Syrups for soaking biscuits. Classic recipe, lemon, sugar, with cognac

How to choose the right coating for a cake

The biscuits are soaked in syrup so that they are not dry. Juicy cakes are many times tastier than unsoaked ones. In addition, various options for syrups: berry, chocolate or spicy - will help you create desserts with a special taste that is not similar to others.

How to choose the right coating for a cake

Each housewife chooses syrup for the cake based on her preferences and the taste of her household. However, the cooking principle is the same: sugar is dissolved in any liquid (regular drinking water or fruit and berry mixture) and boiled over low heat. In addition, the choice of impregnation depends on the recipe of the cake itself.

After all, preparing a specific dessert involves using one or another type of syrup for moisturizing. If the cake is made with buttercream, then it is not advisable to soak it, and the necessary food flavors should be added directly to the cream.

Syrup made from water and sugar

The simplest syrup that soaks and saturates biscuits is sugar, which goes well with any cream. You can add various berry and fruit infusions or lemon juice to the impregnation based on sugar and water for a light sour taste.

This recipe is designed to moisten 2 large sponge cakes. Ingredients: granulated sugar – 10 tbsp. l. and lemon juice - 3 tsp.

Syrup from water and sugar for impregnation of biscuit
Preparation algorithm:

1. Pour the required amount of water into a saucepan (preferably with a thick bottom), add sugar, lemon juice and mix everything thoroughly.
2. Place the pan with the solution on the fire and cook until it boils.
3. Once the sugar has completely dissolved, remove the pan from the heat and let it cool slightly.
4. Soak the cake layers with the resulting syrup.

The basic syrup is very easy to prepare, and, most importantly, it does not require much time. Orange liqueur or cognac can give the syrup a refined aroma.

Citrus syrup impregnation for sponge cake

A good combination is a citrus base and a chocolate sponge cake with any cream. Making citrus syrup is easy, but it takes about 6 hours to steep. Citrus syrup for soaking chocolate cake is prepared according to the following scheme:

1. In a 1:1 ratio you need to mix water and sugar. Place the container on low heat and stir until the crystals are completely dissolved.
2. When the syrup has cooled a little, add finely grated citrus peel to it.
3. After 5-6 hours, it is worth straining the syrup, removing the zest.

The citrus syrup for the chocolate sponge cake is completely ready.

Milk syrup

As a rule, even the fluffiest sponge cake without “wetting” ends up tasteless. Milk syrup will saturate the biscuit and at the same time give the cake a creamy taste, and notes of vanilla - a special aroma. Milk-based impregnation can be confidently used for store-bought (purchased) cakes.

Milk syrup

There are many recipes for milk impregnation: from plain, condensed or concentrated milk, cream or sour cream. After dilution with vanillin, all impregnations have the same refined taste.

According to this recipe, there is enough milk syrup for a cake with a diameter of more than 20 cm.

Coffee impregnation

Syrup for soaking biscuits at home will go well with coffee. To prepare this syrup, it is best to use instant coffee, since ground natural coffee beans will add excessive bitterness to the dessert.

Coffee impregnation

Recipe:

1. Dissolve 2 tbsp. l. coffee in 1 glass of boiling water.
2. Add 6 tsp. granulated sugar and, if desired, 1 tsp. cognac for aroma.
3. Mix everything vigorously until all impregnation components are completely dissolved.
4. Cool the coffee syrup and only then begin soaking the cake layers.

Often in a recipe, water is replaced with milk or water and milk are used in equal proportions. This milk-coffee syrup will add a “Latte” flavor to the dessert. Coffee infusion is also very easy to prepare and is most often used for chocolate biscuits.

Recipe with cognac or rum

It is a well-known fact that high-quality alcoholic drinks enhance the taste of sweets, giving them a noble tone. Typically, cognac impregnation is traditionally used for sponge cakes and even hardened cakes are impregnated with it. However, syrup with cognac or rum can add a piquant and light aroma to other baked goods.

Recipe with cognac or rum

Ingredients:

• 150 g granulated sugar;
• 150 ml water;
• 4 tbsp. l. cognac or rum;

Recipe:

1. Pour water into a saucepan and boil.
2. Add sugar and cook sugar syrup for about 5 minutes.
3. Remove the saucepan from the heat and cool.
4. Add alcohol (rum, cognac or liqueur) and stir.

You should know that when using tart sweet cream for a cake, the amount of sugar in the impregnation can be slightly reduced. In the syrup for soaking biscuits, which uses strong drinks, you can add juices of berries or fruits, dilute regular jam with water, etc.

Cherry impregnation for the original taste of chocolate dessert

The ideal combination is chocolate and cherries, so many recipes for sponge cakes with chocolate layers also include a cherry cream base. Cherry-infused chocolate cake can also include hints of alcohol.

For cherry impregnation you will need the following products:

• 100 grams of fresh pitted cherries.
• 30 milliliters of cognac.
• Glass of water.
• 40 grams of sugar.

Prepare a fragrant version of cherry impregnation:

1. Place the peeled cherries in a saucepan and pour water over the berries.
2. Boil the berries over low heat.
3. Once the cherries have shriveled and the water has turned red, the berries must be completely removed.
4. Cool the broth slightly.
5. Pour sugar into warm water and pour cognac, stir well.

When the sugar crystals dissolve, you can start using the viscous substance.

Impregnation for chocolate biscuit

For chocolate cupcakes, biscuits and cakes, you can prepare chocolate impregnation, although other types of impregnation will also be appropriate. For the juiciness of chocolate biscuits, as well as for high-quality fixation of cakes with filling: soufflé, cream or meringue, not chilled syrups are used, but warm or hot ones.

To prepare this impregnation you need the following ingredients: cocoa - 2 dessert spoons, condensed milk - 150 g, butter - 150 g.

Impregnation for chocolate biscuit
Recipe:

1. In a small saucepan with a thick bottom, combine condensed milk with cocoa.
2. Mix the resulting mass thoroughly and heat over very low heat or a water bath.
3. After the cocoa has completely dissolved without forming lumps, add butter and mix again.

The chocolate soak should have a delicate consistency, similar to liquid sour cream. Any chocolate dessert softened with it will be the perfect ending to every meal.

The simplest impregnation recipe for any type of biscuit

Typically, any recipe for a chocolate cake with soaking provides clear instructions regarding the preparation of the cake layers and cream themselves, but a minimum of information regarding the preparation of the soaking. Often the recipe itself for preparing this component of the confectionery product is described in detail, but the proportions are indicated approximately.

• For a half-kilogram chocolate cake you will need approximately 350-400 grams of sweet syrup, which can be easily prepared from 8 tablespoons of sugar and 12 water.
• For a biscuit weighing 600-700 grams you will need 450-500 milliliters of syrup, which is prepared from 9 tablespoons of sugar and 14 water.
• You can prepare a basic syrup for greasing chocolate biscuits weighing 1 kg, in a volume of 600 grams, from 12 tablespoons of sugar and 18 tablespoons of water.

The cooking principle is the same for all options. Pour sugar into a saucepan and pour in water. Cook over low heat until the sugar crystals dissolve. Cool and only then grease the cakes.

Lemon syrup for sponge soaking

At home, almost every housewife can prepare a sponge cake, but not everyone knows which syrup to choose for impregnation. In fact, its choice also depends on the thickness and density of the cakes, additional components included in the dough.

Lemon impregnation has its own subtleties - an ordinary sponge cake with it acquires a citrus smell and a delicate structure. In addition, it does not take long and is easy to prepare.

Lemon syrup for soaking sponge cake
Method for preparing lemon syrup:

1. Wash and dry half the lemon.
2. Using a fine grater, grate the lemon zest and squeeze out all the juice.
3. Pour 1 tbsp into the pan. water, add 3 tbsp. l. sugar and cook for 5 minutes.
4. Pour the squeezed lemon juice and zest into the hot sugar syrup, stir and cover until completely cooled.
5. Be sure to strain the impregnation before use.

Some chefs advise adding some alcohol, for example, cognac, to lemon syrup. This will help the dessert remain fresh for a long time, especially during the hot season of the year.

Recipes

Universal base impregnation for any biscuit

This syrup is a concentrated sugar solution. It can be an independent impregnation option, or serve as the basis for a more complex recipe.

Ingredients for cooking: water and sugar in a ratio of 3:2. If you change to increase sugar, you will get a more concentrated syrup (concentration range 40-80%). A 1:1 ratio is allowed.

Heat the mixture over low heat until it boils. Do not boil, otherwise the syrup will thicken. Use the impregnation after it has cooled. You can add a teaspoon of vanillin to the still warm mixture, then you will get aromatic vanilla syrup. The recipe is easy to prepare, quick and suitable for light and dark sponge cakes.

With cognac and liqueur

Ideal for chocolate sponge cake! The combination of aroma and softness of soaked baked goods will be highly appreciated by even a sophisticated taster. To prepare, take:

• 90 ml water;
• 120g granulated sugar;
• 30 ml of high-quality cognac (if it’s cheap, you shouldn’t make the recipe with it at all);
• 60 ml liqueur.

Make sugar syrup by dissolving sugar in water over low heat. After removing from heat, add liqueur and cognac. As soon as the mixture has cooled, begin impregnation. The ratio of these two alcoholic drinks can be changed according to taste. Liquor options include Amaretto or Baileys. You can prepare it yourself at home. Take note of the following original recipe.

Impregnation with chocolate liqueur

You can prepare the liqueur with your own hands, and its chocolate version harmonizes perfectly with the biscuit dessert of the same name. For impregnation, dilute the finished product at least 2 times (or even more). Sometimes a simple drizzle over your baked goods is enough. The recipe is easy to prepare, take:

• 500 ml vodka;
• 200g condensed milk;
• 100g natural dark or bitter chocolate;
• A tablespoon of instant coffee;
• A teaspoon of vanilla extract.

You can take more condensed milk (up to 1 can) if you want a sweeter taste. Add coffee to it and heat it over low heat to 90 degrees. Turn off the heat, dissolve the chopped chocolate in the mixture and add vanilla. The final stage is adding vodka. The liquor is ready! You can experiment with types of chocolate and take white or milk instead of dark. This liqueur is suitable as an aromatic alcoholic drink. To do this, you need to leave it for about a month.

Coffee impregnation for biscuit

Option 1 – Coffee impregnation with cognac

Ingredients:

• Glass of water;
• 2 tablespoons of ground coffee;
• 2-5 tablespoons of sugar (to taste);
• 30 ml cognac.

Divide the available volume of water into 2 equal parts: make syrup from one, use the other to brew coffee. The final stage is to combine everything (syrup, strained coffee and cognac). The fragrant impregnation is ready!

Option 2 – Non-alcoholic coffee impregnation

Ingredients:

• Glass of water;
• A couple of teaspoons of instant coffee;
• 2 tablespoons of sugar.

Very easy to prepare. Immediately mix all ingredients and bring to a boil over low heat. Use as soon as cool.

Impregnation-cream for chocolate biscuit

Attention! If the cream has a liquid consistency, then it itself performs the function of impregnation. This is very convenient; there is no need to prepare additional impregnation.

In our case, chocolate cream impregnation is ideal for a dark sponge cake. Products you will need:

• 380g condensed milk;
• 200g butter;
• 60g cocoa;
• A packet of vanilla sugar.

Keep the butter at room temperature until it becomes soft. Cut it into pieces and beat with condensed milk. Add cocoa and vanilla during the process. As soon as the mass becomes airy, the cream is ready. Liquid in consistency, it will deeply saturate the biscuit.

Read how to prepare several recipes for Mascarpone cheese cream in the article: – https://shokolad.today/chocolate/shokoladnyj-krem-s-maskarpone-retsepty-na-slivkah-masle-sguschenke

Delicious citrus syrup

It complements the taste of chocolate biscuit well and is easy to prepare. You just need to do it in advance, as it takes about 5 hours to settle. You can grate the zest yourself or buy it ready-made.

Make concentrated sugar syrup (water to sugar ratio 1:1). As soon as it starts to cool, add zest (decide the quantity yourself, the more it is, the brighter the citrus note will become). The syrup can be infused at room temperature. Once the time has passed, strain it to remove the grated zest. The syrup is ready!

Cherry impregnation for cake

Cherry goes well with dark types of biscuits. The berries can be included in the cream and decorated with it on the cake. The recipe contains alcohol. This is an optional component. If you can't stand it, or the cake is intended for children, just leave it out. Ingredients:

• 100g cherry pulp;
• 250 ml water;
• 40g granulated sugar;
• 30 ml rum (liqueur, red wine).

The cherries need to be pitted and a decoction made from the pulp. Simmer the berries over low heat until the water turns red. Strain to remove cherry pulp. All that remains is to dissolve the sugar and add alcohol. The consistency of the impregnation should be viscous. You can simplify the recipe by replacing the cherry broth with juice.

Milk impregnation for chocolate biscuit

Very tasty and simple recipe. You only need two ingredients: a can of condensed milk and 700-800 ml of water. The latter needs to be heated almost to a boil and the condensed milk should be diluted. When everything has cooled down, you can soak the biscuit. If you don't have condensed milk on hand, replace it with milk. Add a couple of tablespoons of sugar and the impregnation is ready.

From jam

Any berry jam is suitable for chocolate sponge cake. It is better not to use apple juice; it is good for light-colored cakes. Dissolve a few tablespoons of jam in a glass of water and heat over a fire, but do not boil. Once the mixture has cooled, add a little alcohol (such as almond liqueur) to enhance the flavor notes. Start soaking!

Attention! Let these recipes inspire you to realize your full culinary potential and bake a creamy sponge cake. How to make a simple version of it step by step, see below!

Mint-orange impregnation for sponge cake

Another tasty and aromatic impregnation for sponge cakes is mint-orange. Surprisingly, her recipe is very simple and does not take long. This syrup will saturate any dessert with the taste of refreshing and aromatic mint.

Ingredients for soaking: 1 orange, mint - 40 g, 1 tbsp. granulated sugar, 0.5 tbsp. vodka and the same amount of water.

Mint-orange impregnation for sponge cake
Recipe for mint-orange impregnation:

1. Mix vodka and water (in equal proportions).
2. Pour the resulting solution over finely crushed mint leaves and leave for 4 hours.
3. After the specified time, add sugar and mix so that no insoluble sugar crystals remain.
4. The resulting tincture must be poured into a container and infused for at least 2 weeks.
5. Before using the impregnation, add fresh orange juice to it. Instead of this citrus, you can use other berry or fruit juices.

Of course, a component in a dessert like mint gives it a special taste, and it may not be to everyone’s liking. But still, mint is the most popular spice that is added to baked goods, especially “in a duet” with chocolate.

Sponge cake with impregnation and cream: recipe step by step

As a basis, we will take a classic chocolate sponge cake, which we will cut into three layers (this number will be based on its thickness), as well as chocolate cream, sugar syrup filling and ganache filling for decoration.

Maybe you will be interested in learning a recipe for how to make a quick and easy budget-friendly roll without baking from cookies in the article: – https://shokolad.today/retsepty-chitateley/rulet-iz-pechenya-bez-vypechki-poshagovye-retsepty-s- foto

STEP 1 – preparing chocolate sponge cake

It’s easy to make both in a slow cooker and in the oven. There is no soda in the recipe, but the sponge cake still turns out fluffy due to the beaten eggs. Pay a little attention to this moment - the eggs must be well beaten, otherwise they will not get fluffy.

To prepare, take:

• 200g sifted wheat flour;
• 200g granulated sugar;
• 100g cocoa powder;
• 6 eggs;
• Vanillin.

Beat eggs and sugar until foamy using a mixer at high speed. This will take no more than 10 minutes. Mix flour with cocoa and vanilla sugar. This mixture will need to be gradually poured (in portions) into the beaten eggs. Mix with a spoon, but not with a mixer. If you use a multicooker, bake in the “baking” mode for 60 minutes, after greasing the bowl with butter. The oven requires less time - about 40 minutes at 180 degrees.

STEP 2 – prepare the cream

Chocolate cream is an excellent solution for dark sponge cake. It's lush and simple. It's easy to prepare. To do this you will need to take:

• 0.5 l cold heavy cream;
• 200g condensed milk;
• 30g cocoa powder.

Using a mixer or blender, mix condensed milk with cocoa. Then add cream and beat at high speed until fluffy.

STEP 3 – preparing the impregnation

A universal option for sponge cakes is sugar or vanilla syrup. We will use it as an impregnation in this recipe. You can choose any of the ones you like.

STEP 4 – assembling the cake

Between the cakes there should be impregnation and cream, 1/3 of the total volume for each. First, lay out the bottom cake, soak it in syrup, then coat it with cream. Place the second cake on top and do the same steps as with the first. Soak the last top cake with syrup and apply cream to the top and sides. Try to make the surfaces smooth, masking unevenness with cream. Refrigerate the cake for several hours.

STEP 5 – decorate the cake

This is a field for your imagination. The simplest option is a coating of crushed nuts, coconut or chocolate chips, and sweet breadcrumbs. Decorate it with pieces of fruit or candy. Make a simple pattern from the remaining cream, write a congratulation or wish. A pastry syringe with attachments will help you form three-dimensional figures and flowers. If you like a glazed filling with drips around the edges, prepare ganache. It is made from cream and chocolate in a 1:1 ratio. Dissolve crushed chocolate in hot cream; this is the entire ganache recipe. Cool it and apply it first to the center of the cake surface. Smear little by little towards the periphery so that it drips from the edges. Leave the cake in the refrigerator; its surface will become glossy.

As you can see, even preparing impregnation is a creative process. If you like several recipes, you can even implement them in one product. Prepare a couple of types of impregnation for sponge cakes. For example, soak the bottom cakes with milk syrup, and the top cakes with chocolate liqueur. It will be very tasty, and the result will definitely please you!

Author: Elena Staretskaya specially for the Chocolate.Today website

Sour cream impregnation

The best method for creating juicy and airy cake biscuits is sour cream impregnation, which contains only 2 ingredients - sour cream and sugar. Many skillful housewives use liquid sour cream as an impregnation.

It should be noted that to obtain the correct sour cream, you must use sour cream (not a sour cream product, this is important) with a high fat content, starting from 30%. However, it is not necessary to resort to using fatty sour cream as an impregnation. On the contrary, the thinner and leaner it is, the better for the richness of sponge cakes.

Sour cream impregnation

Ingredients and method of preparation:

1. Beat 0.5 kg of sour cream with 5 tbsp. l. granulated sugar using a mixer.
2. Add vanilla sugar and beat again.
3. For 30 min. Place the container with the prepared sour cream in the refrigerator.

Sour cream impregnation should not contain sugar grains, so it must be thoroughly beaten. This type of soaking of sponge cake or rolls may not be compatible with all creams and fillings.

Cocoa powder and coffee base for soaking the cake

Often, creams that do not contain fresh fruits or berries are used for chocolate biscuit cakes. Therefore, coffee base is often used as an impregnation for standard types of creams. Cocoa chocolate cake impregnations are especially popular.

Chocolate glaze can also be an ideal substitute for impregnation. Just melt the butter in a water bath. Add sugar and gradually add cocoa powder. The consistency depends on the proportion of oil in the total mass.

The coffee version is just as easy to prepare. First, a basic syrup is prepared from sugar and water. Next you need to brew natural ground coffee. It is enough to use only 30-50 grams of coffee as an additive. Sometimes the product from coffee machines or coffee machines is used. This is an alternative with a question that concerns quality.

You can immediately use two presented options within one confectionery product. The cut cakes are greased one by one. In this case, application rules are observed. One cake must be lubricated with one type of impregnation.

Impregnation for honey cake

You can add unusual taste qualities to the honey cake by soaking the cakes with different syrups, for example, from jam or containing alcoholic beverages. Liqueur syrups give honey cake an interesting flavor profile. In this case, you should choose a milk-coffee liqueur to harmonize with the creamy filling of the dessert.

A berry-fruit liqueur can serve as a sweet liquid for honey baking.

Impregnation for honey cake
The recipe is as follows:

1. In a small container mix 3 tbsp. l. liqueur, 150 g sugar, 1 tbsp. drinking water.
2. Place the saucepan over low heat and stir without bringing the liqueur mixture to a boil.
3. After the sugar has completely dissolved, you must immediately remove the saucepan from the heat.
4. Later, leave the syrup for 10 – 15 minutes. and start soaking the cakes.

Containing a small amount of rum or other alcohol in sweets is appropriate only for adults; honey cakes soaked in jam syrup are suitable for children.

How to soak sponge cake layers: popular recipes

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

Important!

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

Lemon soak

It will add a slight sourness to the dessert, creating a pleasant contrast with the sweet cream and fillings. Syrup with lemon is more suitable for light cakes, without adding cocoa; for dark cakes you can use orange.

There are several options for preparing impregnation.

1st method

We will need:

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

Preparation

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

2nd method

We will need:

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

Preparation

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

3rd method

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

We will need:

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

Preparation

Pour the tincture into the cooled syrup and stir.

For the tincture:

• 1 large lemon
• 6 tbsp. vodka.

Preparation

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

You can use ready-made Limoncello liqueur instead of homemade tincture, while reducing the amount of sugar in the base syrup.

Advice

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

Coffee impregnation

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

We will need:

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

Preparation

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

Cognac impregnation

Lovers of strong drinks will definitely like this recipe.

It will require:

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

Preparation

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

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

Important!

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

Sour cream impregnation

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

Ingredients:

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

Preparation

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

Impregnation for honey cake

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

The best option is syrup with honey.

Ingredients:

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

Preparation

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

Advice

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

Impregnation for Prague cake: recipe from the USSR

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

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

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

Apricot impregnation

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

Preparation

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

Attention!

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

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

Apricot impregnation for Prague cake

The well-known Prague cake has been loved by many people since Soviet times. Now there are many interpretations of dessert decor and its layers. Classic “Prague” involves soaking chocolate cakes with apricot jam, i.e. a jelly-like mixture based on jam from this fruit.

Step-by-step recipe for making apricot impregnation:

1. 150 g of apricot jam should be diluted with 1 tbsp. water and put on the fire to warm up, but do not bring the solution to a boil.
2. To obtain a uniform consistency, be sure to rub the mixture through a sieve.
3. After the finished syrup has cooled, many housewives add cognac to it (optional).

Apricot jam should be applied neat, not diluted, to the sides and top of the cake. It is also important to cool the cake completely (at least 3 hours) before moistening it.

Basic rules for working with cake impregnations

It is believed that only sponge cakes need to be moistened. With the help of impregnation, the top crust softens and the characteristic dryness of the entire product disappears. Unlike sponge cake, cakes made from puff pastry or shortcrust pastry can simply become soggy from excessive moisture; a simple cream is enough for them.

When making sponge cakes, you must adhere to the following recommendations:

1. One of the basic rules is that before applying cream to the cakes, you must wait until the biscuit has completely cooled. If you start frosting the cake while it's hot, the top layers will become saturated with melted cream, while the middle and bottom of the cake will be dry.
2. To maintain the natural moisture of the sponge cake, you need to cool the product slightly after the oven, wrap it in cling film, and place it in the refrigerator for at least 8 hours.
3. The pause between soaking in liquid syrup and applying the cream should be between 20 and 30 minutes.
4. Such cakes do not belong to the category of accelerated preparation. Moistened cakes must stand for at least six hours before serving directly.

Our article will describe recipes for the best types of syrups for biscuit dough. As always, we will start the description with the simplest methods.

Jam impregnation

Syrup for soaking sponge cakes at home, based on any jam, is the easiest way to transform dry sponge cakes into juicy and aromatic ones.

Jam is a delicacy that is found in every housewife. Strawberry, blackberry and peach jam are suitable for cakes, however, other variations are possible. The taste of the cakes and the entire finished product will depend on the type of jam and its aroma.

Jam impregnation

Required Products:

• 1 tbsp. boiled water;
• 0.5 tbsp. jam;

Recipe:

1. Mix the soaking components in a saucepan and boil over low heat, stirring constantly so that the bottom does not burn.
2. If the jam you use has a sour taste, then you should add 1 - 2 tbsp to the solution. l. sugar and stir until it is completely dissolved.
3. The last step is to strain the sweet solution through a sieve.

The finished impregnation needs to be cooled and the cooled sponge cakes moistened with it.

Syrup for biscuit with Cahors

The impregnation with Cahors must be prepared exactly following the recipe, otherwise, instead of the desired juicy and savory dessert, you will end up with a wet and “vague” cake. Cooks accurately calculate the volume of soaking solution needed for a particular dessert. So, for an 800-gram sponge cake you need 500 - 550 g of this syrup.

Its recipe:

1. Boil 250 ml of water with the addition of 250 g of granulated sugar and stir constantly until the sugar grains are completely dissolved.
2. Remove the saucepan with the sugar solution from the heat and pour 1 tsp into it. freshly squeezed lemon juice, 2 tbsp. l. Cahors and vanilla sugar.
3. Mix the resulting impregnation thoroughly.

Impregnation for biscuit with condensed milk

Condensed milk impregnation can be of several types: vanilla, chocolate, with the addition of cognac.

Impregnation for biscuit with condensed milk

The recipe for a proven and elementary recipe for impregnation from condensed milk is as follows:

1. Boil 800 ml of water and pour condensed milk (1 can) into it.
2. While stirring, bring the solution to homogeneity.
3. Remove the pan with hot milk soaked from the heat and, at your discretion, add vanillin or cinnamon.
4. Soak the cake layers or other sweets with the cooled solution.

The incomparable taste of this impregnation has been known to many since childhood. After all, even grandmothers of previous generations spoiled their grandchildren with desserts soaked in this recipe. When creating an impregnation, it is entirely possible to replace condensed milk with regular milk. But then you will need to add a couple of tbsp. l. sugar for a sweeter taste.

Caramel impregnation for biscuit

Syrup for impregnating sponge cakes at home is important in completing the finished dessert. A good solution would be caramel impregnation.

Compound:

• 70 ml boiled water;
• brown granulated sugar – 100 g;
• 150 ml cream (20%);
• lemon juice – 1 tsp;
• butter – 2 tbsp. l.

Caramel impregnation for sponge cake
Recipe for making caramel syrup:

1. Mix the ingredients in a saucepan: sugar, water and lemon juice.
2. Place the container with syrup on low heat.
3. Cook the syrup, stirring continuously, for 10 minutes. The color of the resulting mixture should be deep amber
4. Remove the saucepan from the heat and immediately add the cream.
5. Mix everything with a whisk until smooth, add butter and stir the mass again.
6. The finished impregnation is used for its intended purpose after final cooling.

This impregnation can also become a topping for your favorite ice cream or an addition to cocktails.

Cherry impregnation for biscuit

Any impregnation for sponge cake not only helps to moisten it, but also performs other important functions: it increases the shelf life of the dessert, suppresses the egg smell in the cakes. Cherry impregnation is one of the most aromatic and rich liquids for baking.

To create it you will need the following ingredients:

• 100 ml cherry juice;
• Granulated sugar – 1.5 tbsp. l.;
• Cherry liqueur – 3 tbsp. l. or 1 tbsp. l. cognac

  
  Cherry impregnation for biscuit

The cherry impregnation is prepared as follows:

1. Mix cherry juice with liqueur and sugar until completely dissolved.
2. Dilute the cherry impregnation with water to 250 ml.

There is another option for preparing cherry syrup for impregnating the biscuit: several cherry berries must be boiled like a compote in 1 tbsp. water, adding 2 tbsp. l. granulated sugar and 1 tbsp. l. cognac When stirring the solution, the sugar will dissolve, and the finished impregnation can be used to moisten any confectionery product, first of all, everyone’s favorite cherry cake.

Fruit syrups

For sweet cream, lemon impregnation is suitable. You can dilute the rich taste and add piquant sourness in several ways:

• half a large lemon;
• 3 tbsp. l. granulated sugar;
• 270 g boiling water.

We peel the well-washed fruit; if desired, you can leave it. But to avoid bitterness, the shell is first doused with boiling water. Grind the resulting pulp into small pieces.

Pour the resulting mass with sugar and begin to grind until juice forms. Pour boiling water over the resulting lemon pulp. Stir until the remaining sugar has dissipated. The finished composition should cool slightly.

Instead of lemon, you can add orange to the recipe for chocolate sponge cake in a similar proportion. The juice of the sour fruit can color the finished dough in lighter colors.

If you need to get an extraordinary culinary masterpiece, for example, with marbled color splashes, then lemon is the best way to help in this matter. To ensure the integrity of the chocolate color of the cakes, it is better to use orange.

You can make syrup from several citrus fruits using the juice and soft parts of the fruit. These options are considered the brightest and most delicious:

• 150 g mixed freshly squeezed orange and lemon juice;
• 150 g granulated sugar;
• 1 tsp. finely grated lemon zest;
• pulp of one orange.

Combine all ingredients in an enamel bowl and cook over low heat until the consistency thickens. Strain the finished syrup through a sieve.

If you replace lemon juice with tincture, you get a more expressive taste. For 150 g of sugar syrup add 3 tbsp. l. tinctures.

1. To prepare it, you need to grind one large lemon in a blender, and pour the resulting consistency into 6 tbsp. l. vodka.
2. The contents should be stored in a glass container in a dark place for 2 days. Shaking constantly while doing this.
3. When ready, the tincture must be strained and stored in the refrigerator.
4. After it has cooled, add the resulting lemon-vodka mixture to the prepared sugar syrup. We connect everything carefully. Instead of homemade tincture, you can buy ready-made lemon liqueur. In this case, you need to pay attention to the composition of the drink in terms of sugar content. If necessary, you need to reduce its amount in the baking recipe.

Pineapple soak

If the filling of a finished confectionery product includes berries or fruits: jam, marmalade or confiture, then the syrups for impregnation must be appropriate. Pineapple impregnation can be used as a syrup for soaking berry and fruit desserts.

To prepare it you need the following products:

• water – 70 ml;
• pineapple syrup – 1 tbsp.;
• lemon juice – 1.5 tbsp. l.;
• cognac – 1 tbsp. l.

Preparing the impregnation is very simple: you need to dilute the pineapple syrup with water, lemon juice and cognac (for greater aroma), heat the solution over the fire for several minutes, but do not boil. Juice from their canned counterparts can serve as pineapple syrup, and you can also use impregnation from the juice of canned peaches, for example.

Secrets of using impregnation

Having become familiar with different recipes for preparing impregnations, it is important to follow several technical rules for processing biscuits. There are a number of important secrets of proper soaking that allow you to get beautiful, fluffy, smooth and, at the same time, juicy cakes.

Secrets of using impregnation

• First of all, it is necessary to determine the required volume of impregnation.
• It is advisable to cool many impregnations before direct application.
• If you need to include food aromatic additives in the impregnation, then they should only be added to the cooled solution, otherwise the “incense” will simply evaporate.
• Not all soaking syrups need to be used immediately after preparation; It is advisable to leave many for 24 hours before use.
• The effectiveness of impregnation is influenced by the following factors: the amount of ingredients used, the total number of cake layers and their thickness, as well as the type of cream and other cake fillings (fruits, berries, nuts).
• The main component of impregnations is granulated sugar or powdered sugar, so these components must be of good quality.
• Cakes with standard biscuits and soufflé filling with a large amount of sweet liquid, so it is necessary to take this nuance into account when preparing.
• Milk, honey or citrus impregnations are suitable for confectionery products with custard and butter creams, and for chocolate custards - coffee, cherry or currant impregnations, confiture and jam are combined with liqueur and berry-fruit fillings.
• In the hot season, to increase the shelf life of baked goods, it is necessary to increase the amount of sugar in liquid impregnations, and in other cases, adhere to the standard recipe.
• The main emphasis when soaking the cake layers is on the very top layer: most of the syrup is soaked in it, and a little of the soaking syrup goes to the very bottom layer.
• To evenly apply the impregnation to the biscuit, you can use a regular brush (silicone) or a kitchen spray bottle, spraying the cakes from all sides.
• Be sure to put the finished product in the refrigerator for 5-6 hours, carefully wrapping it in cling film for better moisture and juiciness.
• It is necessary to choose the right syrup recipe for the biscuit, since often liquid impregnation or too thick one can spoil the taste of the confectionery product.
• A frequently used ingredient, cognac can affect the color of the sponge cake, so it should be used mainly for dark sponge cakes, while liqueur or dessert wines are suitable for other cake layers.

Biscuits are rightfully considered the most popular and delicious confectionery products, and for the purpose of soaking them, many syrups have been created, simple and accessible for preparation at home. Various impregnations transform sweets, giving them such airiness and softness that they simply melt in the mouth.