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.
Recipes for syrups for soaking store-bought cakes.
A variety of semi-finished products are very popular. And cakes are no exception, because now in stores you can find a huge selection of waffle and sponge cakes for making cakes. But to make the dessert amazing, it is not enough to use only cream and cake layers; impregnation is necessary.
There are many options for impregnation. The main thing is that it goes well with the cakes and complements the taste of the dessert.
Syrup preparation options:
- Classical. It is necessary to dissolve 100 g of granulated sugar in 240 ml of very hot water. After the crystals have dissolved, you can safely use impregnation.
- Crimson. You need to grind a handful of raspberries and pour 250 ml of boiling water over it. Next, the mixture is boiled, and 110 g of sugar is poured into it. Cook until thickened. This option is ideal for fruit cakes with protein cream.
- Cognac. For these purposes, 40 degree cognac is used. It is mixed with water in a 1:1 ratio and 50 g of sugar is added to 100 ml of the mixture.
Honey cake is one of the most beloved and unusual. To make the dessert rich and juicy, it is recommended to soak the cakes in a variety of syrups before frosting them with cream.
Impregnation options:
- Lemon. Dissolve the juice of half a lemon in 150 ml of water and add 50 g of granulated sugar. Place the liquid on the fire and cook until the crystals dissolve.
- Tea room. Dissolve 100 g of granulated sugar in 150 ml of hot and strong tea.
- Honey. Dissolve 50 ml of bee nectar in 210 ml of warm water. You need to stir until the honey dissolves.
As for the classic liquid impregnation, it is superfluous when preparing desserts from waffle cakes. They are already quite thin and upon contact with syrup or impregnation they will simply fall apart. That's why they use cream. It can be cream with condensed milk and butter or sour cream with sugar and berries.
Chocolate cakes are one of our favorites, as they make desserts with a rich flavor.
Impregnation options:
- Coffee shop. This is the traditional option. To prepare the impregnation, dissolve 2 g of coffee in 100 ml of water and add 25 g of sugar.
- Chocolate. Boil 150 ml of water over a fire and add 10 g of cocoa powder and 50 g of sugar. Cook until lumps disappear.
- Liqueur. Mix chocolate liqueur and boiled water in a 1:1 ratio. Add 40 g of granulated sugar and simmer until the crystals dissolve.
Napoleon is usually not soaked in syrups. In order to get the “wet effect”, you need to prepare the right cream.
Ingredients for cream:
- 240 ml milk
- 2 yolks
- 200 g granulated sugar
- 200 g butter
Recipe:
- Put the milk on the fire, mix a small amount of it with the yolks, beaten with sugar
- Without bringing the milk to a boil, pour in the mixture of yolks and sugar in a thin stream.
- Reduce heat and simmer until thickened
- When you get the desired consistency, add the butter and stir until it dissolves.
- Cool the cream completely and leave the soaked cake overnight
Napoleon usually turns out dry due to the use of airy creams with whipped cream or egg whites. When using custard, the cake turns out juicy.
How to impregnate puff cake layers, Napoleon: impregnation recipes
This is one of the most popular and fragrant impregnations.
Ingredients:
- 110 g granulated sugar
- 110 g water
- 70 ml cognac
Recipe:
- Pour water into a thick-walled saucepan and place it on the fire.
- After the water boils, add sugar and stir until the crystals disappear.
- After this, set the syrup aside and let it cool slightly.
- Pour in cognac and mix
If you add alcohol to hot syrup, the alcohol will evaporate and the flavor will disappear.
In general, there is no need to soak cakes with sour cream with additional syrups. This is due to the fact that the cream itself is quite moist. As a result, the cake turns out juicy.
Ingredients:
- 500 ml sour cream
- 100 g powder
- Vanilla sugar packet
Recipe:
- Pour the sour cream into the bowl and beat it a little
- Add powdered sugar little by little and continue beating.
- Add a packet of vanilla sugar and beat again
- This cream is generously applied to the cakes.
Mascarpone is the cheese for the famous Italian dessert. The cheese cream itself is very thick, the savoiardi cookies are also airy and dry. That is why it is recommended to use impregnations when preparing Tiramisu.
Impregnation options for tiramisu dessert:
- Pineapple juice. Take regular syrup from canned pineapples.
- Impregnation with cognac. You need to mix 150 ml of water with 100 ml of sugar and boil until dissolved. After cooling, add 60 ml of cognac.
- Soaked with liqueur. Prepare syrup as in the previous recipe. Instead of cognac, pour in liqueur.
Mascarpone - how to soak the cakes: hot or cold? Impregnation is one of the important stages when preparing a cake. With its help, the dessert turns out juicy and rich.
VIDEO: Impregnations for cakes
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 prepare a very tasty 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 aromatic substances are introduced: 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 prepare chocolate impregnation for sponge cake:
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 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 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
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, 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
A biscuit prepared at home always turns out higher and tastier than the store-bought counterpart.
To keep the finished cake moist, cooks use sponge cake impregnation. It is made on the basis of two main components - liquid and flavor.
Today there are a huge number of impregnation options: chocolate, alcohol, sugar, coffee, with condensed milk, with juice.
Each type suits different taste preferences and different crust compositions. Several proven recipes will make the cake rich and flavorful.
Sugar syrup
- Cooking time – 20 minutes.
- Ingredient preparation time: 5 minutes.
- After cooking, you get 200 milliliters of liquid.
Ingredients:
- Clean water - 10 tablespoons.
- Sugar – 6.5 tablespoons.
Recipe:
- Before making a non-alcoholic version, it is recommended that you choose your sugar carefully. It should not contain unnecessary impurities and debris - they will not dissolve in the liquid and will worsen the appearance.
- When starting to prepare the impregnation from sugar and water, you need to pour water into a clean bowl - a deep ladle with a thick bottom is suitable for this.
- Add sugar to the ladle and mix thoroughly.
- Place the pan over medium heat, stirring constantly during cooking.
- As soon as the composition boils, it is removed from the stove and cooled to room temperature.
- With this simple recipe, you can prepare your favorite cake layer and not have to think about what to grease the sponge cake with.
The recipe is universal and suitable for any cake. By following the instructions step by step, the result will definitely please the hostess.
Coffee impregnation with cognac
- After cooking, you get 250 milliliters of syrup.
Nutritional value per 100 grams:
Ingredients:
- Sugar – 5 tablespoons.
- Cognac – 2 tablespoons.
Recipe:
- One of the most popular impregnations for biscuits is the cognac variety.
This option is suitable for most cakes, because it leaves a pleasant alcoholic aftertaste.
The recipe with cognac is relevant for such cakes as Sacher, lemon sponge cake, chocolate cake, as well as for rum baba.
- Mix sugar and water in a saucepan, place over medium heat and wait until the mixture is completely dissolved.
After boiling, cook the syrup for 1 minute. Cool the resulting composition.
- Brew strong coffee. To do this, you will need 3 teaspoons of the drink per 100 milliliters of water.
The coffee should be rich in color, as shown in the photo. The drink must be strained through a fine sieve.
- Combine syrup, coffee, cognac in a saucepan and mix thoroughly. There is no need to warm up the composition any more - it is used in this form for impregnation of the cakes.
Good taste comes from using this syrup on honey biscuits, as well as on delicious sour cream cakes.
Chocolate, milk and lemon syrup
In addition to the popular recipes listed, it is worth highlighting 3 more options: milk, chocolate and lemon.
Such delicious syrups are not difficult to prepare, but they will give an unforgettable taste and add a unique aroma to the finished biscuit.
Note! It is necessary to coat the cake with syrup at the stage of cutting the cakes.
When the biscuit is divided into layers, before adding the cream, impregnation is used - it gives the cakes juiciness and makes them moist.
If you don’t want to use sour citrus, you can replace it with orange - then you get an orange impregnation suitable for most cakes.
Let's look at ways to prepare syrups:
| Name | Preparation |
Lemon |
For 250 milliliters of water you will need half a lemon. 3 tablespoons of sugar and 2 tablespoons of cognac. Sugar is mixed with water and heated over fire. Add lemon juice, cognac |
Dairy |
1 glass of milk is mixed with 1/3 glass of sugar. Bring the mixture to a boil, boil for 3 minutes, cool. Add 2 tablespoons of cognac to the composition - the impregnation is ready. It can be used in a springform pan with sponge cake |
Chocolate |
100 grams of condensed milk are mixed with 1 tablespoon of cocoa powder. Heat the mass a little, add 100 grams of butter |
Recipes with condensed milk and without alcohol
Impregnation with condensed milk and coffee
- Cooking time – 25 minutes.
- Ingredient preparation time: 1 minute.
- After cooking, you get 300 milliliters of syrup.
Nutritional value per 100 grams:
Ingredients:
- Clean water - 200 milliliters.
- Sugar – 2 tablespoons.
- Freshly ground coffee - 3 teaspoons.
- Condensed milk – 100 grams.
Recipe:
- Many recipes calling for the use of condensed milk involve the use of alcohol, but this recipe excludes its use.
Mix water with sugar and place over medium heat until it boils. When the water boils, boil for no more than 2 minutes.
- Separately, brew coffee in 100 milliliters of hot water. The drink must be cooled.
- The resulting drink and the sugar mixture are mixed, condensed milk is added and mixed thoroughly.
Thanks to this impregnation, the cakes will be even sweeter, richer and more delicious.
Vanilla impregnation with condensed milk
- Cooking time – 25 minutes.
- Ingredient preparation time: 1 minute.
- After preparation, you get 500 milliliters of syrup.
Nutritional value per 100 grams:
Ingredients:
- Condensed milk – 1 can.
- Water – 3 glasses.
- Vanillin – 1 sachet.
Recipe:
- Warm water is poured into a container, condensed milk and vanillin are added.
- The mass must be shaken with a whisk until it becomes homogeneous.
- The impregnation is used to lubricate the cakes; jam can be used as a cream.
Such simple recipes for impregnations and syrups will help diversify holiday cakes, making them tasty, rich and rich.
Useful video
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