How can you soak a cake at home. Impregnation for biscuit is an important stage in the preparation of the cake. How to soak a biscuit: berry syrup with cognac

To flavor the syrup, you can use fresh and canned fruit juices, liqueurs, tinctures, liqueurs, grape wines, fruit syrups, essences, etc. When adding juices, make sure that the sugar syrup does not thin too much.

Options for flavoring syrups:

apricot syrup
Add 1 tablespoon of apricot liqueur or apricot tincture to the main syrup.

orange syrup
Add the juice of half an orange or 1 tablespoon of orange liqueur to the main syrup.

vanilla syrup
Add 5-6 vanillin crystals or 1 teaspoon of vanilla sugar to the main hot syrup. You can add 1 tablespoon of vanilla liqueur to the chilled base syrup.

grape syrup
Add to the main syrup 1 tablespoon of any grape white wine, such as table, port, muscat, riesling or amber-colored wine - madeira, sherry, marsala.

lemon syrup
Add the juice of half a lemon or 1 tablespoon of lemon liqueur to the main syrup.

cognac syrup
Add 1-2 tablespoons of quality cognac to the main syrup.

coffee syrup
Add 2 tablespoons of coffee infusion to the main syrup. (For coffee infusion, take 1 teaspoon of natural ground coffee, pour 0.5 cups of boiling water, cover the glass and leave for 20 minutes. Strain coffee through cheesecloth folded in half and let stand for ~10 minutes. After that, drain the pure infusion, without sediment - they can flavor the syrup). The syrup is used for flavoring sponge cake and coffee biscuits.

Rum syrup
Add 1 tablespoon of rum to the main syrup.

Good appetite!

The simplest, but at the same time no less tasty, is considered sugar syrup for impregnation of biscuit cakes.

To create it, we need:

• 6 tablespoons of water
• 4 tablespoons of granulated sugar.

Dissolve sugar in water. We put everything in a saucepan, and boil over low heat until the sugar is completely dissolved.

If you wish, you can experiment a little by adding flavor enhancers to the base syrup, which are fruit juices, alcoholic beverages, including rum, liquor, cognac, dessert wines, or simple and well-known vanillin.

The most delicious biscuit impregnation

Preparation of impregnation is not a complicated process. However, here it is necessary to take into account the features of technology. For example, when creating sugar syrup, it should not be overheated on fire, otherwise it will caramelize and harden. Moreover, you should pay attention to the amount of impregnation for the cake. It should not be too much, because the biscuit absorbs liquid very well and can get soggy, turning into a shapeless mess.

We offer you the most, in our opinion, successful impregnations for biscuits.

coffee impregnation

This alcoholic cake impregnation is prepared from the following ingredients:

• 2 tablespoons ground coffee
• 1 cup of sugar
• 250 ml water
• 1 tablespoon brandy.

Coffee Impregnation Recipe:

We prepare sugar syrup using all the sugar and half the water. Brew coffee in the rest of the water. Let both mixtures cool down. Next, the coffee should be filtered through a strainer and mixed with syrup and cognac.

So alcoholic impregnation, of course, is tasty and fragrant. However, for baby food she probably won't fit. Therefore, we offer you another option - milk impregnation.

Milk impregnation

Ingredients:

• 1 can of condensed milk
• 750 ml water
• Vanillin or cinnamon (optional)

The recipe for milk impregnation is extremely simple. We boil water and dissolve a jar of condensed milk in it. Add vanilla or cinnamon and mix well.

If you didn’t have condensed milk at hand, then you can make an impregnation from ordinary milk, bringing it to a boil and dissolving sugar in it. We take the ingredients based on 2 - 3 cups of milk 1 cup of granulated sugar.

Citrus impregnation for biscuit

If you want to complement your baked goods with an amazing aroma of overseas fruits, then try using citrus impregnation. For such options, we often use oranges or lemons. They are more common in our country.

Ingredients:

• 1/2 cup freshly squeezed orange juice (or lemon)
• 2 teaspoons orange or lemon zest
• 1/4 cup sugar.

Recipe for citrus soak:

Place all ingredients in a small saucepan. Cook after boiling for about 15 minutes. Then we filter everything through a sieve. Impregnation is ready.

By the way, if you do not like the excessive bitterness of citrus zest, we recommend soaking the peels for 15 minutes in boiling water. All excess bitterness will disappear.

Honey-sour cream impregnation

Impregnation for biscuit can be prepared using ingredients such as honey or sour cream, for example. In this combination, honey will give an unsurpassed aroma, and sour cream will add softness and tenderness. Honey for such impregnation should be taken liquid. We dilute it with water in a ratio of 2 to 1. We mix the bee product with sour cream.

Impregnation from homemade jam

What could be easier?

There is nothing easier than making impregnation for a biscuit from homemade jam. After all, for sure, you have a jar or two of this delicacy at home. Absolutely any jam is suitable for impregnation of cakes: strawberry, apricot, peach, blackberry, strawberry, etc.

Ingredients:

• 1/2 cup jam
• 1 glass of water
• 2 tablespoons of sugar.

Jam Impregnation Recipe:

We put all the ingredients in one enamel bowl. Bring to a boil over low heat. We filter the mass through a sieve.

Berry lovers - cherry impregnation

Cherry is considered one of the most fragrant berries after strawberries and strawberries. It is from cherries that you can get an excellent impregnation for a biscuit.

• 100 ml natural cherry juice
• 2 tablespoons of sugar
• 3 tablespoons cherry liqueur.

In one large bowl, mix all the ingredients. The sugar should dissolve. After that, add water to a volume of 250 ml. Everything is easy and simple.

Impregnation based on Cahors

This impregnation, unique in its composition, is made from the following products:

• 250 grams of sugar
• 250 ml water
• 2 tablespoons Cahors
• 1 teaspoon freshly squeezed lemon juice
• Vanillin (for taste).

Sugar is soluble in water. Bring the mixture to a boil. Next, lay vanillin, Cahors and lemon juice. Cool and soak the cake.

Very simple impregnation of condensed milk

Ingredients:

• 1/2 can of condensed milk
• 100 grams of butter
• 1 tablespoon cocoa powder.

This impregnation is recommended to be prepared in a water bath. We take a small saucepan. We put all the ingredients in it. Pour water into a larger saucepan. Place a small saucepan in a large one. We prepare the impregnation until all the ingredients are completely dissolved.

Non-alcoholic impregnation with green tea

For this extremely simple impregnation, you will need 1 cup of freshly brewed green tea and half a lemon. We brew tea, squeeze the juice from the lemon half into it. We mix everything thoroughly.

Biscuit cake impregnation technology

As we know, biscuit cakes absorb moisture quite well and are just as well able to soak. Therefore, strict impregnation technology should be observed in order to avoid unpleasant incidents.

First, we should take into account the fact that biscuit cakes can be both quite dry and wet. Naturally, for dry biscuits we take more impregnation than for wet ones.

The impregnation technology is quite simple. As a rule, it is applied either with a spray gun or with a special silicone brush. However, such devices may not be found in the kitchen of the average housewife. Then we take a teaspoon and begin to evenly pour syrup over our shortbread.

A well-soaked biscuit should be wrapped with cling film and put in the refrigerator for at least 6 hours. So it will become even more fragrant.

In American confectionery traditions, it is customary to use thick biscuit cakes for cakes, smeared with oil cream. For our sweet tooth, this is absolutely unacceptable, so we often use impregnation for the cake, which gives the dessert juiciness and tenderness.

In fairness, it should be noted that not all types of biscuits need to be impregnated. Wet enough are "Red Velvet", "Hummingbird", "Chiffon Biscuits", "Dark Larry", but from classic biscuit without moisturizing, you cannot cook a delicious cake.

So, the sugar type of impregnation is the most popular and most budgetary. It is easy to prepare, and the composition of the syrup includes only water, sugar and alcohol (cognac, rum, port or liquor).

Since cakes of different diameters, and, consequently, weights, will require different amounts of soaking liquid, it is convenient to use proportions per 100 g of finished sugar syrup, in which a tablespoon acts as a measure of weight and volume.

Thus, for the indicated amount of sugar impregnation, you will need:

• 3 tablespoons of water;
• 2 tablespoons of granulated sugar;
• ½ teaspoon brandy.

Cooking steps:

1. Place sugar and water in a heavy bottomed saucepan over medium heat and bring to a boil, stirring constantly. So that the resulting syrup does not have to be impregnated, interfering, you need to make sure that the sugar crystals do not get on the walls.
2. The boiled solution can be immediately removed from the stove, or you can let it gurgle for a few minutes, cool a little and add alcohol.

With berries and cognac

Cake impregnation syrup can be made with the addition of a berry composition. Depending on the base chosen, the finished dessert will have its own unique taste. Yes, with chocolate biscuit cherry flavor goes well.

To prepare cherry impregnation with cognac, you must prepare:

• 75 g fresh berries pitted cherries;
• 220 ml of water;
• 55 g sugar;
• 30 ml brandy.

Progress:

1. Put the washed berries without tails and seeds in a saucepan, pour them with water and bring to a boil. Boil all two or three minutes and let cool at room temperature to 30 - 35 degrees.
2. Catch all the berries from the warm broth (if they are small, you can simply strain through a sieve), add sugar, pour in cognac and stir. As soon as the last sweet crystal dissolves, the impregnation is ready.

With caramel flavor from condensed milk

Boiled condensed milk has a pleasant caramel taste, but in its pure form it will not work to soak cakes, because this product is too thick.

Therefore, it will have to be slightly diluted with milk in the following ratio:

• 150 g boiled condensed milk;
• 150 g of milk;
• 15 ml brandy.

Cooking method:

1. Put a refractory container with milk on fire and warm it up a little, then put boiled condensed milk and stir well until it is completely melted.
2. After that, cool the milk-caramel impregnation and mix with cognac. The result is a coffee-colored solution with a pleasant tart taste.

Coffee impregnation for cake with milk

Coffee lovers will love juicy biscuits soaked in a sweet coffee solution with milk. The specific aroma perfectly complements and sets off the taste of chocolate cakes.

To prepare such an impregnation, you will need:

• 36 g of natural ground coffee;
• 180 g of granulated sugar;
• 125 ml of water;
• 125 mo of milk;
• 15 - 20 ml of cognac or coffee liqueur.

Sequence of actions:

1. Combine milk with sugar and heat over a fire until the sweet grains of sand are completely dissolved.
2. In the indicated amount of milliliters of water, brew coffee. After boiling, the Turk with a fragrant drink is set aside for 15 - 20 minutes so that it brews.
3. Strain the finished coffee, mix with sweet milk and liquor.

Cooking with lemon juice

Lemon Impregnation is suitable for classic, vanilla or Queen Victoria biscuit. In the hot season, you should definitely add a little alcohol to it, which will act as a preservative and help keep the dessert fresh longer.

If there is concern that the mixture for soaking cakes will be too acidic, you can use other citrus fruits (for example, orange or lime).

Proportions of products in the composition of the syrup:

• 250 ml of water;
• 90 g sugar;
• ½ lemon (juice and zest)
• 30 ml brandy.

How to make sugar syrup for soaking a lemon juice cake:

1. In a small saucepan or saucepan, combine water and sugar. Send the sweet solution to the fire and bring to a boil.
2. While the syrup is boiling, thinly peel the lemon zest and squeeze out the juice. Sugar and water should boil for 4 - 5 minutes, then you need to remove the saucepan from the stove, add juice and zest to its contents, cover the composition with a lid and leave to cool completely.
3. Strain the cooled impregnation, add cognac, mix and use for its intended purpose.

Not only the impregnation of the cakes should cool down, but they themselves should not be hot. It is good that they generally rest in the refrigerator wrapped in cling film for at least a few hours.

Based on honey

You can replace the usual sugar in the composition of the impregnation with honey. Not only connoisseurs of this beekeeping product know that one or another of its varieties (flower, buckwheat, herbs, acacia) can differ significantly in taste and make the taste of baking unique.

So that such a syrup does not turn out to be too cloying, it is recommended to add a little orange or lemon juice to it, which will balance the excessive sweetness.

One serving of this solution contains:

• 150 ml of water;
• 40 - 50 g of honey;
• ½ orange;
• 30 ml brandy.

Cooking:

1. Squeeze juice from half a citrus fruit in any way possible. Combine it with water, bring to a boil, and then allow to cool to a temperature below 60 degrees. Only under such a temperature regime are preserved all the useful substances that honey is rich in.
2. Add honey and cognac to the slightly cooled base, mix everything until smooth and you can start impregnating the biscuits.

Honey impregnation will be the perfect complement for light cakes layered with sour cream.

Milk impregnation for cake

The popular milk soak can be prepared with two different ways: from whole cow's milk and sugar, or from water and condensed milk. Which one to choose, only their own taste preferences will be able to suggest, and below will be given the proportions and algorithm for preparing each of the types.

For the first version of the syrup you will need:

• 200 ml of milk of any fat content;
• 60 g of granulated sugar.

Cooking:

1. Combine milk with sugar and boil for about two minutes.
2. Then cool the sweet milk mixture until room temperature and she's ready.

The composition of milk impregnation on condensed milk includes:

• 200 ml of condensed milk;
• 225 ml of water;
• vanilla to taste.

Cooking technology:

1. Bring the water to a boil on the stove, the liquid should actively gurgle.
2. Put condensed milk into a container of a suitable volume, pour it with steep brew on top, add vanilla and mix.
3. The cakes can be soaked with the cooled syrup.

Chocolate syrup for soaking cakes

This syrup is prepared from:

• 120 ml of water;
• 30 ml of cognac or other alcohol;
• 150 g sugar (it is better to take brown);
• 35 g cocoa powder;
• 1 - 2 g of vanillin;
• 3 g salt.

How to cook chocolate impregnation:

1. Pour cocoa powder into a saucepan. Then slowly pour in water, stir so that there are no lumps. Then, with constant stirring, heat the mixture until the components are completely melted.
2. After that, add sugar, stir it, add salt and vanillin.
3. Boil the syrup for about three minutes after boiling.
4. Like other syrups, chocolate impregnation is used after cooling.

Huge value for juiciness finished cake has a method of applying impregnation. In order for the cakes to be soaked with syrup evenly, it does not need to be applied with a spoon, the best result will be achieved if you use a culinary brush or spray gun.

Impregnation for biscuit is used in order to to make delicious, fluffy, but dryish and not too sweet biscuit cake more refined. Cakes, pastries, rolls are made from soaked biscuit.

Classical impregnation is prepared from water and sugar. Fruit juices, coffee, cognac, liquors, dessert wines, vanillin, essences and other flavors are added to the cooled syrup to give taste and aroma. In order to get a moderately soaked cake, it is necessary to observe the proportions in the preparation of syrup, in the amount of impregnation, to know the secrets and subtleties. Too liquid syrup will wet the biscuit, make it viscous, thick impregnation makes ready meal cloying. The amount of impregnation depends on the thickness of the biscuit, the number of cakes, the cream with which the cake is layered.

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

Photo of a simple impregnation for a biscuit made of sugar and water

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

Ingredients for the recipe:

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

Cooking method:

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

Photo of berry impregnation for biscuit with cognac

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

Ingredients for the recipe:

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

Method for preparing impregnation for biscuit with cognac:

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

Photo of coffee impregnation for biscuit without alcohol

For chocolate cake with oil cream, coffee impregnation is ideal. A milk base is more suitable for this syrup, although it can also be made with water. Preparing coffee impregnation with milk without alcohol. Cognac, liqueur or vodka added at will, they give the product aroma and spicy bitterness.

Ingredients for the recipe:

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

Cooking method:

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

Photo of caramel impregnation for condensed milk biscuit

The biscuit will become tender creamy taste if you prepare milk impregnation. For its preparation, you can use whole milk, condensed milk, including boiled, melted ice cream. boiled condensed milk gives the finished product a caramel flavor. A biscuit with such impregnation is good on its own and in combination with butter or sour cream.

Ingredients for the recipe:

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

Cooking method:

1. Bring the milk to a boil. Mix with boiled condensed milk and sour cream. Mix thoroughly.
2. Transfer the biscuit to a mold, slightly wider in diameter than the cake itself. Pierce the cake with a fork or knife in several places for better penetration of the syrup. Pour in hot syrup.
3. Leave to infuse at 5 o'clock better at night.

Tips for making sponge cake frosting

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

• classic proportions for impregnation 1: 2, for 1 part of sugar, you need to take 2 parts of water.
• For those who love wet biscuits, but does not like sweets, we advise you to prepare 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, in which alcohol can also be added, ready-made fruit and berry syrups.
• In summer, the impregnation is prepared with a lot of sugar. (1:1) . Sugar plays the role of a preservative, the dish stays fresh longer.
• Can be used as an impregnation canned fruit syrup. Especially tasty syrup of peaches, apricots, pineapples.
• To make a delicious fruit soak, use fruit juice instead of water - orange, cherry, multivitamin.
• Use white dessert wines and liqueurs to soak light biscuits. Red wine can give a bluish color to a biscuit, and cognac can give a dirty tint. Cognac and brown liqueurs are suitable for soaking coffee and chocolate biscuits.
• Spread the impregnation over the cake brush or sprayer. If neither is available, use a plastic bottle with a cap, in which you first make holes.
• A cake consisting of several biscuit cakes must be soaked unevenly: the bottom one is the least, the middle one is a little more, the top one is good.
• If you overdid it with impregnation and cake is too wet, put it on a clean towel, diaper, sheet. The fabric will absorb excess liquid.

To improve the taste and aroma of biscuit cakes, pastries, and rum broads, as well as to give them juiciness, sweet flavored sugar syrups are used, which are impregnated with these products. Syrups used for soaking contain an average of 50% sugar. They are prepared from sugar and water, taken in approximately equal amounts (for 4 tablespoons of sugar, 6 tablespoons of water are taken).

Biscuit products with cream are flavored with soaking syrup with vanilla, cognac, white dessert wine, coffee.
For biscuits with fruit fillings use sugar syrup with fruit flavors and, if necessary, slightly acidify with food acids.

After baking, it is advisable to keep the biscuit and the woman for at least 7 hours, and then soak it. Otherwise, they get soaked from syrups for impregnation, become flabby and fall apart. In the process of impregnation, sugar syrup is used in a state cooled to room temperature.

Basic syrup for soaking

Place sugar and water according to the recipe in a saucepan. While stirring, bring the syrup to a boil and remove the foam. Then cool the syrup (below 40 degrees), add flavorings to it and mix. It is impossible to aromatize the syrup in a hot state, as this will lead to the volatilization of aromatic substances from it.
Fresh and canned fruit juices, cognacs, liqueurs, vodka tinctures, liqueurs, grape wines, fruit syrups, essences, etc. are used for flavoring. When adding juices, be careful not to thin the sugar syrup too much.

In the flavored soak syrup recipes below, the dosage of additives, i.e. flavoring and flavoring substances, designed for the main syrup, made from 4 tbsp. spoons of sugar. If the amount of sugar in the syrup is different, the dosage of additives should be adjusted accordingly.

Apricot syrup for soaking
Add to the main syrup 1 tbsp. a spoonful of apricot liqueur or apricot tincture.

apple syrup
Add to the main syrup 1 tbsp. a spoonful of apple tincture.

Rum syrup
Add to the main syrup 2 teaspoons of strong dessert wine and a few drops of rum essence or 1 tbsp. a spoonful of rum

Coffee syrup for impregnation
Add to the main syrup 2 tbsp. spoons of infused coffee. The syrup can be used to soak coffee biscuit cake or coffee biscuit cakes.

cognac syrup
Add to the main syrup 2 tbsp. spoons of cognac

Lemon syrup for soaking
Add to the main syrup the juice squeezed from 1/2 lemon and the juice from the zest from 1/2 lemon or 1 tbsp. a spoonful of lemon tincture or lemon liqueur.

Grape syrup for soaking
Add to the main syrup 1 tbsp. a spoonful of any grape white wine, such as table, port, Muscat, Riesling, Aligote, or amber-colored wine - Madeira, Sherry, Marsala.

vanilla syrup
To the main hot syrup add 5 - 6 vanillin crystals or a quarter of an unbroken vanilla stick, or 2 g of vanilla sugar. To the chilled basic syrup, you can add 1 tbsp. a spoonful of vanilla liqueur.

orange syrup for soaking
Add to the main syrup juice squeezed from 1/2 orange, and juice from the zest from 1/2 orange or 1 tbsp. a spoonful of orange juice.