The biscuits are delicious on their own. But you can make them even better. Now we will tell you options for preparing syrup for the biscuit.

Syrups

Biscuit syrup recipe

Ingredients:

• sugar – 4 tbsp. spoons;
• water – 6 tbsp. spoons

Preparation

Pour water into a small saucepan and add sugar, stir and place the container on low heat. Stirring to prevent the mixture from burning, bring to a boil. There is no need to boil, the main thing is that the sugar dissolves. After this, remove the syrup from the heat and cool to about 37-40 degrees. This is the classic sugar syrup for a biscuit. Various fruit juices, liqueurs, tinctures and even cognac are often used for flavoring.

Strawberry syrup for soaking sponge cake

Ingredients:

• strawberries – 300 g;
• sugar – 50 g;
• water – 300 g;
• cognac at the rate of 1 tbsp. spoon for 200 g of syrup.

Preparation

Squeeze juice from strawberries. Prepare sugar syrup - add sugar and strawberry pulp to the water, boil for about 5 minutes over low heat. Then we filter the syrup, pour in the previously prepared juice and bring it to a boil again. Boil for 3 minutes. After this, filter the syrup again and let it cool. And just pour cognac into the cooled syrup and mix.

Recipe for coffee syrup for soaking sponge cakes

Ingredients:

• natural ground coffee – 2 teaspoons;
• water – 200 ml;
• sugar – 2 tbsp. spoons;
• cognac – 1 tbsp. spoon.

Preparation

First, prepare the coffee infusion: pour natural ground coffee with boiling water, bring to a boil over low heat, then turn off the heat, cover the container with the coffee drink and let it brew for 10-15 minutes. After this, strain the coffee, add sugar and bring to a boil again. When it cools down, add cognac and stir.

Orange syrup for sponge cake

Ingredients:

• sugar – ¼ cup;
• orange juice – ½ cup;
• zest of 1 orange.

Preparation

Chop the orange zest finely. Place the zest, sugar and orange juice in a saucepan. Cook over low heat until the sugar dissolves. Then reduce the heat to low and cook the syrup for another 10 minutes until it has reduced in volume by half. Then we filter it and soak it.

Syrup for soaking sponge cake with liqueur

Ingredients:

• sugar – ¾ cup;
• water – ¾ cup;
• liqueur – ¼ cup.

Preparation

Combine all ingredients in a small saucepan. Place it on the fire and boil until the sugar dissolves. Then reduce the heat and simmer until the volume is reduced by about 2 times. After this, remove the syrup from the heat, let it cool slightly and soak the cake while still warm.

How to soak a sponge cake with syrup?

We have offered you several syrup options. And now we will tell you how to properly soak a biscuit with syrup.

So, first we determine what kind of cakes we have. The point is that you need to determine whether they are dry or wet. If we have the first option, then we will need a lot of syrup. If the cakes are oily and already moist, then just a little syrup will be used. A regular spray bottle sprays the syrup very well and evenly over the surface of the cake. We take the still warm syrup into it and spray it evenly over the surface. If you don’t have such a device at hand, you can soak the cake using a teaspoon. Pour the syrup a little at a time, it is important that it is distributed evenly, otherwise, it may leak in one place, and the cake will be dry in another. By the way, you can also use a regular brush to impregnate the cake.

After the procedure is completed, put the cake in the refrigerator for 5-6 hours, or even better, overnight.

What syrup to soak the biscuit in is a matter of taste. Above are the basic recipes. Or you can always prepare the main sugar syrup, and for flavor add a little, for example, cherry, chocolate, etc. Tinctures are also suitable for the same purpose. Please note that any additions should be made to the already cooled syrup, so all the aromas will evaporate from the hot one.

A photo of this sweet will be presented in this article. We will also tell you how to properly use such impregnation.

Classic version

A homemade biscuit is delicious on its own. But if desired, it can be done much better. To do this, we recommend using the following ingredients:

• drinking water - about 6 large spoons;
• fine beet sugar - 4 large spoons.

Cooking process

Classic sugar syrup for soaking sponge cakes is quite simple to prepare. To do this, pour water into a small saucepan and then add sugar. After mixing the ingredients with a spoon, place them on low heat. In this form, the ingredients are brought to a boil. To prevent them from burning, the mixture is constantly stirred with a tablespoon.

You should not boil sugar syrup to soak the biscuit. The main thing is that the sugar is completely dissolved. After this, the finished syrup is removed from the heat and cooled to a temperature of 38-40 degrees.

If you want to get a more aromatic product, you can add various fruit juices, tinctures, liqueurs and even cognac to it.

Making berry syrup

Now you know how classic sugar syrup is made. How to prepare a more aromatic sweet for soaking a biscuit? To do this, we recommend using:

• fresh garden strawberries - about 320 g;
• beet sugar - 50 g;
• drinking water - 300 ml;
• any cognac - at the rate of 1 large spoon per 200 g of finished syrup.

How to cook?

Berry sugar syrup for impregnating the biscuit turns out to be very aromatic and tasty. To prepare it, squeeze out all the juice from fresh strawberries using a sieve and a masher. The remaining cake is added to drinking water, where sugar is subsequently added. After mixing all the ingredients, place them on the stove, bring to a boil and cook for about five minutes.

After the described steps, the syrup is filtered and then combined with the prepared strawberry juice. In this form, the ingredients are again brought to a boil and cooked for exactly three minutes.

After removing the impregnation from the stove, cool it. And only after that add cognac to the cooled syrup and mix everything well.

Preparing coffee syrup

Coffee sugar syrup for impregnating the biscuit turns out to be especially aromatic. It can be used to process not only milk cake, but also chocolate cake. For this we need:

• any cognac - 1 large spoon;
• ground natural coffee - 2 dessert spoons;
• drinking water - about 200 ml;
• fine sugar - 2 large spoons.

Cooking method

Before making such a syrup, you need to prepare a coffee infusion. To do this, pour boiling water over natural ground coffee, put it on low heat and wait until it boils. Next, the container with the coffee drink is removed from the stove, closed and allowed to brew for ¼ hour.

After time, the aromatic mixture is filtered. Then sugar is added to it and placed on the stove again. After bringing the ingredients to a boil, remove them and cool completely. At the very end, cognac is added to the coffee syrup and mixed thoroughly.

Making syrup with liqueur

How to make a sweet sugar syrup to soak a sponge cake? We will look at the recipe for such a mixture right now. To implement it we need:

Cooking process

To make a very sweet syrup for soaking homemade sponge cake, combine all of the above ingredients in a small bowl, then put them on the fire and cook until the granulated sugar is completely dissolved.

Reducing the heat to low, the resulting mixture is slowly boiled until the volume is reduced by exactly half. After this, the sugar syrup is removed from the stove and cooled slightly. The biscuit should be soaked in this sweetness while still warm.

Orange sugar syrup for soaking sponge cake: recipe with photos step by step

Making this sweetness yourself is not very difficult. The main thing is to adhere to all prescription requirements.

So what components do we need to make sugar syrup at home to soak a biscuit without alcohol? Experienced confectioners recommend preparing the following products:

• fine beet sugar - about ¼ cup;
• natural orange juice (preferably freshly squeezed) - ½ cup;
• orange zest - from one medium fruit.

Step-by-step preparation

Before boiling sugar syrup to impregnate a homemade biscuit, you should carefully separate it from the fruit and then chop it very finely.

Place the peel in a deep saucepan and add freshly squeezed sugar. After mixing the ingredients, place them on low heat and wait until the sugar is completely dissolved.

Reducing the heat to a minimum, cook the aromatic syrup for another 10 minutes. In this case, the impregnation for the biscuit should decrease in volume by exactly half. After the described steps, filter it through a fine sieve and soak all the cakes.

How to properly soak a sponge cake using homemade syrup?

Above we have presented several options for how to make sugar syrup at home. However, this is not enough to ensure that you get a delicious and as tender cake as possible. Therefore, we decided to tell you about how to properly soak biscuits with ready-made syrups.

First of all, we need to determine what kind of cakes we have. In other words, you should identify the dry ones or In the first case, you will need quite a lot of self-prepared syrup. If your cakes are wet and greasy, then impregnation can be used in a minimal amount.

A regular spray bottle sprays sugar syrup quite well and evenly over the surface of the biscuit. However, you should fill it with still warm impregnation, otherwise it will not pass through the tube.

If a spray bottle is not at hand, then the homemade cake can be soaked using usually a dessert spoon. Use it to scoop out sugar syrup in small quantities. In this case, it is necessary to ensure that the impregnation is distributed evenly throughout the biscuit. Otherwise, in one place the cake will remain somewhat dry, and in another it will simply flow.

If using a small spoon seems inconvenient for you, then this confectionery procedure can be carried out using a regular culinary brush.

As soon as the sponge cake is completely soaked in granulated sugar, and also covered with cream and decorated with various confectionery powders, the finished cake is put into the refrigerator for 5-6 hours, or even better, overnight. In the morning, the cakes will soften well, become tender and very tasty.

Let's sum it up

What kind of syrup to soak a homemade sponge cake with is a matter of personal taste. Many chefs prefer to use the classic version. But to give the cake a special taste and aroma, we recommend using more original recipes. To do this, you can add cherry, chocolate or cherry to the main sugar impregnation. Also, various tinctures, juices, cognac, etc. are ideal for the same purpose. By the way, alcoholic drinks should only be added to ready-made and cooled syrup. Otherwise, under the influence of high temperatures, all their aroma will simply disappear.

For a delicious, juicy homemade cake, it is not enough to coat the sponge cake with cream alone. 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.

Impregnation for a biscuit or cake is a sweet or sour-sweet liquid. The basis of impregnation is usually sugar syrup.

Sugar syrup

Ingredients:

To obtain 200 ml syrup

4 tbsp. spoons of sugar
6 tbsp. spoons of water

How to prepare syrup for impregnation:

Combine sugar and water in a saucepan. Place the pan on the fire and bring to a boil. At this time, constantly stir the syrup and skim off foam if it forms.

Then cool the syrup and only then add vanilla to it. Never flavor hot syrup. So, it will lose its aroma very quickly.

Coffee syrup can be used to flavor the sugar impregnation.

Coffee syrup

Ingredients:

1 teaspoon natural ground coffee
half a glass of boiling water

How to prepare coffee syrup for soaking:

Pour boiling water over the coffee. Cover the glass with a lid and leave for 20 minutes. Now fold a piece of gauze in half and strain the coffee through it.

Let it sit for another 10 minutes. After this, the pure infusion can be poured into the sugar impregnation.

Use fresh and canned fruit juices, essences, and tinctures to flavor the impregnation. However, make sure that when adding liquids the consistency of the impregnation does not change dramatically.

Alcoholic beverages are often used in impregnations. They give the biscuit a special aroma.

Impregnation with vodka

Ingredients:

50 ml vodka “Finlandia”
2 tbsp. spoons of pear jam
250 ml cooled boiled water

How to prepare impregnation with vodka:
mix vodka, jam, water. Pear jam can be replaced with homemade apple jam.

Sugar impregnation with liqueur

Ingredients:

5 tbsp. spoons of sugar
7 tbsp. spoons of liqueur
1 tbsp. spoon of vodka
7 tbsp. spoons of water
a few drops of citrus essence

How to prepare impregnation with liqueur:
Pour sugar into a saucepan and fill with water. Place the container on the fire and bring to a boil. Then cool the sugar and add liqueur, vanillin, cognac, citrus essence. The peculiarity of this impregnation is that it has a very bitter taste.

Chocolate impregnation

Ingredients:

100 grams of butter
1 tbsp. spoon cocoa
1/2 can of condensed milk

How to prepare chocolate impregnation:

Prepare this impregnation in a water bath. Pour water into a large saucepan and place on fire. Place a smaller saucepan inside the large pan: prepare the impregnation in it.

Cut the butter into pieces and place in a saucepan. Add cocoa powder and condensed milk: mix everything thoroughly. Do not bring the mixture to a boil.

Impregnation with orange zest

Ingredients:

Zest of one orange
half a glass of orange juice
1/4 cup sugar

How to prepare citrus impregnation:

Place all ingredients in a saucepan and cook until the sugar dissolves. Reduce heat and simmer for another 15 minutes. The amount of syrup should be reduced by half.

Soak the cake with warm mixture.

Syrup from any tasty jam is also suitable for impregnation, but you don’t need to add anything to it. For impregnation, there are special pastry brushes that distribute the liquid evenly and prevent puddles from forming. If you don't have a brush, use a teaspoon. Do not fill the spoon completely, but take a little at a time and spread evenly. The impregnation layer should be very thin and almost invisible.

A quick and delicious homemade cake according to the recipe of the famous pastry chef Oleg Ilyin! Watch the video!

To flavor the syrup, you can use fresh and canned fruit juices, liqueurs, tinctures, liqueurs, grape wines, fruit syrups, essences, etc. When adding juices, make sure that the sugar syrup does not dilute too much.

Syrup flavoring options:

Apricot syrup
Add 1 tablespoon of apricot liqueur or apricot liqueur to the main syrup.

Orange syrup
Add the juice of half an orange or 1 tablespoon of orange liqueur to the main syrup.

Vanilla syrup
Add 5-6 vanillin crystals or 1 teaspoon of vanilla sugar to the main hot syrup. You can add 1 tablespoon of vanilla liqueur to the cooled base syrup.

Grape syrup
Add to the main syrup 1 tablespoon of any white grape wine, such as table wine, port, Muscat, Riesling or amber wine - Madeira, sherry, Marsala.

Lemon syrup
Add the juice of half a lemon or 1 tablespoon of lemon liqueur to the main syrup.

Cognac syrup
Add 1-2 tablespoons of high-quality cognac to the main syrup.

Coffee syrup
Add 2 tablespoons of coffee infusion to the main syrup. (For coffee infusion, take 1 teaspoon of natural ground coffee, pour in 0.5 cups of boiling water, cover the glass and leave for 20 minutes. Strain the coffee through double-folded gauze and let it sit for ~10 minutes. After that, drain the clean infusion, without sediment - it you can flavor the syrup). The syrup is used to flavor sponge cake and coffee sponge cakes.

Rum syrup
Add 1 tablespoon of rum to the main syrup.

Enjoy your meal!