Biscuit - favorite dessert
Sponge cake is one of the most common and favorite desserts. It owes its amazing taste not only to the airy dough and delicate cream, but also to such a seemingly insignificant detail as the impregnation for the biscuit, which makes the confectionery product juicy and aromatic. It’s not at all difficult to do, but you need to follow certain rules.
What is biscuit impregnation?Cake impregnation is a sugar syrup with some kind of flavoring. As a rule, for a sponge cake with butter cream, impregnation is prepared with cognac, white wine, coffee, vanilla, liqueur, cream or chocolate. Fruit cakes are flavored with fruit and berry syrups and tinctures with the addition of food acid. It can be apricot, orange, cherry, lemon, apple, currant aroma.
Ingredients
The impregnation for the biscuit is prepared from sugar, water and flavoring. For 120 grams of water you will need 130 grams of sugar and a tablespoon of rum, cognac, liqueur, syrup, wine, etc.
Pour boiled water into a saucepan, add sugar, and put on fire. Stir constantly until it boils. Remove from the stove, cool to a temperature of about 37 degrees. Now you can add any flavoring you like. Here are some options.
The chocolate impregnation for the biscuit can be prepared according to the following 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.
An important question in the process of preparing a festive dessert is how to soak the sponge cake layers. The final result of the finished treat depends on this: its appearance, its taste, and its overall quality. There are a lot of options and proper use of impregnation will help you create a delicious cake for a celebration or a simple home tea party.
What can you soak sponge cake layers with?
Impregnation for sponge cakes is a binding component that allows the base to harmoniously combine and be properly fixed with the soufflé, meringue or filling. You can prepare syrup or cream in several ways, each of which can be supplemented with interesting aromatic components.
- Before soaking the sponge cake layers, you need to prepare the syrup or cream itself; they are used chilled. Warm soaking will soften the cake too much and the dessert will come out loose and possibly lose its shape.
- Traditionally, impregnation for sponge cakes is prepared from sugar and water in a ratio of 2:3.
- Add tea leaves (with aromatic additives), espresso, vanilla essence or fruit juices to the base syrup, replacing part of the water.
- If you don’t have time to cook the syrup at all, and how to soak sponge cakes for a simple cake is a pressing question; liquid jam, or rather fruit syrup without pieces of fruit, will also do.
- For cakes not intended for children, alcoholic impregnations are used. Cognac, brandy, rum, dessert wine or liqueur are added to the base syrup.
- After applying the impregnation, the cakes should lie for about 20 minutes, only then can you add cream or filling.
- It is important to keep track of what kind of cakes are used; if they are dry and loose, you will need a little more impregnation; if they are oily, then on the contrary you should not overdo it with the application of syrup.
- You can apply the impregnation with a tablespoon, evenly distributing the syrup on the surface of the cake. A pastry brush is good for this; if the syrup is liquid and not creamy, you can use a spray bottle.
It’s not at all difficult to prepare, you need to follow the correct proportions: take 2 parts sugar to 3 parts water, cook over low heat until the crystals dissolve and be sure to cool before use. This basic recipe can be used as is or supplemented with aromatic ingredients. The resulting syrup is enough to soak two cakes.
Ingredients:
- sugar – 2 tbsp. l;
- water – 3 tbsp. l.
Preparation
- Pour water into a saucepan and add sugar.
- Warm over low heat while stirring.
- Do not boil, wait until the sugar is completely dissolved.
- Cool to room temperature.
Cognac impregnation for sponge cakes is the most common option for soaking cakes; it comes out very aromatic with a pronounced alcoholic taste. In addition to the alcoholic drink, the recipe contains lemon juice; it will slightly balance out the sugariness of the syrup, and vanilla essence will add new light aromatic notes to the finished dessert.
Ingredients:
- water – 1 tbsp.;
- sugar – 200 g;
- vanilla essence – 1 tsp;
- lemon juice – 1 tbsp. l.;
- cognac – 2 tbsp. l.
Preparation
- Dissolve sugar in water, simmer over low heat.
- Pour in vanilla and lemon juice.
- Cool to room temperature, add cognac, stir.
Coffee impregnation for sponge cakes with instant coffee is prepared simply and quickly. This recipe contains rum, it will add a slight bitterness; if desired, you can replace it with coffee liqueur or remove the alcohol altogether. It is important to ensure that the granules are completely dissolved, otherwise the final taste of the dessert can be spoiled by coffee bitterness.
Ingredients:
- sugar – 200 g;
- water – 200 ml;
- rum – 2 tbsp. l.;
- coffee – 20 g.
Preparation
- Mix sugar with half of the prepared water. Heat over low heat until the crystals dissolve.
- Boil the remaining water, add coffee, mix well, cool.
- Combine syrup with coffee, add rum, stir.
An incredibly aromatic impregnation for sponge cakes without alcohol, based on lemon juice, can balance the taste of any, even the most sugary dessert; it will add light and pleasant freshness to the final delicacy. You can make a syrup with just juice and sugar or dilute the base composition with water. During cooking, the zest is also used, but when the impregnation is ready, it must be removed by straining through a sieve.
Ingredients:
- lemon juice – 150 ml;
- sugar – 100 g;
- lemon zest – 1 tbsp. l.
Preparation
- Pour lemon juice into a saucepan, add sugar and zest.
- Cook without waiting until the sugar has completely melted.
- Strain the hot syrup through a sieve.
- A simple impregnation is used for the chilled biscuit.
The impregnation for sponge cakes is prepared simply and quickly from milk; the consistency and taste is more reminiscent of liquid cream. This syrup is well suited for softening white vanilla cakes; if the biscuits are chocolate, you can add a little cocoa or cocoa to the composition, the latter is introduced into the already cooled impregnation so that the aroma does not evaporate when heated.
Ingredients:
- milk – 2 tbsp.;
- sugar – 1 tbsp;
- vanillin.
Preparation
- Heat milk in a saucepan, add sugar and vanilla.
- Stir constantly, avoid boiling.
- When the sugar dissolves, set aside. Cool to room temperature.
Delicious cherry impregnation for sponge cakes is prepared from a base syrup, which is supplemented with alcoholic beverages. For a special aroma, cognac or brandy is used, the berries are well soaked in liqueurs and. This syrup is ideal for fluffy chocolate cakes. Cherries can be used fresh or frozen; canned or in their own juice will not work.
Ingredients:
- cherry – 100 g;
- cherry liqueur – 50 ml;
- water – 200 ml;
- sugar – 100 g.
Preparation
- Place cherries, sugar in a saucepan and add water.
- Boil for 2-3 minutes. Cool to room temperature.
- Remove the berries, add the liqueur, stir.
The impregnation for sponge cake with honey is prepared quickly, simply, without any frills. Sugar is completely replaced with a natural sweetener, but it is important to remember that you cannot heat honey, so it is better to use liquid honey, honey or herbs will do. You should not use it, it has a characteristic bitterness and can spoil the final taste of the dessert.
Ingredients:
- water – ½ cup;
- honey – 100 g;
- lemon juice – 2 tbsp. l.
Preparation
- Heat the water to 50-60 degrees.
- Add honey and mix well, pour in lemon juice.
- You can use this syrup immediately after the honey has completely dissolved.
Alcohol impregnation for sponge cakes at home is prepared taking into account the chosen base. Not every syrup goes well with chocolate cakes or with vanilla ones, for example. The liqueur makes incredibly aromatic syrups that soak and loosen the biscuit well. The following describes the basic recipe, which is enough to soak 2 cakes.
Ingredients:
- sugar – 100 g;
- water – 100 ml;
- liqueur – 70 ml.
Preparation
- Mix sugar and water in a saucepan and simmer until the sweetener is completely dissolved.
- Cool to room temperature, add liqueur and mix well.
- You can immediately soak the cakes with this syrup.
The ideal one is one made with cocoa, chocolate or liqueur; in the latter case, Baileys or Sheridans are suitable, they will perfectly highlight the rich taste of the cakes. This syrup is prepared without water, it turns out thick, a little creamy, so soaking the biscuits themselves will take more time.
Ingredients:
- condensed milk – 100 g;
- cocoa – 1 tbsp. l.;
- Baileys – 2 tbsp. l.;
- soft butter – 50 g.
Preparation
- Combine condensed milk and cocoa in a saucepan and mix.
- Simmer in a water bath until a homogeneous mass is obtained.
- Add oil, cook for a couple more minutes.
- Cool for 10 minutes, pour in the liqueur, mix thoroughly.
- This impregnation is applied warm.
Wine impregnation for a sponge cake is a good way to diversify the simple flavor of the cakes, but it is important to remember that red wine cannot be used for the white base, the taste will not be very pleasant, and the appearance of the dessert will lose its attractiveness. If dessert drinks with a rich, bright flavor are used for impregnation, the amount of sugar can be reduced.
If you want to perfect the sponge cake you have prepared, be sure to use a soak to create the feeling of a 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 options for preparing both instant coffee and 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 the sponge cake and impregnation are always relative, so here it is worth looking at how wet the cake you want to get, as well as the type of sponge cake 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 almond liqueur (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 will not fall apart and the taste characteristics will be brighter and more pronounced.
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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
For a delicious, juicy homemade cake, it is not enough to coat the sponge cake with cream only. Impregnations will significantly improve its taste. How to cook them?
Impregnation recipes
Several impregnation options are known:
- To prepare a classic impregnation for cakes, stir sugar in water in a ratio of 1:2 and bring to a boil. Cognac or liqueur is added to the resulting syrup.
- When preparing impregnation for those who do not like too sweet, dilute sugar in water in a ratio of 1:3. The resulting syrup is brought to a boil and a bag of flavored tea is dipped into it. After a few seconds, the tea is pulled out, and citric acid is added to the syrup (on the tip of a knife). You can also add starch (for 1 liter of syrup you will need 10 grams of starch). When the syrup boils, remove it from the heat and add vanilla. Starch will add viscosity and remove excess sweetness.
- Syrup from any jam is diluted with water to the desired sweetness. Then add alcohol to taste.
- Any syrup is stirred with melted ice cream. An alcoholic drink is added to it.
- You can purchase ready-made syrup and dilute it with water and sugar in a 2:1:1 ratio. But it’s better to avoid Maple Syrup: it gives the cakes a dirty color.
In hot weather, you need to put more sugar in the syrup than in cold weather, so that the cake is better preserved. In summer, to prepare syrup, take water and sugar in equal quantities, and in winter in a ratio of 2:1.
If the cake is prepared only for adults, then the cake layers can be soaked in liqueur or cognac.
Excellent soaking comes from the juice of canned peaches.
You can soak a chocolate biscuit with any syrup, but it is better to take one that contains alcohol. Boiled orange juice, to which sugar and alcohol are added, is ideal for soaking orange sponge cake. You can also mix regular sugar syrup with orange liqueur.
How to improve the quality of impregnation?
Essences and alcoholic beverages are used to flavor impregnations. When impregnating light biscuits, light wines, liqueurs and cognacs are used, and coffee and chocolate biscuits are used with red wines and cognacs. Fruit biscuits are flavored with fruit compotes.
How to calculate the amount of impregnation?
It is desirable that the ratio of the weight of the cake, impregnation and cream is 1: 0.3: 1.2. For example, if a sponge cake weighs 400 grams (a classic sponge cake for 4 eggs), then you need to prepare 250-280 grams of impregnation.
Sometimes they use another scheme 1:0.3:1.2. But don’t get attached to these numbers, they are very arbitrary! The choice of ratio depends on what kind of cake you want: wet or not very wet. The amount of impregnation is also influenced by the type of sponge cake and cream, and the presence of fruit in the cake.
Classic sponge cake requires more syrup than vanilla cake. A cake coated with soufflé requires more soaking than a cake with curd cream.
In addition, the thickness of the biscuit is essential: the thicker it is, the more impregnation is needed.
If the biscuit consists of 3 layers, the bottom layer is soaked only a little, the middle one a little more, and the top one well. The impregnation between the cakes is distributed in the ratio 2:3:5.
It is better to turn the biscuit upside down, since the bottom surface is much smoother and does not need to be leveled.
Devices for soaking cakes
To impregnate the cakes, it is better to use a spray bottle. It is more convenient to hold in your hands; the syrup can be sprayed both vertically and horizontally. In addition, the thickness of the jet is regulated and all the syrup disperses.
You can make holes of different sizes in the caps of plastic bottles and use them depending on how much you need to soak the cake.
Correcting errors
If you overdid it with the amount of impregnation and your cake “ran,” then it is recommended to place it on a clean sheet for a while: it will remove excess moisture.
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