To flavor the syrup, you can use fresh and canned fruit juices, liqueurs, tinctures, liqueurs, grape wines, fruit syrups, essences, etc. When adding juices, make sure that the sugar syrup does not dilute too much.
Syrup flavoring options:
Apricot syrup
Add 1 tablespoon of apricot liqueur or apricot liqueur to the main syrup.
Orange syrup
Add the juice of half an orange or 1 tablespoon of orange liqueur to the main syrup.
Vanilla syrup
Add 5-6 vanillin crystals or 1 teaspoon of vanilla sugar to the main hot syrup. You can add 1 tablespoon of vanilla liqueur to the cooled base syrup.
Grape syrup
Add to the main syrup 1 tablespoon of any white grape wine, such as table wine, port, Muscat, Riesling or amber wine - Madeira, sherry, Marsala.
Lemon syrup
Add the juice of half a lemon or 1 tablespoon of lemon liqueur to the main syrup.
Cognac syrup
Add 1-2 tablespoons of high-quality cognac to the main syrup.
Coffee syrup
Add 2 tablespoons of coffee infusion to the main syrup. (For coffee infusion, take 1 teaspoon of natural ground coffee, pour in 0.5 cups of boiling water, cover the glass and leave for 20 minutes. Strain the coffee through double-folded gauze and let it sit for ~10 minutes. After that, drain the clean infusion, without sediment - it you can flavor the syrup). The syrup is used to flavor sponge cake and coffee sponge cakes.
Rum syrup
Add 1 tablespoon of rum to the main syrup.
Enjoy your meal!
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 add aromatic substances: any liqueur or tincture, vanillin, cognac, coffee infusion, any fruit essences, the main thing is not to 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
A photo of this sweet will be presented in this article. We will also tell you how to properly use such impregnation.
Classic version
A homemade biscuit is delicious on its own. But if desired, it can be done much better. To do this, we recommend using the following ingredients:
- drinking water - about 6 large spoons;
- fine beet sugar - 4 large spoons.
Cooking process
Classic sugar syrup for soaking sponge cakes is quite simple to prepare. To do this, pour water into a small saucepan and then add sugar. After mixing the ingredients with a spoon, place them on low heat. In this form, the ingredients are brought to a boil. To prevent them from burning, the mixture is constantly stirred with a tablespoon.
You should not boil sugar syrup to soak the biscuit. The main thing is that the sugar is completely dissolved. After this, the finished syrup is removed from the heat and cooled to a temperature of 38-40 degrees.
If you want to get a more aromatic product, you can add various fruit juices, tinctures, liqueurs and even cognac to it.
Making berry syrup
Now you know how classic sugar syrup is made. How to prepare a more aromatic sweet for soaking a biscuit? To do this, we recommend using:
- fresh garden strawberries - about 320 g;
- beet sugar - 50 g;
- drinking water - 300 ml;
- any cognac - at the rate of 1 large spoon per 200 g of finished syrup.
How to cook?
Berry sugar syrup for impregnating the biscuit turns out to be very aromatic and tasty. To prepare it, squeeze out all the juice from fresh strawberries using a sieve and a masher. The remaining cake is added to drinking water, where sugar is subsequently added. After mixing all the ingredients, place them on the stove, bring to a boil and cook for about five minutes.
After the described steps, the syrup is filtered and then combined with the prepared strawberry juice. In this form, the ingredients are again brought to a boil and cooked for exactly three minutes.
After removing the impregnation from the stove, cool it. And only after that add cognac to the cooled syrup and mix everything well.
Preparing coffee syrup
Coffee sugar syrup for impregnating the biscuit turns out to be especially aromatic. It can be used to process not only milk cake, but also chocolate cake. For this we need:
- any cognac - 1 large spoon;
- ground natural coffee - 2 dessert spoons;
- drinking water - about 200 ml;
- fine sugar - 2 large spoons.
Cooking method
Before making such a syrup, you need to prepare a coffee infusion. To do this, pour boiling water over natural ground coffee, put it on low heat and wait until it boils. Next, the container with the coffee drink is removed from the stove, closed and allowed to brew for ¼ hour.
After time, the aromatic mixture is filtered. Then sugar is added to it and placed on the stove again. After bringing the ingredients to a boil, remove them and cool completely. At the very end, cognac is added to the coffee syrup and mixed thoroughly.
Making syrup with liqueur
How to make a sweet sugar syrup to soak a sponge cake? We will look at the recipe for such a mixture right now. To implement it we need:
Cooking process
To make a very sweet syrup for soaking homemade sponge cake, combine all of the above ingredients in a small bowl, then put them on the fire and cook until the granulated sugar is completely dissolved.
Reducing the heat to low, the resulting mixture is slowly boiled until the volume is reduced by exactly half. After this, the sugar syrup is removed from the stove and cooled slightly. The biscuit should be soaked in this sweetness while still warm.
Orange sugar syrup for soaking sponge cake: recipe with photos step by step
Making this sweetness yourself is not very difficult. The main thing is to adhere to all prescription requirements.
So what components do we need to make sugar syrup at home to soak a biscuit without alcohol? Experienced confectioners recommend preparing the following products:
- fine beet sugar - about ¼ cup;
- natural orange juice (preferably freshly squeezed) - ½ cup;
- orange zest - from one medium fruit.
Step-by-step preparation
Before boiling sugar syrup to impregnate a homemade biscuit, you should carefully separate it from the fruit and then chop it very finely.
Place the peel in a deep saucepan and add freshly squeezed sugar. After mixing the ingredients, place them on low heat and wait until the sugar is completely dissolved.
Reducing the heat to a minimum, cook the aromatic syrup for another 10 minutes. In this case, the impregnation for the biscuit should decrease in volume by exactly half. After the described steps, filter it through a fine sieve and soak all the cakes.
How to properly soak a sponge cake using homemade syrup?
Above we have presented several options for how to make sugar syrup at home. However, this is not enough to ensure that you get a delicious and as tender cake as possible. Therefore, we decided to tell you about how to properly soak biscuits with ready-made syrups.
First of all, we need to determine what kind of cakes we have. In other words, you should identify dry ones or In the first case, you will need quite a lot of self-prepared syrup. If your cakes are wet and greasy, then impregnation can be used in a minimal amount.
A regular spray bottle sprays sugar syrup quite well and evenly over the surface of the biscuit. However, you should fill it with still warm impregnation, otherwise it will not pass through the tube.
If a spray bottle is not at hand, then the homemade cake can be soaked using usually a dessert spoon. Use it to scoop out sugar syrup in small quantities. In this case, it is necessary to ensure that the impregnation is distributed evenly throughout the biscuit. Otherwise, in one place the cake will remain somewhat dry, and in another it will simply flow.
If using a small spoon seems inconvenient for you, then this confectionery procedure can be carried out using a regular culinary brush.
As soon as the sponge cake is completely soaked in granulated sugar, and also covered with cream and decorated with various confectionery powders, the finished cake is put into the refrigerator for 5-6 hours, or even better, overnight. In the morning, the cakes will soften well, become tender and very tasty.
Let's sum it up
What kind of syrup to soak a homemade sponge cake with is a matter of personal taste. Many cooks prefer to use the classic version. But to give the cake a special taste and aroma, we recommend using more original recipes. To do this, you can add cherry, chocolate or cherry to the main sugar impregnation. Also, various tinctures, juices, cognac, etc. are ideal for the same purpose. By the way, alcoholic drinks should only be added to ready-made and cooled syrup. Otherwise, under the influence of high temperatures, all their aroma will simply disappear.
As you know, in order to make the cake layers tender and tasty, housewives often use impregnation. This option is most relevant for sponge cakes, because when they are baked, a crust forms on top. How to soak sponge cake layers and how to do it correctly? Impregnation is a sweet and sour liquid that is made using fruits and berries, liquid yogurt, honey, lemon and much more.
Impregnation options for biscuit
- With vodka and jam. Take 50 ml of vodka, about 2-3 tablespoons of jam (pear), 250 ml of boiled, cooled water, after which the ingredients are mixed and the finished mixture is poured over the cakes.
- With cognac. Required: dissolve sugar - 4 tablespoons in 7 tablespoons of liqueur (can be replaced with water) and bring to a boil, after cooling completely, add cognac - 4 teaspoons. If desired, you can put vanilla on the edge of the knife.
- With cocoa. The next option is made in a water bath, for which water is taken into a pan and put on fire. A smaller saucepan is placed on top, into which the following ingredients are added: 100 grams of butter (cut into pieces), cocoa - 2 teaspoons and half a can of condensed milk. Everything is thoroughly mixed, but not brought to a boil. The impregnation is poured onto the sponge cakes while hot.
- With currant syrup. Take 0.5 cups of currant syrup and mix with 4 teaspoons of sugar and 1 cup of water. This mixture is brought to a boil, then simmered over low heat until the sugar is completely dissolved.
- With Cahors. The following soaking recipe is made this way: boil 250 ml of water in a small saucepan, pour 250 grams of sugar into it and stir until completely dissolved. Then about 4 teaspoons of Cahors are added and the mixture is brought to a boil. At the end, you can add 1 spoon of lemon juice and a little vanilla if desired.
- Coffee. You need to pour 1 glass of sugar with 0.5 glass of water and heat until completely dissolved. Take another half glass of water from which to brew coffee (2 tablespoons), then strain. 1 tablespoon of cognac and previously prepared sugar syrup are poured into this coffee infusion.
- With condensed milk. Take one can of condensed milk, add 3 glasses of water and a little vanilla. Mix everything until smooth, after which you can immediately soak the cakes.
- With cherry juice. You will need a third of a glass of cherry juice, sugar - 4 teaspoons, cognac - 4 tablespoons and a third of a glass of water. Sugar is dissolved in water and then mixed with other ingredients.
- With orange juice. For impregnation, take a quarter cup of sugar, 0.5 cup orange juice and its peel (finely chop). Place everything in a saucepan and simmer over low heat until the sugar melts. After this, let it simmer on low heat for another 15 minutes, until the mixture is half as much. The impregnation can be used warm.
The video shows one of the options for preparing syrup for a biscuit:
It is recommended to soak sponge cakes with a brush to distribute the syrup evenly. In extreme cases, you can use a teaspoon. It is important to remember that the impregnation layer should be invisible and thin. If the sponge cake turns out fluffy, it is recommended to cut it in half.
Cake impregnation allows you to make the cake more juicy and fragrant. Usually cakes also need impregnation, because... The sponge cake is quite dry, does not contain oil, and even less so or will not be able to soak it to the desired state. Of course, the cake with cream will be more moist, but various impregnations will cope with this task much better.
Impregnations are non-alcoholic and with aromatic alcohol.
Recipes for non-alcoholic cake toppings:
Sugar impregnation for cake
- 1 glass of water
- 0.5 cups sugar
Boil water with sugar and cool until warm, add vanillin and mix well, soak the cake.
You can also dip a bag of your favorite flavored tea into the just boiled syrup for a few seconds. Then the impregnation will be even more aromatic and the cake tastier.
Impregnation "Condensed milk"
- 380 ml condensed milk
- 3 glasses of water
- Vanillin
Mix all ingredients until smooth and coat the cake.
Coffee impregnation for cake
- 1 glass of water
- 0.5 cups sugar
- 2 tbsp ground coffee
Pour 0.5 cups of water over sugar and heat until sugar dissolves. While the sugar syrup is cooling, brew coffee from the remaining 0.5 tbsp of water and 2 tbsp. spoons of ground coffee. Let it brew for 10-15 minutes, strain. Pour sugar syrup into coffee. The coffee impregnation for the cake is ready.
If you don’t have ground coffee, you can use instant coffee, you just need to make strong coffee.
Lemon impregnation for cake(or orange, generally citrus)
- 1 glass of water
- 0.5 lemon
- 3 tsp. spoons of sugar
Boil water. Chop the lemon and peel into boiling water, add sugar, and add vanillin. Let it brew. Strain. Soak the cake
Fruit impregnations(pineapple, apricot, cherry, strawberry, etc.)
Dilute syrup from canned pineapples or apricots with water in a ratio of 2 to 1, add 1-2 teaspoons. spoons of lemon juice or 0.25 teaspoons of citric acid. Boil, cool. Soak the sponge cakes.
You can dilute your favorite jam with water to a pleasant sweetness and soak the cake.
You can also use compote or juice of cherry, raspberry, blackcurrant, etc. as an impregnation for the cake.
Caramel impregnation
Based on caramel sauce
- 100 g sugar
- 0.5 packets of vanilla sugar
- 200 ml milk
- 200 ml cream
- 0.25 tsp. spoons of salt
Heat the sugar and vanilla sugar in a saucepan, stirring gently and constantly until it begins to melt and brown. As soon as this happens, add cream and salt.
The cream should not be cold, otherwise the caramel will curdle. If this happens, you just need to heat everything up, stirring constantly, and then the caramel will become homogeneous again.
Add the cream carefully, do not burn yourself, as it splashes and sizzles greatly due to the difference in temperature.
Cook for 3-5 minutes, add milk, cook for another couple of minutes and cool.
Everything can be soaked in caramel syrup on a cake!
Raspberry impregnation
Dilute raspberry jam with water and soak the cake
You can also use ready-made syrups from the store, diluting them with water to the desired sweetness. It is better not to use maple syrup. It makes the cake unsightly and dirty.
All of the above is not always at hand, but sugar and water are always available. So you can always soak sponge cakes with sugar syrup
Alcohol impregnations for cakes : very easy to do.
You need to use all previous impregnation recipes, adding 2-3 tablespoons at a time. spoons of aromatic alcohol - cognac, brandy, rum.
Please note that we add alcohol to already cooled syrups, otherwise the impregnation will lose its aroma.
The ratio of products in cake impregnation.
It is believed that the ratio of water and sugar in impregnation should be 2 to 1. In fact, it all depends on your preferences.
If the cakes and cream are very sweet, then sometimes you don’t need sugar at all, just dilute the cognac with water and soak the cakes with it, as in this one.
You can make an impregnation from a mixture of orange and lemon juices, as in this one. Everything comes with experience - try, experiment, find your proportions.
The amount of impregnation depends on how dry the cakes are; for example, a sponge cake does not contain oil at all, so it requires more impregnation. It also depends on the thickness of the cakes and their diameter. It also depends on how moist you want the cake to be.
If you overdid it and the cakes turned out to be too wet, then place them on a clean cotton cloth or paper towel; it will absorb excess moisture.
How to soak a cake.
Impregnate the biscuit using a spray bottle or, more simply, using a spoon or syringe, distributing the impregnation evenly throughout the cake. You can pour cake impregnation into a small plastic bottle, make small holes in the lid and soak the cake in this way.
That's all for today! Have fun cooking and share your impressions in the comments. Subscribe to new recipes to always keep up to date with site news
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