Cognac impregnation for biscuit. Syrup for soaking the biscuit is an important detail! The best syrup options for impregnating a biscuit: cognac, orange, coffee

A variety of cake layers are used to make cakes, pastries, rolls and other delicacies. But the biscuit is especially popular. Not surprisingly, making a sponge cake is quite simple, it turns out fluffy, tender, and both adults and children like it. To give a special taste and softness, the biscuit should be soaked.

How to soak a biscuit - general principles

Impregnation for biscuits leaves room for the imagination of any cook. Traditionally, the biscuit is soaked in sugar syrup in a 1:2 ratio, where 1 part granulated sugar is used to 2 parts water. Wine, cognac, coffee, fruit juices, liqueurs, all kinds of essences and flavorings are often added to the cooled syrup.

It is important not only to prepare the impregnation correctly, but also to saturate it. What is important here is the quantity of ingredients used, as well as the thickness and number of cake layers, what kind of cream will be used to coat the sponge cake, and whether fruits, nuts and other fillings will be added.

Too thin syrup, thickened impregnation are common mistakes; carefully selected recipes for biscuit impregnations will help you avoid them, which will give your confectionery masterpiece a truly unique taste and aroma.

1. What to soak the biscuit with: vanilla syrup

Ingredients:

vanillin - half a teaspoon;

250 ml water;

granulated sugar - one glass without a slide;

Cooking method:

Pour water into a small container and add granulated sugar.

Bring the mixture to a boil over low heat, stirring continuously until the sugar is completely dissolved.

When the syrup boils, skim off the foam and remove from heat.

Cool the syrup a little, add vanillin, stir well and soak any sponge cakes.

2. What to soak the biscuit with: berry syrup with cognac

Ingredients:

berry syrup - a little more than one glass;

granulated sugar – 30 grams;

cognac – 20 ml;

250 ml purified water;

For the berry syrup:

blackcurrant jam - five tablespoons;

250 ml water.

Cooking method:

Cook the berry syrup: put the jam in a deep metal mug, pour in water and boil over low heat until bubbles appear. Remove the foam and turn off the heat. Cool the syrup. Strain through a fine mesh sieve.

Pour water into the prepared cooled berry syrup, add sugar and boil over low heat until the sugar dissolves, stirring continuously.

After the sugar has dissolved, remove the aromatic impregnation from the heat, cool, pour in cognac, and mix well.

3. What to soak the biscuit with: coffee and milk syrup

Ingredients:

half a glass of milk and purified water;

natural coffee powder – two teaspoons;

sugar – 250 grams.

Cooking method:

Pour coffee powder with hot water. Place the container over low heat, stirring, and cook until it boils.

Cool the finished coffee drink a little, leave for a few minutes, and strain.

In another bowl, mix milk with sugar and boil over moderate heat with frequent stirring.

As soon as the milk boils, pour coffee into it.

Stir the resulting syrup thoroughly and cool.

4. What to soak the biscuit with: soaking with boiled condensed milk

Ingredients:

half a glass of boiled condensed milk;

half a glass of sour cream 15% fat;

100 ml milk.

Cooking method:

Pour milk into an iron mug and boil over medium heat until the first bubbles appear.

Add boiled condensed milk to hot milk and stir thoroughly until smooth.

Add fresh sour cream and mix again.

Coat white or chocolate sponge cakes with the prepared hot syrup.

5. What to soak the biscuit with: syrup with lemon zest

Ingredients:

purified water – 250 ml;

sugar - four tablespoons;

lemon zest - one handful.

Cooking method:

Pour a glass of filtered water into a small metal ladle, add granulated sugar, and boil until foam appears over low heat.

Grind dry lemon zest in a blender.

When the syrup boils, skim off the foam, stir, add the ground lemon zest, and stir well again.

Close the prepared syrup with lemon aroma with a lid, cool, and leave for ten minutes.

Strain the impregnation through cheesecloth.

6. What to soak the biscuit with: syrup with pomegranate juice

Ingredients:

filtered water – 250 ml;

sugar - half a glass;

one pomegranate.

Cooking method:

Pour water into a container, add sugar, boil until foam appears over low heat.

When the sugar dissolves, remove the pan from the stove and cool the syrup slightly.

While the syrup is cooling, take the pomegranate, cut it into four parts, and remove the seeds.

Extract the juice from the grains using a juicer and filter it through cheesecloth.

Pour the resulting pomegranate juice into the chilled syrup, stir well and soak the biscuit cakes with it.

7. What to soak the biscuit with: lemon infusion syrup

Ingredients:

1 glass of purified water;

half a glass of sugar;

30 ml lemon tincture.

For lemon tincture:

one small lemon;

half a glass of any vodka.

Cooking method:

2-3 days before preparing the impregnation, prepare a lemon tincture: wash the lemon, remove the peel (don’t throw away the peel, it will come in handy), squeeze the juice out of the citrus pulp in any convenient way.

Grind the lemon zest using a fine-tooth grater.

Pour the squeezed lemon juice into vodka, add the zest, stir well, close with any lid and leave for 48 hours in a dark place. Then we filter.

Prepare simple sugar syrup: pour one glass of water into a small iron or aluminum container, add sugar and boil until white foam appears over moderate heat. Remove the foam and cool the syrup.

Pour infused lemon vodka into the cooled syrup, stir thoroughly and soak the biscuit cakes.

8. What to soak the biscuit with: fresh berry syrup

Ingredients:

fresh strawberries – 300 grams;

purified water – 350 ml;

sugar - half a glass;

Any vodka is a full glass.

Cooking method:

Wash the strawberries in a colander with cold running water. We remove cuttings and greens.

Make puree from the prepared berries using a blender.

Mix the resulting slurry along with the juice with sugar and vodka, place on low heat and simmer until boiling, about five minutes.

Remove the foam, mix well, turn off the heat, cool, strain and soak the biscuit dough.

9. What to soak the biscuit with: honey-sour cream impregnation

Ingredients for syrup:

250 ml water;

any thick honey – 100 grams;

Ingredients for sour cream:

1 small jar of sour cream 15% fat;

granulated sugar - half a glass.

Cooking method:

Pour filtered water into an iron mug.

Add a little honey to the water and stir until dissolved.

Prepare the sour cream liquid cream: add sugar to the sour cream, mix well with a whisk until the sugar dissolves.

First, soak the biscuit dough cakes with honey syrup and then with sour cream.

10. What to soak the biscuit with: orange-lemon soaking

Ingredients:

two oranges;

one lemon;

lemon zest - two pinches;

orange zest - two handfuls;

granulated sugar - half a glass.

Cooking method:

Peel the oranges and lemon.

Soak the zests individually in hot water for a few minutes to prevent them from becoming bitter.

Grind the soaked zest with a blender or fine-toothed grater.

We cut the fruits into pieces and squeeze the juice out of them through a juicer.

Pour the resulting lemon and orange juice into the pan, add the zest and cook for five minutes until the liquid is reduced by half.

Strain the boiled syrup through cheesecloth, cool and soak the cakes with it. If desired, you can add a couple of pinches of vanillin to the cooled syrup.

How to soak a biscuit - secrets

If you like moist biscuits but don't like syrup that's too sweet, just change the proportions. Prepare the impregnation in a ratio of 1:3. The viscosity of the syrup will be given by added starch: for one liter of finished syrup, it is enough to take one teaspoon of starch.

In addition to water, you can also use juices, milk and even melted ice cream. It is permissible to add berry and fruit syrups and alcohol to any of these bases.

The simplest impregnation, which does not require absolutely any preparation, is syrup of canned fruits: pineapples, strawberries, apricots, peach - any of them is delicious.

When using alcohol for impregnation, be careful: for example, cognac or red wine will give the light biscuit an unattractive tint. Therefore, choose them for soaking chocolate and coffee cakes. For fair people, liqueurs and dessert wines are good.

If you want the biscuit to retain its freshness for as long as possible, use more sugar, which will act as a preservative here.

Soaking a sponge cake with a spoon is not very convenient; in some places you can underfill it, and in others, on the contrary, you can overfill it. Therefore, use a spray bottle or a pastry brush. You can take a regular plastic bottle with small holes in the lid.

If your cake consists of several biscuits, soak them like this: the bottom layer is minimal, the middle layer is standard, the top layer is generous. Then the cake will be soaked evenly.

Did you accidentally pour a lot of liquid onto the biscuit? Do not worry. Just wrap the cake for a while in any clean cloth, it will absorb excess liquid.

What is the most delicious thing about cakes and pastries? Of course, cream. But the impregnation for the cake also plays a very important role. After all, without impregnation, the cake will simply be dry, which can significantly ruin your favorite pastries. It is in this subsection that the most delicious and unusual recipes for cream and impregnation are selected for you, which will make the taste of the dessert simply unforgettable. Sponge cakes are undoubtedly considered the most delicious and tender. And impregnation for the biscuit is the main thing. However, it is necessary to adhere to the correct proportions during the cooking process, otherwise the cake may be either dry or too soaked, which is also not very good. Impregnation for cakes can be very diverse. It all depends on your wishes and taste preferences. It can be coffee impregnation, milk, honey, and often many housewives use syrup for impregnation. The most popular syrups for impregnation are cherry, vanilla, cognac, rum and orange. As for cake cream recipes, here you will find exactly the cream that will make your dessert exquisite, aromatic and unforgettable. For example, Mascarpone cream is an integral part of the famous Italian Tiramisu cake, which, as it turns out, can be prepared independently at home. Also here you will find a recipe according to which you can easily prepare Napoleon cream, sour cream, condensed milk cream, as well as a custard recipe. And cream recipes with photos will greatly facilitate the preparation process. With a selection of recipes on how to make cream, you can easily prepare homemade cream and delight your household with the most delicious desserts. And remember, only homemade baking can bring a lot of unforgettable experiences.

16.07.2018

Charlotte cream for cake

Today I will tell you how to make delicious Charlotte cream for a cake. This is very easy and quick to do.

Ingredients:

- 200 grams of butter,
- 108 grams of sugar,
- 150 ml. milk,
- 1 egg,
- 1 tbsp. cognac,
- 1 tsp. vanilla sugar.

02.05.2018

White chocolate ganache for coating cakes

Ganache is used by pastry chefs to drizzle on cakes. It’s not at all difficult to prepare such a delicious and beautiful chocolate mass that doesn’t spread and looks simply gorgeous. See how to do it yourself at home.

Ingredients:

- 210 grams of white chocolate,
- 50 ml. cream,
- 25 grams of butter.

24.04.2018

Lemon curd

Lemon curd is a cream that I use as a topping for pancakes, cheesecakes, or pour it over ice cream. The taste of this cream is excellent and refreshing. Preparing such a cream will not be difficult for you.

Ingredients:

- 2 lemons,
- a glass of sugar,
- 4 eggs,
- 1 tbsp. water,
- 50 grams of butter.

23.04.2018

White chocolate ganache

I suggest you make a delicious ganache from white chocolate. You can decorate your cake beautifully with this ganache.

Ingredients:

- 200 grams of white chocolate;
- 200 grams of cream;
- 35 grams of butter.

29.03.2018

Mascarpone and condensed milk cream

Half the success of a cake or pastry is good cream. We recommend making mascarpone cream with condensed milk - you can’t even imagine how delicious it turns out! You will find all the details on how to make it in our recipe.
Ingredients:
- 250 g mascarpone;
- 3-4 tbsp. condensed milk;
- 150 ml heavy cream (30-33%);
- vanilla extract to taste.

26.03.2018

Custard protein cream

If you want to make a cake and don’t know what kind of cream to make, I advise you to make this very tasty custard. I have described the cream recipe in detail for you.

Ingredients:

- 2 eggs,
- 40 ml. water,
- 150 grams of sugar,
- 1 tbsp. vanilla sugar,
- lemon.

15.02.2018

Cream for "Honey cake"

I very often make a Honey cake and most often I cover it with this cream with sour cream and condensed milk.

Ingredients:

- 200 grams of sour cream,
- 250 grams of condensed milk.

15.02.2018

Impregnation for biscuit

Today we will prepare the impregnation for the biscuit. The recipe is very simple and quick.

Ingredients:

- 6 tbsp. water,
- 4 tbsp. Sahara.

10.02.2018

Cream and condensed milk cream for cake

I suggest you prepare the most delicious cream for the cake from cream and condensed milk. The recipe is very simple and quick.

Ingredients:

- 350 ml. cream;
- 50 grams of powdered sugar;
- 1 can of condensed milk;
- vanillin or vanilla extract.

29.01.2018

Butter cream “Pyatiminutka”

From butter and baked milk you get a very tasty cream for the cake. It is prepared in a matter of minutes and even has a corresponding name - “Five Minute”. Try it, you will definitely like it!

Ingredients:
- 250 g butter;
- 200 grams of powdered sugar;
- 100 ml of baked milk;
- 2 grams of vanillin.

27.01.2018

Caramel cream for cake

Caramel cream is prepared on the basis of cream and sugar, has a smooth structure and a very delicate taste that goes well with any cake layers. If you don't know how to cook it, our recipe will help you.

Ingredients:
- 800 ml cream;
- 2 tbsp. water;
- 200 grams of sugar;
- 0.5 tsp. vanillin.

06.01.2018

Semolina cream for cake

There are a lot of creams for cake, they are all very tasty. But today we will prepare semolina cake cream, which you have never tried before.

Ingredients:

- 260 ml. cream;
- 120 grams of sugar;
- 45 grams of semolina;
- 10 grams of citrus peel powder;
- 230 grams of butter;
- orange extract;
- salt.

04.01.2018

Thick sour cream with sugar for cake

Sour cream is always very tasty. But it matters a lot how thick it is. Sometimes sour cream does not whip well and the cream comes out liquid. Our recipe will teach you how to always get thick, thick cream.

Ingredients:
- sour cream - 0.5 liters;
- sour cream thickener - 1 sachet (12 g);
- sugar - 1 glass.

17.12.2017

Cream "Ice cream" for cake like real ice cream

I only recently started using “Ice cream” for cakes, as it is not at all easy to prepare. But if you learn how to cook it, you will become a real guru in preparing the most delicious desserts.

Ingredients:

- 175 grams of sour cream,
- 2 grams of vanillin,
- 55 grams of sugar,
- 1 egg,
- one and a half tbsp. flour,
- 60 grams of butter.

10.11.2017

Oil cream

The most important thing in any cake is the layers and cream, of course. It can be different - sour cream, custard... Butter cream turns out very tasty. It is prepared very simply, so even the most novice housewife can handle it. And our recipe will help her with this.

Ingredients:
- butter - 200 gr;
- powdered sugar - 200 gr.

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.

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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In American pastry traditions, it is customary to use thick sponge cake layers coated with butter cream for cakes. For our sweet tooth, this is absolutely unacceptable, so we often use cake impregnation, which gives the dessert juiciness and tenderness.

Sugar impregnation for sponge cake

To be fair, it should be noted that not all types of biscuits require impregnation. “Red Velvet”, “Hummingbird”, “Chiffon sponge cakes”, “Dark Larry” are quite moist, but a classic sponge cake cannot be made into a delicious cake without moistening.

Thus, sugar type of impregnation is the most popular and most budget-friendly. It is easy to prepare, and the syrup contains only water, sugar and alcohol (cognac, rum, port or liqueur).

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

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

• 3 tablespoons water;
• 2 tablespoons granulated sugar;
• ½ spoon of cognac.

Preparation steps:

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

With berries and cognac

Syrup for soaking the cake can be made with the addition of berries. Depending on the chosen base, the finished dessert will have its own unique taste. So, the taste of cherry goes well with chocolate biscuit.

To prepare cherry impregnation with cognac, you must prepare:

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

Progress:

1. Place the washed berries without stems and seeds in a saucepan, fill them with water and bring to a boil. Boil for two to three minutes and let cool at room temperature to 30 – 35 degrees.
2. Remove 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 cannot be used to soak cakes, since this product is too thick.

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

• 150 g boiled condensed milk;
• 150 g milk;
• 15 ml cognac.

Cooking method:

1. Place a fireproof container with milk on the fire and warm it up a little, then add boiled condensed milk and stir thoroughly until it melts completely.
2. After this, 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 the juicy biscuits soaked in a sweet coffee solution with the addition of milk. The specific aroma will perfectly complement and highlight the taste of chocolate cakes.

To prepare this impregnation, you will need:

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

Sequence of actions:

1. Combine milk with sugar and heat over heat until the sweet grains of sand are completely dissolved.
2. Brew coffee in the specified amount of milliliters of water. After boiling, set the Turk with the aromatic drink aside for 15 - 20 minutes to let it brew.
3. Strain the finished coffee, mix with sweet milk and liqueur.

Made with lemon juice

Lemon soak is suitable for classic, vanilla or Queen Victoria sponge cakes. 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 you are concerned that the mixture for soaking the cakes will be too sour, you can use other citrus fruits (for example, orange or lime).

Proportions of products in the syrup:

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

How to prepare sugar syrup for soaking a cake with lemon juice:

1. In a small saucepan or saucepan, combine water with sugar. Place the sweet solution on the fire and bring to a boil.
2. While the syrup is boiling, thinly zest the lemon and squeeze out the juice. The 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 mixture with a lid and leave until it cools completely.
3. Strain the cooled impregnation, add cognac, mix and use for its intended purpose.

Not only should the soaked cakes cool down, but they themselves should not be hot. It’s good that they rest in the refrigerator, wrapped in cling film, for at least several hours.

Based on honey

You can replace the usual sugar in the impregnation with honey. Not only connoisseurs of this beekeeping product know that one or another variety (floral, buckwheat, herbs, acacia) can differ significantly in taste and make the taste of baked goods unique.

To prevent this syrup from becoming too cloying, it is recommended to add a little orange or lemon juice to it, which will balance out the excess sweetness.

One portion of this solution contains:

• 150 ml water;
• 40 – 50 g honey;
• ½ orange;
• 30 ml cognac.

Preparation:

1. Squeeze juice from half a citrus fruit using any available method. Combine it with water, bring to a boil, and then let cool to a temperature below 60 degrees. Only at this temperature regime are all the beneficial substances that honey is rich in preserved.
2. Add honey and cognac to the slightly cooled base, mix everything until smooth and you can start soaking the biscuits.

Honey impregnation will be an ideal complement for light cakes layered with sour cream.

Milk impregnation for cake

The popular milk dip can be made in two different ways: from whole cow's milk and sugar, or from water and condensed milk. Which one to choose can only be determined by your own taste preferences, and below will be given the proportions and algorithm for preparing each type.

For the first version of syrup you will need:

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

Preparation:

1. Combine milk with sugar and boil for about two minutes.
2. Then cool the sweet milk mixture to room temperature and it is ready.

The composition of milk impregnation with condensed milk includes:

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

Cooking technology:

1. Bring water to a boil on the stove; the liquid should gurgle vigorously.
2. Place condensed milk into a container of suitable capacity, pour boiling water over it, add vanilla and mix.
3. The cooled syrup can be used to soak the cakes.

Chocolate syrup for soaking cake layers

This syrup is prepared from:

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

How to make chocolate soak:

1. Pour cocoa powder into a saucepan. Then add water little by little and stir so that there are no lumps. Next, with constant stirring, heat the mixture until the components are completely melted.
2. After this, 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.

The method of applying the impregnation is of great importance for the juiciness of the finished cake. In order for the cakes to be evenly saturated with syrup, it does not need to be applied with a spoon; the best result will be achieved if you use a pastry brush or a spray bottle.