Biscuit - favorite dessert
Sponge cake is one of the most common and favorite desserts. It owes its amazing taste not only air test And delicate cream, but also such a seemingly insignificant detail as the impregnation for the biscuit, which makes the confectionery product juicy and aromatic. It’s not at all difficult to do, but you need to follow certain rules.
What is biscuit impregnation?Cake impregnation is a sugar syrup with some kind of flavoring. As a rule, for a sponge cake with butter cream, impregnation is prepared with cognac, white wine, coffee, vanilla, liqueur, cream or chocolate. Fruit cakes flavored with fruit and berry syrups and tinctures with the addition food acid. It can be apricot, orange, cherry, lemon, apple, currant aroma.
Ingredients
The impregnation for the biscuit is prepared from sugar, water and flavoring. For 120 grams of water you will need 130 grams of sugar and a tablespoon of rum, cognac, liqueur, syrup, wine, etc.
Pour boiled water into a saucepan, add sugar, and put on fire. Stir constantly until it boils. Remove from the stove, cool to a temperature of about 37 degrees. Now you can add any flavoring you like. Here are some options.
Chocolate impregnation for sponge cake can be prepared according to next recipe. Place condensed milk (0.5 cans), cocoa powder to taste, and 100 grams of butter in a small saucepan. Pour water into a large saucepan, place on the stove and bring to a boil. Place a small saucepan with the ingredients in it, reduce the heat and simmer, stirring constantly. Do not bring to a boil, so as soon as the butter melts, remove from the stove. Beat the finished syrup with a mixer until fluffy.
How to soak
Cakes should not be soaked immediately after baking. They need to be allowed to sit for about seven hours. The amount of syrup will depend on the type of cakes. If they are dry, you will need a lot of it. But the butter sponge cake is coated only lightly to add smell and taste. You need to saturate the cake evenly, and a spray bottle into which you need to pour syrup will help. Sprinkle all the impregnation over the surface of the cakes and place the biscuits in the refrigerator for 8 hours, which will make the cake even tastier.
Ingredients:
- Vodka "Finlandia" - 50 ml
- Homemade pear jam (can be replaced with any other jam, for example apple) - 2 tbsp. spoons
- Cold boiled water - 250 ml
Mix all the ingredients and pour over the prepared biscuit.
Ingredients:
- Sugar - 5 tbsp. spoons
- Liqueur, or tincture, or Water - 7 tbsp. spoons
- Cognac - 1 tbsp. spoon
Pour sugar into a saucepan and add water. Stirring, bring the syrup to a boil. Then cool it and enter aromatics: any liqueur or tincture, vanillin, cognac, coffee infusion, any fruit essences, just don’t overdo it with the essence, it turns out very bitter
Ingredients:
- Butter - 100 gr
- Cocoa powder - 1 tbsp. spoon
- Condensed milk - 1/2 can
The impregnation is prepared in a water bath. To do this, you need to pour water into a large saucepan and put it on the fire. And inside the large pan, place a pan of a smaller diameter in which to prepare the impregnation.
Place all the soaking ingredients in a smaller saucepan, cut the butter into pieces so that it melts faster.
To stir thoroughly. But don't bring it to a boil. Soak the cake in hot mixture.
Ingredients:
- Currant syrup - 1/2 cup
- Sugar - 2 tbsp. spoons
- Water - 1 glass
Mix all ingredients, bring to a boil and cook over low heat until the sugar dissolves.
Ingredients
- Sugar - 250 gr
- Water - 250 ml
- Cahors - 2 tbsp. spoons
- Lemon juice- 1 teaspoon
- Vanillin
Boil water in a saucepan, add sugar, stir until completely dissolved.
Bring the syrup to a boil, add vanillin and lemon juice.
Ingredients:
- Water - 1 glass
- Cognac - 1 tbsp. spoon
- Ground coffee - 2 tbsp. spoons
- Sugar - 1 glass
Pour water (half a glass) over sugar and heat until the sugar grains dissolve; Bring the dissolved syrup to a boil, and brew coffee with the remaining amount of water (half a glass). Then strain the coffee and pour into the pure coffee infusion along with the cognac into the sugar syrup.
Ingredients:
- Condensed milk - 1 can
- Water - 3 glasses
- Vanillin
Mix all ingredients until smooth and soak the cake
Ingredients:
- Cherry juice- 1/3 cup
- Sugar - 1-2 tbsp. spoons
- Cognac - 3-4 tbsp. spoons
- Water - 1/3 cup
Dissolve sugar in water and mix with remaining ingredients.
Ingredients:
- Finely chopped peel of one orange
- Orange juice- 1/2 cup
- Sugar - 1/4 cup
Combine all ingredients in a saucepan. Cook over low heat until the sugar dissolves. Reduce heat and cook uncovered for another 15 minutes or until syrup has reduced by half. Soak the cakes warm.
If the impregnation is liquid, I simply pour it into a spray bottle, which I bought specifically for this purpose, and spray the biscuit, and it is soaked evenly and you can never go wrong with the dosage
Almost everything confectionery prepared on a biscuit basis. The difference lies only in thickness, density and the presence of additional components in the composition. We can safely assume that sponge cake is one of the basics of cooking. If you prepare the dough correctly, the baked goods will turn out tender and airy. They supply the base with various flavorings, be it chocolate, lemon, mint, orange. The end result varies depending on personal preferences.
Biscuit syrup: a classic of the genre
- drinking water - 180-190 ml.
- granulated sugar - 125 gr.
- Pour water into a saucepan and place on the stove. Set the fire to average, wait for the first bubbles. As soon as it starts bubbling, add sugar.
- Keep stirring the contents and reduce the burner to low. Now you need to wait for the grains to dissolve, then you can turn off the stove.
- Cool the impregnation to room temperature, slightly covering the dishes with a lid. You need to achieve 36-38 degrees. For convenience, use a candy thermometer.
- You've got a sugar-based biscuit syrup. Your favorite liqueurs, liqueurs, juice from berries or fruits can be used as flavorings.
Cocoa based syrup
- condensed milk (not boiled) - 175 gr.
- butter- 90 gr.
- cocoa powder - 35 gr.
- To begin, build water bath. Prepare a medium-sized saucepan, pour into it plain water and put it on the stove. Take the second heat-resistant container, insert it into the first, resting it on the handles.
- The bottom of the last container should be submerged in water. It is in this bowl that the ingredients for the syrup will be placed. Now chop the butter into cubes and grind with cocoa powder.
- Place the ingredients in a saucepan, stir, and wait until they thaw. When the oil takes liquid form, begin to slowly add condensed milk. Stir and simmer until the first boil.
- Next, remove the dishes from the water bath and process the contents with a blender or mixer. The syrup should rise and become denser. Cool the impregnation to cake temperature and use as intended.
Coffee syrup with cognac
- granulated sugar - 60 gr.
- filtered water - 190-200 ml.
- ground coffee (bulk) - 45-50 gr.
- cognac - 25 gr.
- Prepare a saucepan or brew coffee in a Turk. In the first case, move the bulk mixture into a bowl, heat it on the stove, and fry for 1 minute.
- Boil water in a separate bowl or kettle, pour the liquid over the coffee. Set the heat to medium and cook until the first boil. When this happens, remove the pan and wait for the foam to subside.
- Repeat the steps 2 more times, then cover the coffee with a lid and leave for a quarter of an hour. After the allotted time has passed, pass the drink through cheesecloth; we won’t need any grounds.
- Add sugar to the coffee and let it brew again. Wait until it starts to boil, stir. The sand crystals should melt completely. Check the composition for the absence of grains.
- When the sugar has melted, remove the syrup from the heat and let it cool to a temperature of 38-40 degrees. Then pour cognac into the mixture, stir, and begin soaking the cakes.
Orange juice syrup
- orange zest - 70 gr. (from 1 fruit)
- granulated sugar - 60 gr.
- orange juice (freshly squeezed) - 120 ml.
- Grate the peel on a medium or fine grater; you can also grind it in a blender/meat grinder. Transfer the shavings to a saucepan and add citrus juice.
- Place on low heat, cook for 3 minutes. After this time, add sugar, stir and simmer the mixture until the grains dissolve.
- Now boil the impregnation for another 8 minutes, the composition should become less voluminous. If necessary, increase the cooking time on the stove. Strain the syrup and soak the sponge cakes with it.
Strawberry syrup
- fresh strawberries - 280-300 gr.
- drinking water - 300 ml.
- granulated sugar - 45 gr.
- cognac - 50 ml.
- Rinse the strawberries under the tap, then transfer to a sieve. Allow the liquid to drain. Place the fruits in a blender and puree them. Place the contents in 5 layers of gauze and squeeze out the juice.
- Now you need to put the remaining cake in a saucepan, mix with sugar and water. The contents are placed on low heat and cooked for at least 7 minutes.
- This period is needed to dissolve the sand granules, without which the preparation of syrup becomes impossible. Next, filter the composition through a sieve or cheesecloth, you should get a homogeneous liquid.
- Add strawberry juice to the mixture, stir and boil again. Allow the impregnation to cool to a temperature of 33-36 degrees, then use it for its intended purpose.
Lemon syrup
- drinking water - 245 ml.
- vanilla sugar (optional) - to taste
- lemon - 0.5 pcs.
- granulated sugar - 55 gr.
- Rinse half the citrus and puree it with a blender or grater. Place the pulp and zest in a saucepan and add boiled water. Infuse the product for about a quarter of an hour.
- Now work the mixture with a potato pestle so that the remaining juice comes out of the pulp. Strain the broth several times through cheesecloth. Pour vanillin and sugar into the resulting infusion.
- Turn the burner on low and cook the syrup base over low heat. The duration of heat treatment is 10 minutes. Stir, turn off the burner.
- Let the infusion cool to 35 degrees. It is important to bring the impregnation to homogeneity. There should not be grains freely floating in it granulated sugar and vanillin.
The basis of the biscuit syrup is water and granulated sugar. The classic impregnation is moderately sweet, not cloying. You can cook it or use other recipes with the addition of cocoa powder, orange zest, lemon, strawberry, natural coffee, cognac. The syrup is often accompanied by liqueur, rum, currant or pineapple juice.
Video: impregnation (syrup) for sponge cake
Sponge cakes are the ideal raw material for preparing homemade cake. They bake quickly and easily, and turn out very soft, fluffy and tasty.
We will talk about what ingredients sponge cakes are made from in this article. From it you will learn about what the cake base is impregnated with, what creams are used to coat it, and how the dessert is formed.
Sponge cakes: step-by-step recipe
There are many options for how to bake fluffy and soft sponge cakes at home. A variety of products can be used for this. However, one ingredient always remains the same. This chicken eggs. They are the ones who contribute to the production of delicious and fluffy cakes.
To make a standard cake you may need 4-5 eggs. In addition to them, other products are added to the dough. We will tell you which ones right now.
So, to bake fluffy and soft sponge cakes at home, you need to prepare:
- fat sour cream - about 200 g;
- large chicken eggs - 5 pcs.;
- baking soda, quenched with table vinegar - half a dessert spoon;
- white sugar - about 260 g;
- sunflower oil - 10 ml (for greasing the mold);
- light flour - approximately 300 g.
Knead the dough
The presented recipe for sponge cake crust is considered a classic. It does not require the purchase of expensive products, and also does not take much time.
To knead the dough, chicken eggs are separated into whites and yolks in advance. Grind the yolks thoroughly together with sugar (white), and then add sour cream to them. Bye sweet product dissolves, begin processing proteins. They are pre-cooled and then whipped into a very strong foam. Subsequently, it is laid out with the yolks and mixed thoroughly again.
Add soda, quenched with table vinegar, and light flour to the resulting mass. Mix all the ingredients well with a spoon and immediately begin heat treatment.
Baking a product in the oven
The sponge cakes, photos of which are presented in this article, bake quite quickly. To do this, take a deep springform and lubricate it sunflower oil. Then all the biscuit dough is placed in the bowl and immediately sent to the oven.
At a temperature of 198-200 degrees, the product is baked for a whole hour. After the specified time, the cake should increase in size, become fluffy, rosy and soft.
The readiness of the biscuit can be checked as follows: stick a toothpick or match into the thickness of the product. If nothing is stuck to the item ( raw dough), then the cake can be safely removed. Otherwise, it must be left in the oven for some more time.
Cutting the biscuit
Of course, the sponge cakes can be baked individually in the oven. However, we suggest placing all the dough into the mold at once.
After the product is ready, it is removed from the dish, placed on a flat surface and cooled. Subsequently, the biscuit is cut into several cake layers 1.5 centimeters thick. To do this, use a large kitchen knife.
By the way, if the edges of the product are uneven, then they should also be trimmed. To do this, place a plate of the appropriate diameter (slightly smaller than the cake) on the biscuit and cut off the unnecessary parts.
If you decide to bake the cakes separately, then the dough must be divided into several equal parts (4 or 5) in advance. Place them one by one in a greased pan and bake for about 40 minutes.
The disadvantage of this method is that it takes a lot of time. In addition, the baked cakes may turn out different, which will make the cake uneven and not very beautiful.
Other ways to prepare cakes
Now you know how classic sponge cakes are made. The recipe presented above is the most popular among housewives. However, it should be noted that there are other ways to prepare such a product. For example, some cooks additionally add condensed milk to the dough. Also, sponge cakes are often made with kefir or yogurt. Moreover, instead of slaked soda You can add baking powder into the dough.
If you decide to do original dessert, then we recommend preparing the base using candied fruits, nuts, citrus zest. Often, a recipe for a sponge cake crust also includes an ingredient such as cocoa. With it you will get very tasty chocolate treat, especially if you use the appropriate cream.
Making sweet impregnation
How to soak sponge cakes? This question is very often asked by those housewives who want to get the most juicy and tender cake.
There are many options here. However, ordinary syrup is the most popular among chefs. To prepare it we will need:
- boiled water - 2 cups;
- coarse white sugar - 5 large spoons.
Cooking process
To prepare sugar syrup, you just need to combine both of these components and boil them over fire for about 6 minutes. The resulting liquid is thoroughly soaked into the cakes, and then used for their intended purpose.
By the way, if you decided in advance to use sweet syrup, then it is recommended to add a little less sugar to the dough. Otherwise, the dessert may turn out cloying.
Other types of impregnations
Now you know how to soak sponge cakes. However, it should be noted that sugar syrup is not the only way to obtain juicy and tender cake. Thus, some cooks use store-bought liquor diluted with water as an impregnation. With it, the dessert acquires a special aroma and taste.
If you decide to make strawberry, cherry or raspberry cake, then it is recommended to soak the biscuit with syrup taken from the corresponding jam. If it is too thick and contains a lot of berries, then it must be strained and diluted the right amount boiling water
Step-by-step recipe for a cake made from ready-made sponge cakes
Nowadays, it is easier to buy a cake in a store than to bake it yourself. However, no store-bought dessert compares to homemade. Therefore, we recommend preparing such a delicacy only with my own hands.
In the event that for one reason or another you are unable to bake a lush and delicious biscuit, then you can buy it at any time at your nearest store.
Of course, ready-made sponge cakes are different from homemade ones. However, they can also be used to make tasty and beautiful cake, which will definitely be appreciated by all members of your family.
So, a recipe for a cake made from ready-made sponge cakes requires the use of:
- uncooked condensed milk - 1 standard can;
- high fat butter - 170 g;
- ready-made cakes (chocolate or light) - 1 package;
- Yubileiny cookies, chopped roasted nuts or cocoa - use at your discretion (to decorate the dessert).
Making delicious cream
A cake made from ready-made sponge cakes is very quick to make. Therefore, most housewives prefer to purchase such products in a store rather than bake them themselves. Moreover, the main advantage store-bought cakes is that with their help the dessert always turns out smooth and amazingly beautiful.
But before you form the cake from ready-made sponge cakes, you still have to do a little work. After all, condensed cream is not yet sold in supermarkets. To prepare it, high-fat butter is left at room temperature for a few hours. Then soft cooking oil put in a deep bowl and begin to beat using a mixer on the most high speed. During this processing, condensed milk is gradually poured into the butter. After a few minutes you get a very fluffy and high-calorie cream.
How to form correctly?
The recipe in question for a cake made from ready-made sponge cakes requires the use of a large cake pan. We will need it not only to beautifully serve dessert to guests, but also to shape it.
Thus, one of the prepared cake layers is laid out on the prepared cake pan, and then soaked in syrup (if desired) and greased with condensed cream. Then lay out the second biscuit and do exactly the same with it.
After all the cakes are used up, the formed cake is completely greased with the remaining cream (including the side parts) and begins to decorate it.
Decorating the dessert
Homemade cakes can be decorated using different products. Some people use regular cocoa powder for this, while others grate dark chocolate. A dessert sprinkled with chopped roasted nuts or shortbread crumbs.
Presented to the dinner table
As mentioned above, recipes with ready-made sponge cakes are very popular among housewives. And this is not surprising. After all, such a cake is made in just 60 minutes.
After homemade dessert once formed and decorated properly, it is immediately sent to the refrigerator. While the baked goods remain in the cold for several hours, the impregnation for the sponge cakes will do its job, and you will definitely receive a juicy and most tender delicacy.
As time passes ready dessert taken out of refrigeration chamber and served to the table. After the guests appreciate the culinary skills of the hostess, the dessert is cut into portioned pieces, distribute them into beautiful saucers and present them to friends along with a cup of hot tea.
Making sour cream
We talked above about how condensed cream for sponge cakes is made. However, there are other ways to prepare such a delicacy.
If you do not use impregnation for sponge cakes, then the cream for them should not be made too thick. Otherwise, you will get dry and not very a delicious cake. Ideal option Sour cream will serve for this dessert. To make it at home, we will need:
- high fat sour cream - about 500 g;
- granulated sugar - approximately 200 g.
Cooking method
As in the previous recipe, for cooking homemade cream you will need some free time. Place high-fat sour cream in a deep bowl and then beat vigorously using a mixer. Having received a lush milk mass, granulated sugar is gradually added to it. If desired, it can be replaced with regular powdered sugar.
Continuing to beat the ingredients for some time, you get a very light and airy cream, which is immediately used for its intended purpose.
Formation process
It doesn’t matter what kind of cream you used for the sponge cakes. In any case, it should be used exactly as presented in the previous recipe. Sour cream is evenly applied to all the cakes, which in turn are laid out in a stack.
Having formed the dessert, it is also covered with a sweet milk mass, and then decorated using berries, fruits, chocolate, whipped cream in cans, etc.
Preparing curd cream
We talked above about how sponge cake layers are made. If, along with sour cream and eggs, it was added to the dough a small amount of cottage cheese, then it is more advisable to make the cream with the addition of the same dairy product. This way you will get a more tasty and nutritious dessert that children will especially like.
Curd cream is very often used by chefs to prepare homemade cake. It is considered not only the simplest, but also the lowest in calories.
For his instant cooking we need:
- low fat cottage cheese - about 400 g;
- heavy cream 30% - approximately 250 ml;
- vanillin - use to taste;
- fine sugar - add to taste.
How to cook?
If you purchased coarse-grained cottage cheese, it is recommended to first grind it through a sieve. Only in this case you will get the most tender and tasty dessert.
After you have formed a homogeneous curd, it is placed in a deep container, and then whipped with a blender at high speed. During this mixing process, dairy product granulated sugar is gradually added, heavy cream and vanillin.
Whip all the ingredients until you get a fairly thick and fluffy mass. After tasting it, you can add more to it. powdered sugar or any other ingredients (for example, zest, nuts, cocoa, etc.).
How to form?
Shape sponge cake with curd cream is easy and simple. But due to the fact that such a delicacy is too thick, it is not able to make the cakes juicy. Therefore, before applying it, the biscuits should be soaked with some kind of impregnation. For this, it is good to use sugar syrup or a solution made from liqueur.
By using curd cream for a cake, you will make not only a very beautiful and voluminous, but also a tasty and healthy dessert.
Making delicious chocolate cream
Sponge cake layers are a universal raw material. It is suitable for any creams, including custard, butter, butter, protein, etc.
If you decide to do chocolate dessert, then we recommend greasing the cakes with chocolate cream. This way you will get a very beautiful dark product with a pronounced characteristic aroma and taste.
So, to prepare chocolate cream at home, we will need:
- egg yolk- from one large egg;
- cold water - 1 large spoon;
- condensed milk - approximately 120 g;
- softened butter - about 200 g;
- cocoa - 3 large spoons.
Preparing a chocolate treat
There is nothing complicated about making chocolate cream. To do this, take 1 egg yolk and add a large spoon to it. cold water and mix well. Then condensed milk is added to the ingredients. Also, in a separate bowl, beat the softened butter vigorously.
After the described steps, combine all the ingredients and continue to mix. Adding to the dishes required amount cocoa powder, beat the cream until a thick and fluffy mass of dark color is obtained.
If you decide to use this particular cream recipe to form the cake, then the cakes should be soaked in syrup. Otherwise, the dessert will turn out dry.
The only disadvantage of chocolate cream with condensed milk is its high calorie content.
Let's sum it up
Using the materials in this article, you can not only bake fluffy sponge cakes yourself, but also make the impregnation, as well as cream for the cake.
If you don’t have time to knead the dough with your own hands and then heat treat it, we recommend using already ready-made cakes, which are sold in almost every store. How exactly to use them, as well as to form them into homemade desserts, was also described in this article.
Recipes for syrups for soaking store-bought 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 sponge cakes for making cakes. But to make the dessert amazing, it is not enough to use only cream and cake layers; 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. Must be dissolved in 240 ml very hot water 100 g granulated sugar. After the crystals have dissolved, you can safely use impregnation.
- Crimson. You need to grind a handful of raspberries and pour 250 ml of boiling water over it. Next, the mixture is boiled, 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 1:1 ratio and 50 g of sugar is added to 100 ml of the mixture.
Honey cake is one of the most beloved and unusual. To make the dessert rich and juicy, it is recommended to soak the cakes in a variety of syrups before frosting them with cream.
Impregnation options:
- Lemon. Dissolve the juice of half a lemon in 150 ml of water and add 50 g of granulated sugar. Place the liquid on the fire and cook until the crystals dissolve.
- Tea room. In 150 ml hot and strong tea dissolve 100 g of granulated sugar.
- Honey. In 210 ml warm water dissolve 50 ml of bee nectar. You need to stir until the honey dissolves.
As for the classic liquid impregnation, it is superfluous when preparing desserts from waffle cakes. They are already quite thin and upon contact with syrup or impregnation they will simply fall apart. That's why they use cream. It can be cream with condensed milk and butter or sour cream with sugar and berries.
Chocolate cakes are one of our favorites, as they make desserts with a rich flavor.
Impregnation options:
- Coffee shop. This traditional version. 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 lumps disappear.
- Liqueur. Mix chocolate liqueur and boiled water. Add 40 g of granulated sugar and simmer 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 cream:
- 240 ml milk
- 2 yolks
- 200 g granulated sugar
- 200 g butter
Recipe:
- Put the milk on the fire, mix a small amount of it with the yolks, beaten with sugar
- Without bringing the milk to a boil, pour in the mixture of yolks and sugar in a thin stream.
- Reduce heat and simmer until thickened
- When you get the desired consistency, add the butter and stir until it dissolves.
- Cool the cream completely and leave the soaked cake overnight
Napoleon usually turns out dry due to the use of airy creams with whipped cream or egg whites. Using custard, the cake turns out juicy.
What to soak puff pastries 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 thick-walled saucepan and place it on the fire.
- After the water boils, add sugar and stir until the crystals disappear.
- After this, set the syrup aside and let it cool slightly.
- Pour in cognac and mix
If you add alcohol to hot syrup, the alcohol will evaporate and the flavor will disappear.
In general, cakes with sour cream There is no need to soak in additional syrups. This is due to the fact that the cream itself is quite moist. As a result, the cake turns out juicy.
Ingredients:
- 500 ml sour cream
- 100 g powder
- Bag vanilla sugar
Recipe:
- Pour the sour cream into the bowl and beat it a little
- Add powdered sugar little by little and continue beating.
- Add a packet of vanilla sugar and beat again
- This cream is generously applied to the cakes.
Mascarpone is the famous cheese 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 regular syrup from canned pineapples.
- Impregnation with cognac. You need to mix 150 ml of water with 100 ml of sugar and boil until dissolved. After cooling, add 60 ml of cognac.
- Soaked with liqueur. Prepare syrup as in the previous recipe. Instead of cognac, pour in liqueur.
Mascarpone - how to soak the cakes: hot or cold? Impregnation is one of the important stages when preparing a cake. With its help, the dessert turns out juicy and rich.
VIDEO: Impregnations for cakes
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