A cake is an important component of a celebration, which allows the hostess to show off her culinary skills. Syrup will be needed to soak the biscuit if the cake is baked at home. There are many variations, we will look at them in order. Believe me, your family will be satisfied!
No. 1. Orange syrup for soaking sponge cake
- water - 90 ml.
- granulated sugar - 140 gr.
- orange - 3 pcs.
- cinnamon stick - 1 pc.
We'll tell you how to soak freshly prepared sponge cakes. Orange based syrup is perfect for the cake.
1. Squeeze juice from three oranges. Chop the peel of one fruit into large pieces. Place the zest along with the cinnamon stick and granulated sugar in a saucepan. Pour in water.
2. Set the fire to lazy and wait for it to start bubbling. After that, time it for another 2 minutes. Pour in filtered citrus juice. Boil the ingredients for 6 minutes. Strain.
3. While the soaking syrup is still hot, take the sponge cake and make many holes in it with a toothpick. Pour over the orange mixture and let it sit at home.
4. If you use the syrup in the future, then let it cool, only then filter and pour into a jar. The impregnation is stored in the cold for a month.
No. 2. Syrup with lemon and dandelions
- water - 480 ml.
- lemon - ½ pc.
- dandelion flowers - 90-100 pcs.
- granulated sugar - 240 gr.
- ginger root - 10 gr.
- clove buds - 2 pcs.
Sugar syrup on dandelion inflorescences is suitable for soaking a biscuit and everyone will like it. Here is the prescription.
1. Wash the flowers and then leave them to drain on towels. Tear off the leaves and throw away the baskets, they are not needed.
2. Chop half of the citrus fruit into slices, combine with the leaves of the plant and cloves. Insert ginger root and water here.
3. Place the ingredients on the stove and simmer for 6-8 minutes over low heat. Turn off the burner and leave the mixture for at least 5 hours.
4. When the allotted time has expired, filter the contents through a couple of layers of gauze. Add granulated sugar.
5. Boil the syrup to soak the biscuit for 1.5 hours and get rid of the foam. Before use, it needs to brew at home for several hours.
No. 3. Syrup with honey and ginger
- cinnamon sticks - 2 pcs.
- ginger root - 6 cm.
- water - 0.5 l.
- black pepper and peppercorns - 6 pcs.
- honey - 60 gr.
- granulated sugar - 0.4 kg.
- carnation stars - 14 pcs.
- ground nutmeg - 3 pinches
Before soaking freshly baked sponge cakes, you need to stock up on syrup. It's easy to do.
1. Chop the ginger root, but do not make it small. Place in a saucepan along with two types of peppers, clove stars, nutmeg, and cinnamon sticks.
2. Add granulated sugar with honey, pour in water. Set it to low heat, wait for it to bubble and keep stirring. Simmer the mixture for 40 minutes until it becomes moderately thick.
3. Turn off the burner and let the syrup cool. Filter it using several layers of gauze. Water the cakes immediately or use as needed.
No. 4. Raspberry syrup
- water - 0.2 l. (or more)
- raspberries - 0.4 kg.
- sugar - 0.45 kg.
The syrup for soaking the biscuit can be prepared using raspberries. At home, this impregnation is perfect for cakes.
1. Combine berries with water in a saucepan. Keep in mind that the liquid should slightly cover the fruit.
2. Boil the contents and set the stove’s power so that the water is constantly bubbling. Simmer the composition for 10 minutes.
3. Grind the berries through a sieve, strain the broth. Add granulated sugar. Bring the ingredients to a boil.
4. Continue simmering the mixture for 5 minutes, skimming off the foam regularly. Turn off the burner and wait for the syrup to cool.
5. Pour the mixture into a sterile and dry glass container. Seal with an airtight lid and store in the cold.
No. 5. Orange syrup with rum
- white rum - 30 ml.
- sugar - 0.15 kg.
- orange juice - 0.3 l.
If you don’t know what to soak the sponge cake with, then rum-orange syrup is perfect for the cake.
1. Heat the juice with granulated sugar in a saucepan. Continue simmering until the crystals are completely dissolved.
2. Place the saucepan in a pan of cool water to cool the mixture faster.
3. Add rum to the cooled syrup, stir until smooth. The mixture is completely ready, so you can start soaking the cakes.
No. 6. Syrup with chocolate liqueur
- chocolate liqueur - 40 ml.
- water - 120 ml.
- granulated sugar - 130 gr.
Syrup with liqueur is ideal for soaking sponge cake. Stock up on the necessary products at home and begin the procedure.
1. Pour granulated sugar into a saucepan and fill with water. Bring the mixture to a boil, wait until the crystals dissolve.
2. Cool the mixture to room temperature and add the liqueur. Mix the ingredients and use the impregnation as intended.
Now you know how to prepare aromatic syrup for soaking sponge cakes and other similar baked goods.
No. 7. Cocoa syrup
- cocoa powder - 40 gr.
- granulated sugar - 0.2 kg.
- water - 150 ml.
1. Before soaking the chocolate sponge, make cocoa syrup. Combine sugar and cocoa powder in a saucepan. Pour in water and mix thoroughly.
2. Place the ingredients on the stove and wait for the first bubbles to appear. Turn off the burner. After cooling, soak the baked goods with the prepared mixture.
We have provided the best variations of syrup. Carefully study each recipe and start acting. Each impregnation is unique in its own way, so try them all.
Making syrup to soak the biscuit is a great idea! The dessert will sparkle with new bright flavors. And if the cakes turn out to be dry or the cream is thick, then impregnation will quickly save the situation. Many melt from the delicate sponge cake with an amazing “wet” taste. To prevent the dough from becoming too soft and starting to flow, you need to follow the recipe exactly and spread the syrup with a brush.
How to make syrup without alcohol?
Non-alcoholic impregnation is prepared simply and quickly. It is enough to maintain the proportions with sugar and water - and the tasty liquid is ready.
Ingredient options:
- to choose from: canned juice, jam, honey, coffee, condensed milk, compote, fresh fruit;
- sugar (required);
- spices to taste: cloves, cinnamon, zest, vanillin, nutmeg, vanillin, star anise, cardamom.
Cooking principle:
- Select the main ingredient and spices and mix.
- Add water if necessary. The consistency should be liquid.
- Pour in 2 to 5 tbsp. spoons of sugar (per 100 ml of liquid). You need to taste the syrup so that it does not turn out cloying.
- Set the temperature to medium, put the container on the fire and bring to a boil.
- Cook over low heat for 3-5 minutes without a lid.
- Cool and strain if necessary.
Syrups and alcohol go better with biscuit desserts. They have a richer, subtler, more playful taste. If the only problem is that the dish is intended for a child, the alcohol can be evaporated by boiling the impregnation over low heat for 5 minutes. For a heady taste for adults, liqueur or cognac is added at the very end - into the already cooled liquid.
Sugar syrup
The classic recipe includes:
- water – 8 tbsp. spoon;
- sugar – 5 tbsp. spoons
How to prepare sugar impregnation:
- Mix ingredients in a small saucepan.
- Place over medium heat and, stirring gently, bring to a boil.
- If foam forms, it must be skimmed off.
- Cook for 5 minutes.
Sugar syrup is considered basic. More complex impregnations are prepared on its basis. It successfully complements the taste of any cakes and creams: fruit, chocolate, milk, coffee. To add a subtle aroma to this syrup, you can add spices, such as vanillin. An exquisite taste is obtained by pouring 2 tbsp into the cooled syrup. spoons of liqueur, cognac or rum. If you plan to make a fruit-flavored cake from a sponge cake, it is recommended to add 1-2 teaspoons of lemon juice at the end of cooking.
The hotter the syrup and cakes, the faster and more efficiently the impregnation occurs. But in the case of a biscuit, speeding up the process is unnecessary. Because of its structure, it absorbs everything instantly, and if you overdo it, it can turn into bread porridge. It is correct to spread cold syrup on a cold cake and put cold cream on top too.
Honey syrup
What to make honey syrup from? From honey, of course! But it must be complemented by fresh lemon sourness.
Ingredients:
- bee honey - 8 tbsp. spoon;
- water – 5 tbsp. spoon;
- fresh lemon juice – 1 teaspoon.
Home cooking technology:
- Mix honey and water in a ladle or saucepan with thick walls.
- Heat the syrup over low heat, stirring constantly, until a homogeneous consistency is obtained (1-3 minutes).
- Add lemon juice and turn off the heat.
Honey syrup should be thick. It goes perfectly with sour cream. To prevent honey from losing its beneficial properties, it should not be boiled.
Use any syrup, even your favorite one, in moderation. Do not pour it from a glass under any circumstances, but use a brush, teaspoon or spray bottle for even application.
The standard proportions of biscuit, syrup and cream are 10:7:12 (calculation by weight, not volume).
Jam syrup
Comprises:
- any jam - 4 tbsp. spoons;
- water – 8 tbsp. spoon;
- sugar – 2 tbsp. spoons.
Syrup recipe:
- Pour water into a cooking container, add sugar and jam.
- Over medium heat, bring the mixture to a boil, stirring occasionally.
- Leave to simmer for 1-2 minutes.
- Armed with a sieve, strain off the liquid.
- The syrup is ready!
Jam with a rich smell and taste is perfect for soaking the biscuit: strawberry, currant, cherry, blueberry. You can use any - the main thing is that the berry taste resonates with the other ingredients of the cake. Both store-bought jam and homemade jam, with pieces of fruit or in the form of jam, are suitable.
Experienced confectioners advise soaking the sponge cakes at a distance of 2 cm from the edge. This way, when processing the sides, you will protect yourself from accidentally scratching and crumbling the delicate dough.
Ingredients:
- strawberries – 300 g;
- sugar – 150 g;
- water – 300 ml;
- lemon zest - 0.5 tablespoon.
How to cook:
- Cut clean strawberries into halves.
- Pour 200 ml of water into a small saucepan (the rest will be used for sweet syrup), add chopped strawberries and zest.
- Place on the fire and cook after boiling for 5 minutes.
- While the strawberries are cooling, mix the remaining 100 ml of water and 150 g of sugar in another container.
- Boil sweet water and keep on fire, stirring constantly, for 2-3 minutes.
- Grind the cooled strawberries through a sieve.
- Mix sugar syrup and strawberry liquid.
- Let it cook for another 15 minutes over low heat.
The strawberry dip according to this recipe is very tasty and rich. It is better to use fresh berries, but you can also use frozen ones (throw them into boiling water without defrosting).
Cherry syrup
What you will need for preparation:
- cherry juice – 7 tbsp. spoon;
- water – 7 tbsp. spoon;
- sugar – 1 tbsp. spoon;
- cognac – 3 tbsp. spoons.
Making syrup:
- Mix sugar and water, bring to a boil.
- Keep on low heat for 5 minutes, stirring.
- Cool to room temperature, pour in juice and cognac, stir.
It is correct to make the impregnation from concentrated fresh cherry juice, squeezed yourself. It’s even better to rub the seedless berries through a sieve. If the cherries are frozen, you will first have to cook a rich compote (100 g of berries, 100 ml of water, 2 tablespoons of sugar).
Cherry syrup turns out delicious without alcohol, so you can safely prepare it according to the same recipe without cognac.
Orange syrup
Delicious impregnation is prepared from four ingredients:
- fresh orange juice (freshly squeezed juice) – 100 ml;
- sugar – 150 g;
- water – 100 ml;
- orange zest – 2 tbsp. spoons.
What do we have to do:
- Mix all ingredients in a saucepan.
- Place on low heat.
- Cook for 5-10 minutes after boiling.
The zest plays an important role in this recipe. It makes the citrus aroma bright, so it is not recommended to exclude it.
Lemon syrup
Ingredients:
- freshly squeezed lemon juice - 4 tbsp. spoons;
- sugar – 8 tbsp. spoon;
- water – 6 tbsp. spoon;
- zest – 1 tbsp. spoon;
- Limoncello liqueur – 2 tbsp. spoons.
Preparation of syrup:
- Wash and scald 1 lemon with boiling water.
- Mash it forcefully, then cut it in half over a glass and pour out the juice.
- Measure out 4 tbsp. spoons of lemon juice, peel off 1 tbsp. spoon of zest, add sugar, water and place in a saucepan over low heat.
- Let the syrup boil for 7-10 minutes.
- When the impregnation has cooled, add liqueur.
To prevent the dessert from leaking and the sponge cakes from slipping, it is recommended to make them thin, up to 2 cm in height. The bottom one should be a little thicker - it bears the entire load. And if you suddenly overdo it with syrup, according to the law of physics, it will flow down and be easily absorbed into the thick sponge cake (if the bottom layer is soaked, it is only lightly).
Cognac-based syrup
What you need for cooking:
- any base syrup (sugar, orange, cherry or other) – 100 ml;
- cognac – 3 tbsp. spoons.
Process:
- Prepare your favorite base syrup.
- Wait for it to cool and mix with cognac.
- Ready!
For impregnation, it is better to take real cognac, not cognac essence. Doesn't have to be expensive, 3 stars is enough. You can buy a small bottle (100 ml), it will last a long time.
Coffee syrup
- natural ground coffee – 3 teaspoons;
- water – 200 ml;
- sugar – 5 tbsp. spoon;
- cognac – 2 tbsp. spoons.
A simple way to cook delicious impregnation:
- Make coffee from 100 ml water and 3 tsp. ground grains: bring to a boil, then turn off the heat and let steep for 10 minutes.
- Bring sugar syrup from 100 ml of water and 5 tbsp to boil over medium heat. spoons of sugar.
- After 3 minutes, pour in the prepared coffee, after another 1 minute, remove from the stove.
- After cooling, add cognac and stir.
Not only cognac, but also rum (brown Cuban) and Baileys go very well with coffee. But it’s better not to replace it with vodka or moonshine. Coffee syrup itself is good to use for chocolate cake or chocolate brownies.
Some simply adore a juicy sponge cake soaked in syrup, while others prefer a dry, “restrained” dough. But in some cases you simply cannot do without impregnation. The biscuit, like a sponge, absorbs any moisture, and if it is too dry, it can take it away from the cream. Hence the cracks in the finishing layer. Therefore, everything needs to be known in moderation and follow the proportions indicated in the recipe.
Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
The making of any confectionery product has its own subtleties. For a sponge cake, the liquid that soaks and saturates the cakes is extremely important. A variety of impregnations are used for sponge cakes, thanks to which each cake gets a special taste.
Syrup made from water and sugar
Sugar syrup for soaking sponge cakes is extremely simple to prepare. It goes perfectly with any berries, fruits and creams. Lemon juice or berry jam is added to add a slight sourness.
Ingredients:
- sugar – 8 tbsp. spoon;
- water – 13 tbsp. spoon;
- lemon juice – 2 teaspoons.
Cooking method:
- Combine sugar and water in a small saucepan, stir, and put on fire.
- Add lemon juice, cook until boiling.
- When the water boils, make sure that the sugar is completely dissolved and turn it off.
- Let cool slightly. The amount received is enough to soak 2 cakes.
Milk syrup
To obtain milk syrup, milk, sugar and vanilla are boiled together, obtaining a fragrant milk impregnation for the biscuit. Regular milk is often replaced with condensed milk, which gives a richer, creamier taste. Vanilla powder can be replaced with rum essence, which is good for cakes with tropical fruits.
Ingredients:
- water – 250 ml;
- condensed milk – 200 g;
- rum essence – 2-3 drops.
Cooking method:
- Dissolve condensed milk in water and bring to a boil.
- When it boils, turn it off, add the essence, cool slightly.
Coffee impregnation
An excellent option is coffee impregnation for sponge cake. It is prepared using instant or brewed coffee. The second option is preferable, since natural coffee gives the products a more pronounced and refined taste. If desired, cognac or cognac alcohol is added.
Ingredients:
- coffee - 2 teaspoons;
- water – 1.5 cups;
- cognac – 40 ml;
- sugar – 120 g.
Cooking method:
- Brew coffee with half a glass of boiling water.
- Stir sugar in the remaining water and boil.
- Strain the coffee solution, mix with syrup and cognac.
Recipe with cognac or rum
Alcohol is sometimes used as an impregnation for cakes: rum or cognac. Rum is added to milk or sugar syrup, with cognac there are more variations. You can, for example, prepare a mixture of cognac and cherry juice.
Ingredients:
- cherry juice – 200 ml;
- sugar – 70 g;
- cognac – 50 ml.
Cooking method:
- Stir sugar in cherry juice until completely dissolved.
- Pour in alcohol, stir, no need to cook.
Impregnation for chocolate biscuit
Chocolate sponge cake harmonizes well with caramel impregnation. To make it, you need boiled condensed milk instead of regular condensed milk; it provides a caramel note. During the cooking process, the main thing is to constantly stir to avoid burning.
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 aromatic substances are introduced: 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. Soaking with green tea and lemon:
Brew green tea, add lemon juice. 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.
Cake is an indispensable attribute of most holidays. Despite the abundance of pastry shops, many housewives prefer to prepare their own baked goods. Homemade sponge cakes are quite popular. And this is not surprising, baking a biscuit is not difficult, but it turns out light and fluffy. To make a cake or pastry even more delicious, impregnation is used. Let's figure out how to prepare it.
The classic sponge cake is prepared without adding oil. Its fluffiness is ensured by well-beaten egg whites. A simple sponge cake is somewhat dry, so impregnation is used to make it more soft. In addition, it allows you to add new flavors to the cakes.
The basis of the impregnation is sweet syrup, but the fillers can be different. For example, you can add coffee or chocolate. And if the dessert is intended exclusively for adults, then aromatic alcohol is often added to the impregnation.
Everyone has different tastes, some like a moister sponge cake, others prefer a slightly dry one. When preparing a classic sponge cake, you should adhere to the following proportion - 1 part sponge cake, 0.6 parts impregnation and 1.2 parts cream.
Advice! To soak 1 kg of biscuit, 600 ml of syrup is required.
If the cake consists of several layers, then the bottom cake is poured with a small amount of syrup. The middle one is soaked with a large amount of impregnation, and the top cake is watered generously. If you follow this rule, all layers of the cake will be evenly moist and tender.
You should also take into account the fact that recently baked, still warm cakes absorb syrups much better than cooled ones. You can apply the syrup with a teaspoon, or you can use a spray bottle.
Owl! If you accidentally poured a lot of syrup, you can remove the excess by blotting the cakes with a paper towel folded several times.
Impregnation for biscuit without alcohol
Since children are the main connoisseurs of sweets, cakes for family celebrations are prepared without the addition of alcoholic beverages.
Classic impregnation - sugar syrup
The simplest impregnation option is a syrup of water and sugar. These ingredients are mixed in a ratio of 2 to 3. That is, for every two tablespoons of sugar you need to take three tablespoons of water.
- 4 tbsp. l. Sahara;
- 6 tbsp. l. water.
It is best to cook the syrup in a small saucepan with a thick bottom. Pour in water and add sugar. Place on low heat and cook, stirring. As soon as it boils, carefully remove the foam, cook for 1-2 minutes and remove from heat. Let cool.
Read also: No-bake cheesecake with strawberries – 4 recipes
If desired, sugar syrup can be flavored. You can add citrus zest, vanilla extract or, for example, strawberry syrup.
Coffee impregnation
The aromatic coffee impregnation will give the biscuit a subtle taste. For preparation, you can use ground or instant coffee.
- 1 glass of water;
- 5-6 tbsp. l. Sahara;
- 3 tsp. ground or instant coffee.
We brew coffee in any convenient way. You can cook it in a Turk by immediately mixing coffee and sugar. Can be brewed in a French press. We filter, and our impregnation is ready.
To prepare with instant coffee, you must first boil the sugar syrup, and then stir the instant coffee in the hot syrup.
Milk impregnation
Cakes soaked in milk syrup have a delicate taste, but such baked goods have a short shelf life.
- 1 glass of milk;
- 80 gr. granulated sugar;
- vanillin - optional.
Pour milk into a saucepan, add sugar and cook over low heat, stirring so that the sugar does not settle to the bottom and burn. Bring milk and sugar to a boil. Add vanillin if desired. Then remove from heat and let cool to room temperature. Carefully remove the resulting foam or strain our syrup.
Impregnation from condensed milk
You can use regular or boiled condensed milk. The simplest impregnation option: condensed milk needs to be diluted with hot water to obtain a thick syrup.
The second recipe is more complex; for preparation you will need more cream (20-30%) and regular milk.
- 200 gr. regular or boiled condensed milk;
- 1 tsp. vanilla extract;
- 6 tbsp. l. cream;
- 0.5 cups of milk.
Whip the cream with the addition of vanilla extract, then add condensed milk and stir until a homogeneous thick cream is obtained. We dilute the prepared mixture with hot milk and mix.
Lemon soak
Fragrant impregnation with lemon juice:
- 1 lemon;
- 2 tbsp. l. Sahara;
- 2 tbsp. l. water;
- a few drops of lemon or vanilla essence.
Wash the lemon well, then squeeze the juice out of the fruit. Mix water with sugar, add lemon juice and lemon essence. Grind everything and heat until boiling. We remove the foam. Cool the impregnation to room temperature.
Honey impregnation
When using this recipe, it is very important not to allow the honey to heat above 40 degrees, otherwise it will lose its beneficial qualities.
Advice! Do not use buckwheat honey; it has a spicy bitterness that may be inappropriate in a dessert.
- 0.5 glasses of water;
- 100 gr. honey;
- 2 tbsp. l. lemon juice.
We boil the water and cool it, it should be pleasantly hot, but not scalding. Stir honey in water until completely dissolved. Then add lemon juice and stir well. The impregnation is ready.
Jam impregnation
It’s very easy and simple to make a delicious impregnation from jam. By choosing different types of jam, you can get a different taste of the impregnation.
- 150 ml jam;
- 200-250 gr. jam.
Mix water with jam, heat until boiling, cook at low simmer for 3 minutes and strain. The impregnation is ready. If you use jam with small soft berries (for example, blueberries), then the syrup does not need to be filtered. Berries will only decorate the cake.
Read also: Croissants made from ready-made puff pastry - 11 recipes with different fillings
Sour cream impregnation
If you are tired of sponge cakes soaked in syrups, try making a sour cream soak. This impregnation option can be used for charlottes or simple sponge cakes. Using impregnation allows you not to use cream, the baked goods will turn out very tender and tasty.
- 500 gr. sour cream;
- 20 gr. vanilla sugar;
- 80 gr. granulated sugar.
Mix vanilla and regular sugar. Pour this mixture into the sour cream and stir well. Place the soaked container in the refrigerator for half an hour until the sugar is completely dissolved. Then take the impregnation out of the refrigerator and beat it a little with a whisk. The impregnation is ready.
Vanilla impregnation
Vanilla impregnation is well suited for cakes with butter, curd or sour cream.
- 200 ml water;
- 15 gr. vanilla sugar;
- 2 tbsp. l. granulated sugar.
Pour water into a small saucepan and add granulated sugar. Bring to a boil, stirring. Skim off the foam from the syrup. Cook for 2-3 minutes over low heat. Then add vanilla sugar, stir and remove from heat. Vanilla impregnation is ready.
Cherry impregnation for chocolate sponge cake
Cherry impregnation is ideal for chocolate sponge cakes. To prepare it, you can use fresh or frozen cherries. In the latter case, the berries must first be thawed.
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