Attention!

Impregnation is needed for only one type of cake: sponge cake. It will soften the crust that forms on them during baking and remove excess dryness.

Shortbread and puff desserts will spread due to additional moisture; a simple cream layer is enough for them.

How to choose the right coating for a cake

There is a base syrup for moisturizing sponge cakes. It is prepared very simply using ingredients that are always on hand.

Ingredients:

• 6 tbsp. water;
• 4 tbsp. Sahara.

Preparation

1. Mix both components, pour the liquid into a saucepan with a thick bottom and place on low heat. Stir continuously until the sugar is completely dissolved, and then leave the mixture to boil.
2. As soon as foam appears on the surface, remove the syrup and cool. If desired, you can add ½ tsp to the slightly warm liquid. vanilla sugar.

Classic impregnation is ready. Since its taste can be considered neutral, it is suitable for any biscuit.

Attention!

If you need to cook large quantity syrup, it is important to follow the proportions indicated in the recipe. Too thin a solution will “fall apart” pastry, and a rich one will make it overly sweet.

It is also necessary to adhere to the following ratio: for 1 kg of cakes – 600 g of impregnation and 1.2 kg of cream – then our dessert will turn out perfect.

Do you want the product to be not only pleasantly moist, but also fragrant? Knowing how to prepare sugar syrup for soaking a cake, it’s not difficult to diversify its taste by adding:

• milk, condensed milk, sour cream
• fruit and berry juices
• liquid jam or marmalade
• citrus
• alcoholic drinks: liqueur, rum, cognac, sweet wine.

At the same time, it is important that the impregnation combines well with the other ingredients in the cake: cream, fillings (if any), a layer of jam, and so on.

If the dessert is intended for children, alcohol should be excluded from it.

How to soak sponge cake layers: popular recipes

We offer several options for impregnation with fillers that will add their own touch to the overall “symphony” of a luxurious dessert. Instead of berry and fruit juices, you can take similar liqueurs or tinctures, as well as jam slightly diluted with water.

All flavors are added to the cooled sugar syrup, otherwise their taste will be weak.

Lemon soak

It will add a slight sourness to the dessert, creating a pleasant contrast with the sweet cream and fillings. Lemon syrup is more suitable for light cakes, without added cocoa, for dark cakes you can take an orange.


There are several options for preparing impregnation.

1st method

We will need:

• ½ large lemon
• 3 tbsp. l. Sahara
• 1 cup boiling water.

Preparation

1. Wash the lemon and cut into small pieces.
2. Add sugar and grind until juice appears.
3. Pour boiling water over it, stir until the sugar dissolves, and let the infusion cool. You can add vanilla to the cooled syrup. The impregnation is ready.

2nd method

We will need:

• ½ lemon
• classic sugar syrup in the above proportions
• ½ tsp. vanilla.

Preparation

Squeeze the juice from half a lemon and add the grated zest. Pour in the syrup room temperature, stir well. You can enhance the flavor with natural vanilla.

3rd method

Lemon juice in the impregnation can be replaced with tincture. The taste of the cake will be brighter and richer.

We will need:

• 2 – 3 tbsp. l. lemon tincture
• a portion of the classic sugar syrup(½ cup).

Preparation

Pour the tincture into the cooled syrup and stir.

For the tincture:

• 1 large lemon
• 6 tbsp. vodka.

Preparation

1. Grind the lemon in a blender.
2. Fill the resulting mass with vodka, place it in a glass bottle and keep it in a dark place for 2 days. Shake the tincture periodically.
3. Then strain and store in the refrigerator.

Can be used instead homemade tincture ready-made Limoncello liqueur, while reducing the amount of sugar in the base syrup.

The impregnation turns out to be very elegant when the juice of half a lemon is added to a glass of green tea.

Coffee impregnation

Ideal for chocolate cakes butter cream. If desired, you can enhance the taste of the soaking with cognac (1 tbsp.).

We will need:

• 2 tbsp. freshly ground coffee
• ½ cup sugar
• 1 glass of water.

Preparation

1. Divide the water in half and brew coffee without sugar from one part.
2. Let the drink steep for 15 minutes, preferably in a warm place for better extraction, then strain. Make syrup from the second half of water and sugar. Let's combine it with coffee, cool everything together to room temperature and we can moisten the cake.

Cognac impregnation

For lovers strong drinks You will definitely like this recipe.

It will require:

• 3 tbsp. l. cognac
• serving of base syrup (100 g water per 100 g sugar)

Preparation

Mix the cooled solution and cognac; nothing else is needed for our impregnation.

If you want to get a richer taste, instead of regular syrup, you can use jam diluted with water, sweet coffee or cocoa without milk, fruit juice. In short, there is a lot of room for experimentation.

Let us emphasize once again that cognac (rum, liqueur, wine) is poured into completely cooled syrup, otherwise the alcohol will high temperature will evaporate and the taste we need will be lost.

Sour cream impregnation

The best option if the sponge cakes are too dry. Thanks to sour cream, the cake will turn out very tender; it will definitely appeal not only to adults, but also to children.

Ingredients:

• 500 g sour cream, 10% fat
• 4 tbsp. l. Sahara
• ½ tsp. vanilla.

Preparation

1. Mix all the ingredients and place in the refrigerator for half an hour until the sugar is completely dissolved.
2. Beat the mixture with a whisk to make it airy and apply to the cakes.

Impregnation for honey cake

The “honey cake” has its own rich aroma and our main task is to try to emphasize it, and not to interrupt it.


The best option is syrup with honey.

Ingredients:

• 3 – 4 tbsp. l. honey
• 3 tbsp. l. Sahara
• 2 medium lemons.

Preparation

1. Squeeze juice from lemons.
2. Mix it with honey and sugar.
3. Bring to a boil and cook over low heat for 10 minutes.
4. Apply the syrup while warm, the cake will turn out very juicy and tasty.

If you like alcoholic impregnations, you can add white to the base dessert wine or cognac.

Impregnation for Prague cake: recipe from the USSR

The incredibly popular dessert “Prague” today is our Soviet heritage. At that time, the chef of the Moscow restaurant of the same name was famous pastry chef Mikhail Guralnik, who gave those with a sweet tooth several iconic delicacies, including Bird’s Milk.

The maestro decided to make a cake that was not inferior in taste to the legendary Viennese Sacher. And so “Prague” was born, which we still bake with pleasure for the holidays.

The Soviet dessert was prepared according to GOST and included impregnation of chocolate cakes from apricot jam. Moreover, according to classic recipe, the confiture was applied only to the top layer and sides of the cake before covering it chocolate icing. But if desired, if we are afraid that the cakes will remain a little dry, we can moisten each of them.

Apricot impregnation

• 100 g jam
• ¾ glass of water
• 3 tbsp. l. cognac

Preparation

1. Dilute the jam with water and heat it a little over the fire, without bringing it to a boil.
2. We rub the mixture through a sieve so that there are no large pieces.
3. Add cognac to the cooled impregnation (you can do without it).

Attention!

Apply jam, not diluted with water, to the top and sides of the cake.

Some recipes allow the use of pure cognac impregnation, and the jam is left only for the underglaze layer.

How to soak a cake correctly

Don't forget about this important stage, like soaking cakes. Without it, the sponge cake loses its special charm and complex, refined aroma.

The main thing is to follow the tips above and be sure to experiment with flavors.

Sponge cakes are most often used for making multi-layer cakes, pastries and rolls. Depending on which recipe you decide to master, you need to achieve a certain level of moisture in the sponge cake. In some cases you need to get juicy and delicate sponge cake, in others it is quite dry and dense.

Fix a situation that anyone can get into, even experienced cook When the cake turns out to be too dry, cake impregnation will help. To prepare the impregnation, you only need to strictly follow the recipe and sequence of actions.

By additionally processing the cakes, you will get completely new dessert with a modified structure and a more delicate taste. The effect of a “dry” cake will no longer haunt you, because today we will look at the topic: “How to make impregnations at home.”

Any impregnation basically contains sugar and water, but you need to adhere to exact ratios and include the right additional components.

Impregnation for sponge cakes

4 tbsp. spoons of granulated sugar; 90 ml of water and 0.5 teaspoons of vanilla.

Syrup made from sugar and any liquid is used in cooking to improve the taste of biscuits. It will make the cake more tender and juicy. In addition to the main ingredients, various aromatic ingredients are added to the syrup.

I would like to draw your attention to the fact that these substances must be added after the impregnation has cooled, otherwise the aroma will disappear.

You can prepare the impregnation in a few minutes, for this:

1. Pour water into a saucepan and add sugar (see photo).
2. Bring the mixture to a boil, stirring continuously with a spoon.
3. There is no need to boil the syrup; immediately remove it from the stove as soon as you remove the foam from the surface.
4. Cool the resulting liquid to body temperature (this is very easy to check by dipping your finger in the warm syrup) and stir with vanilla sugar.

The good news is that the syrup can be used for cakes with any additional ingredients: cocoa, coffee, pieces of fruit and citrus zest. It goes well with many creams, regardless of the method of preparation.

Syrup for impregnation of biscuit

To make the cake really come close to ideal, remember the proportions. The formula is simple, but it allows you to get dessert High Quality: for one part of the biscuit, take 1.2 parts of cream and 0.7 parts of impregnation.

For example, it turns out that you have a sponge cake weighing 900 g. Then you will need to prepare 560 g of syrup.

To make the task easier for confectioners, back in the middle of the last century, Marhel and Kengis developed a special table, from which it follows that:

1. 400 ml of syrup will be obtained from 12 tbsp. spoons of liquid (a little condensed milk mixed in water) and 8 tbsp. spoons of granulated sugar.
2. Half a liter of syrup comes out of 13.5 tbsp. spoons of liquid (water mixed with condensed milk) and 9 tbsp. spoons of granulated sugar. And so on.
3. On average, you will get 100 ml of syrup if you boil 3 tbsp. spoons of liquid (water with condensed milk) and 2 tbsp. spoons of sugar. It’s not difficult to remember, but it makes the process of preparing desserts easier.
4. Pay close attention to the selection of containers in which you plan to cook the syrup. It should have a thick bottom and be rinsed with cool water. First of all, you need to measure out warm water, and then add granulated sugar.

Another subtlety: cook the impregnation over low heat with constant stirring. Make sure that splashes do not fall on the walls of the dishes. Once all the sweet crystals have dissolved, leave the syrup alone and wait until it boils. Skim off any foam that has formed on the surface and remove the pan from the stove.

A simple and delicious orange dip with mint.

Refreshing taste and pleasant aroma makes this syrup very popular in confectionery.

The ingredients you will need can be found in any kitchen, so there will be no problems with preparation:

one orange; water – 225 ml; 30 g fresh mint; 200 g granulated sugar.

Cooking steps:

1. Wash the mint, dry it with a paper towel and chop it very finely.
2. In a saucepan, mix water with mint, add granulated sugar and stir until the latter dissolves.
3. Cover the dish with a lid and place it in a cool, dark place for 10-14 days. During this time, the syrup will infuse and become fragrant.
4. Wash the orange and squeeze it onto special device juice. Mix syrup with juice, strain and use as directed.

Lemon syrup

To prepare the impregnation for the biscuit you will need:

200 ml boiled chilled water; 45 ml lemon tincture (cherry tincture is also useful); 100 g granulated sugar.

The syrup is ideal for berry- sponge cake or fruit roll.

Make lemon tincture in advance using one lemon:

1. Rinse and dry the lemon.
2. Using a fine grater, remove the zest and pour in the juice.
3. Leave the resulting mixture in a dark place, then put it in the refrigerator and use as needed.
4. The syrup according to this recipe is slightly sour, since it contains lemon tincture, and not freshly squeezed juice. To soak the sponge cake, mix the above ingredients in a bowl until the sugar is completely dissolved (as in the photo).

If your busy schedule does not allow you to wait for the cherry or lemon liqueur to be ready, squeeze the juice out of half a lemon and make the soak in a few minutes.

Also take: half a lemon; 150 g granulated sugar; glass of water. Add vanilla extract if desired.

Mix boiling water with juice and granulated sugar. Stir until the granulated sugar is completely dissolved, strain. Use for impregnation of the biscuit, observing the proportions (1 part of the biscuit to 0.7 parts of impregnation).

Ideal for chocolate cake with added cocoa coffee impregnation. It will make the cake moist and ready to spread. butter cream. For this type of impregnation, a milk base is preferable; this will make it more tender.

List of ingredients from which you will make a soaking liquid: half a glass of milk and the same amount of water; a full glass of sugar; 2 tbsp. level spoons of ground coffee.

Detailed impregnation preparation scheme:

1. Brew coffee in water and let it brew for a few minutes.
2. Mix half a glass of milk with sugar in a heatproof bowl and bring to a boil.
3. Dairy and coffee mixture mixed and used for impregnation.

Add additional flavorings to the cooled syrup to prevent them from dissipating.

Now let’s look at the secrets of using impregnation, because the final result depends on it.

1. Cool the mixture before pouring the mixture over the crust.
2. One of important components syrup - granulated sugar. It is important that he be good quality and not wet.
3. Before use, the finished impregnation must be kept for several hours.
4. In the summer, to keep the cake longer, the impregnation is prepared according to a different recipe: one part sugar and one part water. In winter, you can stick to the usual proportions; this will not affect the shelf life of the dessert.
5. When soaking the three layers that make up the cake, it is important to distribute the liquid correctly. For the top sponge cake, use half of the syrup; the middle and bottom sponge cakes use the other half. Moreover, for an average biscuit you will need more liquid than for the lower one.
6. If the cake cream is made from condensed milk and butter, then you need to prepare the liquid in smaller quantities. If one of the layers is a soufflé, then pour a larger amount of impregnation over the cake.
7. For even application, use a spray bottle or pastry brush.
8. Do not try to pour all the syrup onto the cake; it will be quickly absorbed and you will not have time to distribute it evenly.

Allow several hours to soak the biscuit, placing it in a cool place, and then any dessert with soufflé or condensed milk cream will be incomparable.

Biscuit is the basis for many confectionery products. It turns out airy and tender, and the impregnation makes it juicy.

Syrup for soaking sponge cakes - basic principles of preparation

Biscuit cakes absorb moisture quite well. To prevent them from getting wet, it is necessary to strictly follow the technology for preparing the impregnation.

The sponge cake can be dry or wet. For dry baking, more impregnation is used.

The impregnation is applied to the cake using a silicone brush, a spray bottle, or simply poured from a spoon.

Sugar and liquid are the basis of any impregnation. For aroma, vanillin, citrus juice or zest, coffee, etc. are added to it.

In cakes consisting of three layers, the top cake is generously poured with impregnation; the middle and bottom layers are not so generously soaked.

It is advisable to withstand the impregnation for 24 hours.

Recipe 1. Classic syrup for soaking sponge cakes

Ingredients

125 g granulated sugar;

190 ml drinking water.

Cooking method

Pour the water into a saucepan and place it on the stove. Turn the heat on to medium and wait for the first bubbles to appear. Add sugar to boiling water.

Continuously stirring the contents, turn the heat to low. Cook until the sugar grains dissolve and turn off the heat.

Cool the impregnation to a barely warm state. You can add liqueur, liqueur or citrus juice as a flavoring.

Recipe 2. Syrup for soaking sponge cake with cognac and strawberries

Ingredients

filtered water - 300 ml;

cognac - 60 ml;

fine sugar - 50 g;

strawberries - 300 g.

Cooking method

Wash the strawberries, tear off the stems and squeeze the juice out of them.

Place the berry pulp in a saucepan, add water and add sugar.

Place on low heat and cook from the moment it boils for five minutes. Strain the syrup through a fine strainer.

Pour strawberry juice into the soak, stir and put back on the stove. Boil again.

Keep the syrup on the heat for three minutes, remove from the heat and cool until warm. Pour cognac into the soak and stir.

Recipe 3. Syrup for soaking cocoa-based sponge cakes

Ingredients

35 g cocoa powder;

90 g butter;

175 g condensed milk.

Cooking method

Take a medium-sized saucepan. Let's pour it into it drinking water and put it on the stove. We place a saucepan of a smaller diameter on top, resting it on the handles. The bottom must be submerged in water.

Chop the butter into small pieces and grind with cocoa until smooth.

Place the butter mixture in a saucepan and wait for it to melt, stirring constantly. Introduce in a thin stream liquid oil condensed milk. Simmer until the first bubbles appear.

Remove the saucepan from the water bath and beat the contents with a mixer or blender. The mass should become dense and increase in volume. Cool the impregnation and use it for its intended purpose.

Recipe 4. Coffee syrup for soaking the biscuit

Ingredients

coffee liqueur - 30 ml;

ground natural coffee - 10 g;

water - 100 ml;

fine sugar - 60 g.

Cooking method

Pour coffee into a saucepan and pour hot water. Place on the stove and bring to a boil.

Remove the coffee from the stove, cover with a lid and leave for ten minutes.

Strain the coffee infusion and add sugar to it.

We put it back on the fire and cook from the moment of boiling for three minutes over low heat.

Turn off the heat, cool the contents of the saucepan, pour in the liqueur and stir.

Recipe 5. Mint-orange syrup

Ingredients

125 ml drinking water;

200 g sugar;

orange;

100 ml vodka.

Cooking method

Combine water with vodka.

Wash the mint leaves well and chop them as finely as possible.

Pour mint with a mixture of water and vodka. Add sugar and stir until the grains dissolve.

Pour into a saucepan with a lid and leave in a cool place for a couple of weeks.

After the allotted time, cut the orange in half and squeeze the juice into the soak. Mix and use as intended.

Recipe 6. Coffee syrup for soaking sponge cake with cognac

Ingredients

60 g granulated sugar;

25 ml cognac;

200 ml filtered water;

50 g ground coffee.

Cooking method

Let's get enough sleep ground coffee into a saucepan and fry it over medium heat for a minute. Pour boiling water over the coffee and cook until the first signs of boiling. Remove from the stove and wait for the foam to settle. We repeat the process two more times.

Cover the saucepan with coffee with a lid and leave for a quarter of an hour. Strain the drink through cheesecloth. Throw away the grounds.

Pour sugar into the coffee and let it brew again. Wait until it boils, stirring constantly until the sugar crystals dissolve.

Remove the syrup from the stove and cool. Add cognac to the syrup and stir again. Soak the resulting cake mixture.

Recipe 7. Orange syrup for soaking sponge cake

Ingredients

120 ml freshly squeezed orange juice;

orange zest from one fruit;

60 g granulated sugar.

Cooking method

Wash the orange, wipe it with a napkin and remove the zest from it using the most fine grater. Place the zest in a saucepan and squeeze the orange juice into it.

Place on low heat and cook for three minutes from the moment it boils. Add sugar, stir and simmer until all the grains have dissolved.

Cook the syrup for another eight minutes, strain and cool.

Recipe 8. Syrup for soaking sponge cake with wine

Ingredients

lemon juice - 5 ml;

fine sugar - 250 g;

drinking water - glass;

Cahors - 60 ml.

Cooking method

Pour water into a saucepan, add sugar and place on low heat. Cook, stirring constantly, until the crystals dissolve.

Add lemon juice and vanillin to the boiling syrup. Let sit for a couple of minutes, remove from heat and cool.

Recipe 9. Lemon syrup

Ingredients

55 g granulated sugar;

245 ml of drinking water;

half a lemon;

vanilla sugar.

Cooking method

Cut half a lemon, place it in a blender container and grind to a puree. Transfer the resulting lemon mass into a saucepan and pour boiled water, cover with a lid and leave for a quarter of an hour.

Lightly crush the contents with a potato masher to squeeze out any remaining juice from the lemon pulp. Strain the infusion a couple of times through cheesecloth. Add sugar and vanillin to the lemon liquid.

Turn on the burner at low power. Place a saucepan with the lemon mixture on it and cook the syrup base for ten minutes.

Remove from the stove, cool and soak the cakes.

Recipe 10. Cherry syrup for soaking sponge cake with cognac

Ingredients

50 g granulated sugar;

40 ml cognac;

100 ml cherry syrup;

boiled water - stack.

Cooking method

Combine cherry juice with water and cognac. Stir.

Pour all the sugar into the liquid and set it on medium heat. Cook, stirring continuously, until all grains of sugar are dissolved.

Turn the heat down to low and simmer the mixture for another three minutes. Remove from the stove and cool.

Recipe 11. Syrup for soaking sponge cake with black currants

Ingredients

60 ml cognac;

½ cup blackcurrant jam syrup;

250 ml boiled water;

60 g fine sugar.

Cooking method

Combine water with sugar and jam syrup. Stir and place the bowl with the mixture on low heat. Cook after the first signs of boiling appear, stirring continuously until the sugar crystals dissolve.

Remove from heat, cool and pour in cognac.

Recipe 12. Coffee syrup with milk

Ingredients

½ cup each of milk and boiled water;

stack Sahara;

60 g natural coffee ground.

Cooking method

Pour half a glass of ground coffee boiling water and make coffee. Remove from heat, cover with a lid and cool. We filter.

Combine milk with sugar. Place on the stove, turn on low heat and bring to a boil, stirring continuously. Pour in the strained coffee and stir.

Keep for another three minutes, remove from heat and cool. Add alcohol and flavorings to the cooled impregnation.

Recipe 13. Caramel syrup for soaking sponge cake

Ingredients

100 ml milk;

100 g sour cream;

100 g boiled condensed milk.

Cooking method

Pour the milk into a saucepan. Place on the stove and bring to a boil. Add boiled condensed milk and sour cream. Stir well.

Place the biscuit in a mold with a diameter wider than the cake. Pierce it in several places with a wooden skewer or fork. Pour hot syrup over the crust.

Soak the cake for five hours.

Do not add flavorings to hot syrup, otherwise the aromatic substances will simply evaporate.

The syrup must be cooled before use.

It is advisable to let the syrup stand for 24 hours before use.

For impregnation, you can use cognac, liqueur or any other alcoholic drink.

Step-by-step recipes for impregnations for sponge cakes made from cocoa, jam, honey, milk, with alcohol

2018-08-14 Marina Vykhodtseva

Grade
recipe

2670

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

0 gr.

Carbohydrates

62 gr.

264 kcal.

Option 1: Classic impregnation for sponge cake

Biscuit - the most magnificent and delicate cake for a cake, but has one significant drawback. Without impregnation, it turns out dry, tasteless, and will require a lot of cream and time. That is why sponge cakes are usually moistened. For this purpose, various impregnations are used, most often based on sugar syrup. Here is the simplest option with cognac and citric acid. If the cake is for children, then alcohol can be excluded or replaced with aromatic essence, vanilla.

Ingredients

• 200 g sugar;
• 100 ml water;
• 1 tbsp. l. cognac;
• 1 g citric acid.

Step-by-step recipe for classic sponge cake impregnation

To cook the syrup, use a small saucepan in which the sugar will not burn or stick. Pour out the water. Add the prescribed amount of sand. Place the saucepan on low heat to heat slowly. If you turn it on immediately strong fire, then some of the sugar may not dissolve, some grains along the edges of the pan will burn, which will change the taste and color of the syrup.

Once all the grains have dissolved, you can add heat. Now bring the syrup to a boil. Foam may form on the surface. This is normal, just remove it with a spoon. Boil for a few seconds, throw citric acid, stir, remove from heat.

Cool the syrup until warm, add cognac. This alcohol, even in such a small amount, will improve the taste of not only the impregnation, but also the biscuit itself.

After adding cognac, the impregnation must be cooled. It is never used warm, otherwise the cream will flow from the cake. Cover and put in the refrigerator for a couple of hours. In general, such syrup can be stored for a whole week or even more if raw water does not get into it.

If initially there is a lot of sugar in the biscuit or a sugary cream, layers of jam or jam are used for the cake, then the amount of sand in the impregnation can be reduced, a 1:1 syrup can be prepared, it is boiled and used in exactly the same way.

Option 2: Quick recipe for jam sponge cake

If you don’t know what to soak the sponge cake layers with, and you need to do it very quickly, then the most ordinary jam will help out. There are only some nuances in its use. This option is good because you don’t need to cook anything and then cool it if you have boiled water. We choose any type of jam. If there are pieces in it and large berries, then you need to take them out, leaving the syrup or just finely chop them.

Ingredients

• 120 ml jam;
• 80 ml water;
• 40 ml cognac.

How to quickly prepare impregnation for sponge cake

Prepare the jam. If it contains very soft berries such as strawberries or raspberries that cannot be cut or crushed, then you can simply beat them with a blender or rub them through a strainer.

Add boiled water to the recipe jam and beat with a fork until smooth. If the liquid is hot, then you can also pour it in immediately, but in this case, leave the impregnation for about ten minutes so that it cools down.

All that remains is to add cognac. If the cake is being prepared for children, then replace the alcohol with any essence or leave the diluted jam as is. In any case, it already has rich taste berries or fruits.

If you have more time, you can boil the jam with water, then cool it and add cognac. This impregnation turns out more homogeneous, the taste will also change a little. The color directly depends on the jam used. We also remember that impregnation of this type will change the shade of the biscuit.

Option 3: What else can you soak sponge cake layers with?

If you don’t have any jam at home, and just a syrup of water and sugar is not impressive, then you can take tea. You just need to prepare it correctly, be sure to observe the amount of sugar and water. To prepare the impregnation, you can take green, black, fruit tea or even hibiscus. Each option will have a different taste.

Ingredients

• 170 ml boiling water;
• 1 tsp. tea leaves;
• 4 spoons of sugar.

How to cook

Pour in the tea leaves, pour boiling water, cover and leave for ten minutes. Then strain through a strainer into another bowl. You can use a teapot for steaming.

Immediately, while the tea is still hot, pour sugar into it, stir continuously with a spoon until the sand is completely dissolved. After this, the drink will become warm, but it still needs to be cooled. To save time, you can place a bowl (mug, jar) with our impregnation in cold water.

The tea impregnation will be even tastier if you add alcohol to it. It can be cognac, as in one of the recipes above, or we take brandy, gin, liqueur, sometimes even wine is poured. This should be done after the tea has cooled completely.

Option 4: Impregnation for sponge cake with butter cream

If the cake uses butter airy cream, then it is important not to make cakes that are too wet. But you shouldn’t leave the biscuit dry either, this will not affect the taste for the better. Perfect option- sprinkle the cake before frosting light honey syrup. In addition, it will favorably emphasize delicate taste cream.

Ingredients

• 80 g honey;
• 5 tablespoons of water;
• 5 g vanilla sugar.

Step by step recipe

Honey has a very low temperature boiling, so heat it carefully. We bet on water bath or in the microwave, immediately add hot water.

As soon as the mixture becomes homogeneous, the impregnation can be removed. Add to it vanilla sugar, stir until dissolved. Then cool the honey syrup and drizzle over the sponge cake layers.

Honey goes well not only with vanillin, but also with cinnamon powder; you can add other spices to the impregnation, add a spoonful of alcohol, but all these ingredients should not contradict the taste of the biscuit or cream.

Option 5: Milk impregnation for sponge cake

This impregnation option makes any biscuit more tender and gives it creamy taste And vanilla aroma. This syrup can be used for store-bought cakes, but water them carefully due to their small thickness. This amount of syrup is enough for a cake 20-23 cm in diameter. If there is no vanillin or vanilla sugar, then you can add milk syrup essence or add a spoonful of honey into it while cooling.

Ingredients

• 200 ml milk;
• 120 g sugar;
• vanilla bag

How to cook

To prepare this impregnation, take a saucepan in which to cook milk porridge. Otherwise the syrup will burn. Pour out the milk and add sand. We heat it up. Stir constantly.

Bring the impregnation to a boil and immediately turn off the stove, add vanillin. As it cools, stir occasionally to prevent an unpleasant film from appearing on top. Cool the finished impregnation before use.

There are milk impregnations different types, you can cook them with diluted condensed milk or with cream, there are even recipes with sour cream. In any case, do not forget to improve the taste by adding vanilla, various essences, and honey.

Option 6: Chocolate impregnation for sponge cake

If you don’t know how to soak sponge cake layers with cocoa, this recipe will help out. Chocolate syrup will enhance the aroma and taste, and improve the color of cakes that have faded during baking. The impregnation is quite simple and quick to prepare, but it will take time to cool. This impregnation can be prepared with milk or water.

Ingredients

• 2 spoons of cocoa;
• glass of water;
• 2 spoons of cognac;
• 7 spoons of sugar.

How to cook

To prevent cocoa from setting into lumps, it needs to be sifted. If you don’t want to do this, then immediately mix it with sugar. Thanks to its grains, all lumps will disintegrate.

Add water to cocoa and sugar, you can also take milk. Stir, it’s better to do this with a whisk, and then put it on the stove. Cooking regular hot chocolate. Be sure to stir and let it boil. Do not move away under any circumstances, the mass may burn.

After boiling chocolate syrup cool, then mix with cognac or leave without alcohol. After cooling, use to soak biscuits.

You can make the impregnation not with cocoa, but with melted chocolate. The result will be a very rich and aromatic syrup that will disguise even a not very successful sponge cake.

Many people are interested in how to soak biscuits, which are often used when preparing sweet dishes such as pastries and cakes. Indeed, to learn how to cook tender and fluffy sponge cake it will take little time, but subtleties remain a more delicate matter exquisite taste, maintaining aroma and softness.

Why do you need to soak a biscuit?

Without the use of syrups for impregnation for chocolate delicious biscuit no housewife can afford it. The fact is that the prepared sponge cake after cooling quite quickly becomes dry, brittle, and practically without the characteristic attractive sweet smell. Such baked goods quickly deteriorate due to the addition of eggs, which reduce the shelf life of the product, lose the quality of taste, making it bland and tasteless. What could be more unpleasant than a baked goods doomed to failure?

Because effective method to preserve taste parameters, quality and captivating aroma - use syrup to soak the biscuit. Not a single confectionery product is complete without knowledge of these simple but effective recipes. Watering chocolate sponge cake impregnated with syrup, the cakes become airy, sweet, juicy and aromatic.

Impregnation recipes for chocolate sponge cake

There are a lot of recipes for creating impregnations in cooking. When wondering which option is better to choose, many housewives choose cocoa sponge cake impregnation, which is classic and in demand among sweet tooths and children.

Now that we have managed to determine required quantity, you need to prepare the following ingredients:

• butter – 100 g;
• condensed milk - half a can;
• cocoa powder – 1 tbsp.

The secret of preparation is that the impregnation is made using the so-called “water bath”. You need to take two pans - large and small. Water is poured into the larger one and heated over a fire, while the small one is placed inside first. The future impregnation for the chocolate biscuit should be cooked in it.

After cutting the butter into pieces, add it and the rest of the ingredients to an empty pan, stirring thoroughly and not letting it boil. It is recommended to use a mixer to obtain a homogeneous mass without lumps. Soak the sponge cake with the prepared chocolate soaked It's better after it gets warm.

The desire to achieve results in making a delicious chocolate biscuit is not enough, since, in addition to taste parameters, you also need to know a number of technical features of processing the biscuit.

Firstly, the housewife must remember that after removing the culinary product from the oven, it is important to let the cakes cool for six to seven hours. After this, it is recommended to moisten the cakes. Sometimes it happens that many inexperienced cooks who are cooking for the first time fragrant biscuit, make the grave mistake of starting to lubricate it right away. In this case, you will either have to come to terms with the fact that the baked goods will quickly fall apart and lose their attractive taste, or you will have to do it all over again.

Keeping the above in mind and following some rules, anyone can create a memorable cooking masterpiece, appreciated by all loved ones. However, there are many other options for soaking chocolate cakes.

Coffee impregnation

Simple recipe coffee syrup for chocolate cakes requires the following ingredients:

• coffee liqueur (or cognac) – 1 tbsp. l;
• natural ground coffee – 2 tbsp. l;
• water – 250 ml;
• granulated sugar – 1 tbsp.

Divide the water into two parts equal in volume. Heat one part and add granulated sugar. Stir until dissolved, bring to a boil and turn off. You can add vanilla sugar to taste.

With the remaining amount of water, brew coffee using a Turkish coffee pot, turn it off, remove from heat and leave for 20 minutes to fully saturate the drink. Strain the cooled coffee, discarding the ground beans.

Mix the ingredients together with coffee liqueur or cognac for flavor. Evenly distribute the resulting impregnation over the prepared chocolate sponge cake.

Milk impregnation for biscuit with condensed milk

Preparing basic impregnation for sponge cakes is possible according to a recipe that our grandmothers probably used. The recipe for soaking with condensed milk is quite simple to make, because it requires a minimum of ingredients, and the taste will be incomparable:

• condensed milk – 1 can;
• water – 750 ml.

Bring the specified volume of water to a boil and add condensed milk to it, stirring until smooth. If desired, you can add food flavorings, for example, vanilla sugar or a pinch of cinnamon. Let the impregnation cool and pour it over the biscuit.

Alternative cooking option this recipe allowed if condensed milk is replaced with regular milk, adding 1-2 tbsp. sugar to make the impregnation sweet.

Video of preparing impregnation for biscuit

Honey and sour cream impregnation for biscuit

Properly brewed honey syrup will make chocolate cakes not only juicy, but also incredibly soft, useful for those who have problems with immunity and want to boost it.

Ingredients:

• thick honey (any) – 100 g;
• water – 250 ml.

For sour cream you will need:

• sugar - half a glass;
• sour cream 15% – 250 g.

Pour filtered water into an iron mug. The latter is needed to prevent unpleasant consequences of loss taste qualities as well as for convenience.

Connecting a small amount of honey with the contents of the mug, stirring until the honey dissolves in the water.

Now we proceed directly to creating liquid sour cream. To do this, pour the sour cream into a deep bowl, adding granulated sugar, and whisk everything thoroughly with a whisk.

Carefully brush the chocolate cakes with honey syrup in the center and edges, then top layer cover them with sour cream impregnation.

Impregnation for jam sponge cake

Many housewives have a jar of jam at home, so they don’t have to go to the store for additional expenses on creating berry syrup for your chocolate sponge cake. Sweet, sour, bitter, cooked from any type of berries and fruits - any.

Culinary experts do not give an exact recommendation on what kind of jam is best to cover a chocolate sponge cake - strawberry, peach, banana. All types are suitable, you just need to highlight something from your taste. Cooking such a syrup will not cause problems, and it goes well with creamy and sour cream on chocolate cake.

So, for cooking we need the following ingredients:

• water – 1 tbsp. l;
• jam (any) – half a glass;
• sugar – 2 tbsp. l.

The preparation method does not require special culinary skills; just place all the above ingredients in a small saucepan, mix well with a whisk and bring the contents to a boil.

Turn off the stove, leaving the syrup untouched until it cools, and then strain the resulting impregnation. Ready. All that remains is to coat the finished cakes.

Cherry impregnation for biscuit

If you want to give chocolate product one of the most aromatic smells and tastes, then try this recipe because it is exactly what you are looking for.

Berry impregnation for sponge cake is considered a leader among other competitors, although it requires a little more ingredients:

• cherry liqueur – 3 tbsp;
• sugar – 2 tbsp;
• cherry juice – 80-100 ml.

To prepare syrup, you do not need to turn on the gas, as was the case in previous recipes, just combine all the ingredients and wait until the granulated sugar dissolves. During cooking, you can feel the bright range of aromas that will permeate the chocolate cake.

After obtaining a homogeneous consistency, add 250 ml of water to the syrup and mix again.

Now you can pour the chocolate cakes, greasing them evenly. Ready.

How to properly soak a biscuit with syrup or cognac

When the aromatic liquid soak is ready, some cooks are under the illusion that by pouring as much syrup as possible onto the sponge cake, it will turn into rich, flavorful and juicy. However, this is only a misconception and the quantity should be clearly delineated so as not to lose the main thing - quality.

Indeed, when you pour syrup or cognac into a culinary product, it becomes several times juicier. However, an excess of liquid natural flavoring can turn it into mush: the delicacy will fall apart, begin to clump, spread on the plate and get wet through. For the cook, the problem will turn out to be a real tragedy, because then the culinary masterpiece will have to be thrown away and cooking will have to start all over again.

To avoid putting yourself at risk, you must follow certain rules. The main thing is not to rush, not to overdo it, and to remain patient. Only then will a delicious, delicious, sweet delicacy appear on your table.

Firstly, before soaking the sponge cake, you need to carefully check the moisture or dryness of the cakes. You need to calculate the exact amount of syrup so as not to harm everything culinary product: Add more for dry biscuits, less for wet ones.

Secondly, it is necessary to properly distribute the syrup on the surface of the cakes.

It is recommended to use a spray bottle, however, quite often a person does not have such a tool at hand, so it can be replaced mechanically. Taking a small teaspoon or brush in your hands, spread the impregnation over the baked goods, paying attention to the edges and dry areas.

Thirdly, the soaked biscuit does not need to be sent straight to the table. It should be covered cling film and place in the refrigerator for about 6 hours so that the impregnation is well absorbed into the cakes.

The most important thing to remember is that when choosing a syrup for impregnation, you need to rely solely on your goals, taste preferences without resorting to exotic or very simple recipes without unnecessary need.

Remember that cooking is a delicate, creative process into which people put their soul and part of themselves. Be inspired when cooking by following simple rules, and then you will definitely succeed. Thanks to effective recipes, now you can create for your own pleasure, no worse than professionals!