How to properly soak a biscuit. Step-by-step recipe for classic sponge cake impregnation. Mint-fruit impregnation for sponge cakes

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 it into the pure coffee infusion along with cognac. 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

The best impregnations for biscuits.

Do you know how to soak a biscuit so that it is very tasty, not dry and aromatic? If not, then use these recipes.

Syrup for soaking biscuits
-Sugar - 5 tbsp. spoons
-Liqueur, or tinctures, or Water - 7 tbsp. spoons
-Cognac - spoon
Pour sugar into a saucepan and add water. Stirring, bring the syrup to a boil. Then it is cooled and aromatic substances are introduced: any liqueur or tincture, vanillin, cognac, coffee infusion, any fruit essences.

Chocolate impregnation
-Butter - 100 gr.,
-Cocoa powder - 1 tablespoon,
-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.

Currant impregnation for jam cake
-0.5 cups of currant syrup,
-2 dining rooms spoons of sugar,
-one glass of water.
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.

Impregnation for cake
-250 g sugar,
-250 ml water,
-2 tbsp. Cahors spoons,
-1 teaspoon lemon juice,
-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.

Coffee syrup
-Water - 1 glass
-Cognac - 1 tbsp.
-Ground coffee - 2 tbsp.
-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.

Impregnation with green tea and lemon
Brew green tea, add lemon juice there. When cool, soak the cakes.

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.

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.

Milk impregnation 2
Bring 3 tbsp milk to a boil with 1 tbsp (250 ml) sugar

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.

Orange syprop
- finely chopped peel of one orange
-1/2 cup orange juice
-1/4 cup sugar
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.

Cherry impregnation
Pour about 1/3 cherry juice into a cup, add 1-2 tbsp. sugar, 3-4 tbsp. 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 serving may be enough for you.

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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 impregnation for a biscuit, which makes pastry 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.

How to cook

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

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.

Cognac impregnation is traditionally used for sponge cakes, but you can use it in products from sour cream dough. The soaked cakes are moist, light and have a cognac flavor. Even a rather dry biscuit can be revived using this trick. In cakes with butter cream impregnation must be present, otherwise the dessert will be hard.

Ingredients:

Water - 100 gr. (6 tablespoons)
Sugar - 100 gr. (4 tablespoons)
Cognac - 60 gr. (3 tablespoons). For children, cognac can be replaced with juice.
To calculate required quantity impregnation, you need to know the following formula: cake - one part, impregnation - 0.7 parts, cream - 1.2 parts.

Preparation:

Pour water into a small saucepan and let it boil.
Pour sugar into boiling water, stir and cook for 5 minutes. The amount of sugar and water can be changed. You need to focus on your taste preferences and take into account what kind of cream the product will be used with. If the cream is very sweet, then it is worth reducing the sugar content in the syrup.
Cool the syrup until room temperature. Cognac should be added only to cooled syrup. When hot, it will evaporate and will not give off its aroma.
Add cognac to the syrup, mix and soak the cakes.

Before forming the cake, it is advisable to soak the sponge cake for 6 - 8 hours. Soak the bottom cake with special care so that it does not become deformed.

This classic recipe cognac impregnation. Instead of water, you can use juice (cherry, lingonberry, orange, strawberry) or jam diluted with water, as well as coffee or cocoa brewed without milk. Combination of cognac with various ingredients form different flavors.

These cognac impregnations can be poured over puddings, pancakes, ice cream, and jelly.

Sponge cakes, cakes and pies - incredible popular desserts, which are easy to prepare at home. Simple technology The preparation of this delicacy does not require special training or knowledge. But there are little tricks to make your sponge cake even more tasty, juicy and aromatic. We are talking about additional impregnations with which sponge cakes are coated.

Rules for applying impregnation for biscuit

To prevent the cakes from getting soggy and falling apart, they must cool completely (within 6-7 hours) before applying the syrup.
The impregnation should also be warm, but not hot.
An important point is the ratio of syrup components.
To prevent your cake from being too “wet” and “floating”, when applying the impregnation, adhere to the ratio of 1:0.7:1.2 - the amount of sponge cake, the amount of syrup, the volume of cream. Those. if your cake weighs 0.6 kg, then it will require no more than 420 g of impregnation.

Impregnation for sponge cakes - preparation of base syrup

Basic component biscuit impregnation is a syrup whose components are sugar and water. To obtain the volume of syrup you need, you will need the following quantities of ingredients:

8 tbsp sugar and 12 tbsp water - to prepare 400 ml sweet water
9 tbsp granulated sugar and 14 tbsp will create a 500 ml syrup
12 tbsp sugar and 18 tbsp water will give 600 ml of sweet base

Prepare a container with a thick base.
Pour it into it required amount Sahara.
Fill it with water.
Place the dishes over low heat and cook the mixture, stirring continuously with a wooden or silicone spatula.
When the sugar has dissolved, stop stirring and let the syrup boil.
Once foam appears, turn off the heat and let the syrup cool.

Impregnation for sponge cakes with citruses

To obtain aromatic citrus impregnation prepare:

Lemon (or orange) – 0.5 pcs.
Sugar – 4 tbsp
Water – 6 tbsp
Vanilla (optional) - a pinch

The number of ingredients is indicated to obtain 200 ml of impregnation

Using sugar and water, prepare sugar syrup.
Wash the citrus, cut in half.
Squeeze the juice out of half a lemon.
Grate the citrus zest.
Combine cooled syrup, lemon juice and zest. At this stage you can also include vanilla. Mix all ingredients.

The sugar syrup must be cooled otherwise the impregnation will lose citrus aroma. As an alternative fresh fruit you can use 2-3 tbsp lemon tincture or 2 tbsp Limoncello liqueur.

Impregnation for sponge cakes with cognac

To obtain 500 ml of cognac impregnation, prepare:

sugar syrup – 400 ml
cognac – 60-80 ml

The initial stage of preparation involves obtaining sugar syrup. To do this, take 100 g of sugar and 250 ml of water.
When the syrup has cooled, add cognac.

Impregnation for sponge cakes with coffee

Prepare the following ingredients:

Water – 250 ml
Ground coffee – 2 tsp
Rum – 1 tsp
Sugar – 3-4 tbsp

Preparation begins with preparing the coffee drink.
Using 0.5 cups of water and coffee, brew a cup of strong drink.
From the remaining 125 ml of water and sugar, cook sweet syrup.
Add sugar syrup to the prepared (strained) coffee and mix the mixture thoroughly.
Add rum and wait for the impregnation to cool.

Impregnation for sponge cakes with wine

To obtain impregnation containing alcohol, you can use not only strong alcohol(cognac, rum), but also wine or liqueur. For 200 ml of syrup you will need 1 tbsp of wine (white or Cahors). Alternative option You can use any fruit liqueur - apple, cherry, apricot or coconut.

Prepare the required volume of syrup.
Add an alcoholic additive to it (at the rate of 1 tbsp of drink per 200 ml of sweet water) and immediately remove the syrup from the heat.
Mix the composition.

Mint-fruit impregnation for sponge cakes

The impregnation prepared according to the following recipe will give the biscuit a refreshing taste and luxurious aroma. Prepare:

Water – 0.5 cups
Sugar – 200 g
Orange – 1 piece
Fresh mint – 30 g
Vodka – 100 ml

Combine water and vodka.
Rinse the mint thoroughly under water and finely chop.
Fill in aromatic plant the previously obtained solution. Let the composition brew for 3-4 hours.
Strain the tincture.
Next, add sugar to the mint composition. Stir the mixture until the sweet crystals are completely dissolved.
Pour the tincture into a container with a lid and leave the liquid for another 1-2 weeks.
After the specified time has elapsed, the composition is ready. Add squeezed orange juice into it and apply the impregnation to the biscuit.