Biscuit impregnation is used to to make it delicious, a fluffy, but dry and not too sweet sponge cake is more refined. Cakes, pastries, and rolls are made from soaked biscuit.

Classic impregnation is made from water and sugar. Fruit juices, coffee, cognac, liqueurs, dessert wines, vanillin, essences and other flavorings are added to the cooled syrup to add taste and aroma. To get a moderately soaked cake, you need to observe the proportions in preparing the syrup, the amount of impregnation, and know the secrets and subtleties. Too thin syrup will wet the biscuit and make it viscous; thick impregnation makes the finished dish cloying. The amount of impregnation depends on the thickness of the sponge cake, the number of cake layers, and the cream with which the cake is layered.

In this post we will tell you how to prepare impregnation for a biscuit according to all the rules. You will learn how to choose the right ingredients for syrup in order to highlight the advantages of the finished product, how to avoid mistakes or correct shortcomings if something goes wrong.

Photo of a simple impregnation for a sponge cake made from sugar and water

The simplest impregnation for sponge cakes is made from water and sugar. It makes the cakes juicy, sweeter, and more tender. Based on this impregnation, you can endlessly experiment with flavors. It should be borne in mind that aromatic substances are added to cooled syrup so that the aroma does not dissipate.

Recipe ingredients:

• water 6 tbsp. spoons
• sugar 4 tbsp. spoons
• vanilla sugar ½ teaspoon

Cooking method:

1. To cook the syrup, combine sugar and water in a ladle or small saucepan. Bring the liquid to a boil with continuous stirring.
2. As soon as the syrup boils, skim off the foam. Immediately remove from heat so that the liquid does not evaporate and the syrup does not turn into caramel.
3. Cool the syrup to 36 °C, add vanilla sugar, stir. This syrup for impregnating sponge cakes can be combined with any cake layers - chocolate, coffee, citrus, fruit. You can also use any cream.

Photo of berry impregnation for sponge cake with cognac

The easiest way to make fruit cake at home is, where jam, marmalade, fresh berries and fruits are used as cream. What to soak sponge cake with? The product will be juicier if the cakes are pre-soaked in syrup. For such cases, use berry or fruit impregnation with the addition of alcoholic beverages, fruit juices, and syrups. To prepare syrup for impregnating biscuits at home, we will need

Recipe ingredients:

• blackcurrant jam syrup½ cup
• sugar 2 tbsp. spoons
• water 250 ml.
• cognac 2 tbsp. spoons

Method for preparing impregnation for sponge cake with cognac:

1. Combine jam syrup with water and sugar. Place the mixture on low heat. Bring to a boil, cook, stirring, until the sugar dissolves.
2. Remove from heat. Cool to body temperature (≈ 37 °C). Add cognac.
3. If you are preparing a cake for children, exclude alcohol. Instead of cognac, add fruit liqueur. For citrus cakes, use orange juice instead of jam.

Photo of coffee impregnation for sponge cake without alcohol

Coffee soaking is ideal for chocolate cake with buttercream. A milk base is more suitable for this syrup, although it can also be made with water. Coffee impregnation is prepared using milk without alcohol. Cognac, liqueur or vodka added at will, they give the product aroma and a spicy bitterness.

Recipe ingredients:

• milk ½ cup
• water ½ cup
• natural ground coffee 2 tbsp. spoons
• sugar 1 cup

Cooking method:

1. Ground coffee fill ½ a glass of boiling water or make coffee. Let the liquid brew and cool. Strain.
2. Mix milk with sugar. Stirring continuously, bring the mixture to a boil. Add strained coffee.
3. Mix thoroughly and cool. If you use alcohol or other flavorings, add them to the cooled impregnation.

Photo of caramel impregnation for condensed milk biscuit

The biscuit will acquire a delicate creamy taste if you prepare it with milk impregnation. To prepare it, you can use whole milk, condensed milk, including boiled milk, and melted ice cream. Boiled condensed milk gives the finished product a caramel taste. A sponge cake with this impregnation is good on its own or in combination with butter or sour cream.

Recipe ingredients:

• boiled condensed milk 3 tbsp. spoons
• sour cream 100 g.
• milk 100 ml.

Cooking method:

1. Bring the milk to a boil. Mix with boiled condensed milk and sour cream. Mix thoroughly.
2. Place the biscuit in a mold slightly wider in diameter than the cake itself. Pierce the crust with a fork or knife in several places to allow the syrup to penetrate better. Pour hot syrup over.
3. Leave to infuse for 5 hours, better at night.

Tips for preparing impregnation for sponge cakes

Biscuit impregnation adds a noble taste to simple biscuit dough. Using various flavors, syrups, and alcoholic drinks, you can achieve the most original combinations that will become the highlight of home-baked goods. Use tips on how to prepare impregnation for a biscuit from experienced chefs. With their help, it is easy to calculate proportions, determine the amount of syrup, and correct shortcomings:

• Classic proportions For impregnation 1:2, for 1 part sugar you need to take 2 parts water.
• For those who love moist biscuits, but does not like sweets, we recommend preparing the impregnation in a ratio of 1:3. The syrup will be less sweet. To give it viscosity, you need to add starch at the rate of 1 teaspoon per 1 liter of syrup.
• Instead of water or milk use melted ice cream, to which you can also add alcohol, ready-made fruit and berry syrups.
• In summer, the impregnation is prepared with a lot of sugar. (1:1) . Sugar acts as a preservative, keeping the dish fresh longer.
• Can be used as an impregnation canned fruit syrup. Especially tasty syrup of peaches, apricots, pineapples.
• To make a delicious fruit soak, use fruit juice instead of water - orange, cherry, multivitamin.
• To soak light biscuits, use white dessert wines and liqueurs. Red wine can give the biscuit a bluish color, and cognac can give it a dirty tint. Cognac and brown liqueurs are suitable for soaking coffee and chocolate biscuits.
• Distribute the impregnation over the cake brush or spray. If you have neither one nor the other, use a plastic bottle with a cap, in which you first make holes.
• A cake consisting of several sponge cakes must be soaked unevenly: the bottom - the least, the middle - a little more, the top - well.
• If you overdid it with impregnation and the cake was too wet, place it on a clean towel, diaper, sheet. The fabric will absorb excess liquid.

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

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.

Biscuit is the basis of confectionery art. Almost all cakes, rolls and pastries require the presence of this pastry. Only the degree of density, thickness and additional ingredients in the dough vary.

Properly prepared biscuits are distinguished by a soft and airy texture, but the art of confectionery is constantly evolving, dictating new conditions that require new properties from the base. Sometimes the design of a cake requires additional processing of the sponge cake layers to avoid the effect of a “dry” cake; sometimes, on the contrary, a moist and soft base is needed, and then various impregnations come to the rescue.

Their preparation at home does not require professional knowledge, only strict adherence to the recipe and proportions.

Sugar and liquid are the basis of impregnations that will either turn the cake into the food of the gods or ruin the structure of the cake, so it is better to use the time-tested ratios from the recipes below.

Basic syrup for soaking sponge cakes

First you need to decide on the required volumes; as mentioned earlier, the quality of the cake directly depends on the prepared syrup. There is a special formula for this:

• 1 part is a sponge cake;
• 0.7 - syrup for cakes directly;
• 1.2 is cream.

By part we mean the weight of the product used. For example, if the cake weighs 900 g, it will take about 570-600 grams of impregnation.

To select the necessary proportions for your cake, you can use the table from the book by Kengis and Markhel, dating back to 1959. They suggested the following, taking into account that for every 2 tablespoons of sugar mixed with 3 - water, 100 g of sugar syrup is obtained for soaking the biscuit:

• 8 tbsp. l. sugar sand + 12 tbsp. l. warm water = 400 grams of syrup;
• 9 tbsp. l. sugar sand + 13.5 tbsp. warm water = 500 grams of syrup;
• 12 tbsp. l. sugar sand + 18 tbsp. l. warm water = 600 grams of syrup.

Choose a saucepan with a thick bottom and rinse it with cold water before using. Then the required amount of sugar is poured in and the selected volume of water is poured in.

Cook the syrup over low heat with constant stirring with a wooden spoon or silicone spatula. It is important not to splash the syrup on the walls, but to stir gently.

Once the sugar crystals have completely dissolved, you can stop stirring and wait for it to boil. Foam will appear on the surface; it should be removed and the saucepan removed from the heat.

Syrup for soaking sponge cake with cognac

For gourmets and connoisseurs of good alcohol, the subtle taste and subtle refined aroma of cognac in a piece of delicate cake will be a pleasant surprise. This impregnation goes harmoniously with butter creams, since sometimes cakes with such a layer can be a bit dry without additional processing.

If the cake is small, 4 tablespoons of sugar will be enough. Water is mixed with granulated sugar in a saucepan. Bring the mixture to a boil over low heat. When the base syrup is ready, it is cooled and 50 ml of cognac or dessert wine is added to it.

To carefully and evenly distribute the syrup over the cake, you can pour a spoonful onto your hand, allowing the drops to gently penetrate into the base of the sponge cake.

Lemon syrup for sponge soaking

Perfect for a tropical fruit roll or berry pie.

Stir sugar in a bowl of liquid until completely dissolved. Then the lemon tincture is carefully poured in; it can be strained before use. And everything is carefully sorted out again. Since it is not lemon juice that is used, the syrup will not make the biscuit taste sweet and sour.

The tincture itself is quite simple to make. All you need is nothing:

• 1 lemon;
• 6 tbsp. l. vodka.

Finely grate the lemon peel and squeeze the juice out of the pulp through a juicer. Finally, mix the zest and lemon juice in vodka. The components are infused in a dark place for two days, then the resulting tincture is placed in the refrigerator until use.

If you don’t have lemon tincture on hand or don’t want to bother with the preparation, then another recipe will do.

Cut the lemon slices into pieces, then pour a glass of boiling water. Stir sugar into the resulting liquid. After these simple manipulations, you can soak the biscuit.

Coffee-based cake impregnation

This syrup is intended for cakes with nuts or chocolate cream.

First you need to brew a cup of strong coffee. Then add two spoons of sweet sand and stir it well. The drink should be cooled to medium temperature. In order to add a special flavor to the cakes, add a teaspoon of rum to the coffee.

When the impregnation is ready and has cooled to the desired temperature, apply it to the cake. A banal cap from a plastic bottle will help for uniform distribution. Small holes are made in it through which the syrup slowly seeps. It needs to be carefully distributed over the surface with a spoon.

Coffee essence will give this impregnation a special taste. This is a recipe for special aesthetes.

Melt caramelized sugar over low heat. After removing the saucepan with sugar from the stove, add water there, vigorously whisking the mixture with a whisk. Brew coffee with two tablespoons of boiling water and add to the remaining ingredients.

When the essence has cooled, use approximately one-fourth of a cup in the coffee infusion recipe. It can be stored for quite a long time, up to six months, of course, in the refrigerator.

Mint-orange impregnation for sponge cake

This syrup will make the dessert special and unique due to its special refreshing taste and aroma.

Vodka combines with water. The mint is thoroughly washed and finely chopped. In a bowl, crushed leaves are poured with liquid. Add sugar and stir until sugar is completely dissolved.

As a result, the components are poured into a container with a lid for one or two weeks. After the time has passed, when the tincture is ready, all that remains is to add orange juice.

Watch the video recipe for sponge cake with impregnation:

Secrets of using impregnation

1. It is important to cool the syrup to medium temperature before using;
2. Flavoring hot syrup just removed from the stove is prohibited, as the aromatic substances will simply evaporate;
3. The basis of the syrup is sugar, so you should take care in advance about purchasing high-quality sugar;
4. The syrup is aged for one day before use;
5. In hot weather, you need to increase the percentage of sugar in the syrup so that the product lasts longer; granulated sugar and water are used in equal proportions. In winter it is better to stick to the usual recipe;
6. If there are three layers in the cake, then the main amount of impregnation goes to the topmost layer, the middle one is not soaked so generously, and the bottom one is content with the leftovers. Accordingly, the proportions are approximately the following - 2:3:5;
7. A standard sponge cake absorbs more syrup than vanilla cakes, so you need to prepare a larger volume of sweet liquid;
8. More impregnation will be needed for a cake coated with soufflé than for one with curd and butter cream.

After soaking, the cake goes into the refrigerator or onto the balcony, if it’s winter outside, overnight. To the basic syrup recipe, you can add absolutely any liqueur (apricot, cherry, chocolate) or liqueur, in addition to those indicated in the recipe. To distribute the impregnation evenly, it is recommended to use a spray bottle; if you don’t have one at hand, then a regular brush will do.

Baking based on biscuits, by definition, turns out to be quite dry, and it is for this that the technology of moistening with special aromatic and flavoring compounds is used. Juicy biscuits are strikingly different from the dry version of serving desserts; they can be made spicy, chocolate, fruit and berry. One simple and proven recipe for baking sponge cakes, supplemented with several options for impregnations and creams, will allow you to prepare dozens of different cakes.

Cake syrups - general principles of preparation

To avoid dryness of the finished product, sponge cakes often need additional impregnation. Most often, specially prepared syrups are used for this. Cake syrup is not just a sweetened liquid that is soaked into a sponge cake for juiciness. The various additives included in its composition give the dessert a certain taste and aroma. The choice of impregnation directly depends on the type of cake being prepared and your own taste preferences.

Liquid and regular granulated sugar are the main components of any impregnation. When preparing it, first carefully dissolve granulated sugar in a liquid: drinking water, fruit or berry decoction, then put it on low heat and bring to a boil. The hot liquid is cooled and then flavored. If flavorings are added to hot impregnation, they will evaporate and the expected effect will not be obtained.

To properly saturate the cake with syrup, you need to determine the required amount of liquid. To calculate, you can use a special formula, where the weight of the finished biscuit is taken as one part. Ideally, the mass of liquid is 0.6 of the weight of the biscuit, the cream should weigh exactly twice as much. For example, if the cakes weigh one kilogram, they should take about 600 grams of syrup for high-quality impregnation.

How to properly soak a cake with syrup? Simple but mandatory rules:

1. First of all, make sure that the impregnation does not turn out liquid, which can lead to the sponge cakes spreading.

2. Soak only well-cooled cakes, and bring the syrup to room temperature before using. The only exception is the chocolate-based option, which tends to thicken when cooled. In this particular case, the cakes should be warm, and the impregnation itself should be hot.

3. To apply syrups, use a tablespoon or dessert spoon. Use it to scoop up the impregnation and apply it to the surface of the biscuit.

It is worth noting that impregnation of the cake is necessary only if the product is not planned to be coated with butter cream. To saturate the taste of such a cake, flavorings and all other additional components should be added directly to the cream.

Simple cognac sugar syrup for cake

The recipe with ridge is considered basic for preparing such impregnations. The dessert will contain a subtle aroma and subtle taste of cognac. The impregnation goes well with oil creams. Of course, such treats are not recommended for children.

Ingredients:

Five large spoons of white sugar;

A tablespoon of three-star cognac;

Seven spoons of drinking bottled water.

Cooking method:

1. Pour the sugar poured into a saucepan with drinking water and place on very moderate heat.

2. Stirring continuously to completely dissolve the sugar crystals, bring the mixture to a boil and immediately remove from the heat to cool.

3. Add cognac and stir well.

Alcohol-coffee syrup for soaking the cake

Coffee impregnation is prepared on the basis of a strong coffee drink with the addition of ice cream. It is used in the preparation of coffee cakes with nuts, for impregnation of sponge cakes, which are coated with low-fat coffee cream.

Ingredients:

A full glass of cold water;

Two spoons of ground coffee;

spoon of cognac;

200 gr. refined sugar.

Cooking method:

1. Pour 125 ml of cold water over sugar and heat over low heat until the grains dissolve. Bring, stirring, to a boil, then remove from heat.

2. Add ground coffee to the remaining water and boil. Reduce the heat to medium, boil the coffee drink for a couple of minutes and let it brew for a quarter of an hour. Then strain, mix with cognac and add to cooled sugar syrup.

Lemon syrup for soaking the cake

The lemon flavor is made from lemon infusion and flavored with vanilla. If you don’t like the smell of vanilla, you can omit it; the aroma of lemon zest will be enough.

Ingredients:

Three teaspoons of sugar;

250 ml of drinking purified water;

Half a medium lemon;

Vanilla powder (optional).

Cooking method:

1. Cut half a lemon along with the zest into pieces.

2. Boil water and pour boiling water over lemon. After about 10 minutes, strain off all the liquid and pour granulated sugar into it.

3. Place over low heat and boil while stirring. Remove from the stove and cool well. If the sugar grains have not dissolved, continue stirring while the mixture is still hot.

4. Add vanillin to the slightly cooled sugar mass, mix well again and leave until completely cooled.

Chocolate cream syrup for soaking the cake

This chocolate syrup can be used to soak any dry biscuit. It will give the cake a delicate creamy chocolate taste. The syrup should be applied to warm cakes while still warm.

Ingredients:

Four yolks;

A tablespoon of water;

300 ml 22% cream;

Beet sugar, refined – 1 tbsp. l.;

200 gr. 74% chocolate.

Cooking method:

1. Separate the yolks from the whites in advance. Place the whites in the refrigerator, and pour the yolks into a clean bowl and leave on the table, covered with a lid.

2. Dissolve granulated sugar in water and, stirring, bring to a boil in a water bath. Immediately add the yolks to the hot syrup and whisk quickly.

3. Also melt the chocolate broken into pieces in a water bath. Add the resulting chocolate mass to the egg mixture, stir thoroughly.

4. In a chilled bowl, use a cold whisk to beat the cream until fluffy and add it to the hot chocolate syrup, stir.

5. Before soaking, let the liquid cool only a little or soak the cakes that have not yet cooled.

Orange syrup for soaking cake with vodka and mint

Mint adds its unique refreshing aroma to the orange flavor. The preparation uses fresh mint leaves, which are infused with the addition of vodka and sugar for about a week.

Ingredients:

Small orange;

30 gr. fresh mint;

200 gr. sugar;

Drinking water – 125 ml;

100 gr. regular vodka.

Cooking method:

1. Rinse the mint leaves thoroughly under running cold water. Wipe them dry with a towel and chop them, cutting them into thin strips with a knife.

2. Dilute the vodka with water, add all the sugar and stir until the crystals are completely dissolved.

3. Pour the prepared syrup over the chopped mint and cover with a lid. Place the container in a cool place for up to 2 weeks.

4. Strain the infused syrup through a sieve and mix with freshly squeezed orange juice.

How to prepare currant syrup for soaking a jam cake

Currant syrup is used to soak the “Negro” cake, the layers of which are prepared with jam. It can also be used in the preparation of other sponge cakes, in combination with sour cream. To prepare it, it is not necessary to use currant jam; it can be replaced with any other jam that contains a lot of liquid.

Ingredients:

Thin currant jam;

50 gr. refined sugar;

Clean drinking water – 250 ml.

Cooking method:

1. Take about a glass of jam. Using a fine sieve, separate the berries. Take half a glass of liquid jam, dilute it with drinking water, add refined sugar and place on moderate heat.

2. To ensure that the sugar dissolves well, stir the contents of the pan thoroughly and continuously. Be sure to skim off any foam that forms.

3. After boiling, reduce the heat, boil the syrup for a couple more minutes and remove from the stove, cool.

Cherry-cognac syrup for soaking the cake

Prepared from cherry juice and sugar with the addition of cognac. You can use liquid jam and cherries canned in their own juice, and adjust the sweetness with granulated sugar. Good to use for cherry sponge cakes in combination with simple sour cream.

Ingredients:

Cognac – 40 ml;

A glass of clean boiled water;

4 spoons of cherry syrup;

Sugar – 50 gr.

Cooking method:

1. Mix cherry juice with cognac and water.

2. Add all the sugar, stir and place on high heat. Still stirring, bring to a boil.

3. Then lower the heat to medium and simmer the mixture for another three minutes, then remove from the heat and cool completely.

Syrups for soaking cakes - cooking tricks and useful tips

To prepare such liquids, it is better to use fine sugar. Its grains will dissolve faster and better.

To extend the shelf life of the soaked cake in hot weather, increase the amount of sugar.

Before applying the soaking liquid, determine the condition of the cakes - are they dry or wet, and what kind of cream will you use. This will help determine the amount of moisture.

If three layers are used to form the cake, then most of the syrup, about 40%, should go to the top, a little less to the middle, and the bottom is soaked with the remainder, about 20%.

The best method of applying to biscuit pieces is to spray from a spray bottle on both sides of the cake. But this method is not applicable for thick compositions; it is better to apply them with a brush.

To soak the cake well with syrup, it must be placed in the refrigerator for about five hours. Be sure to pack it well, otherwise the dessert will be saturated with unnecessary aromas.