Let me start with the fact that the biscuit itself is tasty and tender, and therefore you don’t want to spoil it or “weight it down.” This should be our main task.

And a couple more “discoveries” that I came to myself or found in prescription reference books.

Do not rush to coat the cakes with cream while they are hot! This won't make them particularly tasty: upper layer will be soaked, but the middle and bottom of the cake will remain dry.

Therefore, our actions:

• The first thing you need to do to make the cake soft and retain moisture in it is to let the sponge cake cool a little after baking. After which it is wrapped in film and placed in the cold for at least 8 hours.

• Secondly, 20-30 minutes should pass between impregnation and lubrication of the cake with cream.
• Third! Sponge cake is in no way related to desserts “a la guests on the doorstep”. After soaking the cakes, at least 6 hours must pass before serving.

I mentioned all the main subtleties. Now you can move on to the dessert impregnations themselves. I'll start with simple recipes.

Impregnation for biscuit made from sugar and water

Advantage: always in stock. This impregnation is universal. It is basic and on its basis more complex and interesting tastes. You can add juices, spices, and aromatic substances such as zest (except for spices, everything is added only to chilled syrup).

Recipe: ideally, water and sugar are taken in a ratio of 6 to 4. For 6 tbsp. water you need 4 tbsp. Sahara.

1. Heat the water;
2. Add sugar to it. Stir gently until the sugar dissolves;
3. The syrup will boil and immediately remove the bowl with it from the heat so that the syrup does not thicken and caramelize. Cool.

This biscuit impregnation does not contain alcohol, it is the most common and simple. Into it when it cools down to room temperature, you can add vanilla extract to add a sweet aroma. But the main thing is that it goes wonderfully with any cream and cakes: coffee, chocolate, citrus and fruit.

I have used this soak in many other recipes.

Advantage: another basic universal impregnation. But it’s better not to let children near cakes dipped in it. But for an adult company, added to syrup good cognac, – has a number of advantages. Of course, this is not 2 in 1, drink and snack. No. Then why is there alcohol in the cake? The aroma and taste of cognac is very rich; it will decorate the biscuit and give it a piquant sophistication.
One more important detail. What is included alcoholic drink more noticeable if a low-quality product is used. Therefore, it is advisable to choose not a confectionery cognac, but an expensive, proven one. Then the taste will be softer and more voluminous.

• Water - 0.5 cups
• Cognac - 60 g.
• Sugar - 0.5 tbsp.

How to cook:

Add sugar to boiling water and stir. Boil the syrup for 5 minutes. Remove from heat and cool. Add cognac when the syrup is at room temperature. Stir and you can grease the cakes.
Most often, such impregnation includes additives: juices, coffee, etc.

Here are some recipe options:

- with coffee

• Water – 1.5 tbsp;
• Cognac – 2 tbsp;
• Coffee – 2 tbsp;
• Sugar – 1 tbsp.

I used this impregnation for.

How to cook:

Boil 1 tbsp. water with sugar. Boil with 0.5 tbsp. coffee water, steep, then strain. When the drink and syrup are at room temperature, mix and add cognac.

- With cherry juice

• Water – 0.5 tbsp;
• Cherry juice – 0.5 tbsp.;
• Sugar – 1 tbsp;
• Cognac – 3 tbsp.

Boil water, stir with sugar, keep on fire for 3-5 minutes. To keep the juice bright and retain its taste, add only to cooled syrup. Mix well, add cognac and you can grease. This impregnation option is perfect not only for, but also for.

- With lemon juice

• Water – 0.5 tbsp;
• Sugar – 0.5 tbsp;
• Cognac – 3 tbsp;
• Lemon juice – 1 tsp;
• Vanilla extract - 0.5 tsp.

Prepare the syrup by boiling sugar and water for 3 minutes. Cool and add cognac, vanilla and lemon juice.

Impregnation for milk biscuit

Advantage: suitable for light-colored cakes. Very gentle impregnation. And this recipe is the basis; you can come up with it yourself or take already prepared impregnation options.

Recipe: I will give 2 options.

With milk

• Milk – 3 tbsp;
• Sugar – 1 tbsp.

Stir and boil until the sugar is completely dissolved. You can grease the cakes with the cooled impregnation.

With condensed milk (I will give the proportions for a large cake):

• Condensed milk with sugar – 1 jar;
• Water – 3 tbsp

How to prepare this impregnation:

Pour boiling water over condensed milk. Stir well and let cool.
Both options can be supplemented with vanilla, cinnamon, melted chocolate or brewed coffee.

Impregnation for jam sponge cake

Advantage: you can use any jam: cherry and strawberry, apricot and apple. Both store-bought and homemade will do.
Recipe:

• Water – 1 tbsp.;
• Jam – 0.5 tbsp;
• Sugar – 2 tbsp.

Mix everything and boil. Cool and pass through a sieve.

Advantage: wine makes the cakes juicy and flavorful.

• Wine – 1 tbsp.;
• Sugar – 1 tbsp;
• Spices - (any to your taste, for example, cinnamon or coriander).

The wine is heating up. Sugar is added. And boil until the sugar is completely dissolved. Spices are added and removed from the stove to cool.
You can adjust the thickness of this impregnation. The longer the wine syrup is on the fire, the thicker it is, but the alcohol content in it is less.
This sponge cake impregnation, the recipe for which I gave, is suitable for both red and white wines.

How to calculate the amount of impregnation per cake?

How to determine whether this impregnation is enough for one layer and for the whole cake?

There is a simple formula: for 1 part of biscuit you need 0.7 parts of impregnation and 1.2 parts of cream.

That is, if the cake is 1 kg, then impregnation - 700 g, cream - 1 kg 200 g. But we don’t bake such a big cake very often. The best option is a sponge cake for 6 eggs. It weighs approximately 400-500 grams. This means that to soak it, you need 280-350 grams of syrup and 480-600 grams of cream. These numbers are approximate, because everyone chooses according to their own taste. Some people like their cakes drier, others like them wetter, so that they drip.

How to distribute impregnation?

This is best done with a spray bottle (yes, you can use one specifically for these purposes). Then the layer of impregnation will lie evenly, unlike pouring with a spoon. A brush will work too. In a word, there is a choice.
A few words after that. Impregnation is an important part of the dessert; without it, the colors seem to fade. Yes, and the cakes turn out dry if the cream is too thick or between the soufflé cakes, or soft cheese as a layer. Of course, it’s still delicious, no doubt. But not bright. Therefore, I suggest you approach the choice of impregnation creatively. What do I take into account? Will there be berries in the cream or in the cake decoration? And also, what kind of cream, both in thickness and composition. If berries (fruits) are supposed to be in the decoration and/or cream, then you can and should add them to the impregnation berry syrup, fruit juice, if desired, some alcoholic drinks. Checked! This synchronicity is very impressive! For example, in the cake " drunk cherry“This rule works well.

A small nuance. You know, some things just need to be tested by your own experience. How many times have I heard that it is better to soak light-colored cakes? light syrups or milk. For dark colors you can use almost all impregnations. But when I saw how unattractive it looked classic sponge cake with coffee impregnation, I realized that you need to take into account the color of the cakes too.

An ordinary sponge cake will be complemented by impregnation with the addition of honey, alcohol, coffee, vanilla... The list is huge. And it’s better not to stop your imagination, let it prompt you. For example, the aroma and soft taste of lavender, zest, green tea, nut essence, milk, canned pineapples syrup, etc. And I repeat again, as for me, it is better when the cream, the biscuit itself and the impregnation complement each other, and do not play in discord. Just take into account the consequences, for example, it won’t be too lemony and sour-sour if the taste of this citrus dominates everywhere. Maybe it should be "smoothed out" heavy cream or oil?

I am always grateful to those who help me learn new things and not forget old recipes! Show off your inventions and secrets, add to the article, share and tell! After all, our goal is to make holidays and everyday life beautiful and incredibly tasty!

I'm waiting for your responses =)

Among all the variety of baked goods, classic and newfangled recipes, sponge cake does not lose its popularity. Soft taste and airy consistency make it a favorite treat for those with a sweet tooth of any age. Moreover, biscuits are more suitable for children than other desserts: they have a minimum of ingredients, and only natural ones, and their soft structure is easy to chew. Elderly people prefer sponge cakes and cakes for the same reason. And all other gourmands can afford to diversify the traditional biscuit dough in taste, aromatic and decorative ways.

The simplest and most universal is soaking sponge cakes with syrup. An accessible and uncomplicated technique is suitable for an almost countless number of options. For every taste, age, holiday and just whim, you can invent and implement new varieties. And in general, the syrup transforms quite dry into basic variation sponge cake, makes it more moist and tender. This is just a godsend for young housewives or those who don’t have much time for culinary delights. After all, with the help different syrups You can create new, different works of confectionery art from identical cake layers.

Recipes for syrups for soaking sponge cakes
To impregnate the biscuit, syrups and sweet sauces of varying degrees of complexity and cost are used. For dessert to romantic dinner these may include alcoholic beverages that are inappropriate in children's cake syrups. But the variety of essences, fruit juices and flavors allows you to experiment with existing ones and create new syrup recipes to suit your taste. Try one of these we like:

1. Sugar syrup for biscuits. Essentially, this is a base, a sweet liquid, into which you can add any flavoring or aromatic component to add originality. But initially the syrup recipe for sponge cakes and pastries consists of sugar and drinking water in a volume ratio of 2:3. Stir ingredients and bring to a boil. Skim off the foam and cool the syrup. Only cooled syrup is suitable for flavoring.
   
2. Vanilla syrup for sponge cake. Add vanillin to cooled syrup or use immediately vanilla sugar instead of regular refined sugar.
   
3. Cognac syrup for sponge cake. Pour two tablespoons of cognac into the cooled sugar syrup and stir until the liquids are completely combined. The option with rum and bourbon instead of cognac is also popular.
   
4. Coffee syrup for sponge cake. Pour a small cup of freshly brewed espresso into the bowl with the cooled syrup. You will get the perfect syrup for soaking chocolate biscuit.
   
5. Citrus syrup for sponge cake. Stir the zest and freshly squeezed juice without pulp of lemon, lime or orange into the base syrup.
   
6. Fruit syrup for sponge cake. Use any natural juice or even liquid jam without pulp and seeds to give the sugar syrup the color and aroma of fruit. Apricot, cherry and pomegranate juices are especially suitable for this.
   
7. Chocolate syrup for sponge cake. Brew rich cocoa or simply dissolve chocolate powder in the main syrup.
   
8. Liquor syrup for biscuit. All liqueurs perfectly complement the taste sugar syrup. By adding coconut, Baileys or Cointreau, the impregnation becomes even sweeter. Limoncello gives her more spicy taste. And in general, almost any type of syrup is suitable for enriching syrup. alcoholic drink, including vodka.
   

Technology of sponge cake impregnation with syrup
Not only cakes and pastries are soaked with syrups, but also any cupcakes, muffins, and rum women. But still exactly sponge cakes Thanks to impregnation, they acquire their famous delicacy and plasticity. In order to tender dough not soggy from the liquid, start soaking in syrup only after the biscuit has completely cooled. Otherwise, due to haste, you risk instead soft cake get a flabby and shapeless sweet lump.

Ideally, after removing from the oven or bread machine, the cakes should be allowed to sit for at least 3, and preferably 6, hours. You can spend this time preparing the syrup, which still needs time to cool to room temperature. Use a special culinary brush made of synthetic bristles or silicone. Some housewives are accustomed to using a teaspoon, which, in general, is not important and depends only on your convenience. The main thing is to follow this sequence of actions:
You can decorate the biscuit and serve it only after the syrup has been completely absorbed. But it’s better to place the moistened cakes on top of each other right away. This promotes better flavoring and will make the cake more stable.

If you decide to treat yourself to a cake homemade, impregnation for the biscuit plays a decisive role. Thanks to it, homemade baked goods will become tender, aromatic, and original. Baking a sponge cake according to one recipe, but changing the impregnation, will always result in a new dessert.

To avoid spoiling the cake, you must follow the recommendations exactly. For a sponge cake that weighs 900 g, you will need approximately 580 g of syrup.

Ingredients:

• granulated sugar– 12 tbsp. spoon;
• warm water – 18 tbsp. spoons

Preparation:

1. It is necessary to use a container that has a thick bottom. She should be doused cold water.
2. Pour in water, add sugar. Set fire to minimum. Stir the syrup constantly; for convenience, you can use a silicone spatula.
3. When the last crystal of sugar has dissolved, boil, skimming off any foam that appears.
4. Remove from heat.
5. Cool.

Coffee soak recipe

This impregnation a good option for nut cakes or with chocolate cream.

Ingredients:

• sugar – 55 g;
• rum – 1 teaspoon;
• coffee – 11 g;
• water – 250 ml boiling water.

Preparation:

1. Pour boiling water into a cup, add coffee, stir.
2. Pour in granulated sugar.
3. Cool slightly.
4. To give the biscuit a special flavor, add rum. Mix.

For the chocolate sponge cake

Impregnation for chocolate sponge cake with cherries will make the delicacy unforgettable. The cake becomes soft, tender with a multifaceted and bright taste.

Ingredients:

• Cherry juice – 3 tbsp. spoons;
• sugar – 12 tbsp. spoon;
• water – 18 tbsp. spoons

Preparation:

1. Pour sugar into the prepared saucepan and fill it with water.
2. Now you need to stay close to the stove and stir constantly. Cook on low heat.
3. Wait until it boils.
4. Remove from the stove.
5. Cool.
6. Pour in cherry juice and stir.

If you pour juice into hot syrup, the cherry aroma will disappear and the impregnation will lose its enchanting smell and taste.

With cognac

If you want to give a pleasant experience to a gourmet and connoisseur of good alcoholic drinks, prepare a cake with a subtle aftertaste and exquisite aroma of cognac. Cognac impregnation good in combination with oil-based cream.

Ingredients:

• sugar – 150 g;
• cognac – 75 ml (can be replaced with dessert wine);
• water – 220 ml.

Preparation:

1. Place granulated sugar in a saucepan and add water.
2. Place on low heat and gradually bring to a boil.
3. Cool.
4. Pour in alcoholic drink. Mix everything.

Creamy impregnation

An impregnation that will give the biscuit a fantastic aroma and amazing taste.

Ingredients:

• condensed milk – 1.5 cups;
• heavy cream – 250 ml;
• vanilla sugar;
• milk – 370 g.

Preparation:

1. Pour the amount of milk and cream into the pan.
2. Add condensed milk and stir.
3. Boil the composition.
4. Add vanilla sugar.
5. For lovers of wet cakes, soak the sponge cake immediately.
6. If you want a wet result, cool the impregnation first.

How to make it from sour cream?

To prevent the treat from coming out dry, you should soak the biscuit. The best way get tender and juicy homemade cakes- This is to prepare an impregnation based on sour cream.

Ingredients:

• sugar – 150 g;
• vanilla sugar – 30 g;
• sour cream – 970 ml.

Preparation:

1. Place granulated sugar in a container.
2. Pour in sour cream, stir.
3. Sprinkle with vanilla sugar.
4. Place in the refrigerator for half an hour.
5. Remove and whisk until the sugar crystals are completely dissolved.

Caramel syrup

This amazing syrup can be soaked the most delicate biscuits, pour over ice cream, add to cocktails. Of course, you can buy this sweetness in the store, but homemade syrup It will turn out natural and will be much tastier.

Ingredients:

• sugar – 820 g;
• vanilla – 4 g;
• water – 1.25 liters.

Preparation:

1. Prepare a dry pan.
2. Pour sugar (620 g) into it and place it on the burner.
3. Gradually warm up the granulated sugar. When exposed to temperature, it will melt and then acquire a beautiful brown tint.
4. Pour in water. This process should be treated very carefully. Pour in a small stream, protecting exposed parts of the body. When hot sugar and water interact, the liquid may splash.
5. Mix.
6. Pour in the rest of the granulated sugar and sprinkle with vanilla.
7. Boil. The sugar should completely dissolve, then the mass will thicken.
8. Remove from stove.
9. Strain through a sieve.
10. Cool.
11. Pour the mixture into the prepared container.
12. Place in the refrigerator.

1. To ensure that the impregnation is perfect and does not spoil the baked goods, follow the recommendations.
2. Before use, it is recommended to cool the composition to medium temperature.
3. IN hot impregnation You cannot add flavorings, otherwise they will simply evaporate.
4. It is better to soak the impregnation for a day before using it.
5. If the weather is hot, the amount of sugar needs to be increased. For the winter season, follow the recipe recommendations.
6. Soak the bottom layer less than the other layers. Use the main part of the impregnation on the top cake.
7. If cooked vanilla sponge cake, then it requires less impregnation than usual.
8. A cake with soufflé filling requires more soaking, so prepare more syrup in advance.
9. A treat with cottage cheese and cream will require less syrup.
10. It is easier to distribute the impregnation with a spray bottle. If you don’t have such a device on your farm, you can use a brush; the wider, the more convenient.
11. After soaking, the baked goods should be kept in a cool place for several hours.

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

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

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

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

Basic syrup for soaking sponge cakes

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

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

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

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

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

Choose a saucepan with a thick bottom and rinse it with cold water before using. Afterwards he pours in required quantity sugar and pour in the selected volume of water.

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

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

Syrup for soaking sponge cake with cognac

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

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

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

Lemon syrup for sponge soaking

Perfect for rolls with tropical fruits or cake with berries.

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

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

• 1 lemon;
• 6 tbsp. l. vodka.

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

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

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

Coffee-based cake impregnation

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

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

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

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

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

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

Mint-orange impregnation for sponge cake

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

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

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

Watch the video recipe sponge cake with impregnation:

Secrets of using impregnation

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

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

This is a dessert that can turn even everyday life into a holiday - light fluffy yeast dough, soaked in syrup, the heady aroma of rum in every bite, a tall shape topped with a seductive fudge sugar. It's all baba.

Of course, such baking is not for beginner cooks, since preparing the ingredients and kneading the dough require certain practical skills. But having plunged a little into the history of this dessert, having studied all the cooking standards and secrets experienced confectioners, anyone can conquer this confectionery Everest.

Culinary certificate

Rum baba is a dried muffin made from rich yeast dough, soaked in syrup and covered with fudge sugar.

The history of this dessert is associated with the name of the Polish king Stanislaw Leszczynski. According to one version, he dipped a dry Kugeldorf pie with rum and liked the taste of the baked goods in wine so much that he decided to name this dish in honor of his favorite literary character Ali Baba.

The recipe for rum baba was modified to its more familiar form by the French critic and culinary specialist Savarin in the eighteenth century. They began to name it in his honor French version This pastry is made from rich yeast dough with raisins, soaked in sweet syrup.

Despite the fact that the baba is more than three centuries old, it continues to remain “a berry again” and has many admirers. The most popular recipe This dessert is still baked according to GOST standards of the Soviet Union, but there are also original recipes (for example, from Yulia Vysotskaya) worthy of attention.

Recipe for fudge (glaze) for baba

The fondant (or glaze) for coating baba according to GOST standards is prepared from sugar, water and citric acid. Housewives only slightly reduce the amount of ingredients, in proportion to the number of women.

Preparation step by step:

1. Mix sugar with water in a saucepan or saucepan, you need to try very hard so that as few grains of sugar as possible get on the walls of the dish;
2. Place the mixture over high heat. Fudge is cooked only very hot high fire so that the syrup does not darken as a result of caramelization of sugar;
3. Before the syrup boils, use a brush dipped in water to brush off grains of sugar from the walls of the saucepan (pan) and cover with a lid so that drops of condensation wash away all the sugar from the walls;
4. After the mixture has simmered for a few minutes, add citric acid and cook further until a drop of syrup rolls into cold water into a ball (soft ball test). If there kitchen thermometer, then you can do without a sample, just the temperature on the thermometer should be 117 degrees Celsius;
5. Cool the finished syrup quickly by placing the saucepan in a deep bowl with cold water and ice;
6. When the temperature drops to 40 degrees, beat the mixture with a hand whisk or wooden spatula. The fondant will thicken and turn white;
7. Cover the finished fudge cling film into contact and leave to ripen in the refrigerator. Before covering the women, melt the fudge in microwave oven or in a water bath.

Rum baba according to GOST at home

This recipe belongs to the culinary heritage of the Soviet Union; it can be called the golden fund of confectioners of that time. And even though it is now very difficult to find confectionery shops where exactly such women bake, but thanks to the preserved standards - GOST - they can be repeated in your own kitchen.

In the process of preparing this dessert, you will need to prepare its four components (dough dough, dough - the main batch, impregnation and sugar fudge), so the list is logical necessary ingredients divided into four blocks:

Opara:

• 5 g dry fast-acting (instant) yeast;
• 212 g of premium wheat flour;
• 147 g water;

Basic dough batch:

• 82 g melange (chicken egg);
• 105 g crystal sugar;
• 103 g margarine or butter, the main condition is 82% fat;
• 3 g table salt;
• 2-3 drops of vanilla essence;
• 52 g dark raisins;
• 200 g flour;

Impregnation:

• 240 g of drinking water;
• 240 g fine granulated sugar;
• 20 ml of rum (cognac, dessert wine) or 2-3 drops of rum essence for flavoring;

Sugar fudge:

• 500 g sugar;
• 160 g of drinking purified water;
• 5 ml lemon juice.

The process of baking rum baba is a long journey, so you need to be prepared for the fact that you will only be able to enjoy the dessert 48 hours after you start working.

The calorie content of baked goods per 100 g is 283.6 kcal.

Step-by-step algorithm of all actions:

1. First you need to prepare the dough. Since instant yeast is used, the recipe amount should not be dissolved in water, but mixed with dry flour. Then, gradually adding warm water, knead the dough into a soft, sticky dough. Transfer the dough to the greased vegetable oil bowl and leave warm for 3-4 hours;
   
2. To the ripened dough add loose melange, sugar, vanilla essence, salt and flour. Knead the resulting dough for 2-3 minutes. Then stir in very soft (but not liquid) mixture in portions. butter). The oil must have 82% fat content, as provided by GOST, otherwise its quantity will need to be recalculated;
   
3. Knead the dough thoroughly French technology until smooth. To do this, you need to pick up the dough, stretch it, fold it in half, turn it over and repeat all the steps again;
4. Add steamed or soaked raisins to the kneaded dough and place in the refrigerator for 60 minutes. After an hour, mix the mixture for one to two minutes and put it in the cold again for 60-90 minutes;
   
5. After that ready dough divide into equal pieces (depending on the volume of the molds). Round each piece, hiding the raisins from the surface so that they do not burn in the oven;
6. Transfer the pieces of dough into molds greased with vegetable oil. The dough should occupy 1/3 of the total volume of the mold. Leave the dough in the molds until it doubles in volume. This will take approximately 90 minutes;
   
7. Before baking, very carefully so that the pieces do not settle, brush them with beaten egg. Temperature and time standards for baking according to GOST are respectively 210 degrees and 45 minutes, but you still need to focus on appearance and dry splinter test;
8. The finished baba must first be cooled a little in the molds, and then taken out and allowed to cool completely. After cooling, turn the babas over with the narrow side up and cover for 4-8 hours (can be left overnight);
9. For impregnation, cook syrup from sugar and the same amount of water. When the sugar is completely dissolved and the mixture boils for 2-3 minutes, remove the impregnation from the heat, add fragrance and cool until warm;
   
10. Pierce each baba on the narrow side in several places with a toothpick and dip in warm syrup for 10 seconds. Then remove and turn the narrow side up;
    
11. For fudge, mix sugar with water and cook over high heat until absolutely every sugar crystal is completely dissolved. To prevent sugar from remaining on the walls, you need to brush it off with a brush dipped in water, and then boil the syrup with a lid for 2-3 minutes so that the remaining crystals are washed away by condensation. Then add lemon juice and cook for another 5 minutes. Cool the finished fudge in a container with cold water and beat until white with a wooden spatula;
12. Glaze the soaked babas with sugar fudge. After the glaze has set, the rum women are ready.
    

Baking option from Yulia Vysotskaya

Baking baba according to a recipe from Yulia Vysotskaya is not such a long and labor-intensive process as according to GOST, but the finished baked goods are rich in their citrus aroma thanks to Limoncello liqueur and coarsely grated lemon zest, it won the hearts of more than one lover of this dessert.

For the yeast dough of the rum baba base you need to take:

• 10 chicken eggs;
• 45 g crystal sugar;
• 210 g butter;
• 14 g dry yeast;
• 10 ml vanilla extract;
• 60 ml Limoncello liqueur;
• 3 g table salt;
• 600 g flour.

For citrus syrup-impregnation:

• 1500 ml of drinking water;
• 300 g sugar;
• zest of one lemon;
• zest of one orange.

To bake baba soaked in syrup with a citrus aroma it will take not two days, as according to GOST, but only 2 hours.

The calorie content of the dessert is 280.3 kcal/100 g.

Step-by-step recipe for baba from Yulia Vysotskaya:

1. Melt the butter and set aside to cool slightly;
2. Combine salt and flour, mix well;
3. Dissolve the yeast in 60 ml of warm water with a pinch of sugar (5 g) and let it activate;
4. Beat the eggs with the remaining sugar with a mixer at high speed;
5. Reduce speed, add vanilla extract and liquid butter;
6. Replacing on the mixer ( food processor) whisk onto the dough hook and continue kneading, adding half the amount of flour mixed with the dough;
7. When the mass becomes homogeneous, pour active yeast, knead and add the remaining half of the amount of flour;
8. Cover the bowl with the dough, soaked in hot water with a towel and leave for 20 minutes;
9. After 20 minutes, transfer the dough into a greased cake pan and let it rest again for 20 minutes under a wet hot towel;
10. Bake the rum baba for about an hour. hot oven. Ready baked goods transfer to a deep bowl and cool completely;
11. For impregnation, cook syrup from water, sugar, coarsely grated lemon and orange zest. The sugar should be completely dissolved;
12. Pour the finished cooled baba with strained syrup and Limoncello liqueur. Since the woman will only take the amount of syrup she needs, thanks deep form excess syrup will remain in it.

The amount of time required to prepare the dough depends on many factors: the temperature of the room where it stands, the activity of the yeast, the temperature of the water in which the dough was kneaded, the quality of the flour, etc. But with all this, it is quite easy to determine its readiness without focusing on time. The dough is ready when its center begins to fall.

For the baba, the process of kneading the dough is of great importance. It will help the gluten become as elastic as possible, which will fix the pores of the dough and help the baked goods not to deform. Therefore, for the first 10 minutes the dough needs to be kneaded with a mixer with dough attachments, and when the mass becomes thick, knead for another 10 minutes with your hands.

Make a taste finished products You can get a richer rum flavor if you soak the raisins overnight (8-12 hours) in rum. For this dessert it is better to give preference dark varieties rums that were aged for more than three years in charred oak barrels.