How best to soak a cake. Biscuit impregnation syrups

A photo of this sweet will be presented in this article. We will also tell you how to use such an impregnation correctly.

Classic version

A biscuit made with your own hands is delicious in itself. But if you want to, 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 biscuit impregnation is quite simple to prepare. To do this, pour water into a small saucepan, and then add sugar. After mixing the components with a spoon, they are put on low heat. In this form, the ingredients are brought to a boil. To prevent them from burning, the mixture is constantly stirred with a tablespoon.

Do not boil the sugar syrup to soak 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 to it.

Making berry syrup

Now you know how classic sugar syrup is made. How to make a more aromatic sweetness for the biscuit soak? 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 ready-made syrup.

How to cook?

Berry sugar syrup for biscuit impregnation turns out to be very aromatic and tasty. To prepare it, squeeze all the juice from fresh strawberries using a sieve and crush. The remaining cake is added to drinking water, where sugar is subsequently added. After mixing all the components, they are placed on a stove, brought to a boil and cooked for about five minutes.

After the described actions, the syrup is filtered, and then combined with the prepared strawberry juice. In this form, the ingredients are brought to a boil again 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 cooled syrup and everything is mixed well.

Cooking coffee syrup

Coffee sugar syrup for biscuit impregnation is especially aromatic. It can process not only milk, but also chocolate cake. For this we need:

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

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 it on a small fire and wait for it to boil. Next, the container with the coffee drink is removed from the stove, closed and allowed to brew for ¼ hour.

Over time, the aromatic mixture is filtered. Then sugar is added to it and put back on the stove. After bringing 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 liqueur

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

Cooking process

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

By reducing the heat to a minimum, the resulting mixture is slowly boiled down until the volume is reduced by exactly half. After that, remove the sugar syrup from the stove and cool it down a little. The biscuit should be impregnated with such sweetness while still warm.

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

Making such a sweetness yourself is not very difficult. The main thing is to adhere to all recipe requirements.

So what components do we need to make sugar syrup for impregnating biscuit without alcohol at home? Experienced pastry chefs recommend preparing the following foods:

• 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 boiling the sugar syrup to soak the homemade biscuit, carefully separate it from the fruit, and then chop it very finely.

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

Reducing the heat to a minimum, the aromatic syrup is boiled for another 10 minutes. In this case, the impregnation for the biscuit should be reduced in volume by exactly half. After the described actions, it is filtered through a fine sieve and all the cakes are impregnated.

How to properly soak a biscuit with homemade syrup?

Above, we have presented several options for how you can make sugar syrup at home. However, this is not enough to make a delicious and as delicate cake as possible. 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 dryish or In the first case, you will need a lot of self-prepared syrup. If your cakes are moist and greasy, then the impregnation can be used in a minimal amount.

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

In the event that the spray bottle is not at hand, then the homemade cake can be soaked with a usually dessert spoon. Sugar syrup should be scooped up with it in a small amount. In this case, it is necessary to ensure that the impregnation is evenly distributed 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 soaked in granulated sugar, as well as covered with cream and decorated with various confectionery powders, the finished cake is put into the refrigerator for 5-6 hours, or even better for the whole night. In the morning the cakes will soften well, become tender and very tasty.

Let's summarize

What kind of syrup to soak a homemade biscuit is a matter of taste for everyone. Many chefs prefer to use the classic version. But to give the cake a special taste and aroma, we recommend using more original recipes. To do this, you can add cherry, chocolate or chocolate to the main sugar impregnation.Also, various tinctures, juices, cognac, etc. 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.

Syrup recipes for impregnating 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 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 preparation options:

• Classical. It is necessary to dissolve 100 g of granulated sugar in 240 ml of very hot water. 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. Further, the mixture is boiled down, and 110 g of sugar are poured into it. Cook until thick. This option is ideal for fruit cakes with protein cream.
• Brandy. For these purposes, 40 degree cognac is used. It is mixed with water in a 1: 1 ratio and added to 100 ml of a mixture of 50 g of sugar.

Honey cake is one of the most beloved and unusual ones. To make the dessert rich and juicy, before smearing 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 fire and boil until the crystals dissolve.
• Tea room. Dissolve 100 g of granulated sugar in 150 ml of hot and strong tea.
• Honey. 50 ml of bee nectar is dissolved in 210 ml of warm water. Stir until the honey dissolves.

As for the classic liquid impregnation, it is superfluous when preparing desserts from wafer cakes. They are already thin enough and will simply crumble upon contact with syrup or impregnation. Therefore, a cream is used. It can be a 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 shop. This is the traditional option. To prepare the impregnation, dissolve 2 g of coffee in 100 ml of water and add 25 g of sugar.
• Chocolate. Boil 150 ml of water over a fire and add 10 g of cocoa powder and 50 g of sugar. Cook until the lumps disappear.
• Liqueur. Mix in a 1: 1 ratio of chocolate liquor and boiled water. Add 40 g of granulated sugar and simmer over the fire until the crystals dissolve.

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

Ingredients for the cream:

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

Recipe:

• Put milk on the fire, mix a small amount with the yolks, whipped with sugar
• Without boiling milk, pour in a thin stream the mixture of yolks and sugar
• Reduce heat and simmer until thick
• When you get the desired consistency, throw in the oil, stir until it dissolves
• Chill the cream completely and leave the cake soaked overnight

Napoleon is usually dry due to the use of airy creams with whipped cream or whites. When using a custard, the cake is juicy.

How to soak puff cake cakes, Napoleon: impregnation recipes

This is one of the most popular and aromatic impregnations.

Ingredients:

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

Recipe:

• Pour water into a heavy-walled saucepan and put it on fire
• After boiling water, add sugar and stir until crystals disappear
• After that, set aside the syrup and let it cool slightly.
• Pour in cognac and average

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

In general, there is no need to soak cakes with sour cream with additional syrups. This is due to the fact that the cream itself is quite moist. As a result, the cake is juicy.

Ingredients:

• 500 ml sour cream
• 100 g of powder
• Vanilla sugar bag

Recipe:

• Pour the fatty sour cream into a bowl and whisk it a little
• Add the icing sugar a little at a time and continue whisking.
• Add a bag of vanilla sugar and whisk again
• This cream is liberally lubricated with cakes.

Mascarpone is the cheese for the famous Italian dessert. The cheese cream itself is very thick, the savoyardi 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 regular canned pineapple syrup.
• Impregnation with cognac. It is necessary to mix 150 ml of water with 100 ml of sugar and boil until dissolved. After cooling down, 60 ml of brandy is introduced.
• Impregnation with liquor. Prepare the syrup as in the previous recipe. Instead of brandy, pour in liqueur.

Mascarpone - how to soak the cakes: hot or cold?

Impregnation is one of the most important steps in cake preparation. With its help, the dessert turns out to be juicy and rich.

VIDEO: Impregnation for cakes

In American confectionery traditions, it is customary to use thick biscuit cakes smeared with butter cream for cakes. For our sweet tooth, this is absolutely unacceptable, so we often use impregnation for the cake, which gives the dessert juiciness and tenderness.

Sugar impregnation for biscuit cake

In fairness, it should be noted that not all types of biscuits need to be impregnated. “Red Velvet”, “Hummingbirds”, “Chiffon Biscuits”, “Dark Larry” are obtained sufficiently moist, but a delicious cake cannot be made from a classic biscuit without moisture.

So, the sugar type of impregnation is the most popular and the most budgetary. It is easy to prepare, and the syrup contains only water, sugar and alcohol (cognac, rum, port or liqueur).

Since cakes of different diameters, and, consequently, weights, will require a different amount of liquid for soaking, it is convenient to use proportions per 100 g of finished sugar syrup, in which a tablespoon acts as a measure of weight and volume.

Thus, the specified amount of sugar impregnation will require:

• 3 tablespoons of water;
• 2 tablespoons of granulated sugar;
• ½ spoon of brandy.

Cooking steps:

1. Put sugar and water in a bowl with a thick bottom over medium heat and bring to a boil with continuous stirring. So that the resulting syrup does not have to be impregnated, interfering, you need to make sure that sugar crystals do not fall on the walls.
2. The boiled solution can be removed from the stove without delay, or you can let it gurgle for a few minutes, cool a little and add alcohol.

With berries and cognac

Cake impregnation syrup can be made with the addition of berry composition. Depending on the base chosen, the finished dessert will have its own unique flavor. So, cherry flavor goes well with chocolate biscuit.

To prepare a cherry soak with cognac, you need to prepare:

• 75 g fresh pitted cherries;
• 220 ml of water;
• 55 g sugar;
• 30 ml of cognac.

Progress:

1. Fold the washed berries without tails and seeds into a saucepan, pour water over them and bring to a boil. Boil for two to three minutes and let cool at room temperature to 30 - 35 degrees.
2. Catch all the berries from the warm broth (if they are small, you can simply strain through a sieve), add sugar, pour in brandy and stir. As soon as the last sweet crystal dissolves, the impregnation is ready.

With caramel flavor from condensed milk

Boiled condensed milk has a pleasant caramel taste, but in its pure form it will not work to soak the cakes, since this product is too thick.

Therefore, it will have to be diluted a little with milk in the following ratio:

• 150 g of boiled condensed milk;
• 150 g of milk;
• 15 ml of cognac.

Cooking method:

1. Put a refractory container with milk on fire and heat a little, then put boiled condensed milk and stir well until it is completely melted.
2. After that, cool the milk-caramel impregnation and mix with the cognac. The result is a coffee-colored solution with a pleasant tart taste.

Coffee impregnation for milk cake

Coffee lovers will love juicy biscuits soaked in a sweet coffee solution with the addition of milk. The specific aroma will perfectly complement and set off the taste of chocolate cakes.

To prepare such an impregnation, you will need:

• 36 g of natural ground coffee;
• 180 g granulated sugar;
• 125 ml of water;
• 125 mo milk;
• 15 - 20 ml of cognac or coffee liqueur.

Priority of actions:

1. Combine milk with sugar and heat over a fire until the sweet grains of sand are completely dissolved.
2. Brew coffee in the specified amount of milliliters of water. After boiling, set the Turk with a fragrant drink aside for 15 - 20 minutes to infuse.
3. Strain the finished coffee, mix with sweet milk and liqueur.

Cooking with lemon juice

Lemon soak is suitable for classic, vanilla or Queen Victoria biscuits. In the hot season, you should definitely add a little alcohol to it, which will act as a preservative and help keep the dessert fresh for longer.

If you are concerned that the soaking mixture will be too acidic, you can use other citrus fruits (for example, orange or lime).

The proportions of products in the syrup:

• 250 ml of water;
• 90 g sugar;
• ½ lemon (juice and zest);
• 30 ml of cognac.

How to make lemon juice cake soak sugar syrup:

1. Combine sugar and water in a small saucepan or saucepan. Put the sweet solution on fire and bring to a boil.
2. While the syrup is boiling, thinly remove the zest from the lemon and let the juice survive. Sugar and water should be boiled for 4 - 5 minutes, then you need to remove the stewpan from the stove, add juice and zest to its contents, cover the composition with a lid and leave to cool completely.
3. Strain the cooled impregnation, add cognac, mix and use for its intended purpose.

Not only should the soaking of the cakes cool, but they themselves should not be hot. It is good that they generally lie in the refrigerator wrapped in plastic wrap for at least several hours.

Honey based

You can replace the usual sugar in the impregnation with honey. Not only connoisseurs of this beekeeping product know that one or another of its varieties (flower, buckwheat, herbs, acacia) can differ significantly in taste and make the taste of baked goods unique.

To prevent this syrup from becoming too cloying, it is recommended to add a little orange or lemon juice to it, which will balance the excessive sweetness.

The composition of one portion of such a solution includes:

• 150 ml of water;
• 40 - 50 g of honey;
• ½ orange;
• 30 ml of cognac.

Preparation:

1. Squeeze juice from a half of a citrus fruit in any way possible. Combine it with water, bring to a boil, and then let cool to below 60 degrees. Only at this temperature regime are all the nutrients that honey is rich in preserved.
2. Add honey and cognac to the slightly cooled base, mix everything until smooth and you can start impregnating the biscuits.

Honey impregnation will be an ideal complement for light cakes, layered with sour cream.

Milk impregnation for cake

The popular dairy soak can be made in two different ways: with whole cow's milk and sugar, or with water and condensed milk. Which one to choose, only their own taste preferences will be able to suggest, and below will be the proportions and cooking algorithm for each of the types.

For the first version of the syrup you will need:

• 200 ml of milk of any fat content;
• 60 g granulated sugar.

Preparation:

1. Combine milk with sugar and boil for about two minutes.
2. Then cool the sweet milk mixture to room temperature, and it is ready.

Condensed milk impregnation contains:

• 200 ml of condensed milk;
• 225 ml of water;
• vanilla to taste.

Cooking technology:

1. Bring water to a boil on the stove, the liquid should actively gurgle.
2. Put the condensed milk in a container of a suitable displacement, pour it on top with a steep pitch, add vanilla and mix.
3. The cooled syrup can be impregnated with cakes.

Chocolate syrup for cakes impregnation

This syrup is prepared from:

• 120 ml of water;
• 30 ml of cognac or other alcohol;
• 150 g of sugar (brown is better);
• 35 g cocoa powder;
• 1 - 2 g vanillin;
• 3 g of salt.

How to make a chocolate soak:

1. Pour cocoa powder into a saucepan. Then gradually pouring in water, stir so that there are no lumps. Then, with constant stirring, warm up the mixture until the components are completely melted.
2. Then add sugar, stir it, add salt and vanillin.
3. Boil the syrup for about three minutes after boiling.
4. Like other syrups, the chocolate soak is used after cooling.

The method of impregnation is of great importance for the juiciness of the finished cake. In order for the cakes to be evenly saturated with syrup, it does not need to be applied with a spoon, the best result will be achieved if you use a cooking brush or spray bottle.

Baking based on biscuits, by definition, turns out to be rather dry, and it is for this that the technology of moisturizing with special aromatic and flavoring compositions is used. Juicy biscuits are strikingly different from the dry version of serving desserts, they can be made spicy, chocolate, fruit and berry. One simple and verified recipe for baking biscuit cakes, supplemented with several options for impregnations and creams, will allow you to cook dozens of dissimilar cakes.

Cake syrups - general cooking principles

To avoid dryness of the finished product, biscuit cakes often need additional impregnation. Most often, specially prepared syrups are used for this. Cake syrup is not just a sweetened liquid that is soaked in a biscuit for juiciness. Various additives included in its composition give the dessert a certain taste and aroma. The choice of impregnation directly depends on the type of cake being prepared and your own taste preferences.

Liquid and ordinary granulated sugar are the main components of any impregnation. When preparing it, first thoroughly dissolve granulated sugar in a liquid: drinking water, fruit or berry broth, then put on a small fire and bring to a boil. The hot liquid is cooled and then flavored. If you add flavors to a hot soak, they will evaporate and you won't get the expected effect.

To properly soak the cake with syrup, you should decide on the required amount of liquid. For the calculation, you can use a special formula, where the weight of the finished biscuit is taken for one part. Ideally, the mass of the liquid is 0.6 times the weight of the biscuit, the cream should weigh exactly twice as much. For example, if the cakes weigh one kilogram, for high-quality impregnation they should take about 600 grams of syrup.

How to soak a cake with syrup? Simple but must-have rules:

1. First of all, make sure that the impregnation does not turn out to be liquid, which can lead to creeping of the biscuit blanks.

2. Soak only well-cooled cakes, and bring the syrup to room temperature before use. The only exception is the chocolate-based variant, which tends to thicken when cooled. In this particular case, the cakes should be warm, and the impregnation itself should be hot.

3. Use a tablespoon or dessert spoon to apply syrups. They scoop up the impregnation and apply it to the surface of the biscuit.

It is worth noting that impregnation of the cake is necessary only if the product is not planned to be coated with butter cream. To saturate the taste of such a cake, flavorings and all other additional components should be added directly to the cream.

Simple Cognac Sugar Cake Syrup

The recipe with a skate is considered basic for the preparation of such impregnations. The dessert will have a subtle aroma and delicate aftertaste of cognac. The impregnation goes well with oil creams. Of course, such treats are not recommended for children.

Ingredients:

Five large spoons of white sugar;

A tablespoon of three-star cognac;

Seven spoons of drinking bottled water.

Cooking method:

1. Pour the sugar poured into a saucepan with drinking water and put on very moderate heat.

2. Stirring continuously to completely dissolve the sugar crystals, bring the mixture to a boil and immediately set aside from the heat and cool.

3. Add cognac and stir well.

Alcohol-coffee syrup for cake impregnation

The coffee impregnation is prepared on the basis of a strong coffee drink with the addition of a ridge. It is used in the preparation of coffee cakes with nuts, for the impregnation of biscuit cakes, which are coated with low-fat coffee cream.

Ingredients:

A full glass of cold water;

Two spoons of ground coffee;

A spoonful of brandy;

200 gr. refined sugar.

Cooking method:

1. Pour 125 ml of cold water with sugar and heat over low heat until the grains dissolve. Bring, stirring, to a boil, then remove from heat.

2. Add ground coffee to the remaining water and bring to a boil. Reduce heat to medium, boil the coffee drink for a couple of minutes and let it brew for a quarter of an hour. Then strain, mix with cognac and add to the cooled sugar syrup.

Lemon syrup for cake soaking

Lemon flavor is obtained on the basis of lemon infusion, flavored with vanilla. If you do not like the smell of vanilla, you can exclude it, the aroma of lemon peel will be enough.

Ingredients:

Three teaspoons of sugar;

250 ml of drinking purified water;

Half a medium lemon;

Vanilla powder (optional).

Cooking method:

1. Cut a half of the lemon together with the zest into slices.

2. Boil water and pour over lemon with boiling water. After about 10 minutes, strain out all the liquid and add granulated sugar to it.

3. Put on low heat and, stirring, boil. Remove from heat and cool well. If the sugar grains have not dissolved, continue stirring while the mixture is still hot.

4. Add vanillin to the slightly cooled sugar mass, mix well again and leave to cool completely.

Chocolate cream syrup for cake impregnation

Any dry biscuit can be impregnated with this chocolate syrup. It will give the cake a delicate creamy chocolate flavor. The syrup should be applied to warm cakes while still warm.

Ingredients:

Four yolks;

A tablespoon of water;

300 ml 22% cream;

Beet sugar, refined - 1 tbsp. l .;

200 gr. 74% chocolate.

Cooking method:

1. Separate the yolks from the whites in advance. Place the whites in the refrigerator, and drain the yolks into a clean bowl and leave on the table, covered with a lid.

2. Dissolve granulated sugar in water and, stirring, bring to a boil in a water bath. Immediately add the egg yolks to the hot syrup and beat quickly.

3. Also in a water bath, melt the broken chocolate into pieces. Add the resulting chocolate mass to the egg mixture, stir well.

4. In a chilled dish, whisk the cream until fluffy with a cold whisk and add to the hot chocolate syrup, stir.

5. Allow the liquid to cool slightly before soaking, or soak the cakes that have not yet cooled down.

Orange syrup for soaking a cake with vodka with mint

Mint adds its own refreshing aroma to the orange flavor. In the preparation, fresh mint leaves are used, which are infused with the addition of vodka and sugar for about a week.

Ingredients:

Small orange;

30 gr. fresh mint;

200 gr. sugar;

Drinking water - 125 ml;

100 g ordinary vodka.

Cooking method:

1. Thoroughly, under running cold water, rinse the mint leaves. Wipe them dry with a towel and chop them into thin strips with a knife.

2. Dilute the vodka with water, add all the sugar and stir until the crystals are completely dissolved.

3. Pour the chopped mint with the prepared syrup, cover with a lid. Place the container in a cool place for up to 2 weeks.

4. Strain the present syrup through a sieve and mix with freshly squeezed orange juice.

How to make currant syrup to soak a jam cake

Currant syrup is used to impregnate the Negro cake, the cakes of which are prepared for jam. It can also be used in the preparation of other biscuit cakes, in combination with sour cream. For cooking, it is not necessary to take exactly currant jam, it can be replaced with any other one that contains a lot of liquid.

Ingredients:

Thick currant jam;

50 gr. refined sugar;

Pure drinking water - 250 ml.

Cooking method:

1. Pick up about a glass of jam. Separate the berries using a fine sieve. Take half a glass of liquid jam, dilute it with drinking water, add refined sugar and put on moderate heat.

2. To dissolve the sugar well, stir the contents of the pot thoroughly and continuously. Be sure to skim off the resulting foam.

3. After boiling, reduce the heat, boil the syrup for a couple of minutes and remove from the stove, cool.

Cherry-cognac syrup for cake impregnation

It is made from cherry juice and sugar with the addition of cognac. You can use liquid jam and cherries preserved in your own juice, and adjust the sweetness with granulated sugar. Good for cherry biscuit cakes in combination with simple sour cream.

Ingredients:

Cognac - 40 ml;

A glass of clean boiled water;

4 tablespoons cherry syrup;

Sugar - 50 gr.

Cooking method:

1. Stir cherry juice with brandy and water.

2. Pour in all the sugar, stir and put on intense heat. Still stirring, bring to a boil.

3. Then lower the heat to medium and cook the mixture for another three minutes, then remove from heat and cool completely.

Cake Soaking Syrups - Cooking Tricks and Tips

For the preparation of such liquids, it is better to take fine sugar. Its grains will dissolve faster and better.

To extend the shelf life of a soaked cake in hot weather, increase the sugar requirement.

Before applying the impregnating liquid, determine the condition of the cakes - they are dry or wet, and with what cream you will lubricate. This will help determine the amount of moisture.

If three cakes are used in the formation of the cake, then most of the syrup, about 40%, should go to the top, a little less to the middle, and the bottom is soaked in residues, in a volume of about 20%.

The best method of applying to biscuit blanks is to spray from a spray bottle on both sides of the cake. But this method is not applicable for thick compositions, it is better to apply them with a brush.

To soak the cake well with syrup, it must be placed in the refrigerator for about five hours. Be sure to pack well, otherwise the dessert will be saturated with unnecessary aromas.

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

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

The classic is, of course, the chocolate impregnation. There are many options for preparing it. Here is one of them: take 100 grams of butter, 1 tablespoon. cocoa powder, 1/2 can of condensed milk. Use a mixer for cooking. Melt the butter first. Then add the condensed milk and cocoa to the container. Mix the mixture thoroughly with a mixer. Chocolate impregnation is ready!

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

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

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

Coffee impregnation has a pronounced coffee flavor. It will appeal to those who love this drink. So, for cooking you will need: 1 tbsp. water, 1 tbsp. cognac, 2 tbsp. ground coffee, 1 tbsp. Sahara. Mix half a glass of water and sugar. Heat the mixture until the granulated sugar is completely dissolved. It is advisable to bring the syrup to a boil. Brew the coffee with the remaining water. Strain the coffee after 20 minutes. Now pour pure coffee and brandy into the sugar syrup. Stir the mixture thoroughly and cool.

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

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