Honey syrup for soaking biscuit recipe. Secrets of a juicy dessert: top impregnations for biscuit cakes

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, tinctures, liqueurs and even cognac to it.

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 cake 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, cognac is added to the coffee syrup and mixed 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.

Once the biscuit is completely soaked granulated 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 beverages must be added only to the ready-made and cooled syrup. Otherwise, under the influence of high temperatures, all their aroma will simply disappear.

To prove to everyone your culinary skills and personally establish yourself as a rather talented confectioner, you need to cook biscuit cake. Spoiling a mountain of products, we still achieved lush cakes, and now we are faced with a new task - how to make a biscuit juicy and prepare an impregnation for it. In general, the role of this additive to sweet pastries quite extensive: it moisturizes the product and makes it more fragrant, giving certain notes of taste.

Why do you need to soak a biscuit?

Almost every biscuit masterpiece must go through a “wet” treatment. This allows, first of all, to save consumers from having to choke on a dry cake, pastry or rum woman. Secondly, such measures allow you to increase the shelf life of the product, and thirdly, the syrup for soaking the biscuit is capable of both making the taste of the confectionery more saturated and bright, and disguising the egg flavor, because the dough, as you know, has a rather impressive the number of eggs.

To deal with the selection of aromatic liquids for baking, you need to initially decide on the filling for our dessert. If in the future we consider options with cream layers, then our choice in the “wet” issue will undoubtedly be syrups: vanilla, cognac, milk, honey and coffee.

For those products where jams, jams, marmalade and other fruit and berry sweet masses are used as a filler, it is better to take fruit, sugar and alcohol syrups.

However, again, a reasonable question may arise regarding those delicacies that are a full-fledged product "without cuts", for example, rum baba or cake. In this case, what is better to soak a classic or chocolate biscuit? Cognac and rum impregnation is rightfully considered the most versatile moisturizer, and that’s what you can take for such “buns” and even for a cake. In addition, coffee, honey and sugar decoctions will be a great addition to them, just like fruit syrups.

Impregnation recipes for biscuit

When passing the course of a young confectioner, we should definitely master the lesson on moistening biscuit cakes, otherwise all our previous efforts and merits will go to waste. To do this, we must familiarize ourselves in detail with the options for preparing various syrups.

In general, if you don’t want to bother too much, then you can use the classic sugar impregnation for a biscuit from refined sugar and water, taken in a 4: 6 ratio and cooked until the sweet crystals are completely dissolved, as a basis, and already based on this broth, add aromatic inclusions to obtain necessary impregnation.

To prepare a simple syrup, you can do with vanilla or lemon juice as a fragrance. However, we are not looking for easy ways, so we will prepare each wetting consistency strictly according to an individual recipe.

However, it is not enough just to boil a fragrant liquid, it is also necessary to observe the technical parameters for processing biscuits. For example, extremely important aspect is the observance of the temporary mode of exposure finished baking before wetting, which is about seven hours. If patience is not your strong point, and you still “sinned” by moistening the future cake ahead of time, then, alas, the cakes threaten to fall apart, and the product itself loses its attractiveness, and the taste characteristics “suffer” significantly.

In addition, the process of applying the aromatic solution is important. But first things first. To begin with, let's take a quick look at the recipes for the most popular syrups.

Cognac and rum impregnation for chocolate biscuit with cognac

• Sugar - 4 tablespoons;
• Water - 6 tablespoons;
• Cognac - 2 tbsp. or rum 1 tablespoon;

We heat sugar and water and boil a little until syrup is formed, after which we turn off the brew and add alcohol to it. From the declared proportions, 300 g of impregnation is obtained at the output.

Impregnation for biscuit strawberry without alcohol

• Strawberries - 300 g;
• Water - 320 g;
• Sand sugar - 50 g;

Cooking:

Usually such a biscuit "moisturizer" is prepared with the addition of alcohol-containing drinks, but not every parent dares to feed their offspring with such a cake, so we will prepare a harmless "sober" syrup.

We skip the strawberries through the juicer. Mix the resulting cake with sugar and water, cook for 5 minutes over low heat, then filter and mix with strawberry juice. Boil the fragrant liquid again for no more than 3 minutes and cool.

Coffee impregnation for biscuit

Ingredients:

• Natural ground coffee - 2 tablespoons;
• Sugar - 1 tbsp.;
• Water - 250 ml;
• Cognac or coffee liqueur - 1 tablespoon;

Cooking coffee syrup for impregnation of biscuit:

Sugar must be mixed with 125 ml of water and heated until the grains of sand are completely dissolved, and as soon as the sweet liquid boils, turn it off. Now let's brew coffee in the remaining amount of water, and after boiling, set the Turk aside for 20 minutes, so that the broth is saturated with coffee aroma and cools down a bit. After the allotted time, filter a strong drink, cool and mix with cognac and syrup.

Milk impregnation for biscuit with condensed milk

Probably the most simple impregnation for a biscuit is made from condensed milk. Even a baby can handle this task. All you need to do is dilute a jar of sweet, thick milk with 750 ml of boiling water, ennoble everything with vanilla or cinnamon, cool and process the cakes.

If there is no ready-made condensed milk at home, then you can prepare an impregnation from boiled milk (2-3 tbsp.) And 1 tbsp. granulated sugar.

Orange and lemon impregnation for biscuit

Among all exotic fruits The most fragrant, of course, are citruses, and this is easy to verify. Here, for example, is a great recipe for making orange or lemon syrup to soak a biscuit, it is ideal for a “tropical” roll or “fruit and berry” cake. For both fruits, the cooking method is identical, the only difference is in the selection of juice.

Ingredients:

• Freshly squeezed orange (lemon) juice - ½ tbsp.;
• Chopped lemon zest - 1 tsp;
• Chopped zest of 1 orange;
• Sugar - ¼ tbsp.;

Cooking:

Before crushing citrus fruit skins, soak them in boiling water for 15 minutes to remove bitterness.

We mix all the ingredients in a saucepan and put on fire, where all this fragrant splendor will be boiled at a minimum temperature of about 15 minutes. After that, we filter the brew in order to extract the cake from the peel, cool it and use it for its intended purpose.

Honey and sour cream impregnation for biscuit

What a wonderful combination honey syrup and sour cream, together such an impregnation gives confectionery magical taste and inexpressible tenderness.

Preparing such a combination is quite easy, for syrup you just need to dilute honey in a small amount of water, the proportions should be selected based on the consistency of bee nectar. If it is quite liquid, then for every 2 tbsp. product should account for 1 tbsp. water, the impregnation itself should be somewhat thick.

Having moistened the cakes, we now need to grease them with cream, which is prepared by mixing a small amount of sugar with sour cream.

Impregnation for biscuit from jam

Jam, for sure, is available in every home, and from this product loved by Carlson, you can cook an excellent syrup in a matter of minutes, which goes well with creamy and sour cream. Moreover, we have a chic choice of taste for future impregnation: raspberry, blackcurrant, blackberry, peach or apricot ... everything is stuffed in the closet of a handy hostess.

We will need:

• Half a glass of fruit and berry mass;
• 1 st. water;
• 2 tbsp granulated sugar;

Cooking:

1. We mix jam, water and sand in an enameled bowl and put on fire until it boils.
2. After removing the brew from the stove, we should strain it and cool it.

Cherry impregnation for biscuit

• Cherry juice - 80-100 ml;
• Sugar - 2 tablespoons;
• Cherry liqueur - 3 tablespoons;

This syrup does not need to be boiled, all the ingredients are simply combined, mixed until the sugar dissolves, and then topped up with water to a volume of 250 ml.

How to soak a biscuit with syrup or cognac

Having prepared the syrup to their liking, many hastily rush to the biscuit masterpiece and begin to relish it with liquid, mistakenly believing that the more soaked, the tastier and juicier the cake will turn out.

You can’t argue that it will turn out juicy, especially when the gaze rests on a real biscuit “blotter”, from which a whole puddle of sweet liquid remains on the plate, and the confectionery “monster” itself looks “tired” and tends to collapse on the side. The picture, it should be noted, is not a pleasant one, especially if we recall all this thorny path along which we went in achieving beautiful, even and fluffy cakes.

Stop, stop, stop, curb your impatience, because we are almost close to the finish line of our epic. And in order for the result to be stunning, in a good way, you need to follow the instructions, which will tell you how to properly soak the biscuit.

1. The primary task for us is to determine the condition of the cakes, that is, we need to evaluate whether they are dry or wet, and already from the results of observation we can draw a conclusion about the amount of syrup that we need. For "cracker" we take more, for "louse" - less.
2. The second point is the impregnation method. Of course, the most the best way is to spray the syrup with a spray bottle on both sides of the cake. However, not everyone has such a device, so we will distribute the liquid over the biscuit carefully, a little bit at a time with a teaspoon.
   The most important thing is the uniformity of processing, otherwise it will not be good at all if dry crumbs fall from one side, and Niagara Falls pour from the other. You can also moisten the future cake with a silicone brush dipped in syrup.
3. And the last. After a full impregnation treatment, the biscuit should be put in the refrigerator overnight (about 6 hours). Naturally, it should be packaged so that the extra aromas hovering in the refrigerator do not stick to our product.

Which syrup you choose for yourself is already a matter of taste for everyone, the main thing is that we can now, like real confectioners, prepare any impregnation for a biscuit and apply it correctly.

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 impregnation chocolate biscuit.
   
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 of 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 down 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.

Sugar syrup is widely used in cooking. It is also often used to prepare meals for babies. It can be both an auxiliary ingredient and one of the key components of the dish. It would seem that it is difficult to prepare a sugar solution? But there are also certain nuances.

Syrup for impregnating biscuits is prepared with the addition of flavoring according to classical technology(sugar is added to the water in a ratio of 1: 1, the solution is brought to a boil, after the sugar is completely dissolved, an aromatic additive is added: juice, liquor, tincture, vanillin or vanilla sugar).

How to make sugar syrup step by step:

So, to prepare the base solution, you need:

• pour a liter of water into a clean dish;
• add a kilogram of sugar;
• boil over low heat, stirring constantly until the sugar is completely dissolved and a homogeneous solution is formed;
• add the necessary flavorings.

You can add white wine (table, port, nutmeg, Riesling) or amber-colored wine - Madeira, sherry, Marsala to the syrup for soaking the cake. Lemon juice will give sourness or lemon liqueur. Classic brandy impregnation is created by adding two tablespoons of good brandy to the mixture.

How to make syrup with a specific flavor

Novice cooks often think about how to make sugar syrup for coffee soaking. There is no difficulty here: just add coffee infusion to the base solution (two tablespoons per liter), which can be prepared by pouring a teaspoon ground coffee half a glass of boiling water and cover it with a lid for 20 minutes. After that, it must be filtered and mixed with the base. This impregnation can be used to make coffee biscuits or cakes.

sugar syrup recipe rum baba is also quite simple: just add a spoonful of rum per liter of solution to achieve a noticeable taste and aroma. Do not exceed the recommended dose, otherwise the pastry will be bitter. Proportions are important not only in the impregnation itself, but also in its relation to the biscuit. So, for optimal impregnation, the mass of the syrup should be 0.7 mass of the cake.

Syrup for soaking cakes is considered ideal if it corresponds to historical proportions (recorded in the cookbook of Kengis and Markhel): three tablespoons of water should fall on two tablespoons of sugar. In total, they make up 100 g of syrup. And to dissolve sugar, you need to use dishes with a thick bottom.

How to make sugar syrup - important secrets

If almost everyone knows how to properly cook sugar syrup, then only some of the nuances of its use are known. professional chefs. For example, it is important to cool the solution to room temperature before impregnation, but the cakes, on the contrary, should still be hot.

The proportions of sugar syrup vary, but there is a strict rule: you can add any flavors only to the cooled solution, otherwise they will simply evaporate. Do not exceed the recommended amount of aromatic substances, so as not to impair the taste of baking.

Syrup at home is almost impossible to spoil. It is advisable to take high-quality sugar for its preparation, so that the solution is clean and transparent, without unpleasant impurities. Therefore, for such purposes, it is advisable to take packaged rather than loose granulated sugar.

In summer, for better impregnation of the biscuit, increased proportions of sugar are used, and in winter it is advisable to follow the standard recipe. A sweeter syrup will allow baked goods to last longer in the heat. The largest number syrup should fall on the top layer, decreasing towards the bottom.

Syrups are used not only for soaking biscuits, but also for vanilla cakes. But it is worth remembering that vanilla baking absorbs less impregnation, so the proportions will differ downwards. A smaller amount of impregnation compared to a soufflé is also needed in the case of using curd-butter cream.

What else are syrups for?

Syrups can also be used to make a variety of cocktails. They are used in half of the cocktails. Due to the fact that sugar cannot be fully dissolved in a small amount of alcohol, syrup becomes indispensable. Often, for the preparation of such syrups, regular and cane sugar are taken in equal proportions.

For children, there is nothing tastier than lemonade. Sugar syrup is also used for its preparation. On average, it is recommended to take half a glass of sugar per liter of finished lemonade. However, this proportion is a matter of taste, someone prefers sweeter drinks, someone prefers to minimize the sugar content.

In any case, after adding the syrup, lemonade must be cooled, because the optimal serving temperature for this drink is 8–10 o C. After cooling, you can additionally add pieces of ice - this method will also help dilute a too sugary drink. It's the perfect way to quench your thirst!

To make jam, you need a clear and viscous syrup. The amount of sugar depends on the sweetness of the fruit from which the jam is made: the sweeter they are, the less sugar should be added to the syrup. For strawberries and apricots, it is necessary to minimize the sugar content, but for cherries or plums, it is worth taking more.

Good thick syrup- pledge delicious jam which can be stored for a long time. It is important to respect the proportions and not save sugar. For example, for plum jam you will need 1.5 kg of sugar per glass of water (it must also be taken into account that the plum will give abundant juice, which will also dilute the syrup).

Cooking house wine by adding sugar syrup has its advantages: the fermentation process in this case is more active, and the taste characteristics of the wine are softer. Therefore, it is worth trying to replace sugar with syrup in the required proportions.

Syrup can be used to cook original candied fruits or caramelize nuts to make a healthy treat, a complete candy replacement. This is especially true for the New Year holidays, when you want to please loved ones. original treats. Sometimes juices are used instead of water in syrups: this way you can create a fragrant impregnation with a pronounced taste.

As you can see, the technology for preparing a sugar solution is quite primitive and accessible even to a novice hostess, but the possibilities for using syrup are practically unlimited. By simply replacing ordinary sugar with a solution, we get much more interesting dishes and flavor options.

Impregnation for biscuit is used in order to to make delicious, fluffy, but dryish and not too sweet biscuit cake more refined. Cakes, pastries, rolls are made from soaked biscuit.

Classical impregnation is prepared from water and sugar. Fruit juices, coffee, cognac, liqueurs, dessert wines, vanillin, essences and other flavorings are added to the cooled syrup to give taste and aroma. To get a moderately impregnated cake, it is necessary to observe the proportions in the preparation of syrup, in the amount of impregnation, to know the secrets and subtleties. Too liquid syrup will wet the biscuit, make it viscous, thick impregnation makes ready meal cloying. The amount of impregnation depends on the thickness of the biscuit, the number of cakes, the cream with which the cake is layered.

In this post we will tell you how to prepare impregnation for biscuit according to all the rules. You will learn how to choose the right ingredients for the syrup to emphasize the merits finished product how to avoid mistakes or correct shortcomings if something went wrong.

Photo of a simple impregnation for a biscuit made of sugar and water

The simplest biscuit impregnation is made from water and sugar. It makes the cakes juicy, sweeter, tender. Based on this impregnation, you can endlessly experiment with tastes. It should be borne in mind that aromatic substances are added to the chilled syrup so that the aroma does not fade.

Ingredients for the recipe:

• water 6 tbsp. spoons
• sugar 4 tbsp. spoons
• vanilla sugar ½ teaspoon

Cooking method:

1. To cook the syrup, you need to combine sugar and water in a ladle or a small saucepan. Bring the liquid to a boil with continuous stirring.
2. As soon as the syrup boils, remove the foam. Immediately remove from heat so that the liquid does not evaporate and the syrup does not turn into caramel.
3. Cool the syrup down to 36°C, add vanilla sugar, stir. This syrup for soaking biscuit is combined with any cakes - chocolate, coffee, citrus, fruit. You can also use any cream.

Photo of berry impregnation for biscuit with cognac

The easiest way to make a fruit cake at home, where jam, jam, fresh berries and fruits are used as a cream. What to soak a biscuit cake? The product will be juicier if the cakes are pre-soaked with syrup. For such cases, use berry or fruit impregnation with the addition alcoholic beverages, fruit juices, syrups. To prepare syrup for soaking biscuit at home, we need

Ingredients for the recipe:

• blackcurrant jam syrup½ cup
• sugar 2 tbsp. spoons
• water 250 ml.
• cognac 2 tbsp. spoons

Method for preparing impregnation for biscuit with cognac:

1. Combine jam syrup with water and sugar. Put the mixture on low heat. Bring to a boil, cook, stirring, until sugar dissolves.
2. Remove from fire. Cool down to body temperature (≈ 37 °С). Add cognac.
3. If you are preparing a cake for children, exclude alcohol. Instead of cognac, add fruit liqueur. For citrus cakes, use orange juice instead of jam.

Photo of coffee impregnation for biscuit without alcohol

For chocolate cake With oil cream ideal for coffee impregnation. A milk base is more suitable for this syrup, although it can also be made with water. Preparing coffee impregnation with milk without alcohol. Cognac, liqueur or vodka added at will, they give the product aroma and spicy bitterness.

Ingredients for the recipe:

• milk ½ cup
• water ½ cup
• natural ground coffee 2 tbsp. spoons
• sugar 1 cup

Cooking method:

1. Ground coffee pour ½ cups of boiling water or make coffee. Let the liquid sit and cool. Strain.
2. Mix milk with sugar. Stirring continuously, bring the mixture to a boil. Add strained coffee.
3. Mix thoroughly and refrigerate. If you use alcohol or other flavorings, add them to the chilled impregnation.

Photo of caramel impregnation for condensed milk biscuit

The biscuit will become tender creamy taste if you prepare milk impregnation. For its preparation, you can use whole milk, condensed milk, including boiled, melted ice cream. Boiled condensed milk gives the finished product a caramel flavor. A biscuit with such impregnation is good on its own and in combination with butter or sour cream.

Ingredients for the recipe:

• boiled condensed milk 3 art. spoons
• sour cream 100 g
• milk 100 ml.

Cooking method:

1. Bring the milk to a boil. Mix with boiled condensed milk and sour cream. Mix thoroughly.
2. Transfer the biscuit to a mold, slightly wider in diameter than the cake itself. Pierce the cake with a fork or knife in several places for better penetration of the syrup. Pour in hot syrup.
3. Leave to infuse at 5 o'clock better at night.

Tips for making sponge cake frosting

Impregnation for biscuit gives a noble taste to simple biscuit dough. Using various flavors, syrups, alcoholic drinks, you can achieve the most original combinations that will become a highlight home baking. Use tips on how to make impregnation for biscuit, experienced chefs. With their help, it is easy to calculate the proportions, determine the amount of syrup, correct the shortcomings:

• classic proportions for impregnation 1: 2, for 1 part of sugar, you need to take 2 parts of water.
• For those who love wet biscuits, but does not like sweets, we advise you to prepare the impregnation in a ratio of 1: 3. The syrup will be less sweet. To give it viscosity, you need to add starch at the rate of 1 teaspoon per 1 liter of syrup.
• Instead of water or milk use melted ice cream, in which alcohol can also be added, ready-made fruit and berry syrups.
• In summer, the impregnation is prepared with a lot of sugar. (1:1) . Sugar plays the role of a preservative, the dish stays fresh longer.
• Can be used as an impregnation canned fruit syrup. Especially delicious syrup peaches, apricots, pineapples.
• To make a delicious fruit soak, use in place of water. fruit juice- orange, cherry, multivitamin.
• Use white dessert wines and liqueurs to soak light biscuits. Red wine can give a bluish color to a biscuit, and cognac can give a dirty tint. Cognac and brown liqueurs are suitable for soaking coffee and chocolate biscuits.
• Spread the impregnation over the cake brush or sprayer. If neither is available, use plastic bottle with a lid in which you pre-make holes.
• A cake consisting of several biscuit cakes must be soaked unevenly: the bottom one is the least, the middle one is a little more, the top one is good.
• If you overdid it with impregnation and cake is too wet, put it on a clean towel, diaper, sheet. The fabric will absorb excess liquid.