Of course, the choice of impregnation depends on the type of cake and your taste preferences. I bring to your attention several types of biscuit impregnation to make it easier to decide.
1.Very tasty impregnation
Products:
1. Cranberry vodka “Finlandia”, clear (it’s better not to take red, it has dye) - 50 g.
2. Homemade pear jam - 2 tbsp. spoons
3. Cold boiled water - 250 ml.
How to cook very delicious impregnation for biscuit:
Mix all the ingredients and pour over the prepared biscuit.
2.Syrup for soaking biscuits
Products:
1. Sugar - 5 tbsp. spoons
2. Liqueur, or tinctures, or doda - 7 tbsp. spoons
3. Cognac - 1 tbsp. spoon
How to prepare syrup for soaking biscuits:
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 impregnation
1. Butter - 100 gr.
2.Cocoa powder - 1 tbsp. spoon
3. Condensed milk - 0.5 cans
How to cook chocolate impregnation for biscuit:
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
1. Currant jam - 0.5 cups
2. Sugar - 2 tbsp. spoons
3. Water - 1 glass
How to prepare currant impregnation for jam cake:
This impregnation is used for the Negro cake in foam. 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
1.Sugar - 250 gr.
2.Water - 250 ml.
3. Cahors - 2 tbsp. spoons
4. Lemon juice - 1 teaspoon
5. Vanillin.
How to prepare cake impregnation:
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
1. Water - 1 glass
2. Cognac - 1 tbsp. spoon
3. Ground coffee - 2 tbsp. spoon
4. Sugar - 1 glass
How to make coffee syrup:
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 the 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 impregnation
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 1
Fill a can of condensed milk with 3 cups of boiling water. Add vanilla, let cool, and brush the cakes very generously.
10.Milk impregnation 2
Bring 3 tbsp milk to a boil with 1 tbsp (250 ml) sugar
11. Lemon soak
Products:
1. Boiling water - 1 glass
2. Lemon, cut into slices - 0.5 pcs.
3. Sugar - 3 teaspoons
4. Vanilla.
How to make lemon juice:
Pour boiling water over lemon, sugar and vanilla. Let's brew.
12.Orange syrup
Products:
1. Orange zest - 1 pc.
2. Orange juice - 0.5 cups
3. Sugar - 0.25 cups
Impregnation for a biscuit or cake is a sweet or sour-sweet liquid. The basis of impregnation is usually sugar syrup.
Sugar syrup
Ingredients:
To obtain 200 ml syrup
4 tbsp. spoons of sugar
6 tbsp. spoons of water
How to prepare syrup for impregnation:
Combine sugar and water in a saucepan. Place the pan on the fire and bring to a boil. At this time, constantly stir the syrup and skim off foam if it forms.
Then cool the syrup and only then add vanilla to it. Never flavor hot syrup. So, it will lose its aroma very quickly.
Coffee syrup can be used to flavor the sugar impregnation.
Coffee syrup
Ingredients:1 teaspoon natural ground coffee
half a glass of boiling water
How to prepare coffee syrup for soaking:
Pour boiling water over the coffee. Cover the glass with a lid and leave for 20 minutes. Now fold a piece of gauze in half and strain the coffee through it.
Let it sit for another 10 minutes. After this, the pure infusion can be poured into the sugar impregnation.
Use fresh and canned ones to flavor impregnations. fruit juices, essences, tinctures. However, make sure that when adding liquids the consistency of the impregnation does not change dramatically.
Often used in impregnations alcoholic drinks. They give the biscuit a special aroma.
Impregnation with vodka
Ingredients:50 ml vodka “Finlandia”
2 tbsp. spoons of pear jam
250 ml cooled boiled water
How to prepare impregnation with vodka:
mix vodka, jam, water. Pear jam can be replaced with apple juice prepared at home.
Sugar impregnation with liqueur
Ingredients:
5 tbsp. spoons of sugar
7 tbsp. spoons of liqueur
1 tbsp. spoon of vodka
7 tbsp. spoons of water
a few drops of citrus essence
How to prepare impregnation with liqueur:
Pour sugar into a saucepan and fill with water. Place the container on the fire and bring to a boil. Then cool the sugar and add liqueur, vanillin, cognac, citrus essence. The peculiarity of this impregnation is that it has a very bitter taste.
Chocolate impregnation
Ingredients:
100 grams of butter
1 tbsp. spoon cocoa
1/2 can of condensed milk
How to prepare chocolate impregnation:
Prepare this impregnation in a water bath. Pour water into a large saucepan and place on fire. Place a smaller saucepan inside the large pan: prepare the impregnation in it.
Cut the butter into pieces and place in a saucepan. Add cocoa powder and condensed milk: mix everything thoroughly. Do not bring the mixture to a boil.
Impregnation with orange zest
Ingredients:Zest of one orange
half a glass of orange juice
1/4 cup sugar
How to prepare citrus impregnation:
Place all ingredients in a saucepan and cook until the sugar dissolves. Reduce heat and simmer for another 15 minutes. The amount of syrup should be reduced by half.
Soak the cake with warm mixture.
Syrup from anyone delicious jam is also suitable for impregnation, but you no longer need to add anything to it. For impregnation, there are special pastry brushes that distribute the liquid evenly and prevent puddles from forming. If you don't have a brush, use a teaspoon. Do not fill the spoon completely, but take a little at a time and spread evenly. The impregnation layer should be very thin and almost invisible.
A quick and delicious homemade cake according to the recipe of the famous pastry chef Oleg Ilyin! Watch the video!
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, the recipe for a ready-made cake sponge cakes requires application:
- 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 of purchased 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 butter high fat content 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.
Biscuit is the basis for many confectionery. It turns out airy and tender, and the impregnation makes it juicy.
Syrup for soaking sponge cakes - basic principles of preparation
Biscuit cakes absorb moisture quite well. To prevent them from getting wet, it is necessary to strictly follow the technology for preparing the impregnation.
The sponge cake can be dry or wet. Used for dry baking large quantity impregnation.
The impregnation is applied to the cake using a silicone brush, a spray bottle, or simply poured from a spoon.
Sugar and liquid are the basis of any impregnation. For aroma, vanillin, citrus juice or zest, coffee, etc. are added to it.
In cakes consisting of three layers, the top cake is generously poured with impregnation; the middle and bottom layers are not so generously soaked.
It is advisable to withstand the impregnation for 24 hours.
Recipe 1. Classic syrup for soaking sponge cakes
Ingredients
125 g granulated sugar;
190 ml drinking water.
Cooking method
Pour the water into a saucepan and place it on the stove. Turn the heat on to medium and wait for the first bubbles to appear. Add sugar to boiling water.
Continuously stirring the contents, turn the heat to low. Cook until the sugar grains dissolve and turn off the heat.
Cool the impregnation to a barely warm state. You can add liqueur, liqueur or citrus juice as a flavoring.
Recipe 2. Syrup for soaking sponge cake with cognac and strawberries
Ingredients
filtered water - 300 ml;
cognac - 60 ml;
fine sugar - 50 g;
strawberries - 300 g.
Cooking method
Wash the strawberries, tear off the stems and squeeze the juice out of them.
Place the berry pulp in a saucepan, add water and add sugar.
Place on low heat and cook from the moment it boils for five minutes. Strain the syrup through a fine strainer.
Pour strawberry juice into the soak, stir and put back on the stove. Boil again.
Keep the syrup on the heat for three minutes, remove from the heat and cool until warm. Pour cognac into the soak and stir.
Recipe 3. Syrup for soaking cocoa-based sponge cakes
Ingredients
35 g cocoa powder;
90 g butter;
175 g condensed milk.
Cooking method
Take a medium-sized saucepan. Let's pour it into it drinking water and put it on the stove. We place a saucepan of a smaller diameter on top, resting it on the handles. The bottom must be submerged in water.
Chop the butter into small pieces and grind with cocoa until smooth.
Place the butter mixture in a saucepan and wait for it to melt, stirring constantly. Introduce in a thin stream liquid oil condensed milk. Simmer until the first bubbles appear.
Remove the saucepan from the water bath and beat the contents with a mixer or blender. The mass should become dense and increase in volume. Cool the impregnation and use it for its intended purpose.
Recipe 4. Coffee syrup for soaking the biscuit
Ingredients
coffee liqueur - 30 ml;
ground natural coffe- 10 g;
water - 100 ml;
fine sugar - 60 g.
Cooking method
Pour coffee into a saucepan and pour hot water. Place on the stove and bring to a boil.
Remove the coffee from the stove, cover with a lid and leave for ten minutes.
Strain the coffee infusion and add sugar to it.
We put it back on the fire and cook from the moment of boiling for three minutes over low heat.
Turn off the heat, cool the contents of the saucepan, pour in the liqueur and stir.
Recipe 5. Mint-orange syrup
Ingredients
125 ml drinking water;
200 g sugar;
orange;
100 ml vodka.
Cooking method
Combine water with vodka.
Wash the mint leaves well and chop them as finely as possible.
Pour mint with a mixture of water and vodka. Add sugar and stir until the grains dissolve.
Pour into a saucepan with a lid and leave in a cool place for a couple of weeks.
After the allotted time, cut the orange in half and squeeze the juice into the soak. Mix and use as intended.
Recipe 6. Coffee syrup for soaking sponge cake with cognac
Ingredients
60 g granulated sugar;
25 ml cognac;
200 ml filtered water;
50 g ground coffee.
Cooking method
Let's get enough sleep ground coffee into a saucepan and fry it over medium heat for a minute. Pour boiling water over the coffee and cook until the first signs of boiling. Remove from the stove and wait for the foam to settle. We repeat the process two more times.
Cover the saucepan with coffee with a lid and leave for a quarter of an hour. Strain the drink through cheesecloth. Throw away the grounds.
Pour sugar into the coffee and let it brew again. Wait until it boils, stirring constantly until the sugar crystals dissolve.
Remove the syrup from the stove and cool. Add cognac to the syrup and stir again. Soak the resulting cake mixture.
Recipe 7. Orange syrup for soaking sponge cake
Ingredients
120 ml freshly squeezed orange juice;
orange zest from one fruit;
60 g granulated sugar.
Cooking method
Wash the orange, wipe it with a napkin and remove the zest from it using the most fine grater. Place the zest in a saucepan and squeeze the orange juice into it.
Place on low heat and cook for three minutes from the moment it boils. Add sugar, stir and simmer until all the grains have dissolved.
Cook the syrup for another eight minutes, strain and cool.
Recipe 8. Syrup for soaking sponge cake with wine
Ingredients
lemon juice - 5 ml;
fine sugar - 250 g;
drinking water - glass;
Cahors - 60 ml.
Cooking method
Pour water into a saucepan, add sugar and place on low heat. Cook, stirring constantly, until the crystals dissolve.
Add lemon juice and vanillin to the boiling syrup. Let sit for a couple of minutes, remove from heat and cool.
Recipe 9. Lemon syrup
Ingredients
55 g granulated sugar;
245 ml of drinking water;
half a lemon;
vanilla sugar.
Cooking method
Cut half a lemon, place it in a blender container and grind it to a puree. Transfer the resulting lemon mass into a saucepan and pour boiled water, cover with a lid and leave for a quarter of an hour.
Lightly crush the contents with a potato masher to squeeze out any remaining juice from the lemon pulp. Strain the infusion a couple of times through cheesecloth. Add sugar and vanillin to the lemon liquid.
Turn on the burner at low power. Place a saucepan with the lemon mixture on it and cook the syrup base for ten minutes.
Remove from the stove, cool and soak the cakes.
Recipe 10. Cherry syrup for soaking sponge cake with cognac
Ingredients
50 g granulated sugar;
40 ml cognac;
100 ml cherry syrup;
boiled water - stack.
Cooking method
Combine cherry juice with water and cognac. Stir.
Pour all the sugar into the liquid and place on medium heat. Cook, stirring continuously, until all grains of sugar are dissolved.
Turn the heat down to low and simmer the mixture for another three minutes. Remove from the stove and cool.
Recipe 11. Syrup for soaking sponge cake with black currants
Ingredients
60 ml cognac;
½ cup blackcurrant jam syrup;
250 ml boiled water;
60 g fine sugar.
Cooking method
Combine water with sugar and jam syrup. Stir and place the bowl with the mixture on low heat. Cook after the first signs of boiling appear, stirring continuously until the sugar crystals dissolve.
Remove from heat, cool and pour in cognac.
Recipe 12. Coffee syrup with milk
Ingredients
½ cup each of milk and boiled water;
stack Sahara;
60 g of natural ground coffee.
Cooking method
Pour half a glass of boiling water over the ground coffee and brew the coffee. Remove from heat, cover with a lid and cool. We filter.
Combine milk with sugar. Place on the stove, turn on low heat and bring to a boil, stirring continuously. Pour in the strained coffee and stir.
Keep for another three minutes, remove from heat and cool. Add alcohol and flavorings to the cooled impregnation.
Recipe 13. Caramel syrup for soaking sponge cake
Ingredients
100 ml milk;
100 g sour cream;
100 g boiled condensed milk.
Cooking method
Pour the milk into a saucepan. Place on the stove and bring to a boil. Add boiled condensed milk and sour cream. Stir well.
Place the biscuit in a mold with a diameter wider than the cake. Pierce it in several places with a wooden skewer or fork. Pour hot syrup over the cake.
Soak the cake for five hours.
Do not add flavorings to hot syrup, otherwise the flavors will simply evaporate.
The syrup must be cooled before use.
It is advisable to let the syrup stand for 24 hours before use.
For impregnation, you can use cognac, liqueur or any other alcoholic drink.
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, fruit juices, liqueurs, all kinds of essences and flavorings are often added to the cooled syrup.
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 coffee powder - two teaspoons;
sugar – 250 grams.
Cooking method:
Pour coffee powder with 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.
Add boiled condensed milk to hot milk and 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.
Lemon zest Grind dry 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.
Pour the squeezed lemon juice into vodka, add the zest, stir well, close with any lid and leave for 48 hours in a dark place. Then we filter.
Prepare 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.
The resulting lemon and Orange juice pour 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 simplest impregnation, which does not require absolutely any preparation, is syrup of canned fruits: pineapples, strawberries, apricots, peach - any of them is tasty.
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.
Loading...