How to make cherry pie filling without it leaking out

Step-by-step preparation

Sponge cake
You need to start preparing chocolate-cherry cake with a sponge cake. It turns out fluffy and airy if you beat the ingredients correctly and follow all the subtleties of the recipe. To prepare the crust you need to use a mixer.

Biscuit

A high-quality biscuit is made from sifted flour. This procedure is necessary to give the dessert airiness and lightness. Cocoa and baking powder are added to the flour. After mixing, a dry mixture is obtained.

In a separate bowl, it is recommended to beat with a mixer: eggs, sugar and butter. The latter should be very soft. To ensure that the dough is saturated with oxygen, it is beaten at very high speeds for 5 minutes. Flour is slowly poured into the resulting mixture. During the process, everything must be mixed so that lumps do not appear. The result is a chocolate mixture that is quite liquid in consistency.

The dough is poured into a mold and baked for an hour at 180 degrees. It is best to lay parchment on the bottom to make it easier to remove the finished cake. Baking ovens vary, so you can't rely on the times indicated. It is recommended to check the cake for readiness. This can be done using a wooden skewer or toothpick.

When the cake is cooked, remove it from the oven and allow it to cool for two hours. The dough rises well and holds its shape. From one cake you get two parts if you cut it lengthwise along the side. You can bake it in the oven and slow cooker.

Berry coating

Frozen cherries
In the summer season, fresh berries can be used, and in winter a frozen product is perfect. The cherries must be pitted, covered with sugar and allowed to stand, drain off the excess juice and dilute with a glass of water. Add the remaining sugar to it and boil for five minutes. Add berries and liqueur to the syrup, cook for a few more minutes and leave to steep overnight. Immediately before preparing the dessert, you need to lay out the berries. They will look great with a cream filling.

Impregnation for cakes

The recipe for chocolate-cherry cake requires the presence of impregnation for the cake layers. With it you can prepare a dish that melts in your mouth. If the syrup turns out to be thick, then it is diluted with water and brought to a boil again without the berries. During cooking, it is recommended to stir the composition several times. The resulting syrup should be soaked into the cakes.

Cream

Cherry cake is prepared with protein or butter chocolate cream. It can be mixed with a spoon or whisk, but quite intensively. It is recommended to prepare the mixture of heavy cream and sugar in advance so that it cools. Beat everything with a mixer and put it in the refrigerator.

If egg whites are used for the cream, they must also be combined with powdered sugar and beaten well. The first soaked part of the cake is smeared with delicious cream, a berry is placed in the middle and covered with the second half. All layers must be coated well. When baking a cherry dessert, you can consider a recipe with sour cream. Kids really like it. This cream can be prepared in advance and refrigerated.

The top of the cake is filled with glaze made from melted chocolate and butter, taken in equal proportions. You can decorate the dessert with leftover cream, cherries and roasted peanuts.

Cooking steps

Preparing the biscuit:

Combine eggs, salt, sugar, beat with a mixer for a couple of minutes until the sugar dissolves.

Pour in kefir and sunflower oil and mix again with a mixer.

Separately mix flour, cocoa, baking powder and soda.

Sift the dry mixture into the egg mass, beat with a mixer at low speed.

• Read also:  How to learn to bake cakes: professional courses, home training, transfer of experience, learning recipes, step-by-step instructions for kneading, baking and decorating, secrets of confectioners

Cover the bottom of a mold with a diameter of 22 cm with parchment, pour out the dough, cover the mold with foil and place in the oven preheated to 180 °C.

Bake the biscuit with foil for 25 minutes, then remove the foil and bake for another 25 minutes until done (depend on your oven).

You don’t have to use foil, but with its use the top of the biscuit “doesn’t grow like a hat”, but remains more even.

Let the biscuit cool and cut into three parts.

How to prepare impregnation for chocolate sponge cake

The impregnation for chocolate cake must satisfy certain conditions. Then it will help highlight the taste of homemade baked goods. Before you start cooking, you should take note of the following rules:

1. Provide the required degree of thickness. Low-fat sour cream can be considered a guideline for consistency. An excessively thick moisturizer will not be able to be absorbed into the cake, but it can spoil the taste of the cream. Liquid impregnation will irrevocably ruin the chocolate biscuit, softening it to the state of porridge.
2. Although chocolate goes well with many ingredients, when preparing the impregnation you need to take into account the general compatibility rules of the products. For example, the sweetness of butter or custard will be pleasantly diluted with citrus notes and white wine. Jam or jam complement fruit syrups and liqueurs well. A filling based on condensed milk will be interestingly combined with coffee, vanilla, cognac or berry impregnation.
3. There is no need to make the sponge cake too “sugar” moisturizer (unless you plan to leave it without cream). The optimal proportions between sweet and liquid components are 2:3, respectively.
4. A humidifier made with 10% low-fat sour cream will help revive a dry biscuit. Just beat it with sugar and vanilla, let it stand in the cold for half an hour and beat again.
5. To prevent the chocolate biscuit from turning out cloying, you can reduce the amount of sugar in the impregnation. To do this, it is enough to partially replace it with starch. It will make the humectant more viscous, which means there is no need to add sweetener.
6. If children try the biscuit, an absolute taboo on the use of alcohol will be introduced.

Required Ingredients

The cake with chocolate and cherries needs to be made in stages. You can also group the components needed for it.

Ingredients for the dough:

• 150 g flour;
• cocoa in the amount of 75 g;
• sugar 150 g;
• a pinch of salt;
• 100 g butter;
• 3 eggs;
• baking powder packet.

Filling ingredients:

• 300 g frozen cherries;
• 150 g coffee liqueur.

Ingredients for cream:

• 250 ml heavy cream;
• powdered sugar 150 g.

Ingredients for glaze:

• 100 g chocolate;
• 100 g butter.

You can use roasted peanuts for decoration. Fresh cherries are also suitable; they add variety to the chocolate cake. It is recommended to take butter and condensed milk for cream in equal proportions. You can use vanilla sugar for the filling. It can also be added to the dough. Powdered sugar and chocolate add just the right amount of sweetness to the dessert.

Truffle cream

• Dark chocolate – 90 g
• Cream - 70 g
• Powdered sugar - 1 tbsp.

It is worth saying that the cake is very filling. Despite the fact that the diameter of the cake is 18-19 cm, it is quite enough for 9-10 people. Therefore, don’t let the number of fillings scare you, the preparation is simple, and this chocolate cake is worth it.

Photo: Kashevarnya.com

In order to interest you, I will show you a cut of the cake. It looks very tasty. Four juicy chocolate cakes, three different fillings.

Photo: Kashevarnya.com

Caramel impregnation for condensed milk biscuit

Photo of caramel impregnation for condensed milk biscuit

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

Recipe ingredients:

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

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

Tips for preparing impregnation for sponge cakes

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

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

Best articles How to make Krakow cakes?

Baking February 27, 2021 1886 Comments to the post Impregnations for cake are disabled

Nutritional and energy value:

Ready meals

Calculation of the volume of prepared impregnation

To obtain a very moist cake, the recommended ratio of sponge cake to impregnation is 1:0.7, for a cake with medium moisture content - 1:0.6.

Thus, in the first case, 700 grams of liquid mixture will be needed per kilogram of cakes, in the second - 600 grams.

The volume of impregnation is adjusted based on other components of the cake. If a wet cream, for example, sour cream, is chosen for the layer, or the ingredients contain juicy berries and fruits, then the amount of syrup liquid should be reduced, and sometimes the cakes should not be soaked at all.

The five most commonly used ingredients in recipes are:

Experienced confectioners know very well that the best basis for creating aromatic impregnation is sugar syrup. Other ingredients should be added to it: coffee, cognac, rum, dessert wine from white grape varieties, citrus juice, vanilla. Any of the components will bring the initial state of the biscuit to the level of a real culinary masterpiece. Recipes for impregnations for biscuits contain a variety of options for their preparation, from which you can always choose what suits your taste best. It is worth remembering: any syrup should be used only after 6-7 hours, when the biscuit and the impregnation itself have completely cooled.

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.

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.

Lenten pie dough

Recipe from Maxim Syrnikov, chef, culinary specialist, TV presenter, author of books about Russian cuisine:

• 1300 g flour
• 700 ml water
• 15 g salt
• 40 g sugar
• 35 g compressed yeast
• 80 ml vegetable oil

Step 1. Sprinkle the yeast with sugar, add a little water and let it stand in a warm place.

Step 2. Sift the flour through a sieve. Add salt.

Step 3. Add warm water and yeast to the flour, knead the dough. Add vegetable oil.

Step 4. Knead the dough so that it comes away from your hands, let it rise in a warm place. It should double in size.

Step 5. Divide the dough into small balls and let them rise for another half hour.

Step 6. Make and bake pies.

Impregnation recipes for sponge cake

Alcohol impregnation

Pairs with any biscuits and fillings depending on the alcohol added. Good aromatic cognac, rum, brandy, amaretto, liqueurs (orange, coffee, chocolate, coconut, etc.) can be used as alcohol. Not vodka! Oh, and don't try to improve the cake with cheap alcohol. You will only make it worse. Instead of alcohol, you can add 1-2 tsp. extract or essence (vanilla, almond, orange, etc.). But make sure that the impregnation is in harmony with the main filling.

Best Articles Chicken Rice Soup - Chicken and Rice Soup Recipe

For impregnation we will need:

*for a 2 kg cake

• water - 100 gr.
• sugar - 100 gr.
• alcohol - 20-25 g. (see above) or food extract/essence - 1-2 tsp. (you can order here)

How to prepare the impregnation?

1. In a small saucepan, combine water and sugar and bring to a boil over medium heat.
2. Boil for about 1 minute, remove from heat and add alcohol.
3. Cool the syrup completely and thoroughly soak the sponge cakes using a brush.
4. We soak the cakes during assembly, i.e. put the sponge cake on the disk, soaked it, deposited the cream, put the next sponge cake on top, soaked it, etc.

Lemon impregnation for cakes

This impregnation is perhaps the best one. It’s just a pity that you can’t put the taste of lemon into any cake))

Preparation:

1. In a small saucepan, mix water, sugar, zest of 2 lemons, removed with a vegetable peeler (only the yellow layer, because white is bitter), and bring to a boil.
2. Boil for about 1 minute and add rum or rum essence.
3. Cover the saucepan with cling film and leave to cool with the zest to room temperature.
4. Before using, remove the zest and soak the biscuits using a brush.

See the cake with this impregnation here: cake with sour cream.

Chocolate impregnation for cake

This chocolate syrup is perfect for chocolate sponge cake.

Required ingredients:

• water - 125 gr.
• sugar - 100 gr.
• salt - 1 pinch
• cocoa - 50 gr.
• vanilla extract - 1 tsp. or vanilla sugar with natural vanilla - 8-10 g.

Cooking method:

1. In a saucepan, mix water, sugar, a pinch of salt and bring to a boil.
2. After boiling, add 50 g. cocoa and 1 tsp. vanilla extract, cook for 5 minutes, stirring with a whisk.
3. Cool the finished syrup to room temperature, mix and soak the biscuit with a brush.

Cherry impregnation

Using cherry impregnation as an example, I will show how to prepare impregnation from berries or fruits.

Cooking method:

1. Peel the cherries, place them in a saucepan, add sugar and liqueur, and simmer for several minutes over moderate heat.
2. Place the cherries in a colander and cool the resulting cherry syrup.
3. These cherries can then be mixed into the cream, and the biscuits can be soaked in syrup.

And here is a recipe for a cake with cherries and its impregnation: cake with chocolate, cherries and mascarpone cream.

Coffee impregnation for sponge cakes

And at the end I will share with you my little life hack.

If I want to make a tiramisu-style cake, then I don’t bother with syrups, but just go to the nearest cafe and buy a large glass of mocha or moccacino. Essentially, this is the same latte, only with the addition of chocolate syrup or cocoa.

By the way, the good thing about this cake is that you don’t need to add any additional flavors to it. The most ordinary sponge cake with the most ordinary cream of any kind becomes an elegant coffee cake if it is soaked in good espresso, latte or moccacino.

For example, like this one: tiramisu cake with cream.

Well, that seems to be it.

Juicy and delicious cakes for you, friends!

Until next time.

Olya Athenskaya

Helping you bake better

Cherry filling with starch

To prepare the cherry starch filling for the pie, the following ingredients are required:

1 kg fresh cherries,

Lemon juice to taste;

2 table. l. starch,

100 grams of sugar,

1 vanilla pod,

Prepare the cherry filling with starch strictly according to the following instructions:

1. Peel fresh cherries and sprinkle with lemon juice.

2. Mix cornstarch and two tablespoons of water in a small bowl.

3. Pour sugar into a thick frying pan and add vanilla seeds. When the sugar melts and becomes golden caramel, mix it with kirsch and berries.

Lush sponge cake with lemonade

The main secret of this biscuit is lemonade. It must be with gas. Lemonade left open without gas will not work. It is thanks to the gas contained in the lemonade that the sponge cake turns out to be very tall. This biscuit always turns out!

Products:

• Eggs - 4 pcs
• Sugar - 1.5 cups
• Vanilla sugar - 1 packet
• Lemonade (any) - 1 glass
• Vegetable oil - 1 cup
• Flour - 3 cups
• Baking powder - 10 g

How to make a sponge cake with lemonade or soda:

Using a mixer, beat eggs, sugar, vanilla sugar.

Continuing to beat, pour in the vegetable oil and immediately after the oil, pour in the lemonade.

Next, while constantly whisking with a mixer, add flour and baking powder in parts and mix until smooth. The dough will turn out liquid, like sour cream.

Preparing sponge cake in a slow cooker:

Pour the dough into the multicooker bowl. The multicooker bowl must first be greased with oil. Set the BAKE mode and baking time to 50 minutes. After the signal, add another 50 minutes. That is, we bake 2 times for 50 minutes. At the end of baking, turn the multicooker bowl onto a stand (see photo) and leave the biscuit in this state until it cools completely.

Preparing sponge cake in the oven:

In the oven, a simple sponge cake is baked as always - at a temperature of 180 degrees for about 40 minutes. We check readiness with a match or wooden skewer. The shape should be high, because the sponge cake rises very much.

At the end of baking, leave the finished biscuit in the switched off oven for 20 minutes.

Then turn the pan with the biscuit onto a stand and let it cool completely.

The sponge cake turns out very tall, fluffy, with a pear aroma (if you take regular Duchess lemonade). To make a chocolate sponge cake, you need to take a simple, odorless mineral water and add cocoa.

You can cut the resulting sponge cake into 3 layers and coat it with your favorite cream. This way, your home will always have delicious cakes, easily prepared with your own hands. See cream recipes HERE.

Bon appetit!

Cooking Black Forest roll at home

Black Forest Roll
Cherry chocolate cake can be presented in the form of a roll. It is served with a cup of aromatic coffee or tea. For the chocolate sponge cake you will need the following ingredients:

• 5 eggs;
• 150 g sugar;
• flour 100 g;
• half a teaspoon of baking powder;
• spoon of cocoa;
• a packet of vanillin;
• 5 spoons of water.

Filling:

• canned, fresh or frozen cherries in the amount of 750 g;
• spoon of starch;
• 3 spoons of sugar;
• 40 ml cherry liqueur.

Cream:

• half a liter of cream;
• 3 spoons of sugar;
• vanillin.

Black Forest Cake

We start preparing the Black Forest chocolate cake with a sponge cake.

1. Whisk the whites into a thick foam in a separate bowl. The yolks with 5 tablespoons of water, sugar and vanilla are also mixed. The mixer must be turned on at maximum speed.
2. Flour and cocoa are combined with the yolk mass, and then with the proteins. Mix the dough carefully so that there are no lumps.
3. Line a baking sheet with parchment and grease. Pour the creamy dough onto it in an even layer. The cake must be baked for 15 minutes at 180 degrees.
4. We dilute the starch in 4 tablespoons of cold cherry juice. Heat the remaining liquid. Combine the starch with 250 ml of boiling juice and cook for 3 minutes. Add liqueur and berries.
5. Place the chocolate cake on a sugar-sprinkled towel and wrap it together with the cloth.
6. Cooled cream, sugar and vanillin are whipped until fluffy.
7. Remove the chocolate cake from the towel, place the berry on one side, and grease the rest of the surface with cream. We roll everything into a roll.
8. For decoration, use the remaining cream and grated chocolate.
9. The roll must lie in the refrigerator for at least 5 hours to soak.

Best articles Lavash roll with salmon

It should be served sliced ​​with candied cherries and a cup of coffee.

How to make cherry pie filling without it leaking out

Fragrant, tasty, juicy cherries are an excellent filling for pies, open and closed. How to make cherry pie filling? To make the cherry filling perfect, moderately sweet, moderately thick, you need to know some culinary tricks.

1. Fresh cherry filling
2. How to prevent the filling from leaking out
3. Cherry in caramel
4. Cherry and chocolate filling
5. Conclusion

Recipes for chocolate cake

The most popular options for soaking sponge cake layers involve adding sugar, cognac, cherry syrup or a moisturizer based on condensed milk. Although there are a lot of other, undeservedly forgotten recipes.

Simple sugar syrup

A classic of the genre - cake impregnation made from ordinary sugar diluted in water. This is the most affordable way to moisten a biscuit.

Tired of grueling workouts that don't bring results? Nutritionists have discovered a new way to burn fat that works thanks to... Read more

Ingredients:

• sugar – 250 g (or 13 tbsp);
• drinking water – 350 ml (or 20 tbsp).

Cooking technique:

1. Put water to heat in a saucepan.
2. Pour sugar crystals into it.
3. Start mixing directly on the fire.
4. When the crystals disappear, remove the dishes from the stove. It is not necessary to bring the syrup to a boil.

The purpose of the syrup is to moisten the biscuit. It will not add any additional flavors.

Milk impregnation for chocolate biscuit

Biscuit impregnation, the recipe for which involves the use of condensed milk, can be further diversified with aromatic additives. Cocoa, caramel, vanilla, coffee are suitable. The only limitation is that it is better to make milk impregnation without alcohol.

Ingredients:

• butter – ½ pack. (approximately 100g);
• condensed milk – 1 tbsp.;
• cocoa powder – 2 tbsp. with a slide.

Cooking technique:

1. Remove the butter from the refrigerator in advance so that it becomes soft before cooking.
2. Pour cocoa into condensed milk and stir.
3. Place the mixture over steam and mix until it acquires a uniform chocolate color.
4. To add shine, add butter and keep the mixture in a bathhouse, stirring, for 4 minutes.
5. Allow the mixture to cool to room temperature, then pour it over the biscuit.

If desired, cocoa can be replaced with dark tiles. Before mixing, good chocolate must be melted in a water bath and then combined with the rest of the ingredients. There is no need to additionally cook the milk impregnation.

Impregnation with cognac

If the cake is intended for an adult party, the best way to emphasize the chocolate notes is to add a couple of drops of cognac to the cake.

Ingredients:

• medium aged cognac – 2 tbsp;
• ground coffee - 4 tbsp. (it is better not to use instant, it is not able to enrich the dish with aroma to the required extent);
• drinking water – a little more than 0.5 l;
• granulated sugar – 270 g.

Cooking technique:

1. Make strong coffee from half the amount of water and the base ingredient. Let the drink brew for 20 minutes and pass through a fine sieve so that large particles settle on it.
2. Boil syrup from the remaining water and sugar. Let cool slightly.
3. Mix sweet and coffee ingredients until smooth.
4. Add cognac.

Cherry impregnation

Syrup for soaking sponge cake at home with a cherry accent is suitable for holiday baking. It simultaneously copes with the task of moistening the cakes and gives the dessert interesting berry notes. If desired, it can be supplemented with strong drinks or prepared without alcohol.

Ingredients:

• pitted cherries – 100 g (it’s better to take fresh ones, but frozen berries are also suitable);
• sugar – 40 g;
• water – 200 ml;
• cognac – 40 ml (optional).

Cooking technique:

1. Pour the washed cherries with water and simmer over low heat.
2. When the berry releases enough juice (the wrinkled structure that appears will help determine this), strain and cool the broth.
3. Add granulated sugar and stir until it is 100% dissolved. If desired, cognac is added at this stage.

Depending on the variety, cherries may have different concentrations of acids. Therefore, sugar is often required more than the specified amount. When preparing impregnation, it is better to focus on the resulting degree of viscosity.

Mint accent

An unusual mint moisturizer will help you put a new twist on your homemade sponge cake. However, it must be prepared at least 2 weeks in advance.

Ingredients:

• fresh mint greens – 30 g;
• orange – 1 pc.;
• water – 130 ml;
• sugar – 260 g;
• vodka – 100 g.

Cooking technique:

1. Grind the mint in a blender so that the herb releases its juice.
2. Mix water and alcohol.
3. Dissolve grains of sugar in an alcohol base.
4. Add mint and let the mixture brew for 2 weeks. Although ideally the holding time is 2 months. Then the infusion will acquire maximum concentration.
5. Extract the juice from an orange in a convenient way and dilute the mint liquid with it.

To prevent the fragrant vapors of the impregnation from evaporating, it is recommended to prepare it immediately before use.

Coffee syrup with cognac

• granulated sugar - 60 gr.
• filtered water - 190-200 ml.
• ground coffee (bulk) - 45-50 gr.
• cognac - 25 gr.

1. Prepare a saucepan or brew coffee in a Turk. In the first case, move the bulk mixture into a bowl, heat it on the stove, and fry for 1 minute.
2. Boil water in a separate bowl or kettle, pour the liquid over the coffee. Set the heat to medium and cook until the first boil. When this happens, remove the pan and wait for the foam to subside.
3. Repeat the steps 2 more times, then cover the coffee with a lid and leave for a quarter of an hour. After the allotted time has passed, pass the drink through cheesecloth; we won’t need any grounds.
4. Add sugar to the coffee and let it brew again. Wait until it starts to boil, stir. The sand crystals should melt completely. Check the composition for the absence of grains.
5. When the sugar has melted, remove the syrup from the heat and let it cool to a temperature of 38-40 degrees. Then pour cognac into the mixture, stir, and begin soaking the cakes.

Soaking cakes with syrup and alcohol

Quite often, cakes are soaked in alcohol-containing syrups. The purpose of such impregnation is not at all to cause slight intoxication when eating the cake, but to obtain a more subtle aroma. For this purpose, sweet alcoholic drinks such as rum, amaretto or fortified wine are best suited; after applying them to the cake, the alcohol evaporates, leaving only a subtle aroma and aftertaste on the dough. It is most convenient to apply such impregnation with a culinary brush, which allows you to reduce the volume of alcohol consumed to a minimum; if this is not available, then an ordinary spoon will do.