Several recipes for cake impregnations

Cake is an important dessert for any celebration. The taste of the cake depends not only on the taste of the cake layers and delicate cream, but also on the impregnation. Thanks to it, biscuits become juicy and aromatic. It is done very quickly and simply, the main thing is to follow some rules. The classic recipe for impregnation is sugar syrup with doping and flavoring. Cognac, liqueur, vanillin, white or red wine, sherry or Madeira go well with sponge cakes. Fruit cakes are complemented by fruit and berry syrups. There are special impregnations for the Medovik cake. Let's look at the most popular ones.

Kefir

If for some reason the cakes turn out dry, and you did not think about impregnation in advance, then kefir will come to the rescue. Almost every housewife has this fermented milk drink in her refrigerator. The cake impregnation is very easy to prepare.

Ingredients:

1 glass of kefir of any fat content;
1/2 cup powdered sugar or vanilla sugar;
0.2 teaspoon of cinnamon or vanillin.

Beat kefir with granulated sugar or powdered sugar until completely dissolved. Add cinnamon or vanillin, which will undoubtedly serve as an important addition.

A simple recipe for “Honey cake” in a frying pan

If you don't have an oven at home, that's okay. You can cook delicious pastries in a regular frying pan! And the next option will show us how to do this.

Ingredients:

For the test:

Sugar - 120 gr.;
Honey - 100 gr.;
Sour cream - 50 gr.;
Butter - 100 gr.;
Eggs - 3 pcs.;
Flour - 400 gr.;
Soda - 1 teaspoon.

For cream:

Vanilla sugar - 1 teaspoon;
Lemon - 1 pc.;
Sugar - 180 gr.;
Sour cream 25-30% - 700 grams.

Cooking method:

1. First let's make the dough. Place honey, granulated sugar and butter cut into pieces into a saucepan.

2. Place the container with the ingredients on the fire and stir the contents until it turns into a homogeneous mass. Do not bring the mixture to a boil under any circumstances.

3. Now turn off the heat and, until the mixture has cooled, add soda. You will see that the mass immediately acquires a lighter shade. Pour it into a larger bowl and leave it undisturbed for 5 minutes.

4. When the mixture has cooled, add the eggs one by one. Mix each separately using a whisk.

5. Next, add sour cream. We also interfere.

6. And finally, let’s put the flour into action.

7. You will get a soft, slightly sticky dough. When everything is thoroughly mixed, put it in the refrigerator for 2-3 hours (or better yet, overnight) so that the mass thickens.

8. After the dough has cooled, take it out and divide it into 6-7 pieces.

9. Roll out each piece into a circle 3-4 mm thick along the diameter of the frying pan.

10. Heat the frying pan and carefully, trying not to damage it, transfer the cake onto it. Fry it until it looks like this.

11. Now turn it over and fry for another minute on the other side. Ready!

12. Repeat the same with the rest of the cakes. While one cake is being prepared, it is better to keep the rest in the refrigerator and then take it out if necessary.

We cut each finished layer of dough to a round shape. We don’t throw away the trimmings.

13. This is what we should get.

14. Now let's make the cream.

15. Mix sour cream with two types of sugar. Wash the lemon and use a grater to grind all its zest. Let's add it here. And here we squeeze the juice from half a citrus.

16. Mix thoroughly.

17. Coat the cakes with the resulting cream, placing them on top of each other. At the end we also coat the entire surface of the workpiece - like this.

18. Place the scraps remaining from the cakes in a frying pan and dry them slightly to make it easier to chop them.

19. Grind them into crumbs with a food processor.

20. And finally we decorate our product with this crumb.

21. Before serving, dessert can be decorated with berries or pieces of your favorite fruit.

Plombirnaya

The original impregnation with ice cream and syrup or jam will not leave anyone indifferent. She can turn an ordinary dessert into a culinary masterpiece!

Ingredients:

2 cups of ice cream “Plombir”;
0.5 cups of your favorite jam.

We don't need a waffle cup of ice cream. Place the ice cream in a container and melt it in a water bath or put it in the microwave for 2 minutes.

Syrup for cakes:

For syrup we take sugar and water in a 1:1 ratio.

Melt the sugar to a caramel state, pour in water in a thin stream;
Cook after boiling for no more than five minutes;
Pour the cooled syrup into the ice cream and beat using a mixer or blender.

Syrup can be replaced with jam. To do this, drain the syrup and add it to the melted ice cream.

Classic in a water bath

Homemade baked goods differ from store-bought ones, first of all, in that we put all our love into them for the loved ones for whom we cook. If we are planning to bake something, then we cannot be stopped. Our mood is filled with extraordinary solemnity, as if we were preparing to perform some sacred ritual.

If you haven’t started baking yet, but are just in the euphoria of thought, then let me invite you to try another very good recipe for everyone’s favorite classic honey cake in a water bath!

Ingredients.
Milk – 2 glasses.
Sugar – 180 g.
Egg – 4 pieces (2 of them for cream).
Flour - 3 cups.
Honey – 50 g.
Butter – 180 g (80 g for cream)
Salt - 1 pinch.
Baking powder or soda - a teaspoon.

Let's cook!

Place a bowl of honey and butter in a water bath.
In another container, beat eggs with sugar and a pinch of salt. Cool the mixture with honey slightly and mix with the contents of the second bowl. Beat until the mass is homogeneous. Be sure to sift the flour (this not only cleans it, but also saturates it with oxygen). Add it in pieces, along with baking powder, to the prepared mixture. We keep interfering.
Then we put it on a cutting board, or you can also put it on the desktop - it will be even more convenient. Knead the dough with your hands. Let's let it sit for a while, while we get on with the cream.
Let's beat eggs with sugar. Add oil, flour and heat. Slowly (so that there are no lumps) pour the milk into it. We will cook, stirring constantly until thick. Let's let it cool.
Let's get back to the test. Divide it into 6-7 equal koloboks and roll it into thin layers. Let's give them the same shape. To do this, you can take a plate and cut along it.
Next we bake the cakes and everything that was cut off (we will need this for sprinkling the cake). Don't forget to preheat the oven to 180 degrees.
After 5-7 minutes the cakes will become golden. It's time to take it out. Let's cool them down.
Laying one at a time on a flat plate, coat it thickly with cream. Don't forget about the top and sides.
We use scraps, simply crushed by hand or chopped in a blender, as toppings. You can decorate the top with fruits and chocolate. This is as your imagination tells you.
For soaking, put it in the refrigerator for 5 - 8 hours, and get ready for the meal!

Enjoy your tea!

Below is a video of a classic recipe for honey cake in a water bath.

Mint - orange

The tincture must be prepared in advance, two weeks before preparing the cake.

It goes well with a layer of fruit, especially if it includes kiwi.

Ingredients:

30 gr. fresh mint;
1 orange;
100 ml. cognac;
200 gr. powdered sugar;
0.5 glasses of water.

Cooking process:

We wash the mint, finely chop it, pour it with a mixture of water and cognac or vodka;
Let it brew for 4 hours.
Strain through a sieve and add powdered sugar. The sugar should completely dissolve.
Pour the sugar-mint mixture into a jar and leave it in a dark place to infuse for two weeks;
Before soaking the cakes, add orange juice.

Drawings using a stencil

Cake decoration made using a stencil turns out very neat and beautiful. It is based on color contrast. To decorate a honey cake, you need to make the background a component of one color, and for a stencil design you need to use a component of a color contrasting to the main background.

For decoration you will need:

Powdered sugar for drawing.
Crumbs from scraps of cake for the background.
Stencil (you can buy it ready-made or make it yourself by printing the finished drawing and transferring it to parchment paper).
Small sieve.

You can decorate the cake using a stencil as follows:

The finished honey cake must be greased on all sides with cream, and then sprinkled thickly with crumbs.
The stencil must be placed on the cake.
Sprinkle powdered sugar on top through a sieve.
Next, you need to carefully remove the stencil and put the cake in the refrigerator.

Citrus-sour cream

Citrus fruits go well with sweet sour cream. You can add orange, lemon, zest and a little juice. Citrus juice with sour cream is very tasty. If you love honey cake, then this is an ideal impregnation for honey cakes.

500 gr. fat sour cream;
A glass of sugar;
Orange or lemon.

Cooking process:

Beat sour cream with granulated sugar until fluffy;
You can add vanilla sugar, which is especially good for honey cake;
Finely grate the lemon zest, only the dark yellow part;
Add 0.5 lemon juice. Mix thoroughly.

Honey cake with condensed milk

The taste of a regular honey cake changes completely, you just need to replace the cream. For example, take condensed milk instead of sour cream. Even better - boiled or caramelized.

For honey dough:

1 tbsp. Sahara;
3 eggs;
50 g butter;
4 tbsp. honey;
500–600 g flour;
1 tsp soda

For cream:

a jar of regular or boiled condensed milk;
200 g soft butter.

Preparation:

Beat sugar and eggs until whitish foam. Add the required amount of soft butter, baking soda and honey. Stir lightly and place the container in the bath.
While stirring constantly, wait until the mixture increases in volume.
Without removing from the bath, add a third of the flour and mix vigorously. As soon as the dough thickens a little, remove and, adding the remaining flour, knead.
Divide the honey dough into 6 equal pieces, form them into balls and let them rest for about 15 minutes.
Roll out each lump thinly, prick with a fork and bake in an oven preheated to 160°C for 5-7 minutes each.
Trim the still warm cakes to an even shape. Cool the trimmings and chop them.
Beat the butter taken out of the refrigerator in advance with a mixer with condensed milk.
Generously coat the cooled cakes with cream, not forgetting to leave some for coating the sides.
Decorate the cake with crushed crumbs and let it sit for at least 10-12 hours.

Chocolate

butter - 120 gr.;
chocolate (bitter, milk) - 80 g;
condensed milk - 0.5 cans.

Chocolate impregnation is prepared in a water bath.

Cooking process:

Melt dark chocolate in a double boiler;
Add milk to the melted chocolate mass;
Add softened butter, chopped into cubes, to the milk-chocolate mixture.

Mix everything well, do not let it boil. Warm cakes are soaked in hot chocolate.

With sour cream

Honey cake with sour cream. Perhaps this is the recipe from which our first classic was born. The dough in it was prepared in a water bath. The cakes were coated with regular sour cream. This was at the beginning of his appearance. And later, having acquired a taste for it, meticulous cooks and housewives began to invent so many innovations for it! But we won’t talk about them now. The second recipe will also be about the classics. Therefore, you will need the most common products for it, which every housewife has in the refrigerator.

Ingredients.
For the cakes.
Soda - 1 teaspoon.
Honey - 4 tablespoons.
Sugar - 180 g.
Eggs - 4 pieces.
Butter - 50 g.
Flour - 600 g.
For the cream.
Sugar - 180 g.
Sour cream 20% - 0.5 liters.

In order for the honey cake to turn out well, the products should be taken seriously. You need to choose them fresh and of high quality.

Place the pot of water prepared for the bath on the stove.
In a container for brewing dough, break the eggs and add sugar. It is better to mix with a regular whisk. Add oil, honey, soda. Place the mixture in a boiling water bath. Stir it constantly. As the masa heats up, it will expand.
Let's wait until there is about twice as much mixture, and the whole kitchen smells of honey. We finish the water bath here.
Sift the flour and add little by little to the brewed mixture, stirring constantly.
Read also: Coconut oil for hair, skin and health: 33 personal secrets of use
When it becomes difficult to mix, you can pour the dough onto a pile of remaining flour and continue kneading with your hands.
The dough should become soft. We divide it into 8 equal-sized koloboks. Place on a board sprinkled lightly with flour, cover with cling film, and place in the cold or in the refrigerator. 15 minutes is enough.
Next, roll out the balls into thin cakes. This works well on parchment paper. If you have a silicone mat, do it on it! It's even more convenient.
Don't forget that the cakes will rise during baking, and if they are not thin enough, the cake will simply be dry. Of course they must be the same in shape and size.
Preheat the oven to 180-200 degrees. While one cake is baking, we will prepare the next one.
We see that it has turned golden, which means we need to remove it from the oven and trim off the excess edges using available shapes, such as a plate. Pierce the cakes with a fork in several places. This will help them soak better later. And so we bake all 8 cakes. The whole process goes very quickly.
Place the finished layers on a flat surface. She will not allow them to become deformed.
We do not throw away the scraps remaining after formation, but make crumbs out of them.

Preparing the cream.

It can be prepared in two ways:

Fast. Beat the sour cream with a mixer, adding sugar to taste. The cream, of course, turns out liquid. It will be squeezed out and flow off the cakes, but you can’t do it in a hurry.
Long. If you don’t mind giving him more time and putting your efforts into him, then he will be just a miracle.

Place a sieve on a deep bowl.
It should not touch the bottom.
We cover it with clean gauze, folded in several (four) layers.
Pour sour cream into it and put it in the refrigerator for 6-8 hours.
All the liquid from the sour cream will drain into the bowl and it will become thick and dense.
Instead of sugar, use powdered sugar. Unlike sand, it will not liquefy our cream.
Do not use a mixer. It will also only reduce the thickness. Stir gently with a spoon.

The cream will turn out perfect.

And now all we have to do is fold the cakes into a pyramid. On each one, generously, as much as possible, apply a cream layer. Almost ready Honey cake, coat all sides with a mixture of cream and crumbs. Clean crumbs, the remnants of which we will decorate the cake with at the end, stick and will not crumble.

We put it in the refrigerator and wait patiently for it to soak, 4-5 hours of waiting. You know, this is the kind of Honey Cake that every woman and housewife simply must cook at least once in her life. This is how we, men, build a house!

Trust me, your time and effort will certainly pay off! One has only to see how your family and friends will devour your creation by both cheeks! Good luck and warm tea!

Below you will see a video with a recipe for honey cake made with sour cream.

Dairy

This type of impregnation can be prepared using whole or condensed milk.

With whole milk:

milk - 400 ml;
powdered sugar - 1 cup;
vanilla sugar - 1 teaspoon.

Bring to a boil and cool.

With condensed milk:

condensed milk - 0.5 cans;
hot water - 2.5 cups;

Pour boiling water over the milk, then add vanilla sugar. Soak the cakes with hot impregnation.

Honey Custard Cake

A very tasty dessert that is not at all embarrassing to put on the table. And if a holiday comes up, then you can show your imagination. Decorate it to your taste. This is a wonderful option for a holiday feast.

Necessary:

Wheat flour - 350 g
Butter - 80 g
Sugar - 155 g
Honey - 2 tbsp
Eggs - 2 pcs.
Soda - 1 tsp
Vinegar - 1 tbsp
Milk – 900 ml
Eggs - 3 pcs.
Wheat flour - 80 g
Sugar - 150 g
Vanillin - on the tip of a knife

Sequence of work:

Place honey, sugar and butter, cut into pieces, into a cup

The entire further cooking process must be completed using a water bath. Construct such a structure so that the water in the larger lower pan does not touch the container with food placed on top.

Heat a cup of oil, stirring gradually.

Separately, beat two eggs until light foam, pour them in a thin stream into the heated mass. At the same time, do not forget to stir constantly so that the contents do not burn.

Continue the heating process until a light white foam appears and the sugar grains are completely dissolved. Add soda slaked with vinegar.

As soon as the hot mixture begins to increase in volume, immediately remove it from the heat.

Add sifted flour little by little, while kneading the dough with a mixer. Then cover it with cling film and refrigerate. To make it cool faster

Divide the chilled dough into ten equal parts.

Roll out each part into a flat cake of the required diameter. Trim the edges with a sharp knife.

Turn on the oven at 180 - 200 degrees to warm up. Bake for 4 – 5 minutes. When ready, trim the edges again. The trimmings will be useful for sprinkling the finished product.

Don't forget to poke holes with a fork. This is necessary so that the dough does not swell, creating unevenness on the surface.

Pack the finished, trimmed cakes in film and put them in the refrigerator. Start preparing the cream

Bring the required amount of milk to a boil in advance, but do not boil. Place flour, eggs, vanilla and regular sugar in another pan and mix.

Any flour is suitable. It's a matter of taste here. You can use not only wheat, but also corn, rice

Pour all the milk in portions. Stir constantly to avoid formation of lumps. Place the cream on the stove, cook it until tender, to the desired thickness. Cover tightly with cling film to prevent a crust from forming. Place in the refrigerator.

Do not forget that after the cream cools, it will become a little thicker.

Grease each cake layer with cooled cream, forming it into a full-fledged cake. Also grease the sides and top evenly.

You can add chocolate, butter or boiled condensed milk to this cream if desired. Thus, you can radically change its taste.

Grind the trimmings into crumbs. Sprinkle it over the baked goods on all sides. Refrigerate for several hours

After cutting into pieces, serve on a beautiful saucer with aromatic fresh tea or any other favorite drink.

Enjoy your tea, fun, joy and happiness to you!

Apricot impregnation is perfect for impregnating honey cake cakes.

To prepare it you will need:

Water – 5 tbsp. spoon;
Apricot liqueur or liqueur - 1.5 tbsp. spoon;
Granulated sugar - to taste.

Cooking steps:

Combine water with granulated sugar;
Bring to a boil, stirring continuously;
Remove from heat and let cool to 50 degrees;
Add apricot liqueur to the chilled syrup for taste and aroma.

On peach syrup:

Syrup - 500 ml. from canned peaches;
Granulated sugar – 1 cup;
Water – 100 ml.

We recommend using impregnation for sponge cakes.

Cooking:

Mix the ingredients;
bring to a boil;
Remove from heat, cool to room temperature.

Classic recipe at home

This honey cake gets its name from the word “classic”, which means exemplary, universally recognized and simply first-class for any tea party or holiday. Being the most popular in Russia, throughout its long existence, it has acquired many variations. Every cook and housewife tried to complement it with something new, unusual and only their own! I would like to introduce you to the most “delicious” recipe for making our beloved classic honey cake at home.

Ingredients.
Sour cream - 800 grams.
Sugar - 2 cups.
Flour - 4 cups.
Soda - 1 teaspoon.
Eggs - 3 pieces.
Honey - 4 tablespoons.

During tea drinking this is enough for 12 servings.

Preparation.

We prepare the necessary ingredients.

Beat eggs with soda in a small bowl.

Separately, place honey in another bowl (pan). Pour 1 glass of sugar into it.

Place on medium heat, stirring constantly. Bring to a boil. The sugar should completely dissolve.

And only then pour the already prepared mixture of eggs and soda into it. Stir vigorously with a spoon. The contents increase greatly in volume. It becomes more like foam. Remove from heat.

Pour flour into this fluffy mass in particles, stirring at the same time.

As a result, we will get a dense and viscous dough.

We divide it into ten equal parts. We will make cakes from them. We turn each into a round bun and roll it out to a thin layer. To prevent the dough from sticking, it should be lightly sprinkled with flour. This must also be done with the work board.

We give our cakes the same size and shape. To do this, you can use any “pattern” taken from the kitchen, for example a plate. We don’t waste the trimmings anywhere. They will be useful to us a little later.

Don’t forget that you need to do this quickly, without being distracted by anything. The dough hardens and ceases to be elastic. Place the trimmings together with the cakes in the oven. It should already be heated to 200 degrees.

Bake for exactly five minutes. Remove from the stove.

From the scraps, rubbing them with your hands, we make large crumbs.

All we have to do is make the cream. Pour a glass of sugar into the sour cream.

Beat with a mixer until completely dissolved. The mass should be fluffy.

And now all that remains is to form our cake. Place the cakes one by one on a flat plate. Lubricate them with the prepared cream.

Lay out the cakes one by one

Mix a tablespoon of cream with half the crumbs that came from our cakes.

We cover our honey cake with this mass from all sides.

Grind the remaining crumbs even more and sprinkle on top of the cake.

We take it to the refrigerator to soak. Let it sit there for 5-6 hours and you can start eating.

Have a nice tea party. So that not a crumb remains! Below, watch another video recipe for a classic honey cake.

With coconut flakes

The layer goes well with whipped cream.

Components:

Coconut flakes – 2 bags;
Condensed milk – 1 can;
Cream – 1 glass (fat content not less than 25%);
Vanillin – 2 teaspoons.

Cooking steps:

Dry the shavings in a frying pan until slightly brown. Grind in a blender or coffee grinder;
Combine the shavings with other ingredients and mix well.

Honey cake with nuts

The original combination of honey and nut flavors gives the cake prepared according to the following recipe a special zest. Honey cake with nuts and thick sour cream is an excellent option for a homemade feast.

For honey dough:

200 g flour;
1 egg;
100 g butter margarine;
100 g sugar;
170 g honey;
½ tsp. soda

For sour cream and nut cream:

150 g thick (25%) sour cream;
150 g butter;
130 g shelled nuts;
140 g of powdered sugar.

Preparation:

Mash soft butter with sugar with a fork. Add egg and honey, mix vigorously.
Sift the flour, add soda to it and add in parts into the honey mass.
Grease a medium pan with a slice of butter and place a third of the dough, spreading it out with a spoon or wet hands.
Bake the crust for 7-10 minutes at a temperature of about 200°C. Make 2 more cakes in the same way.
Quickly fry the crushed nuts in a dry, hot frying pan.
For the cream, grind soft butter and powdered sugar. Add sour cream and nuts, stir until all ingredients are combined.
Grease the cold cakes generously with sour cream and nut cream, sprinkle the top and sides with crushed nuts. Refrigerate to soak for at least 2-3 hours.

Subtleties of impregnation preparation:

Water with sugar should be boiled until the sugar is completely dissolved;
Alcohol flavorings for taste and aroma are added only to the cooled syrup;
In order for the cakes to be well soaked in syrup, they need to sit for at least 5 hours;

The cakes will soak faster if you brush them with warm syrup;
The amount of impregnation depends on the number of cakes, as well as taste preferences. The classic version uses the golden rule - 1:0.7:1.2. For one baked cake, 0.7 parts of impregnation and 1.2 parts of cream are used.

Now you are fully armed with recipes for impregnating cake layers for sponge cakes and honey cakes. Bon appetit!

Chocolate pattern

Honeycombs on a cake can be made from chocolate at home, either directly on the surface or separately on parchment paper. Both options are easy to make and can be useful when decorating a dessert for a birthday. Option 1:

Melt about 100 grams of dark chocolate without additives - nuts, raisins, fillings.
Pour the warm chocolate into a piping bag fitted with a narrow tip.
Squeeze out a honeycomb pattern onto the surface of the finished (crumbed) cake.
Refrigerate the cake to harden.

Option 2:

Melt a bar of dark chocolate in the microwave or steam.
Transfer the mixture into a bag and put on a narrow nozzle.
On a sheet of parchment paper, mark a honeycomb pattern (on the back side with a black felt-tip pen) or print out the pattern and place it under the parchment.
Apply the pattern with chocolate, making small (about 5*5 centimeters) honeycomb pieces. Place them in the freezer for a few minutes. Then carefully remove the paper and transfer the chocolate patterns to the surface of the cake. They should be placed on a sticky surface, not on crumbs. Therefore, it is better to coat the honey cake with cream or white glaze on top.

We recommend: Video: drawing on a chocolate cake