Cake impregnation allows you to make the cake more juicy and fragrant. Usually cakes also need impregnation, because... The sponge cake is quite dry, does not contain oil, and even less so or will not be able to soak it to the desired state. Of course, the cake with cream will be more moist, but various impregnations will cope with this task much better.

Impregnations are non-alcoholic and with aromatic alcohol.

Recipes for non-alcoholic cake toppings:

Sugar impregnation for cake

• 1 glass of water
• 0.5 cups sugar

Boil water with sugar and cool until warm, add vanillin and mix well, soak the cake.

You can also dip a bag of your favorite flavored tea into the just boiled syrup for a few seconds. Then the impregnation will be even more aromatic and the cake tastier.

Impregnation "Condensed milk"

• 380 ml condensed milk
• 3 glasses of water
• Vanillin

Mix all ingredients until smooth and coat the cake.

Coffee impregnation for cake

• 1 glass of water
• 0.5 cups sugar
• 2 tbsp ground coffee

Pour 0.5 cups of water over sugar and heat until sugar dissolves. While the sugar syrup is cooling, brew coffee from the remaining 0.5 tbsp of water and 2 tbsp. spoons of ground coffee. Let it brew for 10-15 minutes, strain. Pour sugar syrup into coffee. The coffee impregnation for the cake is ready.

If you don’t have ground coffee, you can use instant coffee, you just need to make strong coffee.

Lemon impregnation for cake(or orange, generally citrus)

• 1 glass of water
• 0.5 lemon
• 3 tsp. spoons of sugar

Boil water. Chop the lemon and peel into boiling water, add sugar, and add vanillin. Let it brew. Strain. Soak the cake

Fruit impregnations(pineapple, apricot, cherry, strawberry, etc.)

Dilute syrup from canned pineapples or apricots with water in a ratio of 2 to 1, add 1-2 teaspoons. spoons of lemon juice or 0.25 teaspoons of citric acid. Boil, cool. Soak the sponge cakes.

You can dilute your favorite jam with water to a pleasant sweetness and soak the cake.

You can also use compote or juice of cherry, raspberry, blackcurrant, etc. as an impregnation for the cake.

Caramel impregnation

Based on caramel sauce

• 100 g sugar
• 0.5 packets of vanilla sugar
• 200 ml milk
• 200 ml cream
• 0.25 tsp. spoons of salt

Heat the sugar and vanilla sugar in a saucepan, stirring gently and constantly until it begins to melt and brown. As soon as this happens, add cream and salt.

The cream should not be cold, otherwise the caramel will curdle. If this happens, you just need to heat everything, stirring constantly, and then the caramel will become homogeneous again.

Add the cream carefully, do not burn yourself, as it splashes and sizzles greatly due to the difference in temperature.

Cook for 3-5 minutes, add milk, cook for another couple of minutes and cool.

Everything can be soaked in caramel syrup on a cake!

Raspberry impregnation

Dilute raspberry jam with water and soak the cake

You can also use ready-made syrups from the store, diluting them with water to the desired sweetness. It is better not to use maple syrup. It makes the cake unsightly and dirty.

All of the above is not always at hand, but sugar and water are always available. So you can always soak sponge cakes with sugar syrup

Alcohol impregnations for cakes : very easy to do.

You need to use all previous impregnation recipes, adding 2-3 tablespoons at a time. spoons of aromatic alcohol - cognac, brandy, rum.

Please note that we add alcohol to already cooled syrups, otherwise the impregnation will lose its aroma.

The ratio of products in cake impregnation.

It is believed that the ratio of water and sugar in impregnation should be 2 to 1. In fact, it all depends on your preferences.

If the cakes and cream are very sweet, then sometimes you don’t need sugar at all, just dilute the cognac with water and soak the cakes with it, as in this one.

You can make an impregnation from a mixture of orange and lemon juices, as in this one. Everything comes with experience - try, experiment, find your proportions.

The amount of impregnation depends on how dry the cakes are; for example, a sponge cake does not contain oil at all, so it requires more impregnation. It also depends on the thickness of the cakes and their diameter. It also depends on how moist you want the cake to be.

If you overdid it and the cakes turned out to be too wet, then place them on a clean cotton cloth or paper towel; it will absorb excess moisture.

How to soak a cake.
Impregnate the biscuit using a spray bottle or, more simply, using a spoon or syringe, distributing the impregnation evenly throughout the cake. You can pour cake impregnation into a small plastic bottle, make small holes in the lid and soak the cake in this way.

That's all for today! Have fun cooking and share your impressions in the comments. Subscribe to new recipes to always keep up to date with site news

If you moisten it with impregnation, it will become softer and absorb the cream better. Of course, sometimes you can limit yourself to just moistening the cakes, but it will be tastier with cream. So what is impregnation and how to prepare it? Typically, the bulk of water-based impregnation is water - 100 - 150 ml (it all depends on the number and size of cakes that you will impregnate). If you have some jam syrup left over, that will work too, but you don’t need to add anything to it, it’s already ready for soaking.

It’s easy to make a sponge cake at home, but with soaking, its taste will be even more elegant. In fact, preparing the impregnation is easy and simple - the whole procedure takes no more than 15 minutes. But it’s also easy to make a mistake in this matter. An important point is the proportions of sugar and liquid.

This recipe for impregnation syrup does not require any complex manipulations or exquisite ingredients. You can soak the sponge cake! Thank you, I’m not cooking anything right now, but I’ve bookmarked it, it will come in handy in the fall and winter. I was treated to a homemade cake with sour cream, it was incredibly delicious. When I didn’t have problems with losing weight yet, and this was about 20 years ago, I made sponge cakes soaked in jam and red wine. How delighted all my acquaintances and friends were!

And I liked the soaking with lemon and biscuit: I love the combination of sour and sweet in baked goods. Special thanks for giving the ratios of cream, biscuit and impregnation, otherwise I always took these ingredients “by eye”. Alexandra, thank you so much for the recipes, I’ve been on your site for a long time and everything I cook turns out excellent.

Thank you for your kind words of support, I’m glad that you like my recipes; canned fruit syrup for soaking sponge cakes is also suitable! Turn off the syrup, remove from heat and cool to body temperature (

But I just can’t find a recipe for the rum syrup that was used to pour ice cream in Soviet cafes. I took note of the syrup recipes. Olesya, is it possible to soak the sponge cake, following the example of “svoyardi” for tiramisu, with sweet coffee with liqueur or cognac, or will I ruin everything? Thank you in advance! But you can definitely soak a sponge cake with coffee-flavored syrup: add a couple of spoons of brewed coffee or coffee liqueur to the sugar syrup.

Many modern housewives produce biscuits that are soft and airy, but a bit dry. To make the cake delicious, you need to know what to soak the sponge cake with. Impregnation is created independently from products that are found in every home. You will read on this page exactly how juicy and aromatic biscuits soaked in syrup are created.

The syrup is prepared as follows: pour granulated sugar into a pan of water and heat the mixture until the sugar is completely dissolved. After the syrup reaches body temperature, it should be mixed with the essence. But the most delicious syrup is prepared independently with the addition of juices and fruit syrups. Also, liqueur, rum, cognac, vodka liqueurs, grape and fruit wines are poured into the sugar mixture. However, baked goods soaked in syrup with alcohol are still a sweet dish for everyone.

In this case, it is necessary to cook a not very liquid syrup so that the delicate structure of the sponge cake does not become soggy. Chiffon biscuits quickly absorb liquids and become very moist. Also, chocolate biscuits are well soaked in a mixture of syrup and caramel liqueur.

Soaking sponge cakes - ingredients and step-by-step instructions

To do this, use a tablespoon. A sweet liquid is poured into it and every centimeter of the sponge cake is poured with it. Then the latter is allowed to settle and become completely saturated. If you pour too much syrup, you will most likely end up with a soggy cake that you won't like the taste of.

A simple impregnation for sponge cakes - with green tea and lemon without alcohol

In this case, its airiness and splendor will not be lost. In this case, the sponge cake will be ideal and both you and those to whom you treat it will surely like it. However, the sponge cake in the oven turns out to be quite dry if the recipe does not include butter. The same story with biscuits baked in a slow cooker.

Two factors for the success of a delicious soaked sponge cake

Sugar syrups are one of the main products that are used for impregnation and additional flavoring of cake bases. Syrups and impregnations are used to make sponge cakes, pastries and rum baba sweeter, juicier and more aromatic. Biscuits are most often soaked in cognac, white dessert wine, coffee, vanilla and citrus syrups.

To saturate the cake with the beloved vanilla impregnation, no more than a teaspoon of vanilla sugar is added to the syrup. Not many people know that you can make cake layers very tender with the help of impregnation.

Polina and the world
Is it possible to use syrup from canned peaches and pineapples to soak the cakes??? Syrups are prepared from sugar and water, taken in approximately equal amounts.

Source: polycrontez.ru

Biscuit is a dessert loved by many. The variety of its fillings is very large, but manufacturers do not stand still. They are constantly coming up with new fillings with incredible flavor combinations. Biscuit is the basis of a confectionery product, and lovers of this dessert are often interested in ways to preserve it. Let's consider the basic rules of how much and how to store biscuits.

How to store cakes

Classic biscuits are made from flour and eggs with added sugar. Therefore, they do not spoil too quickly. A product that has not yet been cut into cakes and filled with filling should be sent for storage. It should be completely cooled and not wet. Impregnation begins no earlier than 12 hours after baking.

So, there are three important conditions necessary for storing biscuit:

• baked goods must have a good degree of baking;
• it cannot be impregnated with filler before storage;
• should have a low degree of humidity.

If you follow these rules, the biscuit can be kept fresh for up to a week. As for store-bought cakes, they can remain usable for much longer, up to a month. The time during which such cakes can be preserved directly depends on the amount of preservatives contained in them.

How long can a biscuit be stored in the refrigerator?

The biscuit has the ability to absorb surrounding odors very well, as it has a porous structure. To prevent this from happening, before storing it in the refrigerator, the cakes are wrapped in plastic wrap, which at the same time will not allow them to dry out. You can also wrap it in parchment paper.

In a place where the temperature is set at least + 4°C, you can store a biscuit wrapped in polyethylene for 5 days.

How long can a biscuit be stored in the freezer?

You can also store the biscuit in the freezer after baking. To do this, the following conditions must be met:

• At least 10-12 hours must pass since baking. During this time, the cakes should remain at room temperature.
• Baked goods should be wrapped in cling film to ensure an airtight package.
• Transfer to the freezer compartment.
• Cakes can be frozen for up to one month without loss of quality.

You can defrost the biscuit at room temperature. This will take about 30 minutes. And in the microwave it will defrost much faster.

Shelf life of biscuits at room temperature

Sponge cakes can last up to three days if left at room temperature.

After 12 hours have passed after the biscuit is taken out of the oven, you can safely wrap it in film and place it in a place where there is little humidity and where sunlight does not penetrate. A kitchen cabinet or pantry is quite suitable for this purpose. You can also use cardboard containers or plastic containers for storage.

General storage table

Storage method

Shelf life

How to store sponge cake

If you need to store a sponge cake for some time, first of all you need to ask how long and at what temperature its filling should be stored. The shelf life of the cake as a whole will depend on this. But usually the shelf life does not exceed 3 days. There are certain rules that will help preserve biscuit products:

• you need to let the biscuit cool completely, and only then wrap it in film;
• can be stored in a cardboard or plastic box covered with paper;
• there should be no foreign odors in the container where the biscuit is located;
• a fresh apple placed together will prevent the cakes from drying out;
• on a wooden board, which is previously covered with baking paper, the cakes can be kept open without packaging;
• in a clay dish covered with a napkin or cloth, the delicacy will stay fresh for longer;
• The sponge cake that has not yet cooled down can be covered with a towel, and then it will remain soft and fluffy longer;
• If the product has become stale, you can return it to its former freshness by placing it in the microwave or oven, after spraying it with water from a spray bottle. Dry cookies are moistened with milk and kept over steam. The dessert softened in this way should be consumed immediately, since this procedure cannot be repeated.

Shelf life

The shelf life of biscuit-based confectionery products depends on many factors. These include:

1. composition of ingredients,
2. volume of production,
3. shelf life of the filling,
4. as well as the time during which dessert can be eaten.

Typically, biscuits can be stored for up to 1 week. Provided that it has a good degree of baking, is not soaked in anything and is not filled with cream. The air humidity in the room where it will be stored should not exceed 50%.

As for products purchased in a store, their expiration date can be found on the label, which indicates the date of manufacture and storage time of the product. Typically, store-bought items have a much longer shelf life than homemade baked goods. This happens because manufacturers use preservatives in their preparation to increase shelf life. But even such biscuits should be stored at low temperatures and humidity.

Conclusion

If you know exactly how and how long to store biscuits, you can delight your loved ones with fresh baked goods with a variety of fillings at any time. The main thing is not to use biscuit products on the expiration date. There is an opinion that 5 days after preparation, these desserts lose their taste.

Conditions and shelf life of sponge cake in the refrigerator, freezer, after baking
The biscuit is the basis of the confectionery product. Let's look at the basic rules of where, how much and how to store sponge cakes after baking.

Source: kakxranit.ru

Impregnation for biscuit

There are many recipes for cakes and pastries that are made on a biscuit basis. The biscuit is very airy and tender, but without impregnation it is a little dry. To make a sponge cake perfect, you need to soak it. Impregnation for biscuit can be different. Here are the most popular impregnations for biscuit:

1. Impregnation for sponge cake with jam.
Ingredients:
- Pear or apple jam (you can use any jam) - 2 tbsp. spoons
- Vodka (good quality) - 50 ml
- Cold boiled water - 250 ml

Combine all ingredients together and mix well. Soak the biscuit with the mixture.

2. Impregnation for sponge cake with cognac.
Ingredients:
- Cognac - 1 tbsp. spoon
- Sugar - 5 tbsp. spoons
- Water or liqueur - 7 tbsp. spoons

Take a saucepan and pour water into it. Then add sugar. Stirring constantly, bring to a boil. Cool the resulting syrup and pour in the cognac. Mix. The impregnation for the biscuit is ready.

3. Impregnation for biscuit with butter and condensed milk.
Ingredients:
- Condensed milk - 0.5 cans
- Butter - 100 grams
- Cocoa - 1 tbsp. spoon

This impregnation must be prepared in a water bath. Take a large saucepan, pour water into it and put it on fire. We place a smaller pan on top, in which we will prepare the impregnation. Place all products in a saucepan and stir well. There is no need to bring it to a boil. Soak the biscuit with hot impregnation.

4. Impregnation for sponge cake with currant syrup.
Ingredients:
- Currant syrup - 0.5 cups
- Sugar - 2 tbsp. spoons
- Water - 1 glass

Place everything in a saucepan and bring to a boil, then reduce the heat and cook until the sugar dissolves. The impregnation for the biscuit is ready.

5. Impregnation for biscuit with Cahors.
Ingredients
- Cahors - 2 tbsp. spoons
- Water - 250 ml
- Sugar - 250 grams
- Lemon juice - 1 teaspoon
- Vanillin

Boil water in a saucepan, then add sugar and stir until the sugar dissolves. Bring the syrup to a boil, pour in lemon juice, Cahors and vanillin. Stir. The impregnation is ready.

6. Impregnation for sponge cake with coffee.
Ingredients:
- Ground coffee - 2 tbsp. spoons
- Water - 1 glass
- Sugar - 1 glass
- Cognac - 1 tbsp. spoon

Take half a glass of water, add sugar and heat until dissolved. Bring the syrup to a boil. Brew coffee in half a glass of water and strain. Combine coffee with cognac and pour into syrup. Mix everything. The impregnation for the biscuit is ready.

7. Impregnation for biscuit with condensed milk.
Ingredients:
- Water - 3 glasses
- Condensed milk - 1 can
- Vanillin

Combine all ingredients together and mix very well. Soak the biscuit.

8. Impregnation for biscuit with cherry juice.
Ingredients:
- Cherry juice - a third of a glass
- Water - a third of a glass
- Cognac - 3-4 tbsp. spoons
- Sugar - 1-2 tbsp. spoons

Dissolve sugar completely in water. Then pour in the remaining ingredients and stir. Soak the biscuit with this impregnation.

9. Orange impregnation for biscuit.
Ingredients:
- Orange juice - 0.5 cups
- Crushed peel of 1 orange
- Sugar - 1/4 cup

Place all ingredients in a saucepan and cook over low heat until the sugar dissolves. Set the heat to low and cook for another 15 minutes. The syrup should reduce by half. Soak the biscuit with warm syrup.

If you are preparing a cake for children, you can use syrups instead of alcohol.

Impregnation for biscuit
There are many recipes for cakes and pastries that are made on a biscuit basis. The biscuit is very airy and tender, but without impregnation it is a little dry. To

Source: retsept.info

How to soak sponge cake layers

10 rules for a fluffy sponge cake (or how not to screw it up)

I love culinary classics. Anything prepared according to a classic recipe always turns out exactly as it should. The sponge cake recipe, which will be discussed below, is also classic, I didn’t have a single puncture with it, and this despite the fact that the dough does not contain any chemical leavening agents! (the photo shows a very “picturesque” sample with poorly mixed flour and a splash of protein, but this in no way detracts from its merits!)

Classic sponge cake

6 eggs (60-65 gr.)
200 gr. flour*
200 gr. Sahara

*Cake flour should not contain much gluten, so professional confectioners advise replacing 20% ​​of the flour with starch. I ignored this nuance all the time, but this time I replaced 40 grams of flour with starch. The result, as always, pleased me :) I don’t know if it was because of the starch or if it just happened that way, but the sponge cake turned out smooth, beautiful, and didn’t sag even a millimeter (and in my opinion, it even grew!))) However, apart from the starch There are a lot of points here that you should definitely pay attention to, otherwise nothing will work out. So, 10 rules for a classic sponge cake!

1) The whites must be carefully separated from the yolks; there should not be even a tiny drop of yolk in them. They do not tolerate fat, so if yolk or anything else fatty gets into the whites, they will not whip.

2) The dishes in which you will beat must also be washed and free of fat. To be safe, you can pour boiling water over it and the mixer beaters.

3) Dishes and whisks must be cold. Wrap the whisks in a napkin and hide them in the freezer; place the bowl of squirrels in the refrigerator.

4) Start beating the whites without sugar and continue until the protein texture becomes pronounced and distinct. Only then can you slowly add sugar in small portions. To check whether it is time or not, place the bowl on its side. If the foam does not creep down, then it’s time. If it starts to drip, hit again.

5) As soon as the whites have reached the desired “standing strength,” begin to slowly add sugar, literally a teaspoon at a time. I usually spray it, time it for half a minute or forty minutes, sprinkle it again, etc. The sugar is all gone, the foam becomes very thick, at this stage the mixer even slips a little. However, sugar here does not act as a thickener for protein foam, but as a fixative. It fixes the protein in the same state it was before you started adding sugar. That is, if you beat it a little and start pouring in sugar, it will fix exactly this “indistinct” foam and at the end you will get a sweet omelet. As soon as you have poured out the remaining sugar and it has completely dissolved, proceed to the yolks: beat them for a minute, no more.

6) Sift flour (flour with starch) on top of the protein mass, and pour the yolks onto it. This is also an important point, the yolks cannot be poured directly into the whites, there must be a “layer” of flour between them, otherwise the whites will immediately fall off.

7) Start kneading the dough. Very carefully use a large spoon or spatula from the edges to the center, from top to bottom. Don't overdo it, we don't need strong uniformity. The consistency of the dough should be such that if you place a tablespoon in the center, it will not fall.

8) Place the dough in a pre-prepared form, which should preferably be lined with baking paper. Level the top of the dough with a spatula or spatula. Do not spread anything on the sides or bottom of the mold, otherwise the biscuit will fall off at the edges and rise unevenly (the dome will “jump” up too much and become cracked). Preheat the oven to 200 degrees in advance and bake the biscuit for about forty minutes. Well, in my microwave it bakes no less in the convection mode. By the way, if you wish, you can bake this sponge cake in the microwave mode, but it will turn out pale (then you can brown it). At a power of 600 W. 7-8 minutes, watch the biscuit.

9) Let the finished sponge cake cool thoroughly, and only then remove it from the mold and peel off the baking paper. If you do this right away, the sponge cake may fall apart and leave its sides on the paper. Cut the biscuit into cake layers and soak it no earlier than after 6-8 hours. All for the same reason - so as not to fall apart.

10) You need to soak the biscuit with impregnation (the classic boil 4 tablespoons of sugar and 6 water and make sure that the sugar dissolves) when it has cooled down; if you soak it hot, the biscuit will turn into porridge. It’s good to add a couple of spoons of cognac to the sugar syrup. If desired, you can soak it in undiluted alcohol, canned fruit compote, coffee syrup (I’ll tell you how it’s made someday) and in general anything that comes to mind. However, if you soak it with something dark, keep in mind that when cut, the sponge cake will darken and will not be as beautiful.

And one more thing. The presence of nuts will greatly enhance the biscuit (again, nuts are fatty). It's the same with cocoa, it has a lot of fat and the sponge cake will fall off. I don’t recommend experimenting with the latter at all; it won’t even be able to spread properly in a dough that has virtually no fat and is barely kneaded. You can bake the sponge cake for the cake in advance and store it in the refrigerator, freezer, or hide it in a bag and in a cool, dark place (it will last for a week - tested).

The same recipe is used to bake Savoyardi biscuits, which are used in tiramisu. Just before baking, place the dough in a pastry bag and squeeze onto a baking sheet. I recently baked lemon savoiardi, which I used to decorate the cake.
Nothing like that 😉

LJ magazine
I love culinary classics. Anything prepared according to a classic recipe always turns out exactly as it should. The sponge cake recipe, which will be discussed below, is also classic, I didn’t have a single puncture with it, and this despite the fact that the dough does not contain any chemical leavening agents! (on the picture…

Sponge cakes, cakes and pies are incredibly popular desserts that are easy to prepare at home. The simple technology for preparing this delicacy does not require special training or knowledge. But there are little tricks to make your sponge cake even more tasty, juicy and aromatic. We are talking about additional impregnations with which sponge cakes are coated.

Rules for applying impregnation for biscuit

• To prevent the cakes from getting soggy and falling apart, they must cool completely (within 6-7 hours) before applying the syrup.
• The impregnation should also be warm, but not hot.
• An important point is the ratio of syrup components.
• To prevent your cake from being too “wet” and “floating”, when applying the impregnation, adhere to the ratio of 1:0.7:1.2 - the amount of sponge cake, the amount of syrup, the volume of cream. Those. if your cake weighs 0.6 kg, then it will require no more than 420 g of impregnation.

Impregnation for sponge cakes - preparation of base syrup

The basic component of biscuit impregnation is syrup, the components of which are sugar and water. To obtain the volume of syrup you need, you will need the following quantities of ingredients:

• 8 tbsp sugar and 12 tbsp water - to prepare 400 ml of sweet water
• 9 tbsp granulated sugar and 14 tbsp will create a 500 ml syrup
• 12 tbsp sugar and 18 tbsp water will give 600 ml of sweet base

1. Prepare a container with a thick base.
2. Pour the required amount of sugar into it.
3. Fill it with water.
4. Place the dishes over low heat and cook the mixture, stirring continuously with a wooden or silicone spatula.
5. When the sugar has dissolved, stop stirring and let the syrup boil.
6. Once foam appears, turn off the heat and let the syrup cool.

Impregnation for sponge cakes with citruses

To obtain aromatic citrus impregnation, prepare:

• Lemon (or orange) – 0.5 pcs.
• Sugar – 4 tbsp
• Water – 6 tbsp
• Vanilla (optional) - a pinch

The number of ingredients is indicated to obtain 200 ml of impregnation

1. Using sugar and water, prepare sugar syrup.
2. Wash the citrus, cut in half.
3. Squeeze the juice out of half a lemon.
4. Grate the citrus zest.
5. Combine cooled syrup, lemon juice and zest. At this stage you can also include vanilla. Mix all ingredients.

The sugar syrup must be cooled, otherwise the impregnation will lose its citrus aroma. As an alternative to fresh fruit, you can use 2-3 tablespoons of lemon tincture or 2 tablespoons of Limoncello liqueur.

Impregnation for sponge cakes with cognac

To obtain 500 ml of cognac impregnation, prepare:

• sugar syrup – 400 ml
• cognac – 60-80 ml

1. The initial stage of preparation involves obtaining sugar syrup. To do this, take 100 g of sugar and 250 ml of water.
2. When the syrup has cooled, add cognac.

Impregnation for sponge cakes with coffee

Prepare the following ingredients:

• Water – 250 ml
• Ground coffee – 2 tsp
• Rum – 1 tsp
• Sugar – 3-4 tbsp

1. Preparation begins with preparing the coffee drink.
2. Using 0.5 cups of water and coffee, brew a cup of strong drink.
3. From the remaining 125 ml of water and sugar, cook sweet syrup.
4. Add sugar syrup to the prepared (strained) coffee and mix the mixture thoroughly.
5. Add rum and wait for the impregnation to cool.

Impregnation for sponge cakes with wine

To obtain impregnation containing alcohol, you can use not only strong drinks (cognac, rum), but also wine or liqueur. For 200 ml of syrup you will need 1 tbsp of wine (white or Cahors). An alternative would be to use any fruit liqueur - apple, cherry, apricot or coconut.

1. Prepare the required volume of syrup.
2. Add an alcoholic additive to it (at the rate of 1 tbsp of drink per 200 ml of sweet water) and immediately remove the syrup from the heat.
3. Mix the composition.

Mint-fruit impregnation for sponge cakes

The impregnation prepared according to the following recipe will give the biscuit a refreshing taste and luxurious aroma. Prepare:

• Water – 0.5 cups
• Sugar – 200 g
• Orange – 1 piece
• Fresh mint – 30 g
• Vodka – 100 ml

1. Combine water and vodka.
2. Rinse the mint thoroughly under water and finely chop.
3. Fill the fragrant plant with the previously obtained solution. Let the composition brew for 3-4 hours.
4. Strain the tincture.
5. Next, add sugar to the mint composition. Stir the mixture until the sweet crystals are completely dissolved.
6. Pour the tincture into a container with a lid and leave the liquid for another 1-2 weeks.
7. After the specified time has elapsed, the composition is ready. Add squeezed orange juice into it and apply the impregnation to the biscuit.

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 sponge cake turned out to be too dry and you don’t know what to soak it with? Confectionery coating for baking will come to the rescue. It is prepared quickly and easily, and most importantly, it does not require any special culinary skills. How to prepare a coating for a chocolate sponge cake, and what ingredients go well with baking?

Preparing milk impregnation for biscuit

Every housewife probably has products for making milk confectionery liquid in her home. The taste of the watering is particularly tender and unobtrusive. It is this quality that perfectly sets off the chocolate taste of the biscuit.

Prepare the following ingredients:

• a glass of full-fat milk;
• vanilla extract to taste;
• three tablespoons of sugar;
• half teaspoons of liqueur of your choice.

Pour the milk into a saucepan and place the dish on medium heat. When the milk starts to warm up, add sugar and vanilla extract. Let the liquid boil and remove from heat as soon as the foam begins to rise. Add liqueur. The sweet liquid is ready!

Coffee impregnation for biscuit

Coffee and chocolate are an amazing combination that can be combined in one confectionery product. And although natural coffee is considered more useful, in this recipe we will use an instant drink. The fact is that ground grains can get into the liquid, thereby giving it bitterness.

Expert opinion

Anastasia Titova

Confectioner

Tip: if you plan to use ground coffee, then after preparation, you should pass the drink several times through cheesecloth.

To prepare the confectionery topping, prepare the following ingredients:

• glass of water;
• 6 spoons of sugar;
• 2 spoons of instant coffee;
• 1 teaspoon cognac (optional without it).

Brew coffee in a cup, add cognac sugar. Stir the mixture intensively until all ingredients are completely dissolved. Let the coffee drink cool and begin soaking the confectionery product.

Lemon syrup for sponge cake

To make the mass viscous, you must follow the proportions indicated in the recipe. To prepare a confectionery drizzle for soaking the chocolate cake, prepare the following ingredients:

• lemon;
• a couple of tablespoons of sugar;
• a couple of tablespoons of water;
• vanilla to taste.

Squeeze the juice from the lemon. Pour the water into a saucepan, add sugar and vanilla bean, and bring the mixture to a boil. Add freshly squeezed lemon juice to the mixture. Boil the liquid for about 2 minutes and remove from heat. If the consistency of the liquid turns out to be very thin, increase the portion of sugar.

Honey syrup for biscuit: cooking secrets

Honey drizzle goes perfectly not only with chocolate, but also with white sponge cake. When purchasing natural sweets, you should give preference to rare rather than thick honey. It is easier to work with, and there is no need to melt it in a water bath for a long time.

• a couple of tablespoons of honey;
• 150 ml water;
• 4 teaspoons cognac;
• half a ripe orange.

Cut the orange. We pass half the fruit through a juicer. Mix the last ingredient with water, pour into a saucepan and place on medium heat. Bring to a boil, simmer for about 3 minutes, and remove from heat. The liquid should be cooled to room temperature.

Mix honey with cognac and mix the mixture thoroughly. When the orange drink has cooled, add honey liquid to the mass and mix it vigorously until a homogeneous consistency is formed. The topping for the cakes is ready!

Impregnation for sponge cake with cognac

Cognac topping for cakes is the most popular among the huge selection of confectionery impregnations. The preparation procedure will take you a maximum of 15 minutes, but at the end of cooking you will get the perfect topping for a chocolate sponge cake.

To prepare the confectionery liquid, prepare the following ingredients:

• 5 tablespoons of sugar;
• 1 tablespoon cognac;
• 5 tablespoons of water.

Pour sugar into a saucepan, add water and place on low heat. Bring to a boil and cook the syrup for about 3 minutes. Remove the saucepan from the heat and add the alcoholic drink. This amount of drizzle is enough to soak a medium sized chocolate cake.

Impregnation for sponge cake with liqueur

The pouring, which is based on liqueur, has a delicate taste. The secret is simple, because the liqueur is not particularly strong, which allows the biscuit to retain a more refined and refined taste.

To prepare the liquid for soaking the cakes, prepare the following ingredients:

• 3 tablespoons sugar;
• 4 tablespoons of water;
• 7 tablespoons liqueur to your taste.

Pour sugar into a saucepan. Add water to the bowl and place it on medium heat. Bring the sugar mass to a boil, stirring it constantly with a wooden spoon. Cook for 4 minutes and remove from heat. Add liqueur and mix the mixture thoroughly. Let's start impregnation!

Impregnation for sponge cake with wine

To prepare wine syrup, you should choose sweet white wine. White wine complements the taste of the cake well, emphasizing the subtle notes of the chocolate sponge cake. To prepare the confectionery impregnation, you should prepare the following ingredients:

• 3 tablespoons sweet white wine;
• 3 tablespoons of any fruit juice.

There is an impressive amount of fruit juice on the shelves of grocery stores. The wine gives a good taste composition, together with orange, pineapple and grape juice.

Pour the fruit juice into a saucepan, bring to a boil and remove from heat. Add white wine to the drink and stir the mixture. The cake topping is ready!

How to distribute the coating over a chocolate cake?

It is better to soak the cakes using a special pastry brush. With its help, you can evenly distribute the liquid over the cake without making puddles.

If you don’t have a brush, then a teaspoon will do just fine. The only condition is to distribute the impregnation throughout the cake, and not in one place. Don't take a full spoonful. It is better to take a small amount of syrup and coat the chocolate cakes evenly. If you are going to soak tall biscuits, then you should take into account that in this case the amount of impregnation should be increased.

To coat with syrup using a brush, dip the tool into the liquid and distribute the syrup evenly over the cake. The application technique is very similar to artistic drawing. For impregnation, use a teaspoon to collect syrup into the “tool” and apply it to the required areas of the baked goods.

Is it necessary to soak the sponge cake?

Impregnation makes the biscuit more tender and allows the confectionery product to “retain” moisture. Of course, soaking the sponge cake is not a necessary condition when making cakes. For example, if you use rich or juicy cream to coat the cakes, then the question of soaking them automatically disappears.

You should definitely soak confectionery baked goods if the delicacy turns out to be excessively dry. Tall cakes also need impregnation, since it is very difficult to retain moisture in them.

If you need to store the cake for more than two days, then impregnation is a must in this case. And even the juiciest cream will not save baked goods from dryness if you have not soaked the cakes.

Adding a soak not only allows the cake to be more moist, but also adds extra flavor. The choice of impregnations is large, you are sure to find “your” glaze for impregnation of chocolate cake!

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