Sugar syrup for soaking cakes. Other types of impregnations

It is said that biscuit soaking was first invented by the Italians, who are fond of various sweets, although the French, who are proud of their status as trendsetters, dispute this fact. Be that as it may, but such a part of the confectionery gives the biscuit an unusual delicate taste liked by most people. It is not difficult to prepare it, most importantly, you need to know the proportion at which the impregnation will emphasize all the advantages of the cake without turning it into a limp, shapeless mass.

Although culinary art does not use the rules applied in the exact sciences, and the most the best dishes prepared intuitively, this case better to turn to mathematics.

French confectioners came up with the formula perfect cake, which allows to make its taste incomparable without breaking the shape and introducing special synthetic additives.

For 1 kilogram of biscuit cakes, there should be 700 grams of impregnation and 1.2 kilograms of cream.

To prepare nice cake, you just need to apply this proportion to the biscuit you use. By the way, the formula is only suitable for biscuit cakes - shortbread, puff pastry and other types of bases used require compliance with their own special rules.

It is also important to know when impregnation is used, as mistakes can turn gorgeous cake into a piece of completely inedible spreadable dough. Sponge cakes should be poured with it 6-7 hours after the end of baking. If ready-made purchased biscuits are used, the process should be started 2-3 hours after they enter the house.

Impregnation can only be used room temperature- when cooled, the sugar syrup becomes incredibly viscous and collects on the surface, gradually turning into a kind of sloppy glaze. And with its strong heating, the shape of the cakes is broken, forcing them to fall inward. Therefore, after preparing the impregnation of your choice, it must be set aside for 2-3 hours to cool, but not placed in the refrigerator.

If you will use alcohol impregnation for biscuit, you need to clearly understand how many ingredients to take to prepare the perfect composition. When the cake is soaked in cognac, vodka or rum, too much a large number of alcohol will make the biscuit taste bitter, completely ruining the entire culinary masterpiece.

A similar approach is used with cinnamon, lemon zest, coffee, and other foods that have strong enough flavors to dominate the finished dish.

Basic Recipes

It should be said right away that any biscuit impregnation is an ordinary sugar syrup, equipped with certain additives. It should be cooked very carefully - for this, a small saucepan with a thick bottom is used, which is placed on a small fire. Moreover, it is impossible to bring the syrup to a boil, otherwise the resulting composition will be extremely unstable and, when the temperature drops, it will begin to precipitate, or, which is many times worse, crystallize.

First, let's look at how to prepare the base, and then - additives that will help make the impregnation exquisite and unique.

Start

To prepare a high-quality syrup for soaking biscuit, you will need white sugar and filtered water. The last requirement must be observed without fail, since the liquid from the tap has a lot of foreign substances that will not allow the sugar to dissolve normally and ruin the taste. Some gourmets advise taking cane sugar, different exquisite taste, however, you need to remember that the cost of such a product is quite high, so the cake will become an expensive pleasure.

Sugar syrup requires a strict proportion, otherwise you will get either sweet water that can flow through the cakes without soaking them, or a thick slurry, more like a glaze.

The optimal amount of ingredients for preparing a liter of the mixture is 450-500 ml of water and 0.5 kg of sugar.

If you need to get a very strong taste of a certain additive, the amount of sugar can be reduced to 350-400 grams.

Heat the liquid with sugar over low heat, but do not bring to a boil. When foam appears, carefully remove it and continue to cook, stirring, until all the sugar has dissolved. When finished preparing the biscuit soak, remove from heat and refrigerate for about an hour before adding flavoring. If you do this earlier, it will simply evaporate, leaving a pure sugar syrup.

When everything is ready, you will need to pour the cakes with impregnation, gently rubbing it with a spoon, gradually adding more liquid.

Alcohol additives

There are a variety of biscuit impregnations, which are based on alcoholic beverages. Alcohol greatly enhances the aroma of the cake itself, the cream used, as well as an additional additive, if any. For this reason, fruit or herbal components are often added to alcohol as part of the impregnation.

The most popular brandy impregnation, which came to us from the traditions of French confectionery. 150 ml of drink must be added per liter of syrup, 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 flavors that can spoil the impression of the resulting cake.

Can also be combined with cognac original flavors e.g. cinnamon, coffee, chocolate, cherry. Cream goes well with rum coconut syrup or liquor, mint, other herbs. But biscuit impregnations based on liqueurs and tinctures are usually self-sufficient. By adding an additional ingredient to them, you can break the harmony of taste, getting quite unpleasant sensations.

Fruit shades

To prepare high-quality impregnations for biscuit based on fruits and berries, you must first choose the best option for the additive. The best flavoring is liquor, tincture or alcohol essence, but you need to be extremely careful with these, as a few extra drops will make the taste too rich or add excessive bitterness to it. Therefore, many chefs advise using jams and marmalades. However, they must be fresh, as excess density will prevent them from dissolving normally.

It remains only to make a choice. Lemon impregnation is considered classic, which is also a classic of French, Italian and Spanish confectionery. But citrus fruits, including oranges, tangerines, grapefruits, also need to be used with extreme caution, as they have a very intense taste.

A good option in which you can not be afraid to add a lot of flavor - strawberries, cherries, raspberries, apricots, plums. A variety of berries are also popular - currants, gooseberries, blueberries, blueberries.

floral notes

You can also make syrup with flower flavors. A good option would be violet, which will give the cake a delicate flavor. The impregnation with the use of roses, jasmine and other flowers that are used in cooking will also become original. Confitures are made from them, alcohol tinctures and essences, and also fray with sugar, leaving for several days, after which the juice is collected.

Finally, if you have absolutely no time and desire to cook confectionery and to please loved ones delicious cake if you want, you can buy a ready-made essence or a synthetic flavor in the store. However, you should not abuse such additives, since they are much more harmful to the body than all of the above.

Impregnation for sponge cake – important point in the preparation of dessert masterpieces. There are many options for soaking a biscuit so that it is juicy, fragrant and tasty.

How to soak the base of the dessert?

Exist different components than you can soak the cake layers. Most often this is done with a specially prepared syrup for soaking cakes. Before applying the syrup, check the base for dryness, because the “wetter” it is, the less caramel mass will be needed. The best option is to apply the syrup with a special spray gun. However, you can use a regular silicone brush.

An important rule is not to soak hot cakes. After the culinary manipulations, it is required to put the biscuits in the refrigerator for 5-6 hours.

So, let's figure out exactly what and how to soak the cake.

Impregnation for biscuit "Basic"

This is the simplest classical impregnation. If you do not wish to use any additional ingredients, there is no need to spice up the dessert, use this option. To prepare, mix water (150 ml) with sugar (60 g) and put on fire, bring to a boil. When the syrup becomes warm, feel free to use it.

Impregnation for biscuit with cognac (wine)

For preparation, you need 50 ml of an alcoholic drink, 150 ml of water. Also take 50-60 g of sugar (depending on the size of the cake). Water is mixed with sugar in a saucepan, bring the mixture to a boil. After cooling the caramel, cognac is introduced into it. The resulting mass is applied, evenly distributing around the entire perimeter. A softener for a biscuit with wine is prepared according to the same principle, only instead of 50 ml of cognac, the same amount of red wine is added.

With lemon juice

To give amazing taste cake is made with lemon impregnation. take boiled water(warm) - 200 ml, lemon juice - 75 ml, 100 g of granulated sugar. Pour water into a bowl, pour sugar, dissolve. Add lemon juice to the resulting liquid, then stir and grease the cakes.

Impregnation for cake with coffee

For preparation, take 10 g of coffee, 50 g of sugar, 250 ml of boiling water, 20 ml of rum (optional). First, brew a cup of fragrant strong coffee, after which they introduce into the drink specified quantity sweetener, stir well. Coffee is cooled to room temperature, rum is added to it. After the sweet liquid mass has completely cooled, it is applied to the cooked cakes with a silicone brush.

Impregnation for milk biscuit

For the recipe you need 75-85 ml of milk, 250 g of sugar. Milk boils, falls asleep granulated sugar, the components are mixed. The prepared mixture is cooled, applied to dessert.

With cherry juice

This fruit impregnation is used to saturate the taste of chocolate confectionery delights. It will take 50 ml of cherry juice, 35 g of sugar, 200 ml of water (boiled, chilled). If you want to add an interesting touch to the cake, add 50 ml of cognac.

Cherry juice is heated a little, after which it is mixed with a sweetener, and complete dissolution is expected. Water, cognac are added to the resulting mass. Mix and use as directed.

Jam biscuit softener

For the recipe, take 60 ml of any jam of your choice, 250 ml of water and 50 ml of cognac (again, optional). In a saucepan, combine water with jam, bring the mixture to a boil, boil for 1 minute. The mixture is filtered, the berries are removed. The broth is cooled, poured alcoholic drink. The resulting mass is applied to dessert.

If instead of jam use fresh berries, you get excellent berry caramel, which will add juiciness to any dessert.

We calculate the quantity

Before calculating the amount of caramel mass, you should weigh the pastries. The proportion of biscuit and softener is 1:1/2. If the flour product weighs 600 g, you will need 300 g of sweet syrup. For a more “wet” dessert, use a ratio of 1: 0.8.
If in the preparation of confectionery delights are used fresh fruits or berries, the amount decreases.

How to distribute?

To properly soak the flour product with syrup, use a silicone brush.

It is more convenient to apply the caramel mixture evenly. The thinner the cakes, the less sweet mass will be needed. For a flour product consisting of several layers, they use this advice: the bottom cake is smeared a little, the next one a little more, and so on in an increasing manner.

If you have your own manufacturing secrets, share them in the comments on. Add the recipe to "Favorites" so as not to lose it!

Ingredients:
- Vodka "Finland" - 50 ml
- Homemade pear jam (can be replaced with any other jam, apple for example) - 2 tbsp. spoons
- Boiled cold water - 250 ml

Mix all the ingredients and pour over the cooked biscuit.

Ingredients:
- Sugar - 5 tbsp. spoons
- Liqueur, or tincture, or Water - 7 tbsp. spoons
- Cognac - 1 tbsp. the spoon

Pour sugar into a saucepan, pour water. While stirring, bring the syrup to a boil. Then cool it and introduce aromatic substances: any liquor or tincture, vanillin, cognac, coffee infusion, any fruit essences, the main thing is not to overdo it with the essence, it turns out very bitter

Ingredients:
- Butter - 100 gr
- Cocoa powder - 1 tbsp. the spoon
- Condensed milk - 1/2 can

Impregnation is prepared in a water bath. To do this, pour water into a large saucepan, put it on fire. And inside a large saucepan, put a saucepan of a smaller diameter, in which to prepare the impregnation.
Put all the impregnation ingredients in a smaller saucepan, cut the butter into pieces so that it melts faster.
To stir thoroughly. But do not bring to a boil. Impregnate the cake with hot impregnation.

Ingredients:
- Currant syrup - 1/2 cup
- Sugar - 2 tbsp. spoons
- Water - 1 glass

Mix all the ingredients, bring to a boil and cook over low heat until the sugar dissolves.

Ingredients
- Sugar - 250 gr
- Water - 250 ml
- Cahors - 2 tbsp. spoons
- Lemon juice - 1 teaspoon
- Vanillin

Boil water in a saucepan, add sugar, stir until completely dissolved.
Bring the syrup to a boil, add vanilla and lemon juice.

Ingredients:
- Water - 1 glass
- Cognac - 1 tbsp. the spoon
- Ground coffee - 2 tbsp. spoons
- Sugar - 1 cup

Pour sugar with water (half a glass) and heat until the sugar grains dissolve; bring the dissolved syrup to a boil, boil coffee in the remaining amount of water (half a glass). Then strain the coffee and pour it into the sugar syrup together with the cognac into the pure coffee infusion.

Ingredients:
- Condensed milk - 1 can
- Water - 3 glasses
- Vanillin

Mix all the ingredients until smooth and soak the cake

Ingredients:
- Cherry juice- 1/3 cup
- Sugar - 1-2 tbsp. spoons
- Cognac - 3-4 tbsp. spoons
- Water - 1/3 cup

Dissolve sugar in water and mix with the rest of the ingredients.

Ingredients:
- Finely chopped peel of one orange
- Orange juice - 1/2 cup
- Sugar - 1/4 cup

Combine all ingredients in saucepan. Cook over low heat until the sugar dissolves. Reduce heat and cook uncovered for another 15 minutes or until syrup is reduced by half. Soak the cakes warm.

If the impregnation is liquid, I simply pour it into a spray bottle, which I bought specifically for this purpose, and spray the biscuit, and it is impregnated evenly and you can never make a mistake with the dosage

Impregnation for the cake allows you to make the cake more juicy and fragrant. Usually cakes also need to be impregnated, because. the biscuit is dry enough, does not contain oil, and it will not be able to soak it to the desired state, even more so or. Of course, the cake with cream will be more moist, but various impregnations will do this much better.

Impregnations are non-alcoholic and with aromatic alcohol.

Recipes for non-alcoholic cake impregnations:

Sugar impregnation for cake

• 1 glass of water
• 0.5 cup sugar

Boil water with sugar and cool in a warm state, add vanillin and mix well, soak the cake.

You can also drop a bag of your favorite flavored tea into the freshly boiled syrup for a few seconds. Then the impregnation will be even more fragrant, and the cake will be tastier.

Impregnation "Condensed milk"

• 380 ml condensed milk
• 3 glasses of water
• Vanillin

Mix all the ingredients until smooth and soak the cake.

Coffee impregnation for cake

• 1 glass of water
• 0.5 cup sugar
• 2 tablespoons ground coffee

Pour sugar into 0.5 cups of water and heat until sugar dissolves. While the sugar syrup is cooling, brew coffee from the remaining 0.5 tablespoons of water and 2 tablespoons. spoons of ground coffee. Let it brew for 10-15 minutes, strain. Pour sugar syrup into coffee. Coffee impregnation for the cake is ready.

If there is no ground, it is quite possible to use instant coffee, you just need to make strong coffee.

Lemon Impregnation for Cake(or orange, generally citrus)

• 1 glass of water
• 0.5 lemon
• 3 teaspoons spoons of sugar

Boil water. Crumble the lemon together with the peel in boiling water, add sugar, add vanillin. Let it brew. Strain. soak the cake

Fruit impregnations(pineapple, apricot, cherry, strawberry, etc.)

syrup from under canned pineapple or apricots dilute with water in a ratio of 2 to 1, add 1-2 teaspoons. spoons lemon juice or 0.25 teaspoon citric acid. We boil, we cool. We impregnate biscuit cakes.

Can favorite jam dilute with water to a pleasant sweetness for you and soak the cake.

You can also use compote or juice of cherry, raspberry, blackcurrant, etc. as an impregnation for the cake.

Caramel impregnation

Based on caramel sauce

• 100 g sugar
• 0.5 sachet of vanilla sugar
• 200 ml milk
• 200 ml cream
• 0.25 teaspoons spoons of salt

sugar with vanilla sugar heat in a saucepan, stirring gently and constantly, until it begins to melt and brown. As soon as this happens, add cream and salt.

The cream must not be cold, otherwise the caramel will curdle. If this happens, you just need to heat everything while stirring constantly and then the caramel will become homogeneous again.

Add the cream carefully, don't burn yourself, as it splatters and sizzles a lot due to the difference in temperature.

Cook for 3-5 minutes, add milk, cook for a couple more minutes and cool.

Everything can be soaked caramel syrup cake!

Raspberry impregnation

Dilute raspberry jam with water and soak the cake

You can also use ready-made syrups from the store, diluting them with water to the desired sweetness. Maple syrup better not to use. It makes the cake not aesthetic, dirty.

All of the above is not always at hand, but there is always sugar and water. So you can always soak biscuit cakes with sugar syrup

Alcoholic impregnation for cakes : are made very simply.

It is necessary to use all previous impregnation recipes, adding 2-3 tables each. spoons of aromatic alcohol - cognac, brandy, rum.

Please note that we add alcohol to already cooled syrups, otherwise the impregnation will lose its flavor.

The ratio of products in the impregnation for the cake.

It is believed that the ratio of water and sugar in the impregnation should be 2 to 1. In fact, it all depends on your preferences.

If the cakes and cream are very sweet, then sometimes sugar is not needed at all, it is enough to simply dilute cognac with water and soak the cakes with it, as in this one.

You can make an impregnation from a mixture of orange and lemon juice, as in this one. Everything comes with experience - try, experiment, find your proportions.

The amount of impregnation depends on how dry the cakes are, for example biscuit cake does not contain oil at all, therefore requires more impregnation. Depends on the thickness of the cakes and their diameter. It also depends on how wet cake you want to receive.

If you overdid it with impregnation and the cakes turned out to be too wet, then put them on a clean cotton cloth or paper towel, it will take away excess moisture.

How to soak a cake.
Impregnate the biscuit with a spray bottle or, more simply, with a spoon or syringe, distributing the impregnation evenly throughout the cake. It is possible in a small plastic bottle Pour the impregnation for the cake, make small holes in the lid and soak the cake in this way.

That's all for today! Cook with pleasure and share your impressions in the comments. Subscribe to new recipes to always be aware of site news

Impregnation for biscuit or cake is a sweet or sweet and sour liquid. The basis of impregnation, as a rule, is sugar syrup.

sugar syrup

Ingredients:

For 200 ml syrup

4 tbsp. spoons of sugar
6 art. spoons of water

How to prepare syrup for impregnation:

Combine sugar and water in a saucepan. Put the pot on the fire and bring to a boil. At this time, constantly stir the syrup and remove the foam, if any.

Then cool the syrup and only after that add vanilla to it. Never flavor hot syrup. So, it will lose its flavor very quickly.

For flavoring sugar impregnation, you can use coffee syrup.

coffee syrup

How to prepare coffee syrup for impregnation:

Pour boiling water over coffee. Cover the glass with a lid and leave for 20 minutes. Now fold a piece of gauze in half and strain the coffee through it.

Let it sit for another 10 minutes. After that, pure infusion can be poured into sugar impregnation.

Use for flavoring impregnation fresh and canned fruit juices, essences, tinctures. However, make sure that when adding liquids, the impregnation consistency does not change dramatically.

Often used in impregnations alcoholic drinks. They give the biscuit a special flavor.

Impregnation with vodka

How to prepare impregnation with vodka:
mix vodka, jam, water. pear jam can be replaced with apple, cooked at home.

Sugar impregnation with liquor

Ingredients:

5 st. spoons of sugar
7 art. spoons of liquor
1 st. a spoonful of vodka
7 art. spoons of water
a few drops of citrus essence

How to prepare impregnation with liquor:
Pour sugar into a saucepan and cover with water. Put the container on the fire and bring to a boil. Then cool the sugar and add the liqueur, vanillin, cognac, citrus essence. The peculiarity of this impregnation is that it has a very bitter taste.

Chocolate impregnation

Ingredients:

100 grams butter
1 st. cocoa spoon
1/2 can of condensed milk

How to prepare chocolate impregnation:

Prepare this impregnation in a water bath. Pour water into a large saucepan and put on fire. Place a smaller saucepan inside a large saucepan: in it, prepare the impregnation.

Cut the butter into pieces and place in a saucepan. Add cocoa powder and condensed milk: mix everything thoroughly. Do not bring the mixture to a boil.

Impregnation with orange peel

Zest of one orange
half a glass orange juice
1/4 cup sugar

How to prepare citrus impregnation:

Place all ingredients in a saucepan and cook until sugar dissolves. Reduce heat and simmer for another 15 minutes. The amount of syrup should be halved.

Soak the cake with warm impregnation.

syrup from any delicious jam also suitable for impregnation, but nothing needs to be added to it. For impregnation, there are special confectionery brushes that evenly distribute the liquid and prevent puddles from forming. If you don't have a brush, use a teaspoon. Do not fill the spoon completely, but take a little bit and grease evenly. The impregnation layer should be very thin and almost invisible.

Fast and delicious home cake according to the recipe of the eminent confectioner Oleg Ilyin! Watch the video!