for flavor and put on fire for just a couple of minutes

Milk impregnation 1
Pour a jar of condensed milk with 3 cups of boiling water. Add vanilla, let cool, and soak the cakes very generously.

Milk impregnation 2
Bring 3 tbsp milk to a boil with 1 tbsp (250 ml) sugar

Lemon impregnation
1 cup boiling water + half a lemon, cut into slices + 3 teaspoons of sugar + vanilla. I let it brew, it just cooled down. Ate lemons, used liquid.

orange syprop
- finely chopped peel of one orange
-1/2 cup orange juice
-1/4 teaspoon sugar
Combine all ingredients in saucepan. Cook over low heat until the sugar dissolves. Reduce heat and cook uncovered for another 15 minutes or until syrup is reduced by half. Soak the cakes warm.

cherry impregnation
Pour into a cup about 1/3 of cherry juice, add 1-2 tbsp. sugar, 3-4 tbsp. cognac and top up with water so that the total amount of impregnation is about 1 cup. I calculated the amount of impregnation for a multi-story layer, if you are making one cake, half a portion may be enough for you.

http://urlid.ru/aho7

Among the whole variety of pastries, classic and newfangled recipes, the biscuit does not lose its popularity. Mild taste and airy consistency make it a favorite treat for those with a sweet tooth of any age. And for children, it is biscuits that are more suitable than other desserts: they have a minimum of ingredients, and only natural ones, and the soft structure is easy to chew. Elderly people prefer biscuits and cakes for the same reason. And all the other gourmets can afford to diversify the traditional biscuit dough flavoring, aromatic and decorative ways.

The simplest and most versatile is the impregnation of biscuit cakes with syrup. Affordable and uncomplicated technique is suitable for almost countless options. For every taste, age, holiday and just a whim, you can invent and implement new varieties. And in general, the syrup transforms a fairly dry biscuit in the basic variation, making it more moist and tender. This is just a godsend for young housewives or those who do not have much time for culinary delights. Indeed, with the help of different syrups, it is possible to create new, dissimilar works of confectionery art from the same cakes.

Biscuit syrup recipes
For the impregnation of biscuits, syrups and sweet sauces of varying degrees of complexity and cost are used. For dessert to romantic dinner they may include alcoholic beverages inappropriate in children's cake syrups. But the variety of essences, fruit juices and flavors allows you to experiment with existing ones and create new syrup recipes to your taste. Try one of our favorites:

1. Sugar syrup for biscuit. In fact, this is a base, a sweet liquid, in which you can add any flavoring component to give originality. But initially the recipe for syrup for biscuit cakes and pastries consists of sugar and drinking water in a volume ratio of 2:3. Stir ingredients and bring to a boil. Skim off the foam and refrigerate the syrup. Only cooled syrup is suitable for flavoring.
   
2. Vanilla syrup for biscuit. Add vanillin to the chilled syrup or immediately use vanilla sugar instead of regular refined sugar.
   
3. Cognac syrup for biscuit. Pour two tablespoons of cognac into the cooled sugar syrup and mix until the liquids are completely combined. The variant with rum and bourbon instead of cognac is also popular.
   
4. Coffee syrup for biscuit. Pour a small cup of freshly brewed espresso into the bowl with the cooled syrup. You will get the perfect syrup for soaking chocolate biscuits.
   
5. Citrus syrup for biscuit. Stir the zest and freshly squeezed juice without the pulp of a lemon, lime or orange into the base syrup.
   
6. Fruit syrup for biscuit. Use any natural juice or even pitted and pulpless liquid jam to give the sugar syrup the color and flavor of the fruit. Apricot, cherry and pomegranate juices are especially well suited for this.
   
7. Chocolate syrup for biscuit. Boil rich cocoa or simply dissolve chocolate powder in the base syrup.
   
8. Liquor syrup for biscuit. All liqueurs perfectly complement the taste sugar syrup. When coconut, Baileys or Cointreau are added, the impregnation becomes even sweeter. Limoncello gives it a more piquant taste. And in general, almost any alcoholic drink, including vodka, is suitable for enriching the syrup.
   

Technology of biscuit impregnation with syrup
Syrups impregnate not only cakes and pastries, but also any muffins, muffins, rum women. But nevertheless, it is biscuit cakes that, thanks to impregnation, acquire their famous delicacy and plasticity. To tender dough not sour from the liquid, impregnation with syrup is started only after the biscuit has completely cooled down. Otherwise, due to the rush, you risk getting a flabby and shapeless sweet lump instead of a soft cake.

Ideally, after removing from the oven or bread machine, the cakes should be allowed to stand for at least 3, and preferably 6 hours. You can spend this time preparing the syrup, which still has time to cool to room temperature. Use a special culinary brush made of synthetic bristles or silicone. Some housewives are used to using a teaspoon, which, in general, is not important and depends only on your convenience. The main thing is to follow this sequence of actions:
It will be possible to decorate a biscuit and serve it to the table only after the syrup is completely absorbed. But it is better to put moistened cakes on top of each other immediately. This contributes to better flavoring and will make the cake more stable.