Cognac impregnation is traditionally used for sponge cakes, but it can be used in sour cream dough products. The soaked cakes are moist, light and have a cognac flavor. Even a rather dry biscuit can be revived using this trick. In cakes with butter cream, impregnation must be present, otherwise the dessert will be hard.

Ingredients:

• Water - 100 gr. (6 tablespoons)
• Sugar - 100 gr. (4 tablespoons)
• Cognac - 60 gr. (3 tablespoons). For children, cognac can be replaced with juice.
• To calculate the required amount of impregnation, you need to know the following formula: cake - one part, impregnation - 0.7 parts, cream - 1.2 parts.

Preparation:

1. Pour water into a small saucepan and let it boil.
2. Pour sugar into boiling water, stir and cook for 5 minutes. The amount of sugar and water can be changed. You need to focus on your taste preferences and take into account what kind of cream the product will be used with. If the cream is very sweet, then it is worth reducing the sugar content in the syrup.
3. Cool the syrup to room temperature. Cognac should be added only to cooled syrup. When hot, it will evaporate and will not give off its aroma.
4. Add cognac to the syrup, mix and soak the cakes.

Before forming the cake, it is advisable to soak the sponge cake for 6 - 8 hours. Soak the bottom cake with special care so that it does not become deformed.

This is a classic recipe for cognac impregnation. Instead of water, you can use juice (cherry, lingonberry, orange, strawberry) or jam diluted with water, as well as coffee or cocoa brewed without milk. The combination of cognac with various ingredients creates different flavors.

These cognac impregnations can be poured over puddings, pancakes, ice cream, and jelly.

An important question in the process of preparing a festive dessert is how to soak the sponge cake layers. The final result of the finished treat depends on this: its appearance, its taste, and its overall quality. There are a lot of options and proper use of impregnation will help you create a delicious cake for a celebration or a simple home tea party.

What can you soak sponge cake layers with?

Impregnation for sponge cakes is a binding component that allows the base to harmoniously combine and be properly fixed with the soufflé, meringue or filling. You can prepare syrup or cream in several ways, each of which can be supplemented with interesting aromatic components.

1. Before soaking the sponge cake layers, you need to prepare the syrup or cream itself; they are used chilled. Warm soaking will soften the cake too much and the dessert will come out loose and possibly lose its shape.
2. Traditionally, sponge cake impregnation is prepared from sugar and water in a 2:3 ratio.
3. Add tea leaves (with aromatic additives), espresso, vanilla essence or fruit juices to the base syrup, replacing part of the water.
4. If you don’t have time to cook the syrup at all, and how to soak sponge cakes for a simple cake is a pressing question; liquid jam, or rather fruit syrup without pieces of fruit, will also do.
5. For cakes not intended for children, alcoholic impregnations are used. Cognac, brandy, rum, dessert wine or liqueur are added to the base syrup.
6. After applying the impregnation, the cakes should lie for about 20 minutes, only then can you add cream or filling.
7. It is important to keep track of what kind of cakes are used; if they are dry and loose, you will need a little more impregnation; if they are oily, then on the contrary you should not overdo it with the application of syrup.
8. You can apply the impregnation with a tablespoon, evenly distributing the syrup on the surface of the cake. A pastry brush is good for this; if the syrup is liquid and not creamy, you can use a spray bottle.

It’s not at all difficult to prepare, you need to follow the correct proportions: take 2 parts sugar to 3 parts water, cook over low heat until the crystals dissolve and be sure to cool before use. This basic recipe can be used as is or supplemented with aromatic ingredients. The resulting syrup is enough to soak two cakes.

Ingredients:

• sugar – 2 tbsp. l;
• water – 3 tbsp. l.

Preparation

1. Pour water into a saucepan and add sugar.
2. Warm over low heat while stirring.
3. Do not boil, wait until the sugar is completely dissolved.
4. Cool to room temperature.

Cognac impregnation for sponge cakes is the most common option for soaking cakes; it comes out very aromatic with a pronounced alcoholic taste. In addition to the alcoholic drink, the recipe contains lemon juice; it will slightly balance out the sugariness of the syrup, and vanilla essence will add new light aromatic notes to the finished dessert.

Ingredients:

• water – 1 tbsp.;
• sugar – 200 g;
• vanilla essence – 1 tsp;
• lemon juice – 1 tbsp. l.;
• cognac – 2 tbsp. l.

Preparation

1. Dissolve sugar in water, simmer over low heat.
2. Pour in vanilla and lemon juice.
3. Cool to room temperature, add cognac, stir.

Coffee impregnation for sponge cakes with instant coffee is prepared simply and quickly. This recipe contains rum, it will add a slight bitterness; if desired, you can replace it with coffee liqueur or remove the alcohol altogether. It is important to ensure that the granules are completely dissolved, otherwise the final taste of the dessert can be spoiled by coffee bitterness.

Ingredients:

• sugar – 200 g;
• water – 200 ml;
• rum – 2 tbsp. l.;
• coffee – 20 g.

Preparation

1. Mix sugar with half of the prepared water. Heat over low heat until the crystals dissolve.
2. Boil the remaining water, add coffee, mix well, cool.
3. Combine syrup with coffee, add rum, stir.

An incredibly aromatic impregnation for sponge cakes without alcohol, based on lemon juice, can balance the taste of any, even the most sugary dessert; it will add light and pleasant freshness to the final delicacy. You can make a syrup with just juice and sugar or dilute the base composition with water. During cooking, the zest is also used, but when the impregnation is ready, it must be removed by straining through a sieve.

Ingredients:

• lemon juice – 150 ml;
• sugar – 100 g;
• lemon zest – 1 tbsp. l.

Preparation

1. Pour lemon juice into a saucepan, add sugar and zest.
2. Cook without waiting until the sugar has completely melted.
3. Strain the hot syrup through a sieve.
4. A simple impregnation is used for the chilled biscuit.

The impregnation for sponge cakes is prepared simply and quickly from milk; the consistency and taste is more reminiscent of liquid cream. This syrup is well suited for softening white vanilla cakes; if the biscuits are chocolate, you can add a little cocoa or cocoa to the composition, the latter is introduced into the already cooled impregnation so that the aroma does not evaporate when heated.

Ingredients:

• milk – 2 tbsp.;
• sugar – 1 tbsp;
• vanillin.

Preparation

1. Heat milk in a saucepan, add sugar and vanilla.
2. Stir constantly, avoid boiling.
3. When the sugar dissolves, set aside. Cool to room temperature.

Delicious cherry impregnation for sponge cakes is prepared from a base syrup, which is supplemented with alcoholic beverages. For a special aroma, cognac or brandy is used, the berries are well soaked in liqueurs and. This syrup is ideal for fluffy chocolate cakes. Cherries can be used fresh or frozen; canned cherries or in their own juice will not work.

Ingredients:

• cherry – 100 g;
• cherry liqueur – 50 ml;
• water – 200 ml;
• sugar – 100 g.

Preparation

1. Place cherries, sugar in a saucepan and add water.
2. Boil for 2-3 minutes. Cool to room temperature.
3. Remove the berries, add the liqueur, stir.

The impregnation for sponge cake with honey is prepared quickly, simply, without any frills. Sugar is completely replaced with a natural sweetener, but it is important to remember that you cannot heat honey, so it is better to use liquid honey, honey or herbs will do. You should not use it, it has a characteristic bitterness and can ruin the final taste of the dessert.

Ingredients:

• water – ½ cup;
• honey – 100 g;
• lemon juice – 2 tbsp. l.

Preparation

1. Heat the water to 50-60 degrees.
2. Add honey and mix well, pour in lemon juice.
3. You can use this syrup immediately after the honey has completely dissolved.

Alcohol impregnation for sponge cakes at home is prepared taking into account the chosen base. Not every syrup goes well with chocolate cakes or with vanilla ones, for example. The liqueur makes incredibly aromatic syrups that soak and loosen the biscuit well. The following describes the basic recipe, which is enough to soak 2 cakes.

Ingredients:

• sugar – 100 g;
• water – 100 ml;
• liqueur – 70 ml.

Preparation

1. Mix sugar and water in a saucepan and simmer until the sweetener is completely dissolved.
2. Cool to room temperature, add liqueur and mix well.
3. You can immediately soak the cakes with this syrup.

The ideal one is one made with cocoa, chocolate or liqueur; in the latter case, Baileys or Sheridans are suitable, they will perfectly highlight the rich taste of the cakes. This syrup is prepared without water, it turns out thick, a little creamy, so soaking the biscuits themselves will take more time.

Ingredients:

• condensed milk – 100 g;
• cocoa – 1 tbsp. l.;
• Baileys – 2 tbsp. l.;
• soft butter – 50 g.

Preparation

1. Combine condensed milk and cocoa in a saucepan and mix.
2. Simmer in a water bath until a homogeneous mass is obtained.
3. Add oil, cook for a couple more minutes.
4. Cool for 10 minutes, pour in the liqueur, mix thoroughly.
5. This impregnation is applied warm.

Wine impregnation for a sponge cake is a good way to diversify the simple flavor of the cakes, but it is important to remember that red wine cannot be used for the white base, the taste will not be very pleasant, and the appearance of the dessert will lose its attractiveness. If dessert drinks with a rich, bright flavor are used for impregnation, the amount of sugar can be reduced.

Sponge cakes are the ideal raw material for making homemade cakes. They bake quickly and easily, and turn out very soft, fluffy and tasty.

We will talk about what ingredients sponge cakes are made from in this article. From it you will learn about what the cake base is impregnated with, what creams are used to coat it, and how the dessert is formed.

Sponge cakes: step-by-step recipe

There are many options for how to bake fluffy and soft sponge cakes at home. A variety of products can be used for this. However, one ingredient always remains the same. These are chicken eggs. They are the ones who contribute to the production of delicious and fluffy cakes.

To make a standard cake you may need 4-5 eggs. In addition to them, other products are added to the dough. We will tell you which ones right now.

So, to bake fluffy and soft sponge cakes at home, you need to prepare:

• fat sour cream - about 200 g;
• large chicken eggs - 5 pcs.;
• baking soda, quenched with table vinegar - half a dessert spoon;
• white sugar - about 260 g;
• sunflower oil - 10 ml (for greasing the mold);
• light flour - approximately 300 g.

Knead the dough

The presented recipe for sponge cake crust is considered a classic. It does not require the purchase of expensive products, and also does not take much time.

To knead the dough, chicken eggs are separated into whites and yolks in advance. Grind the yolks thoroughly together with sugar (white), and then add sour cream to them. While the sweet product is dissolving, begin processing the proteins. They are pre-cooled and then whipped into a very strong foam. Subsequently, it is laid out with the yolks and mixed thoroughly again.

Add soda, quenched with table vinegar, and light flour to the resulting mass. Mix all the ingredients well with a spoon and immediately begin heat treatment.

Baking a product in the oven

The sponge cakes, photos of which are presented in this article, bake quite quickly. To do this, take a deep springform pan and grease it with sunflower oil. Then all the biscuit dough is placed in the bowl and immediately sent to the oven.

At a temperature of 198-200 degrees, the product is baked for a whole hour. After the specified time, the cake should increase in size, become fluffy, rosy and soft.

The readiness of the biscuit can be checked as follows: stick a toothpick or match into the thickness of the product. If nothing has stuck to the item (raw dough), then the cake can be safely removed. Otherwise, it must be left in the oven for some more time.

Cutting the biscuit

Of course, the sponge cakes can be baked individually in the oven. However, we suggest placing all the dough into the mold at once.

After the product is ready, it is removed from the dish, placed on a flat surface and cooled. Subsequently, the biscuit is cut into several cake layers 1.5 centimeters thick. To do this, use a large kitchen knife.

By the way, if the edges of the product are uneven, then they should also be trimmed. To do this, place a plate of the appropriate diameter (slightly smaller than the cake) on the biscuit and cut off the unnecessary parts.

If you decide to bake the cakes separately, then the dough must be divided into several equal parts (4 or 5) in advance. Place them one by one in a greased pan and bake for about 40 minutes.

The disadvantage of this method is that it takes a lot of time. In addition, the baked cakes may turn out different, which will make the cake uneven and not very beautiful.

Other ways to prepare cakes

Now you know how classic sponge cakes are made. The recipe presented above is the most popular among housewives. However, it should be noted that there are other ways to prepare such a product. For example, some cooks additionally add condensed milk to the dough. Also, sponge cakes are often made with kefir or yogurt. In addition, instead of slaked soda, you can add baking powder to the dough.

If you decide to make an original dessert, we recommend preparing the base using candied fruits, nuts, and citrus zest. Often, a recipe for a sponge cake crust also includes an ingredient such as cocoa. With it you will get a very tasty chocolate treat, especially if you use the appropriate cream.

Making sweet impregnation

How to soak sponge cakes? This question is very often asked by those housewives who want to get the most juicy and tender cake.

There are many options here. However, ordinary syrup is the most popular among chefs. To prepare it we will need:

• boiled water - 2 cups;
• coarse white sugar - 5 large spoons.

Cooking process

To prepare sugar syrup, you just need to combine both of these components and boil them over fire for about 6 minutes. The resulting liquid is thoroughly soaked into the cakes, and then used for their intended purpose.

By the way, if you decide to use sweet syrup in advance, then it is recommended to add a little less sugar to the dough. Otherwise, the dessert may turn out cloying.

Other types of impregnations

Now you know how to soak sponge cakes. However, it should be noted that sugar syrup is not the only way to obtain a juicy and tender cake. Thus, some cooks use store-bought liquor diluted with water as an impregnation. With it, the dessert acquires a special aroma and taste.

If you decide to make a strawberry, cherry or raspberry cake, it is recommended to soak the sponge cake with syrup taken from the corresponding jam. If it is too thick and contains a lot of berries, then it must be strained and diluted with the required amount of boiling water.

Step-by-step recipe for a cake made from ready-made sponge cakes

Nowadays, it is easier to buy a cake in a store than to bake it yourself. However, no store-bought dessert compares to homemade. Therefore, we recommend preparing this delicacy only with your own hands.

If for one reason or another you are unable to bake a fluffy and tasty sponge cake, you can buy it at any time at your nearest store.

Of course, ready-made sponge cakes are different from homemade ones. However, you can also make a delicious and beautiful cake from them, which will definitely be appreciated by all members of your family.

So, a recipe for a cake made from ready-made sponge cakes requires the use of:

• uncooked condensed milk - 1 standard can;
• high fat butter - 170 g;
• ready-made cakes (chocolate or light) - 1 package;
• Yubileiny cookies, chopped roasted nuts or cocoa - use at your discretion (to decorate the dessert).

Making delicious cream

A cake made from ready-made sponge cakes is very quick to make. Therefore, most housewives prefer to purchase such products in a store rather than bake them themselves. Moreover, the main advantage of purchased cakes is that with their help the dessert always turns out smooth and amazingly beautiful.

But before you form the cake from ready-made sponge cakes, you still have to do a little work. After all, condensed cream is not yet sold in supermarkets. To prepare it, high-fat butter is left at room temperature for several hours. Then put the soft cooking fat in a deep bowl and begin to beat with a mixer at the highest speed. During this processing, condensed milk is gradually poured into the butter. After a few minutes you get a very fluffy and high-calorie cream.

How to form correctly?

The recipe in question for a cake made from ready-made sponge cakes requires the use of a large cake pan. We will need it not only to beautifully serve dessert to guests, but also to shape it.

Thus, one of the prepared cake layers is laid out on the prepared cake pan, and then soaked in syrup (if desired) and greased with condensed cream. Then lay out the second biscuit and do exactly the same with it.

After all the cakes are used up, the formed cake is completely greased with the remaining cream (including the side parts) and begins to decorate it.

Decorating the dessert

Homemade cakes can be decorated using different products. Some people use regular cocoa powder for this, while others grate dark chocolate. A dessert sprinkled with chopped roasted nuts or shortbread crumbs is also beautiful and tasty.

Presented to the dinner table

As mentioned above, recipes with ready-made sponge cakes are very popular among housewives. And this is not surprising. After all, such a cake is made in just 60 minutes.

After the homemade dessert is formed and decorated properly, it is immediately sent to the refrigerator. While the baked goods remain in the cold for several hours, the impregnation for the sponge cakes will do its job, and you will definitely receive a juicy and most tender delicacy.

After time has passed, the finished dessert is removed from the refrigerator and served to the table. After the guests appreciate the culinary skills of the hostess, the dessert is cut into portions, distributed into beautiful saucers and presented to friends along with a cup of hot tea.

Making sour cream

We talked above about how condensed cream for sponge cakes is made. However, there are other ways to prepare such a delicacy.

If you do not use impregnation for sponge cakes, then the cream for them should not be made too thick. Otherwise, you will get a dry and not very tasty cake. An ideal option for such a dessert would be sour cream. To make it at home, we will need:

• high fat sour cream - about 500 g;
• granulated sugar - approximately 200 g.

Cooking method

As in the previous recipe, you will need some free time to prepare homemade cream. Place high-fat sour cream in a deep bowl and then beat vigorously using a mixer. Having received a lush milk mass, granulated sugar is gradually added to it. If desired, it can be replaced with regular powdered sugar.

By continuing to beat the ingredients for some more time, you get a very light and airy cream, which is immediately used for its intended purpose.

Formation process

It doesn’t matter what kind of cream you used for the sponge cakes. In any case, it should be used exactly as presented in the previous recipe. Sour cream is evenly applied to all the cakes, which in turn are laid out in a stack.

Having formed the dessert, it is also covered with a sweet milk mass, and then decorated using berries, fruits, chocolate, whipped cream in cans, etc.

Preparing curd cream

We talked above about how sponge cake layers are made. If, along with sour cream and eggs, a small amount of cottage cheese was added to the dough, then it is more advisable to make the cream with the addition of the same dairy product. This way you will get a more tasty and nutritious dessert that children will especially like.

Curd cream is very often used by chefs to prepare homemade cake. It is considered not only the simplest, but also the lowest in calories.

To quickly prepare it we will need:

• low fat cottage cheese - about 400 g;
• heavy cream 30% - approximately 250 ml;
• vanillin - use to taste;
• fine sugar - add to taste.

How to cook?

If you purchased coarse-grained cottage cheese, it is recommended to first grind it through a sieve. Only in this case you will get the most tender and tasty dessert.

After you have formed a homogeneous curd mass, place it in a deep container and then beat it with a blender at high speed. During this mixing process, granulated sugar, heavy cream and vanillin are gradually added to the dairy product.

Whip all the ingredients until you get a fairly thick and fluffy mass. After tasting it, you can additionally add powdered sugar or any other ingredients (for example, zest, nuts, cocoa, etc.).

How to form?

Forming a sponge cake with curd cream is easy and simple. But due to the fact that such a delicacy is too thick, it is not able to make the cakes juicy. Therefore, before applying it, the biscuits should be soaked with some kind of impregnation. For this, it is good to use sugar syrup or a solution made from liqueur.

By using curd cream for a cake, you will make not only a very beautiful and voluminous, but also a tasty and healthy dessert.

Making delicious chocolate cream

Sponge cake layers are a universal raw material. It is suitable for any creams, including custard, butter, butter, protein, etc.

If you decide to make a chocolate dessert, we recommend greasing the cakes with chocolate cream. This way you will get a very beautiful dark product with a pronounced characteristic aroma and taste.

So, to prepare chocolate cream at home, we will need:

• egg yolk - from one large egg;
• cold water - 1 large spoon;
• condensed milk - approximately 120 g;
• softened butter - about 200 g;
• cocoa - 3 large spoons.

Preparing a chocolate treat

There is nothing complicated about making chocolate cream. To do this, take 1 egg yolk, add a large spoonful of cold water to it and mix well. Then condensed milk is added to the ingredients. Also, in a separate bowl, beat the softened butter vigorously.

After the described steps, combine all the ingredients and continue to mix. After adding the required amount of cocoa powder to the bowl, beat the cream until you get a thick and fluffy mass of dark color.

If you decide to use this particular cream recipe to form the cake, then the cakes should be soaked in syrup. Otherwise, the dessert will turn out dry.

The only disadvantage of chocolate cream with condensed milk is its high calorie content.

Let's sum it up

Using the materials in this article, you can not only bake fluffy sponge cakes yourself, but also make the impregnation, as well as cream for the cake.

If you don’t have time to knead the dough with your own hands and then heat treat it, we recommend using ready-made cakes, which are sold in almost every store. How exactly to use them, as well as to form them into homemade desserts, was also described in this article.

To prove your culinary skills to everyone and personally establish yourself as a rather talented pastry chef, you need to prepare a sponge cake. Having spoiled a mountain of food, we finally achieved fluffy cakes, and now we were faced with a new task - how to make the sponge cake juicy and prepare the impregnation for it. In general, the role of this additive to sweet baked goods is quite extensive: it moisturizes the product and makes it more aromatic, giving certain notes of taste.

Why do you need to soak the biscuit?

Almost every biscuit masterpiece must undergo “wet” processing. This allows, first of all, to relieve eaters from the need to choke on a dry cake, pie or baba. Secondly, such measures make it possible to increase the shelf life of the product, and thirdly, the syrup for impregnating the biscuit is capable of both making the taste of the confectionery more rich and vibrant, and also veiling the egg aroma, because the dough, as you know, contains quite an impressive number of eggs.

To understand the selection of aromatic liquids for baking, you first need to decide on the filling for our dessert. If in the future we are considering options with cream layers, then in this case our choice in the “wet” question is undoubtedly syrups: vanilla, cognac, milk, honey and coffee.

For those products where confitures, jams, jams and other fruit and berry sweet masses are used as a filler, it is better to take fruit, sugar and alcohol syrups.

However, again, a reasonable question may arise regarding those delicacies that are a full-fledged product “without cuts,” for example, rum-baba or cake. In this case, what is better to soak a classic or chocolate sponge cake? Cognac and rum impregnation are rightfully considered the most universal moisturizer, so you can use it for such “buns” and even for cake. In addition, coffee, honey and sugar infusions will be an excellent addition to them, just like fruit syrups.

Biscuit soaking recipes

When taking a young confectioner's course, we must definitely master the lesson on moistening sponge cakes, otherwise all our previous efforts and achievements will go to waste. To do this, we must familiarize ourselves in detail with the options for preparing various syrups.

In general, if you don’t want to bother too much, then you can use as a base a classic sugar impregnation for a biscuit made from refined sugar and water, taken in a ratio of 4:6 and boiled until the sweet crystals are completely dissolved, and based on this decoction, add aromatic inclusions to obtain necessary impregnation.

To prepare a simple syrup, you can use vanilla or lemon juice as a flavoring. However, we are not looking for easy ways, so we will prepare each wetting consistency strictly according to an individual recipe.

However, it is not enough to simply brew aromatic liquid; it is also necessary to comply with the technical parameters for processing biscuits. For example, an extremely important aspect is compliance with the time regime for holding the finished baked goods before wetting, which is about seven hours. If patience is not your strong point, and you still “sinned” by moistening the future cake ahead of time, then, alas, the cakes threaten to fall apart, and the product itself loses its attractiveness, and the taste characteristics “suffer” significantly.

In addition, the process of applying the aromatic solution itself is important. But first things first. First, let's take a brief look at the recipes for the most popular syrups.

Cognac and rum impregnation for chocolate sponge cake with cognac

• Granulated sugar – 4 tbsp;
• Water – 6 tbsp;
• Cognac – 2 tbsp. or rum 1 tbsp;

Heat the sugar and water and boil a little until syrup forms, then turn off the brew and add alcohol to it. From the stated proportions, the output is 300 g of impregnation.

Strawberry sponge cake impregnation without alcohol

• Strawberries – 300 g;
• Water – 320 g;
• Granulated sugar – 50 g;

Preparation:

Usually, such a biscuit “moisturizer” is prepared with the addition of alcohol-containing drinks, but not every parent will dare to feed their offspring such a cake, so we will prepare a harmless “sober” syrup.

We pass the strawberries through a juicer. Mix the resulting cake with sugar and water, cook for 5 minutes over low heat, then filter and mix with strawberry juice. Boil the aromatic liquid again for no more than 3 minutes and cool.

Coffee impregnation for biscuit

Ingredients:

• Natural ground coffee – 2 tbsp;
• Granulated sugar - 1 tbsp;
• Water – 250 ml;
• Cognac or coffee liqueur – 1 tbsp;

Preparing coffee syrup for impregnating the biscuit:

Sugar needs to be mixed with 125 ml of water and heated until the grains of sand are completely dissolved, and as soon as the sweet liquid boils, turn it off. Now brew coffee in the remaining amount of water, and after boiling, set the Turk aside for 20 minutes so that the broth is saturated with coffee aroma and cools a little. After the allotted time, filter the strong drink, cool and mix with cognac and syrup.

Milk impregnation for biscuit with condensed milk

Probably the simplest impregnation for a biscuit is made from condensed milk. Even a baby can cope with this task. All you need to do is dilute a jar of sweet, thick milk with 750 ml of boiling water, top everything with vanilla or cinnamon, cool and process the cakes.

If you don’t have ready-made condensed milk at home, you can prepare an impregnation from milk brought to a boil (2-3 tbsp.) and 1 tbsp. granulated sugar.

Orange and lemon impregnation for sponge cake

Among all the exotic fruits, the most aromatic are, of course, citruses, and this is easy to see. Here, for example, is an excellent recipe for making orange or lemon syrup for soaking a sponge cake; it is ideal for a “tropical” roll or “fruit and berry” cake. For both fruits, the cooking method is identical, the only difference is in the selection of juice.

Ingredients:

• Freshly squeezed orange (lemon) juice – ½ tbsp.;
• Chopped lemon zest – 1 tsp;
• Chopped zest of 1 orange;
• Granulated sugar - ¼ tbsp.;

Preparation:

Before grinding citrus fruit skins, soak them in boiling water for 15 minutes to remove the bitterness.

Mix all the ingredients in a saucepan and put on the fire, where all this aromatic splendor will boil at a minimum temperature for about 15 minutes. After this, we filter the brew to extract the cake from the peel, cool it and use it for its intended purpose.

Honey and sour cream impregnation for biscuit

How delightful is the combination of honey syrup and sour cream; together, this impregnation gives the confectionery a magical taste and indescribable tenderness.

Preparing this combination is quite easy; for the syrup you just need to dilute honey in a small amount of water, the proportions should be selected based on the consistency of bee nectar. If it is quite liquid, then for every 2 tbsp. product should be 1 tbsp. water, the impregnation itself should be somewhat thick.

Having moistened the cakes, we now need to grease them with cream, which is prepared by mixing a small amount of sugar with sour cream.

Impregnation for jam sponge cake

Jam is probably available in every home, and from this favorite product of Carlson, you can make an excellent syrup in a matter of minutes, which goes perfectly with butter and sour cream. Moreover, we have a wonderful choice of flavors for future impregnation: raspberry, blackcurrant, blackberry, peach or apricot...whatever the handy housewife’s pantry is stuffed with.

We will need:

• Half a glass of fruit and berry mass;
• 1 tbsp. water;
• 2 tbsp. granulated sugar;

Preparation:

1. Mix the jam, water and sand in an enamel bowl and put on the fire until it boils.
2. After removing the brew from the stove, we should strain it and cool it.

Cherry impregnation for biscuit

• Cherry juice – 80-100 ml;
• Granulated sugar – 2 tbsp;
• Cherry liqueur – 3 tbsp;

This syrup does not need to be boiled, just combine all the components, mix until the sugar dissolves, and then add water to a volume of 250 ml.

How to properly soak a biscuit with syrup or cognac

Having prepared the syrup to their liking, many hastily rush to the biscuit masterpiece and begin to savory pour liquid into it, mistakenly believing that the more you soak it, the tastier and juicier the cake will be.

You can’t argue that it will turn out juicy, especially when your gaze rests on a real biscuit “blotter”, which leaves a whole puddle of sweet liquid on the plate, and the confectionery “monster” itself looks at least “tired” and wants to collapse on the side. The picture, it should be noted, is not a pleasant one, especially if we remember this whole thorny path along which we followed in achieving beautiful, even and fluffy cakes.

Stop, stop, stop, curb your impatience, because we are almost approaching the finish line of our epic. And for the result to be stunning, in a good way, you need to follow the instructions, which will tell you how to properly soak the biscuit.

1. The primary task for us is to determine the condition of the cakes, that is, we need to evaluate whether they are dry or wet, and from the observation results we can draw a conclusion about the amount of syrup we will need. For “crackers” we take more, for “wood lice” - less.
2. The second point is the method of applying impregnation. Of course, the best way is to spray the syrup on both sides of the cake. However, not everyone has such a device, so we will distribute the liquid over the biscuit carefully, using a teaspoon a little at a time.
   The most important thing is the uniformity of processing, otherwise it will be completely bad if dry crumbs fall on one side and Niagara Falls pours out on the other. You can also moisten the future cake using a silicone brush dipped in syrup.
3. And one last thing. After complete treatment with impregnation, the biscuit should be put in the refrigerator overnight (about 6 hours). Naturally, it should be packaged so that excess aromas floating in the refrigerator do not stick to our product.

Which syrup you choose for yourself is a matter of everyone’s taste; the main thing is that we, like real confectioners, can now prepare any impregnation for a biscuit and apply it correctly.

The making of any confectionery product has its own subtleties. For a sponge cake, the liquid that soaks and saturates the cakes is extremely important. A variety of impregnations are used for sponge cakes, thanks to which each cake gets a special taste.

Syrup made from water and sugar

Sugar syrup for soaking sponge cakes is extremely simple to prepare. It goes perfectly with any berries, fruits and creams. Lemon juice or berry jam is added to add a slight sourness.

Ingredients:

• sugar – 8 tbsp. spoon;
• water – 13 tbsp. spoon;
• lemon juice – 2 teaspoons.

Cooking method:

1. Combine sugar and water in a small saucepan, stir, and put on fire.
2. Add lemon juice, cook until boiling.
3. When the water boils, make sure that the sugar is completely dissolved and turn it off.
4. Let cool slightly. The amount received is enough to soak 2 cakes.

Milk syrup

To obtain milk syrup, milk, sugar and vanilla are boiled together, obtaining a fragrant milk impregnation for the biscuit. Regular milk is often replaced with condensed milk, which gives a richer, creamier taste. Vanilla powder can be replaced with rum essence, which is good for cakes with tropical fruits.

Ingredients:

• water – 250 ml;
• condensed milk – 200 g;
• rum essence – 2-3 drops.

Cooking method:

1. Dissolve condensed milk in water and bring to a boil.
2. When it boils, turn it off, add the essence, cool slightly.

Coffee impregnation

An excellent option is coffee impregnation for sponge cake. It is prepared using instant or brewed coffee. The second option is preferable, since natural coffee gives the products a more pronounced and refined taste. If desired, cognac or cognac alcohol is added.

Ingredients:

• coffee - 2 teaspoons;
• water – 1.5 cups;
• cognac – 40 ml;
• sugar – 120 g.

Cooking method:

1. Brew coffee with half a glass of boiling water.
2. Stir sugar in the remaining water and boil.
3. Strain the coffee solution, mix with syrup and cognac.

Recipe with cognac or rum

Alcohol is sometimes used as an impregnation for cakes: rum or cognac. Rum is added to milk or sugar syrup, with cognac there are more variations. You can, for example, prepare a mixture of cognac and cherry juice.

Ingredients:

• cherry juice – 200 ml;
• sugar – 70 g;
• cognac – 50 ml.

Cooking method:

1. Stir sugar in cherry juice until completely dissolved.
2. Pour in alcohol, stir, no need to cook.

Impregnation for chocolate biscuit

Chocolate sponge cake harmonizes well with caramel impregnation. To make it, you need boiled condensed milk instead of regular condensed milk; it provides a caramel note. During the cooking process, the main thing is to constantly stir to avoid burning.

Ingredients:

• milk – 1 glass;
• boiled condensed milk – 4-5 tbsp. spoon;
• cognac essence – 2 drops.

Cooking method:

1. In a saucepan, thoroughly stir regular and condensed milk.
2. Bring to a boil over medium heat, cook for a minute, then turn off.
3. Add a drop of cognac essence and stir.

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