A variety of cake layers are used to make cakes, pastries, rolls and other delicacies. But the biscuit is especially popular. Not surprisingly, making a sponge cake is quite simple, it turns out fluffy, tender, and both adults and children like it. To give special taste and softness, the biscuit should be soaked.
How to soak a biscuit - general principles
Impregnation for biscuits leaves room for the imagination of any cook. Traditionally, the biscuit is soaked in sugar syrup in a 1:2 ratio, where 1 part granulated sugar is used to 2 parts water. Wine, cognac, coffee are often added to the cooled syrup. fruit juices, liqueurs, all kinds of essences and flavors.
It is important not only to prepare the impregnation correctly, but also to saturate it. What is important here is the quantity of ingredients used, as well as the thickness and number of cake layers, what kind of cream will be used to coat the sponge cake, and whether fruits, nuts and other fillings will be added.
Too liquid syrup, thickened impregnation are common mistakes; carefully selected recipes for biscuit impregnations will help you avoid them, which will give your confectionery masterpiece a truly unique taste and aroma.
1. What to soak the biscuit with: vanilla syrup
Ingredients:
vanillin - half a teaspoon;
250 ml water;
granulated sugar - one glass without a slide;
Cooking method:
Pour water into a small container and add granulated sugar.
Bring the mixture to a boil over low heat, stirring continuously until the sugar is completely dissolved.
When the syrup boils, skim off the foam and remove from heat.
Cool the syrup a little, add vanillin, stir well and soak any sponge cakes.
2. What to soak the biscuit with: berry syrup with cognac
Ingredients:
berry syrup– a little more than one glass;
granulated sugar – 30 grams;
cognac – 20 ml;
250 ml purified water;
For the berry syrup:
blackcurrant jam - five tablespoons;
250 ml water.
Cooking method:
Prepare the berry syrup: put the jam in a deep metal mug, pour in water and boil until bubbles appear. low heat. Remove the foam and turn off the heat. Cool the syrup. Strain through a fine mesh sieve.
Pour water into the prepared cooled berry syrup, add sugar and boil over low heat until the sugar dissolves, stirring continuously.
After dissolving the sugar, remove aromatic impregnation from heat, cool, pour in cognac, mix well.
3. What to soak the biscuit with: coffee and milk syrup
Ingredients:
half a glass of milk and purified water;
natural coffe in powder - two teaspoons;
sugar – 250 grams.
Cooking method:
Pour in coffee powder hot water. Place the container over low heat, stirring, and cook until it boils.
Ready coffee drink Cool slightly, leave for a few minutes, strain.
In another bowl, mix milk with sugar and boil over moderate heat with frequent stirring.
As soon as the milk boils, pour coffee into it.
Stir the resulting syrup thoroughly and cool.
4. What to soak the biscuit with: soaking with boiled condensed milk
Ingredients:
half a glass of boiled condensed milk;
half a glass of sour cream 15% fat;
100 ml milk.
Cooking method:
Pour milk into an iron mug and boil over medium heat until the first bubbles appear.
Place in hot milk boiled condensed milk, stir thoroughly until smooth.
Add fresh sour cream and mix again.
Coat white or chocolate sponge cakes with the prepared hot syrup.
5. What to soak the biscuit with: syrup with lemon zest
Ingredients:
purified water – 250 ml;
sugar - four tablespoons;
lemon zest - one handful.
Cooking method:
Pour a glass of filtered water into a small metal ladle, add granulated sugar, and boil until foam appears over low heat.
Grind dry lemon zest in a blender.
When the syrup boils, skim off the foam, stir, add the ground lemon zest, and stir well again.
Prepared syrup with lemon aroma close the lid, cool, leave for ten minutes.
Strain the impregnation through cheesecloth.
6. What to soak the biscuit with: syrup with pomegranate juice
Ingredients:
filtered water – 250 ml;
sugar - half a glass;
one pomegranate.
Cooking method:
Pour water into a container, add sugar, boil until foam appears over low heat.
When the sugar dissolves, remove the pan from the stove and cool the syrup slightly.
While the syrup is cooling, take the pomegranate, cut it into four parts, and remove the seeds.
Extract the juice from the grains using a juicer and filter it through cheesecloth.
The resulting pomegranate juice pour into the cooled syrup, stir well and soak the sponge cakes with it.
7. What to soak the biscuit with: lemon infusion syrup
Ingredients:
1 glass of purified water;
half a glass of sugar;
30 ml lemon tincture.
For lemon tincture:
one small lemon;
half a glass of any vodka.
Cooking method:
2-3 days before preparing the impregnation, prepare lemon tincture: Wash the lemon, remove the peel (don’t throw away the peel, it will come in handy later), squeeze the juice out of the citrus pulp in any convenient way.
Grind the lemon zest using a fine-tooth grater.
Squeezed lemon juice pour into vodka, add zest, stir well, close with any lid and leave for 48 hours in a dark place. Then we filter.
Cooking simple sugar syrup: Pour one glass of water into a small iron or aluminum container, add sugar and boil until white foam appears over moderate heat. Remove the foam and cool the syrup.
Pour infused lemon vodka into the cooled syrup, stir thoroughly and soak the biscuit cakes.
8. What to soak the biscuit with: fresh berry syrup
Ingredients:
fresh strawberries- 300 grams;
purified water – 350 ml;
sugar - half a glass;
Any vodka is a full glass.
Cooking method:
Wash strawberries in a running colander cold water. We remove cuttings and greens.
Make puree from the prepared berries using a blender.
Mix the resulting slurry along with the juice with sugar and vodka, place on low heat and simmer until boiling, about five minutes.
Remove the foam, mix well, turn off the heat, cool, strain and soak the cakes from biscuit dough.
9. What to soak the biscuit with: honey-sour cream impregnation
Ingredients for syrup:
250 ml water;
any thick honey – 100 grams;
Ingredients for sour cream:
1 small jar of sour cream 15% fat;
granulated sugar - half a glass.
Cooking method:
Pour filtered water into an iron mug.
Add a little honey to the water and stir until dissolved.
Cooking sour cream liquid cream: Add sugar to the sour cream and mix well with a whisk until the sugar dissolves.
First, soak the biscuit dough cakes honey syrup, and then sour cream.
10. What to soak the biscuit with: orange-lemon soaking
Ingredients:
two oranges;
one lemon;
lemon zest - two pinches;
orange zest - two handfuls;
granulated sugar - half a glass.
Cooking method:
Peel the oranges and lemon.
Soak the zests individually in hot water for a few minutes so that they do not become bitter.
Grind the soaked zest with a blender or fine-toothed grater.
We cut the fruits into pieces and squeeze the juice out of them through a juicer.
Pour the resulting lemon and orange juice into the pan, add the zest and cook for five minutes until the liquid is reduced by half.
Strain the boiled syrup through cheesecloth, cool and soak the cakes with it. If desired, you can add a couple of pinches of vanillin to the cooled syrup.
How to soak a biscuit - secrets
if you love wet biscuits, but against too sweet syrup, just change the proportions. Prepare the impregnation in a ratio of 1:3. The viscosity of the syrup will be given by added starch: for one liter of finished syrup, it is enough to take one teaspoon of starch.
In addition to water, you can also use juices, milk and even melted ice cream. It is permissible to add berry and fruit syrups and alcohol to any of these bases.
The most simple impregnation, which requires absolutely no preparation, is a syrup of canned fruits: pineapples, strawberries, apricots, peach - any of them is delicious.
When using alcohol for impregnation, be careful: for example, cognac or red wine will add light sponge cake ugly shade. Therefore, choose them for soaking chocolate, coffee cakes. For fair people, liqueurs are good, dessert wines.
If you want the biscuit to retain its freshness for as long as possible, use more sugar, which will act as a preservative here.
Soaking a sponge cake with a spoon is not very convenient; in some places you can underfill it, and in others, on the contrary, you can overfill it. Therefore, use a spray bottle or a pastry brush. You can take a regular plastic bottle with small holes in the lid.
If your cake consists of several biscuits, soak them like this: the bottom layer is minimal, the middle layer is standard, the top layer is generous. Then the cake will be soaked evenly.
Did you accidentally pour a lot of liquid onto the biscuit? Do not worry. Just wrap the cake for a while in any clean cloth, it will absorb excess liquid.
1. Very tasty impregnation:
Cranberry vodka "Finlandia" transparent (it's better not to take red, it has dye) - 50 g
- Homemade pear jam - 2 tbsp. l.
- Cold boiled water - 250 ml
Mix all the ingredients and pour over the prepared biscuit.
2. Syrup for soaking biscuits:
Sugar - 5 tbsp. l.
- Liqueur, or tinctures, or water - 7 tbsp. spoons
- Cognac - 1 tbsp. l.
Pour sugar into a saucepan and add water. Stirring, bring the syrup to a boil. Then it is cooled and introduced aromatics: any liqueur or tincture, vanillin, cognac, coffee infusion, any fruit essences.
3. Chocolate soaking:
Butter - 100 g
- Cocoa powder - 1 tbsp. l.
- Condensed milk - half a 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. I use a mixer. Soak the cake with hot impregnation, preferably a warm or hot cake.
4. Currant impregnation for jam cake:
Currant syrup - 0.5 cups
- Sugar - 2 tbsp. l.
- Water - 1 glass.
This impregnation is used for the “Negro in Foam” cake. But it can also be used in other cakes in combination with sour cream. Impregnation preparation is standard. Mix all ingredients, bring to a boil and cook over low heat until the sugar dissolves.
5. Impregnation for cake:
Sugar - 250 g
- Water - 250 ml
- Cahors - 2 tbsp. l.
- Lemon juice - 1 tsp.
- Vanillin.
Boil water in a saucepan, add sugar, stir until completely dissolved.
Bring the syrup to a boil, add vanillin and lemon juice.
Cool the finished syrup.
6. Coffee syrup:
Water - 1 glass
- Cognac - 1 tbsp. l.
- Ground coffee - 2 tbsp. l.
- Sugar - 1 glass.
Sugar is poured with water (half a glass) and heated until the sugar grains dissolve; the dissolved syrup is brought to a boil, coffee is brewed with the remaining amount of water (half a glass), which is placed on the edge of the stove for infusion. After 15–20 minutes, the coffee is filtered, and the pure coffee infusion is poured along with cognac into sugar syrup, which is thoroughly stirred and cooled.
7. Impregnation with green tea and lemon:
Brew green tea, add lemon juice there. When cool, soak the cakes.
8. Pineapple soak:
Made with syrup from canned pineapples. I do it by eye. Dilute the syrup a little with water, add lemon juice, a drop of cognac for flavor and simmer for just a couple of minutes.
9. Milk impregnation No. 1:
Fill a can of condensed milk with 3 cups of boiling water. Add vanilla, let cool and soak the cakes very generously.
10. Milk impregnation No. 2:
3 tbsp. Bring milk to a boil with 1 tbsp. (250 ml) sugar
11. Lemon soak:
1 cup boiling water + half a lemon, cut into slices + 3 teaspoons sugar + vanilla. I let it brew and it just cooled down. I ate the lemons and used the liquid.
12. Orange syrup:
Finely shredded 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.
13. Cherry impregnation:
Pour about 1/3 cherry juice into a cup, add 1-2 tbsp. l. sugar, 3-4 tbsp. l. cognac and add water so that the total amount of impregnation is approximately 1 cup. I calculated the amount of impregnation for a multi-layered layer; if you are making one cake, half a portion will be enough for you.
It is said that sponge cake dip was first invented by the sweet-loving Italians, although the French, proud of their status as trendsetters, dispute this fact. Be that as it may, this part of the confectionery product gives the biscuit an unusual delicate taste, liked by most people. It’s not difficult to prepare, the main thing is to know the proportion at which the impregnation will highlight all the benefits of the cake without turning it into a soggy, shapeless mass.
Although culinary arts does not use the rules used in the exact sciences, and the most best dishes are prepared intuitively, in in this case It's better to turn to mathematics.
French confectioners have developed a formula perfect cake, which makes it possible to make its taste incomparable without disturbing the shape and introducing special synthetic additives.
For 1 kilogram of sponge cakes there should be 700 grams of impregnation and 1.2 kilograms of cream.
To prepare good cake, you just need to apply this proportion to the biscuit you are using. By the way, the formula is only suitable for sponge cakes - shortbread, puff pastry and other types of bases used require compliance with their own special rules.
It is also important to know when impregnation is used, since errors can lead to gorgeous cake into a piece of completely inedible, melted dough. Sponge cakes should be poured with it 6-7 hours after the end of baking. If you are using ready-made purchased biscuits, you should start the process 2-3 hours after they enter the house.
Impregnation can only be used room temperature– when cooled, the sugar syrup becomes incredibly viscous and collects on the surface, gradually turning into a kind of sloppy glaze. And when it heats up too much, the shape of the cakes is disrupted, causing them to fall inside. Therefore, after preparing the impregnation of your choice, you need to leave it to cool for 2-3 hours, but do not put it in the refrigerator.
If you use alcoholic impregnations for sponge cakes, you need to clearly understand how many ingredients to take for preparation ideal composition. When the cake is soaked in cognac, vodka or rum, too much a large number of alcohol will make the taste of the biscuit bitter, completely ruining the entire culinary masterpiece.
A similar approach is used with cinnamon, lemon zest, coffee and other products that have quite rich aromas and can become dominant in the finished dish.
Basic Recipes
It’s worth saying right away that any impregnation for a biscuit is a regular sugar syrup, equipped with certain additives. It should be prepared very carefully - for this you use a small saucepan with a thick bottom, which is placed on low heat. Moreover, you cannot bring the syrup to a boil, otherwise the resulting composition will be extremely unstable and, as the temperature drops, it will begin to precipitate, or, which is much worse, to crystallize.
First, let's look at how to prepare the base, and then the additives that will help make the impregnation refined and unique.
Start
To prepare a high-quality syrup for impregnating the biscuit, you will need granulated white sugar and filtered water. The last requirement must be observed, since the liquid from the tap contains many foreign substances that will prevent the sugar from dissolving normally and spoil the taste. Some gourmets advise taking cane sugar, different exquisite taste, however, you need to remember that the cost of such a product is quite high, so the cake will not be a cheap pleasure.
Sugar syrup requires strict proportions, otherwise you will end up with either sweet water that can flow through the cakes without soaking them, or a thick slurry, more like icing.
The optimal amount of ingredients for preparing a liter of mixture is 450-500 ml of water and 0.5 kg of sugar.
If it is necessary to obtain a very strong taste of a certain additive, the amount of sugar can be reduced to 350-400 grams.
Heat the liquid with added sugar over low heat, but do not bring to a boil. When foam appears, carefully skim it off and continue cooking, stirring, until all the sugar has dissolved. Once you've finished making the cake topping, remove it from the heat and let it cool for about an hour before adding the flavoring. If you do this earlier, it will simply evaporate, leaving pure sugar syrup.
When everything is ready, you will need to pour the soaking mixture over the cakes, gently rubbing it with a spoon, gradually adding more liquid.
Alcohol additives
There are various impregnations for biscuits, which are created on the basis of alcoholic beverages. Alcohol significantly enhances the aroma of the cake itself, the cream used, as well as additional additives, if any. For this reason, fruit or herbal components are often added to alcohol as part of the impregnation.
Most Popular cognac impregnation, which came to us from the traditions of French confectionery. Per liter of syrup you need to add 150 ml of the drink, making sure that it mixes well with the main thick mass.
In addition, impregnations for biscuits can be made with other alcoholic drinks, including:
- expensive vodka;
- liqueurs;
- tinctures.
It is undesirable to use gin, tequila, absinthe and Sambuca tincture, as they have very specific aromas that can spoil the impression of the resulting cake.
Can also be combined with cognac original tastes, for example, cinnamon, coffee, chocolate, cherries. Cream, coconut syrup or liqueur, mint, and other herbs are suitable for rum. But impregnations for biscuits based on liqueurs and tinctures are usually self-sufficient. By adding to them additional ingredient You can disrupt the harmony of taste, resulting in quite unpleasant sensations.
Fruity shades
To prepare high-quality impregnations for sponge cakes based on fruits and berries, you must first select best option additives. The best flavoring is liqueur, tincture or spirit essence, but you need to be extremely careful with them, since a few extra drops will make the taste too rich or add excessive bitterness to it. Therefore, many chefs advise using jams and confitures. However, they must be fresh, since excess thickness will prevent them from dissolving properly.
All that remains is to make a choice. Considered classic lemon soak, which is also a classic of French, Italian and Spanish confectionery. But citrus fruits, including oranges, tangerines, and grapefruits, also need to be used with extreme caution, as they have a very intense flavor.
A good option in which you don’t have to be afraid to add a lot of flavoring - strawberry, cherry, raspberry, apricot, plum. A variety of berries are also popular - currants, gooseberries, blueberries, blueberries.
Floral notes
You can also make syrup with floral flavors. A good option would be violet, which will give the cake a delicate taste. Impregnation using roses, jasmine and other flowers that are used in cooking will also be original. They make confitures from them, alcohol tinctures and essences, and also grind with sugar, leaving for several days, after which the juice is collected.
Finally, if you have absolutely no time or desire to cook confectionery, but to please loved ones delicious cake I want it, I can buy it in the store ready-made essence or synthetic flavor. However, you should not abuse such additives, since they are much more harmful to the body than all those presented above.
Baking based on biscuits, by definition, turns out to be quite dry, and it is for this that the technology of moistening with special aromatic and flavoring compositions. Juicy biscuits They are strikingly different from the dry version of serving desserts; they can be made spicy, chocolate, fruit and berry. One simple and proven recipe for baking sponge cakes, supplemented with several options for impregnations and creams, will allow you to prepare dozens of different cakes.
Cake syrups - general principles preparations
Sponge cakes to avoid dryness finished product, often additional impregnation is needed. Most often, specially prepared syrups are used for this. Cake syrup is not just a sweetened liquid that is soaked into a sponge cake for juiciness. The 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 regular granulated sugar are the main components of any impregnation. When preparing it, first carefully dissolve granulated sugar in a liquid: drinking water, fruit or berry broth, then put on low heat and bring to a boil. The hot liquid is cooled and then flavored. If flavorings are added to hot impregnation, they will evaporate and the expected effect will not be achieved.
To properly saturate the cake with syrup, you need to decide on required quantity liquids. To calculate, you can use a special formula, where weight is taken as one part ready-made sponge cake. IN ideal the mass of liquid is 0.6 of the weight of the biscuit, the cream should weigh exactly twice as much. For example, if the cakes weigh one kilogram, they should take about 600 grams of syrup for high-quality impregnation.
How to properly soak a cake with syrup? Simple but mandatory rules:
1. First of all, make sure that the impregnation does not turn out liquid, which can lead to the sponge cakes spreading.
2. Soak only well-cooled cakes, and bring the syrup to room temperature before using. The only exception is the chocolate-based option, which tends to thicken when cooled. In this particular case, the cakes should be warm, and the impregnation itself should be hot.
3. To apply syrups, use a table or dessert spoon. Use it to 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 syrup for cake
The recipe with ridge is considered basic for preparing such impregnations. The dessert will contain a subtle aroma and subtle taste of cognac. 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 the saucepan drinking water and place on very medium heat.
2. Stirring continuously to completely dissolve the sugar crystals, bring the mixture to a boil and immediately remove from the heat to cool.
3. Add cognac and stir well.
Alcohol-coffee syrup for soaking the cake
Coffee impregnation It is prepared on the basis of a strong coffee drink with the addition of skate. It is used in the preparation of coffee cakes with nuts, for impregnation of sponge cakes, which are coated with low-fat coffee cream.
Ingredients:
Full glass cold water;
Two spoons of ground coffee;
spoon of cognac;
200 gr. refined sugar.
Cooking method:
1. Pour 125 ml of cold water over sugar and heat over low heat until the grains dissolve. Bring, stirring, to a boil, then remove from heat.
2. Add the remaining water ground coffee, boil. Reduce the 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 cooled sugar syrup.
Lemon syrup for soaking the cake
The lemon flavor is made from lemon infusion and flavored with vanilla. If you don't like the smell of vanilla, you can exclude it, aroma lemon zest will be sufficient.
Ingredients:
Three teaspoons of sugar;
250 ml of drinking purified water;
Half a medium lemon;
Vanilla powder (optional).
Cooking method:
1. Cut half a lemon along with the zest into pieces.
2. Boil water and pour boiling water over lemon. After about 10 minutes, strain off all the liquid and pour granulated sugar into it.
3. Place over low heat and boil while stirring. Remove from the stove 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 until completely cooled.
Chocolate cream syrup for soaking the cake
This chocolate syrup can be used to soak any dry biscuit. It will make the cake tender creamy chocolate taste. 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 pour 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 yolks to the hot syrup and whisk quickly.
3. Also melt the chocolate broken into pieces in a water bath. Add the resulting chocolate mass V egg mixture, stir thoroughly.
4. In a chilled bowl, beat the cream with a cold whisk until fluffy and add it to the hot chocolate syrup, stir.
5. Before soaking, let the liquid cool only a little or soak the cakes that have not yet cooled.
Orange syrup for soaking cake with vodka and mint
Mint adds orange taste its unique refreshing aroma. Used in cooking fresh leaves mint, 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 gr. regular vodka.
Cooking method:
1. Rinse the mint leaves thoroughly under running cold water. Wipe them dry with a towel and chop them, cutting 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 prepared syrup over the chopped mint and cover with a lid. Place the container in a cool place for up to 2 weeks.
4. Strain the infused syrup through a sieve and mix with freshly squeezed orange juice.
How to prepare currant syrup for soaking a jam cake
Currant syrup is used to soak the “Negro” cake, the layers of which are prepared with jam. It can also be used in the preparation of other sponge cakes, in combination with sour cream. To prepare it is not necessary to take exactly currant jam, it can be replaced with any other containing a lot of liquid.
Ingredients:
Thin currant jam;
50 gr. refined sugar;
Clean drinking water- 250 ml.
Cooking method:
1. Take about a glass of jam. Using a fine sieve, separate the berries. Take half a glass of liquid jam, dilute it with drinking water, add refined sugar and place on moderate heat.
2. To ensure that the sugar dissolves well, stir the contents of the pan thoroughly and continuously. Be sure to skim off any foam that forms.
3. After boiling, reduce the heat, boil the syrup for a couple more minutes and remove from the stove, cool.
Cherry-cognac syrup for soaking the cake
Prepared from cherry juice and sugar with the addition of cognac. Can be used liquid jam and canned in own juice cherries, and adjust the sweetness granulated sugar. Good to use for cherry sponge cakes in combination with simple sour cream.
Ingredients:
Cognac - 40 ml;
A glass of clean boiled water;
4 spoons of cherry syrup;
Sugar - 50 gr.
Cooking method:
1. Stir Cherry juice with cognac and water.
2. Add all the sugar, stir and place on high heat. Still stirring, bring to a boil.
3. Then lower the heat to medium and simmer the mixture for another three minutes, then remove from the heat and cool completely.
Syrups for soaking cakes - cooking tricks and useful tips
To prepare such liquids, it is better to use fine sugar. Its grains will dissolve faster and better.
To extend the shelf life of soaked cake in hot weather, increase the amount of sugar.
Before applying the soaking liquid, determine the condition of the cakes - are they dry or wet, and what kind of cream will you use to lubricate them. This will help determine the amount of moisture.
If three layers are used to form 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 with the remainder, about 20%.
The most the best method application to biscuit blanks is spraying from a spray bottle onto 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 it well, otherwise the dessert will be saturated with unnecessary aromas.
Also find out...
- For a child to grow strong and dexterous, he needs this
- How to look 10 years younger than your age
- How to get rid of expression lines
- How to remove cellulite forever
- How to lose weight quickly without dieting or fitness
If you want to perfect what you have prepared sponge cake, be sure to use impregnation so that there is a feeling juicy cake. Preparing the impregnation is very simple and quick, and the effect will be simply magnificent. Impregnation can not only “nourish” your biscuit, but also give it a special, rich taste and aroma.
In the article we will look at cooking options from both instant coffee, and from a drink that requires cooking. Both methods are suitable for soaking sponge cakes.
The impregnation can be prepared from products that any housewife can find. It can be sugar, berry, with the addition of alcohol, protein, tea, coffee, etc. The main thing is to choose the right combination of impregnation and cream in the biscuit.
The proportions of biscuit and impregnation are always relative, so here it is worth looking at how much wet cake you want to get, as well as the appearance of the biscuit and cream. Coffee impregnation will go well with chocolate, nut or coffee creams. The recipes below discuss two types of coffee impregnation for sponge cakes: brewed and instant coffee.
From brewed coffee
For impregnation we will need:
- water (glass);
- sugar (at least 5 tbsp);
- brewed coffee (3 tsp);
- cognac or rum (1 tsp).
- It is necessary to dissolve sugar in half a glass of water or 100 ml. Place a saucepan with water and sugar on the fire and stir until dissolved. Refrigerate.
- Brew coffee in 100 ml of water. Strain and cool. If you have coffee beans, then you need to grind it in advance.
- Combine sugar syrup with strained coffee. Stir.
- If desired, you can add a teaspoon of rum or cognac for a special aroma.6. The impregnation is ready!
When choosing coffee, pay attention to Lavazza Crema Aroma, which has a unique aroma.
The video explains what other impregnations can be prepared for the cake:
From instant coffee
For impregnation you will need:
- vodka or ratafia(1 tbsp);
- water (at least 1 glass);
- instant coffee (2 teaspoons);
- granulated sugar (two teaspoons).
Progress:
- Boil water, add all the above ingredients to the pan. (If children eat dessert, you don’t have to add vodka).
- Stir well and let cool. Ready.
To make your sponge cake perfect, don’t forget that you need to moisten it 6 hours after cooking. Then it won't fall apart and taste characteristics will be brighter and more pronounced.
You might also be interested in:
Loading...