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.

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

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

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

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

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

Recipe ingredients:

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

Cooking method:

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

Photo of berry impregnation for sponge cake with cognac

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

Recipe ingredients:

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

Method for preparing impregnation for sponge cake with cognac:

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

Photo of coffee impregnation for sponge cake without alcohol

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

Recipe ingredients:

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

Cooking method:

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

Photo of caramel impregnation for condensed milk biscuit

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

Recipe ingredients:

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

Cooking method:

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

Tips for preparing impregnation for sponge cakes

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

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

Impregnation for sponge cake is an important point in preparing dessert masterpieces. There are many options for how to soak a biscuit so that it is juicy, aromatic and tasty.

How to saturate the base of the dessert?

There are different ingredients that can be used to soak cake layers. Most often this is done with a specially prepared syrup for soaking cakes. Before applying the syrup, check the base for dryness, because the “wetter” it is, the less caramel mass will be needed. The best option is to apply the syrup with a special spray bottle. However, you can use a regular silicone brush.

An important rule is not to soak hot cakes. After the culinary manipulations, you need to put the biscuits in the refrigerator for 5-6 hours.

So, let's figure out what exactly and how to soak the cake.

Impregnation for biscuit “Basic”

This is the simplest classic impregnation. If you do not want to use any additional ingredients, there is no need to add piquancy to the dessert, use this option. To prepare, mix water (150 ml) with sugar (60 g) and, putting on fire, bring to a boil. When the syrup becomes warm, feel free to use it.

Impregnation for biscuit with cognac (wine)

To prepare you need 50 ml of alcoholic drink, 150 ml of water. Also take 50-60 g of sugar (depending on the size of the cake). Mix water with sugar in a saucepan and bring the mixture to a boil. After the caramel has cooled, cognac is added to it. The resulting mass is applied, evenly distributed around the entire perimeter. A softener for sponge cakes with wine is prepared using the same principle, only instead of 50 ml of cognac, the same amount of red wine is added.

With lemon juice

To give the cake an amazing taste, add lemon impregnation. Take boiled water (warm) - 200 ml, lemon juice - 75 ml, 100 g of granulated sugar. Pour water into a bowl, add sugar and dissolve. Add lemon juice to the resulting liquid, then stir and brush the cakes.

Impregnation for cake with coffee

To prepare, take 10 g of coffee, 50 g of sugar, 250 ml of boiling water, 20 ml of rum (optional). First, brew a cup of aromatic strong coffee, after which the specified amount of sweetener is added to the drink and stirred well. The coffee is cooled to room temperature and rum is added to it. After the sweet liquid mass has completely cooled, it is applied to the prepared cakes using a silicone brush.

Impregnation for milk biscuit

For the recipe you need 75-85 ml of milk, 250 g of sugar. The milk is boiled, covered with granulated sugar, and the ingredients are mixed. The prepared mixture is cooled and applied to dessert.

With cherry juice

This fruit impregnation is used to enrich the taste of chocolate confectionery delights. You will need 50 ml of cherry juice, 35 g of sugar, 200 ml of water (boiled, cooled). If you want to add an interesting note to the cake, add 50 ml of cognac.

The cherry juice is heated slightly, then mixed with a sweetener and waited for complete dissolution. Add water and cognac to the resulting mass. Mix and use as directed.

Jam biscuit softener

For the recipe, take 60 ml of any jam of your choice, 250 ml of water and 50 ml of cognac (again, optional). Combine water and jam in a saucepan, bring the mixture to a boil, and boil for 1 minute. The mixture is filtered and the berries are removed. The broth is cooled and the alcoholic drink is added. The resulting mass is applied to dessert.

If you use fresh berries instead of jam, you will get excellent berry caramel, which will add juiciness to any dessert.

We calculate the quantity

Before calculating the amount of caramel mass, you should weigh the baked goods. The proportion of biscuit and softener is 1:1/2. If the flour product weighs 600 g, you will need 300 g of sweet syrup. For a “wetter” dessert, use a ratio of 1:0.8.
If fresh fruits or berries are used when preparing a confectionery delight, the quantity is reduced.

How to distribute?

To properly soak a flour product with syrup, use a silicone brush.

It is more convenient to evenly apply the caramel mixture. The thinner the cakes, the less amount of sweet mass will be needed. For a flour product consisting of several layers, the following advice is used: the bottom cake is greased a little, the next one a little more, and so on in an ascending manner.

If you have your own manufacturing secrets, share them in the comments on. Add the recipe to your “Favorites” so as not to lose it!

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.

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.