Biscuit It's easy to prepare at home, but... impregnation its taste will be even more elegant. Not everyone likes the taste of a “wet” cake, but if you are a supporter of tender, soaked cakes, this collection of recipes will come in handy.
Two factors for the success of a delicious soaked sponge cake
- Ingredient ratio
In fact, preparing the impregnation is easy and simple - the whole procedure takes no more than 15 minutes. But it’s also easy to make a mistake in this matter. Important point - proportions of sugar and liquid . Mistakes are expensive - a delicate cake can instantly turn into a viscous mass that spills all over the plate. Therefore, we strongly recommend that you take a closer look at the ratio of products in all recipes. They are not random!
- Amount of soaking required for one cake
The second important point is how much impregnation is needed for complete happiness. those. if you overdo it, the delicate taste will disappear and you will fail.
Again, there is a universal, let’s say, formula - 1: 0.7: 1.2 (sponge cake: syrup for impregnation: cream)
This refers to the weight of the product. those. if the cake weighs 800 g, then the impregnation will be 500 - 550 g (approximately).
Flavored impregnation for biscuit - with cognac
Required Products:
- Sugar - 5 tablespoons
- Liqueur - 7 tablespoons
- Cognac - 1 tablespoon
- Water - 5 tablespoons
Preparation:
- Pour sugar into a container
- Fill with water
- Stirring, bring the syrup to a boil
- Cool, add liqueur and cognac
Jam impregnation
You will need:
- Vodka 50 g
- Jam, jam 2 table. spoons
- Water 250 ml
It's extremely easy to prepare:
- mix water and jam,
- put on fire for 2-3 minutes,
- cool
- add vodka.
Syrup for biscuit with Cahors
Required Products:
- Sugar - 250 g
- Water – 250 ml
- Cahors - 2 tablespoons
- Lemon juice - 1 teaspoon
- Vanillin
Step-by-step preparation:
- Boil water in a saucepan
- Add sugar
- Stir until completely dissolved
- Bring the syrup to a boil, add vanillin, Cahors, lemon juice and immediately remove the finished impregnation from the heat
Coffee impregnation for biscuit
What you need for cooking :
- Water - 1 glass
- Cognac - 1 tablespoon
- Ground coffee - 2 tablespoons
- Sugar - 1 glass
How to cook:
- Pour water (half a glass) into the sugar and heat until completely dissolved.
- Bring the syrup to a boil
- Meanwhile, use the remaining water (half a glass) to brew coffee and let it brew
- After 1-20 minutes, filter and pour pure coffee along with cognac into sugar syrup.
- Stir thoroughly and cool
Cherry impregnation
Required Ingredients :
- Cherry juice - 1/3 cup
- Sugar - 1-2 tablespoons
- Cognac - 3-4 tablespoons
Prepare for 1 glass:
- Pour 1/3 cherry juice into a glass
- Add 1-2 tablespoons of sugar
- 3-4 tablespoons cognac
- And add water until full
At the request of our reader, we are adding to the list of the most popular impregnations! These recipes were published in.
+4 recipes for sponge cake impregnation without alcohol
Simple impregnation for chocolate biscuit made from condensed milk
What you will need:
- Butter – 100 g
- Cocoa powder – 1 tablespoon
- Condensed milk - half a jar
Cooking steps:
We prepare this syrup for impregnation in a water bath. (Primitively: place a small saucepan in a large one in which water is boiling)
Place the butter, cocoa, and condensed milk in a saucepan and stir thoroughly, but do not bring the mass to a boil. Soak the biscuit cakes with hot syrup.
A simple impregnation for sponge cakes - with green tea and lemon without alcohol
This recipe for impregnation syrup does not require any complex manipulations or exquisite ingredients.
- brew green tea,
- add lemon juice there
- cool - and you can soak the cakes
Lemon soak
Required ingredients:
- Half a lemon
- Water – 1 glass
- Sugar – 3 teaspoons
- Vanillin
Preparation:
- Lemon cut into pieces
- Boil water and pour boiling water over crushed lemon
- Add sugar and vanillin (if you like the smell, you don’t have to add it)
- You can soak the sponge cake!
Orange non-alcoholic impregnation for biscuit
Required Products:
- Zest of 1 orange
- Orange juice – half a glass
- Sugar – 1/4 cup
Preparation:
Grate the orange zest
Mix all the ingredients in a saucepan Place on low heat and cook until the sugar is completely dissolved On low heat, reduce the syrup to 1/2 of the original volume - about 15 minutes It is better to soak the cakes while the syrup is still warm
With a delicious homemade biscuit, any holiday will become a real miracle! Bon appetit and great holidays!
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The best impregnations for biscuits.Do you know how to soak a biscuit so that it is very tasty, not dry and aromatic? If not, then use these recipes.
Syrup for soaking biscuits
-Sugar - 5 tbsp. spoons
-Liqueur, or tinctures, or Water - 7 tbsp. spoons
-Cognac - spoon
Pour sugar into a saucepan and add water. Stirring, bring the syrup to a boil. Then it is cooled and aromatic substances are introduced: any liqueur or tincture, vanillin, cognac, coffee infusion, any fruit essences.
Chocolate impregnation
-Butter - 100 gr.,
-Cocoa powder - 1 tablespoon,
-Condensed milk - half a can
The impregnation is prepared in a water bath. To do this, you need to pour water into a large saucepan and put it on the fire. And inside the large pan, place a pan of a smaller diameter in which to prepare the impregnation.
Place all the soaking ingredients in a smaller saucepan, cut the butter into pieces so that it melts faster.
To stir thoroughly. But don't bring it to a boil. I use a mixer. Soak the cake with hot impregnation, preferably a warm or hot cake.
Currant impregnation for jam cake
-0.5 cups of currant syrup,
-2 tablespoons of sugar,
-one glass of water.
This impregnation is used for the Negro cake in foam. But it can also be used in other cakes in combination with sour cream. Impregnation preparation is standard. Mix all ingredients, bring to a boil and cook over low heat until the sugar dissolves.
Impregnation for cake
-250 g sugar,
-250 ml water,
-2 tbsp. Cahors spoons,
-1 teaspoon lemon juice,
-vanillin.
Boil water in a saucepan, add sugar, stir until completely dissolved.
Bring the syrup to a boil, add vanillin and lemon juice.
Cool the finished syrup.
Coffee syrup
-Water - 1 glass
-Cognac - 1 tbsp.
-Ground coffee - 2 tbsp.
-Sugar - 1 glass
Sugar is poured with water (half a glass) and heated until the sugar grains dissolve; the dissolved syrup is brought to a boil, coffee is brewed with the remaining amount of water (half a glass), which is placed on the edge of the stove for infusion. After 15-20 minutes, the coffee is filtered and the pure coffee infusion is poured along with cognac into sugar syrup, which is thoroughly stirred and cooled.
Soaking with green tea and lemon
Brew green tea, add lemon juice. When cool, soak the cakes.
Pineapple soak
Made with syrup from canned pineapples. I do it by eye. Dilute the syrup a little with water, add lemon juice, a drop of cognac for flavor and simmer for just a couple of minutes.
Milk impregnation 1
Fill a can of condensed milk with 3 cups of boiling water. Add vanilla, let cool, and brush the cakes very generously.
Milk impregnation 2
Bring 3 tbsp milk to a boil with 1 tbsp (250 ml) sugar
Lemon soak
1 cup boiling water + half a lemon, cut into slices + 3 teaspoons sugar + vanilla. I let it brew and it just cooled down. I ate the lemons and used the liquid.
Orange syprop
- finely chopped peel of one orange
-1/2 cup orange juice
-1/4 cup sugar
Combine all ingredients in a saucepan. Cook over low heat until the sugar dissolves. Reduce heat and cook uncovered for another 15 minutes or until syrup has reduced by half. Soak the cakes warm.
Cherry impregnation
Pour about 1/3 cherry juice into a cup, add 1-2 tbsp. sugar, 3-4 tbsp. cognac and add water so that the total amount of impregnation is approximately 1 cup. I calculated the amount of impregnation for a multi-layered layer; if you are making one cake, half a serving may be enough for you.
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The simplest, but at the same time no less tasty, is considered to be sugar syrup for soaking sponge cakes.
To create it, we will need:
- 6 tablespoons water
- 4 tablespoons of granulated sugar.
Dissolve sugar in water. Place everything in a saucepan and simmer over low heat until the sugar is completely dissolved.
If you wish, you can experiment a little by adding flavor enhancers to the basic syrup, which are fruit juices, alcoholic drinks, including rum, liqueur, cognac, dessert wines, or simple and well-known vanillin.
The most delicious impregnations for biscuit
Preparing impregnation is not a complicated process. However, the peculiarities of the technology should be taken into account here. For example, when creating sugar syrup, you should not overheat it, otherwise it will caramelize and harden. Moreover, you should pay attention to the amount of impregnation for the cake. There should not be too much of it, since the biscuit absorbs liquid very well and can become soggy, turning into a shapeless mess.
We offer you, in our opinion, the most successful impregnations for biscuits.
Coffee impregnation
This alcoholic impregnation for the cake is prepared from the following ingredients:
- 2 tablespoons ground coffee
- 1 cup of sugar
- 250 ml water
- 1 tablespoon cognac.
Coffee soak recipe:
Prepare sugar syrup using the entire amount of granulated sugar and half of the water. Brew coffee in the remaining water. Cool both resulting mixtures. Next, the coffee should be filtered through a strainer and mixed with syrup and cognac.
This alcoholic impregnation is, of course, tasty and aromatic. However, it is unlikely to be suitable for baby food. 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. Boil water and dissolve a can of condensed milk in it. Add vanilla or cinnamon and mix well.
If you don’t have condensed milk on hand, you can make an impregnation from regular milk by bringing it to a boil and dissolving sugar in it. We take the ingredients at the rate of 2 - 3 glasses of milk and 1 glass of granulated sugar.
Citrus impregnation for biscuit
If you want to add the amazing aroma of overseas fruits to your baked goods, then try using a citrus infusion. 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.
Citrus soak recipe:
Place all ingredients in a small saucepan. After boiling, cook for about 15 minutes. Next, strain everything through a sieve. The impregnation is ready.
By the way, if you don’t 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
Biscuit impregnations can be prepared using ingredients such as honey or sour cream, for example. In this combination, honey will add an unsurpassed aroma, and sour cream will add softness and tenderness. Honey for this impregnation should be liquid. We dilute it with water in a ratio of 2 to 1. Mix the bee product with sour cream.
Impregnation from homemade jam
What could be simpler?
There is nothing easier than making sponge cake impregnation from homemade jam. After all, you probably have a jar or two of this delicacy at home. Absolutely any jam is suitable for soaking cakes: strawberry, apricot, peach, blackberry, strawberry, etc.
Ingredients:
- 1/2 cup jam
- 1 glass of water
- 2 tablespoons sugar.
Recipe for jam soaking:
Place all the ingredients in one enamel bowl. Bring to a boil over low heat. Strain the mixture through a sieve.
For berry lovers - cherry impregnation
Cherries are considered one of the most fragrant berries after wild strawberries and strawberries. Cherries can make an excellent impregnation for sponge cakes.
- 100 ml natural cherry juice
- 2 tablespoons sugar
- 3 tablespoons cherry liqueur.
In one large bowl, mix all the ingredients. The sugar should dissolve. After this, 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).
Dissolve granulated sugar in water. Bring the mixture to a boil. Next, add vanillin, Cahors and lemon juice. Cool and soak the cake.
Very simple impregnation from condensed milk
Ingredients:
- 1/2 can of condensed milk
- 100 grams of butter
- 1 tablespoon cocoa powder.
It is recommended to prepare this impregnation in a water bath. 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. Prepare the impregnation until all ingredients are completely dissolved.
Non-alcoholic soak with green tea
For this extremely simple impregnation you will need 1 glass of freshly brewed green tea and half a lemon. Brew tea, squeeze juice from lemon half into it. Mix everything thoroughly.
Technology of impregnation of sponge cakes
As we know, sponge cakes absorb moisture quite well and are also capable of soaking well. Therefore, strict impregnation technology should be followed to avoid unpleasant incidents.
Firstly, we need to take into account the fact that sponge cakes can be quite dry or wet. Naturally, for dry biscuits we use a larger amount of impregnation than for wet ones.
The technology for applying impregnation is quite simple. As a rule, it is applied either with a spray bottle 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 the syrup over our shortbread.
A thoroughly soaked sponge cake should be wrapped in cling film and refrigerated for at least 6 hours. This will make it even more fragrant.
It is said that biscuit dip was first invented by the sweet-loving Italians, although the French, proud of their status as trendsetters, dispute this fact. Be that as it may, this part of the confectionery product gives the biscuit an unusual delicate taste that most people like. It’s not difficult to prepare, the main thing is to know the proportion at which the impregnation will highlight all the benefits of the cake without turning it into a soggy, shapeless mass.
Although the art of cooking does not use the rules used in the exact sciences, and the best dishes are prepared intuitively, in this case it is better to turn to mathematics.
French confectioners have developed a formula for the ideal cake, which makes it possible to make its taste incomparable without disturbing the shape or introducing special synthetic additives.
For 1 kilogram of sponge cakes there should be 700 grams of impregnation and 1.2 kilograms of cream.
To make a good cake, you just need to apply this proportion to the sponge cake you are using. By the way, the formula is only suitable for sponge cakes - shortbread, puff pastry and other types of bases used require compliance with their own special rules.
It's also important to know when to use a soak, as mistakes can turn a gorgeous cake into a piece of completely inedible, mushy batter. Sponge cakes should be poured with it 6-7 hours after the end of baking. If you are using ready-made purchased biscuits, you should start the process 2-3 hours after they enter the house.
You can only use impregnation at room temperature - when cooled, the sugar syrup becomes incredibly viscous and collects on the surface, gradually turning into a kind of sloppy glaze. And when it heats up too much, the shape of the cakes is disrupted, causing them to fall inside. Therefore, after preparing the impregnation of your choice, you need to leave it to cool for 2-3 hours, but do not put it in the refrigerator.
If you use alcoholic impregnations for sponge cakes, you need to clearly understand how many ingredients to take to prepare the ideal composition. When a cake is soaked in cognac, vodka or rum, too much alcohol will make the taste of the biscuit bitter, completely ruining the entire culinary masterpiece.
A similar approach is used with cinnamon, lemon zest, coffee and other products that have quite rich aromas and can become dominant in the finished dish.
Basic Recipes
It’s worth saying right away that any impregnation for a biscuit is a regular sugar syrup, equipped with certain additives. It should be prepared very carefully - for this you use a small saucepan with a thick bottom, which is placed on low heat. Moreover, you cannot bring the syrup to a boil, otherwise the resulting composition will be extremely unstable and, as the temperature drops, it will begin to precipitate, or, which is much worse, to crystallize.
First, let's look at how to prepare the base, and then the additives that will help make the impregnation refined and unique.
Start
To prepare a high-quality syrup for impregnating the biscuit, you will need granulated white sugar and filtered water. The last requirement must be observed, since the liquid from the tap contains many foreign substances that will prevent the sugar from dissolving normally and spoil the taste. Some gourmets advise using cane sugar, which has an exquisite taste, but you need to remember that the cost of such a product is quite high, so the cake will not be a cheap pleasure.
Sugar syrup requires strict proportions, otherwise you will end up with either sweet water that can flow through the cakes without soaking them, or a thick slurry, more like icing.
The optimal amount of ingredients for preparing a liter of mixture is 450-500 ml of water and 0.5 kg of sugar.
If it is necessary to obtain a very strong taste of a certain additive, the amount of sugar can be reduced to 350-400 grams.
Heat the liquid with added sugar over low heat, but do not bring to a boil. When foam appears, carefully skim it off and continue cooking, stirring, until all the sugar has dissolved. Once you've finished making the cake topping, remove it from the heat and let it cool for about an hour before adding the flavoring. If you do this earlier, it will simply evaporate, leaving pure sugar syrup.
When everything is ready, you will need to pour the soaking mixture over the cakes, gently rubbing it with a spoon, gradually adding more liquid.
Alcohol additives
There are various impregnations for biscuits, which are created on the basis of alcoholic beverages. Alcohol significantly enhances the aroma of the cake itself, the cream used, as well as additional additives, if any. For this reason, fruit or herbal components are often added to alcohol as part of the impregnation.
The most popular cognac impregnation, which came to us from the traditions of French confectionery. Per liter of syrup you need to add 150 ml of the drink, making sure that it mixes well with the main thick mass.
In addition, biscuit impregnations can be made with other alcoholic beverages, including:
- expensive vodka;
- liqueurs;
- tinctures.
It is undesirable to use gin, tequila, absinthe and Sambuca tincture, as they have very specific aromas that can spoil the impression of the resulting cake.
You can also combine original flavors with cognac, for example, cinnamon, coffee, chocolate, cherry. Cream, coconut syrup or liqueur, mint, and other herbs are suitable for rum. But impregnations for biscuits based on liqueurs and tinctures are usually self-sufficient. By adding an additional ingredient to them, you can disrupt the harmony of taste, resulting in quite unpleasant sensations.
Fruity shades
To prepare high-quality impregnations for sponge cakes based on fruits and berries, you must first select the optimal additive option. The best flavoring is liqueur, tincture or spirit essence, but you need to be extremely careful with them, since a few extra drops will make the taste too rich or add excessive bitterness to it. Therefore, many chefs advise using jams and confitures. However, they must be fresh, since excess thickness will prevent them from dissolving properly.
All that remains is to make a choice. Lemon impregnation is considered a classic, which is also a classic of French, Italian and Spanish confectionery. But citrus fruits, including oranges, tangerines, and grapefruits, also need to be used with extreme caution, as they have a very intense flavor.
A good option in which you don’t have to be afraid to add a lot of flavoring - strawberry, cherry, raspberry, apricot, plum. A variety of berries are also popular - currants, gooseberries, blueberries, blueberries.
Floral notes
You can also make syrup with floral flavors. A good option would be violet, which will give the cake a delicate taste. Impregnation using roses, jasmine and other flowers that are used in cooking will also be original. They are used to make confitures, alcoholic tinctures and essences, and also grind them with sugar, leaving them for several days, after which the juice is collected.
Finally, if you don’t have the time or desire to prepare confectionery at all, but want to please your loved ones with a delicious cake, you can buy a ready-made essence or synthetic flavoring in the store. However, you should not abuse such additives, since they are much more harmful to the body than all those presented above.
Among all the variety of baked goods, classic and newfangled recipes, sponge cake does not lose its popularity. Its mild taste and airy consistency make it a favorite treat for those with a sweet tooth of any age. Moreover, biscuits are more suitable for children than other desserts: they have a minimum of ingredients, and only natural ones, and their soft structure is easy to chew. Elderly people prefer sponge cakes and cakes for the same reason. And all other gourmands can afford to diversify traditional biscuit dough in taste, aromatic and decorative ways.
The simplest and most universal is soaking sponge cakes with syrup. An accessible and uncomplicated technique is suitable for an almost countless number of options. For every taste, age, holiday and just whim, you can invent and implement new varieties. And in general, the syrup transforms the sponge cake that is quite dry in the basic variation, making it more moist and tender. This is just a godsend for young housewives or those who don’t have much time for culinary delights. After all, with the help of different syrups you can create new, different works of confectionery art from identical cakes.
Recipes for syrups for soaking sponge cakes
To impregnate the biscuit, syrups and sweet sauces of varying degrees of complexity and cost are used. For dessert for a romantic dinner, they may include alcoholic beverages that are inappropriate in syrups for children's cakes. But the variety of essences, fruit juices and flavors allows you to experiment with existing ones and create new syrup recipes to suit your taste. Try one of these we like:
- Sugar syrup for biscuits. Essentially, this is a base, a sweet liquid, into which you can add any flavoring or aromatic component to add originality. But initially, the syrup recipe for sponge cakes and pastries consists of sugar and drinking water in a volume ratio of 2:3. Stir ingredients and bring to a boil. Skim off the foam and cool the syrup. Only cooled syrup is suitable for flavoring.
- Vanilla syrup for sponge cake. Add vanillin to the cooled syrup or immediately use vanilla sugar instead of regular refined sugar.
- Cognac syrup for sponge cake. Pour two tablespoons of cognac into the cooled sugar syrup and stir until the liquids are completely combined. The option with rum and bourbon instead of cognac is also popular.
- Coffee syrup for sponge cake. Pour a small cup of freshly brewed espresso into the bowl with the cooled syrup. You will get the perfect syrup for soaking chocolate sponge cake.
- Citrus syrup for sponge cake. Stir the zest and freshly squeezed juice without pulp of lemon, lime or orange into the base syrup.
- Fruit syrup for sponge cake. Use any natural juice or even liquid jam without pulp and seeds to give the sugar syrup the color and aroma of fruit. Apricot, cherry and pomegranate juices are especially suitable for this.
- Chocolate syrup for sponge cake. Brew rich cocoa or simply dissolve chocolate powder in the main syrup.
- Liquor syrup for biscuit. All liqueurs perfectly complement the taste of sugar syrup. By adding coconut, Baileys or Cointreau, the impregnation becomes even sweeter. Limoncello gives it a more zesty taste. And in general, almost any alcoholic drink, including vodka, is suitable for enriching syrup.
Not only cakes and pastries are soaked with syrups, but also any cupcakes, muffins, and rum women. But still, it is the sponge cakes that, thanks to impregnation, acquire their famous delicacy and plasticity. To ensure that the delicate dough does not become soggy from liquid, soaking in syrup is started only after the biscuit has completely cooled. Otherwise, due to haste, you risk getting a flabby and shapeless sweet lump instead of a soft cake.
Ideally, after removing from the oven or bread machine, the cakes should be allowed to sit for at least 3, and preferably 6, hours. You can spend this time preparing the syrup, which still needs time to cool to room temperature. Use a special culinary brush made of synthetic bristles or silicone. Some housewives are accustomed to using a teaspoon, which, in general, is not important and depends only on your convenience. The main thing is to follow this sequence of actions: 
You can decorate the biscuit and serve it only after the syrup has been completely absorbed. But it’s better to place the moistened cakes on top of each other right away. This promotes better flavoring and will make the cake more stable.
