Options for preparing impregnation for sponge cake with cognac. Secrets of a juicy dessert: top impregnations for sponge cakes

Biscuit impregnation is used to to make it delicious, a fluffy, but dry and not too sweet sponge cake is more refined. Cakes, pastries, and rolls are made from soaked biscuit.

Classic impregnation is made from water and sugar. Fruit juices, coffee, cognac, liqueurs, dessert wines, vanillin, essences and other flavorings are added to the cooled syrup to add taste and aroma. To get a moderately soaked cake, you need to observe the proportions in preparing the syrup, the amount of impregnation, and know the secrets and subtleties. Too liquid syrup will wet the biscuit and make it viscous; thick impregnation makes it ready dish cloying. The amount of impregnation depends on the thickness of the sponge cake, the number of cake layers, and the cream with which the cake is layered.

In this post we will tell you how to prepare impregnation for a biscuit according to all the rules. You will learn how to choose the right ingredients for syrup to highlight its benefits finished product, how to avoid mistakes or correct shortcomings if something goes wrong.

Photo of a simple impregnation for a sponge cake made from sugar and water

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

Recipe ingredients:

water 6 tbsp. spoons
sugar 4 tbsp. spoons
vanilla sugar½ teaspoon

Cooking method:

To cook the syrup, combine sugar and water in a ladle or small saucepan. Bring the liquid to a boil with continuous stirring.
As soon as the syrup boils, skim off the foam. Immediately remove from heat so that the liquid does not evaporate and the syrup does not turn into caramel.
Cool the syrup to 36 °C, add vanilla sugar, stir. This syrup for impregnating sponge cakes can be combined with any cake layers - chocolate, coffee, citrus, fruit. You can also use any cream.

Photo of berry impregnation for sponge cake with cognac

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

Recipe ingredients:

syrup from blackcurrant jam ½ cup
sugar 2 tbsp. spoons
water 250 ml.
cognac 2 tbsp. spoons

Method for preparing impregnation for sponge cake with cognac:

Combine jam syrup with water and sugar. Place the mixture on low heat. Bring to a boil, cook, stirring, until the sugar dissolves.
Remove from heat. Cool to body temperature (≈ 37 °C). Add cognac.
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 sponge cake without alcohol

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

Recipe ingredients:

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

Cooking method:

Ground coffee fill ½ a glass of boiling water or make coffee. Let the liquid brew and cool. Strain.
Mix milk with sugar. Stirring continuously, bring the mixture to a boil. Add strained coffee.
Mix thoroughly and cool. If you use alcohol or other flavorings, add them to the cooled impregnation.

Photo of caramel impregnation for condensed milk biscuit

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

Recipe ingredients:

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

Cooking method:

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

Tips for preparing impregnation for sponge cakes
Biscuit impregnation gives a noble taste to simple biscuit dough. Using various flavors, syrups, and alcoholic drinks, you can achieve the most original combinations that will become a highlight homemade baked goods. Use tips on how to prepare impregnation for a biscuit, experienced chefs. With their help, it is easy to calculate proportions, determine the amount of syrup, and correct shortcomings:
Classic proportions For impregnation 1:2, for 1 part sugar you need to take 2 parts water.

For those who love moist biscuits, but does not like sweets, we recommend preparing the impregnation in a ratio of 1:3. The syrup will be less sweet. To give it viscosity, you need to add starch at the rate of 1 teaspoon per 1 liter of syrup.

Instead of water or milk use melted ice cream, to which you can also add alcohol, ready-made fruit and berry syrups.

In summer, the impregnation is prepared with a large number Sahara (1:1) . Sugar acts as a preservative, keeping the dish fresh longer.

Can be used as an impregnation canned fruit syrup. Especially delicious syrup peaches, apricots, pineapples.

To make a delicious fruit soak, use fruit juice instead of water - orange, cherry, multivitamin.

To soak light biscuits, use white dessert wines and liqueurs. Red wine can give the biscuit a bluish color, and cognac can give it a dirty tint. Cognac and brown liqueurs are suitable for soaking coffee and chocolate biscuits.

Distribute the impregnation over the cake brush or spray. If you have neither one nor the other, use plastic bottle with a lid in which you first make holes.

A cake consisting of several sponge cakes must be soaked unevenly: the bottom - the least, the middle - a little more, the top - well.

If you overdid it with impregnation and the cake was too wet, place it on a clean towel, diaper, sheet. The fabric will absorb excess liquid.

Impregnation for sponge cake – important point in preparing dessert masterpieces. There are many options for how to soak a biscuit so that it is juicy, aromatic and tasty.

How to saturate the base of the dessert?

There are different components, what you can use to 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 bottle. However, you can use a regular silicone brush.

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

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

Impregnation for biscuit “Basic”

This is the simplest classic impregnation. If you don't want 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, putting on fire, bring to a boil. When the syrup becomes warm, feel free to use it.

Impregnation for biscuit with cognac (wine)

To prepare you need 50 ml of alcoholic drink, 150 ml of water. Also take 50-60 g of sugar (depending on the size of the cake). Mix water with sugar in a saucepan and bring the mixture to a boil. After the caramel has cooled, cognac is added to it. The resulting mass is applied, evenly distributed around the entire perimeter. A softener for sponge cakes with wine is prepared using 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 The cake is soaked in lemon. They take boiled water(warm) – 200 ml, lemon juice – 75 ml, 100 g granulated sugar. Pour water into a bowl, add sugar and dissolve. Add to the resulting liquid lemon juice, then stir and grease the cakes.

Impregnation for cake with coffee

To prepare, take 10 g of coffee, 50 g of sugar, 250 ml of boiling water, 20 ml of rum (optional). First, brew a cup of aromatic strong coffee, after which the drink is injected specified quantity sweetener, stir well. The coffee is cooled to room temperature, add rum to it. After the sweet liquid mass has completely cooled, it is applied to the prepared cakes using a silicone brush.

Impregnation for milk biscuit

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

With cherry juice

This fruit impregnation is used to enrich the taste of chocolate confectionery delights. You will need 50 ml of cherry juice, 35 g of sugar, 200 ml of water (boiled, cooled). If you want to add an interesting note to the cake, add 50 ml of cognac.

The cherry juice is heated slightly, then mixed with a sweetener and waited for complete dissolution. Add water and cognac 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). Combine water and jam in a saucepan, bring the mixture to a boil, and boil for 1 minute. The mixture is filtered and the berries are removed. The broth is cooled, poured alcoholic drink. The resulting mass is applied to dessert.

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

We calculate the quantity

Before calculating the amount of caramel mass, you should weigh the baked goods. 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 “wetter” dessert, use a ratio of 1:0.8.
If, when preparing a confectionery delight, you use fresh fruit or berries, the quantity decreases.

How to distribute?

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

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

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

Baked products for cakes soaked in various sugary syrups, which give the products a taste and smell. They are often flavored to improve their taste. cognac .

You will need

For cognac syrup:
2 tbsp. Sahara;
1 glass of water;
20 g cognac.
For coffee syrup with cognac:
2 tsp real ground coffee;
200 ml water;
2 tbsp. Sahara;
1 tbsp. cognac
For chocolate impregnation:
10 g cocoa powder;
2 tbsp. Sahara;
1 glass of water;
1 tbsp. cognac;
half a packet of vanillin.
For impregnation from jam with the addition of cognac:
3-4 tbsp. jam;
1 glass of water;
1 tbsp. cognac;
1 tbsp. Sahara.
For cherry-cognac impregnation:
250 g cherries;
50 g sugar;
300 ml water;
1 tbsp. cognac for 1 glass of ready-made syrup.
For the strawberry syrup:
300 g strawberries;
50 g sugar;
300 ml water;
1 tbsp. cognac per 200 ml of finished syrup.

Instructions

1. Cognac syrup for impregnation, dissolve sugar in water and bring to a boil. After removing the foam, remove the syrup from the heat and set aside to cool. After this, strain and add cognac. Soak the chilled semi-finished cake products in the prepared syrup.

2. Coffee syrup with cognac Prepare a coffee infusion: pour boiling water over the coffee, bring to a boil and leave to steep for 10-15 minutes. After this, strain, add sugar, a little water and bring to a boil again. After boiling for about five minutes, cool and add cognac.

3. Impregnation from jam with the addition of cognac Dissolve the jam in a glass of water, add sugar and bring the mixture to a boil. Boil for about 2 minutes, stirring occasionally. Add cognac to the cooled soak.

4. Cherry - cognac impregnation Remove the seeds from the washed cherries and mash them well. Add sugar to the resulting mass, stir, then pour in water and cook. After boiling, keep on fire for 3-5 minutes and remove to cool. Ready syrup strain and add cognac.

5. Strawberry syrup Squeeze the juice from the strawberries. Prepare sugar syrup. To do this, dissolve sugar in water, add strawberry juice and boil for 5 minutes. Strain the syrup, pour the squeezed juice into it and bring to a boil again. After boiling for 3-5 minutes, strain and leave to cool. Add cognac to the cooled syrup.

Pay attention!
Impregnation syrup is used only for products made from biscuit dough.

Useful advice
Usually they bake one huge semi-finished product, one that is cut into 2-3 layers, after which each cake is soaked in syrup. Soak the bottom layer - the base of the cake - with care so that it does not deform.

An important question during the cooking process holiday dessert– what to soak in sponge cakes for the cake. The final result of the finished treat depends on this: and its appearance, and taste, and in general its quality. There are a lot of options and proper use of impregnation will help you create delicious cake for a celebration or a simple home tea party.

What can you soak sponge cake layers with?

Impregnation for sponge cakes is a binding component that allows the base to harmoniously combine and be properly fixed with the soufflé, meringue or filling. You can prepare syrup or cream in several ways, each of which can be supplemented with interesting aromatic components.

Before soaking the sponge cake layers, you need to prepare the syrup or cream itself; they are used chilled. Warm soaking will soften the cake too much and the dessert will come out loose and possibly lose its shape.
Traditionally, sponge cake impregnation is prepared from sugar and water in a 2:3 ratio.
Add tea leaves (with aromatic additives), espresso, vanilla essence or fruit juices, replacing part of the water.
If you don’t have time to cook the syrup, what should you use to soak the sponge cakes for simple cake- the question is relevant, it will do liquid jam, or rather fruit syrup without pieces of fruit.
For cakes not intended for children, alcoholic impregnations are used. Cognac, brandy, rum are added to the base syrup, dessert wine or liquor.
After applying the impregnation, the cakes should lie for about 20 minutes, only then can you add cream or filling.
It is important to keep track of what kind of cakes are used; if they are dry and loose, you will need a little more impregnation; if they are oily, then on the contrary you should not overdo it with the application of syrup.
You can apply the impregnation with a tablespoon, evenly distributing the syrup on the surface of the cake. A pastry brush is good for this; if the syrup is liquid and not creamy, you can use a spray bottle.

It’s not at all difficult to prepare, you need to follow the correct proportions: take 3 parts water for 2 parts sugar, cook for low heat Be sure to cool until the crystals dissolve and before use. This basic recipe can be used in pure form or supplement with aromatic ingredients. The resulting syrup is enough to soak two cakes.

Ingredients:

sugar – 2 tbsp. l;
water – 3 tbsp. l.

Preparation

Pour water into a saucepan and add sugar.
Warm over low heat while stirring.
Do not boil, wait until the sugar is completely dissolved.
Cool to room temperature.

Cognac impregnation for sponge cakes is the most common option for soaking cakes; it comes out very aromatic with a pronounced alcoholic taste. In addition to the alcoholic drink, the recipe contains lemon juice; it slightly balances the sugary syrup, and vanilla essence will add new light aromatic notes to the finished dessert.

Ingredients:

water – 1 tbsp.;
sugar – 200 g;
vanilla essence – 1 tsp;
lemon juice – 1 tbsp. l.;
cognac – 2 tbsp. l.

Preparation

Dissolve sugar in water, simmer over low heat.
Pour in vanilla and lemon juice.
Cool to room temperature, add cognac, stir.

Simply and quickly prepare coffee impregnation for sponge cakes with instant coffee. Included this recipe There is rum, it will add a slight bitterness; if desired, you can replace it with coffee liqueur or remove the alcohol altogether. It is important to ensure that the granules are completely dissolved, otherwise the final taste of the dessert can be spoiled by coffee bitterness.

Ingredients:

sugar – 200 g;
water – 200 ml;
rum – 2 tbsp. l.;
coffee – 20 g.

Preparation

Mix sugar with half of the prepared water. Heat over low heat until the crystals dissolve.
Boil the remaining water, add coffee, mix well, cool.
Combine syrup with coffee, add rum, stir.

Crazy aromatic impregnation for sponge cake without alcohol based on lemon juice can balance the taste of anyone, even the most sugary dessert, it will add light and pleasant freshness to the final delicacy. You can make a syrup with just juice and sugar or dilute the base composition with water. During cooking, the zest is also used, but when the impregnation is ready, it must be removed by straining through a sieve.

Ingredients:

lemon juice – 150 ml;
sugar – 100 g;
lemon zest – 1 tbsp. l.

Preparation

Pour lemon juice into a saucepan, add sugar and zest.
Cook without waiting until the sugar has completely melted.
Strain the hot syrup through a sieve.
Applicable simple impregnation for chilled biscuits.

Impregnation for sponge cakes made from milk is simple and quick to prepare; the consistency and taste is more reminiscent of liquid cream. This syrup is well suited for softening white vanilla cakes; if the biscuits are chocolate, you can add a little cocoa or cocoa to the composition, the latter is introduced into the already cooled impregnation so that the aroma does not evaporate when heated.

Ingredients:

milk – 2 tbsp.;
sugar – 1 tbsp;
vanillin.

Preparation

Heat milk in a saucepan, add sugar and vanilla.
Stir constantly, avoid boiling.
When the sugar dissolves, set aside. Cool to room temperature.

Delicious cherry impregnation for sponge cakes is prepared from a base syrup, which is complemented alcoholic drinks. For a special aroma, cognac or brandy is used, the berries are well soaked in liqueurs and. Perfect this one syrup will do for fluffy chocolate cakes. Cherries can be used fresh or frozen, canned or in own juice won't do.

Ingredients:

cherry – 100 g;
cherry liqueur – 50 ml;
water – 200 ml;
sugar – 100 g.

Preparation

Place cherries, sugar in a saucepan and add water.
Boil for 2-3 minutes. Cool to room temperature.
Remove the berries, add the liqueur, stir.

The impregnation for sponge cake with honey is prepared quickly, simply, without any frills. Sugar is completely replaced natural sweetener, but it is important to remember that you cannot heat honey, so it is better to use liquid honey, May honey or herbs will do. You should not use it, it has a characteristic bitterness and can ruin the final taste of the dessert.

Ingredients:

water – ½ cup;
honey – 100 g;
lemon juice – 2 tbsp. l.

Preparation

Heat the water to 50-60 degrees.
Add honey and mix well, pour in lemon juice.
You can use this syrup immediately after the honey has completely dissolved.

Alcohol impregnation for sponge cakes at home is prepared taking into account the chosen base. Not every syrup goes well chocolate cakes or with vanilla, for example. Liquor based ones turn out crazy flavored syrups, which soak and loosen the biscuit well. The following describes the basic recipe, which is enough to soak 2 cakes.

Ingredients:

sugar – 100 g;
water – 100 ml;
liqueur – 70 ml.

Preparation

Mix sugar and water in a saucepan and simmer until the sweetener is completely dissolved.
Cool to room temperature, add liqueur and mix well.
You can immediately soak the cakes with this syrup.

The ideal one is one made with cocoa, chocolate or liqueur; in the latter case, Baileys or Sheridans are suitable, they will perfectly highlight rich taste cakes. This syrup is prepared without water, it turns out thick, a little creamy, so soaking the biscuits themselves will take more time.

Ingredients:

condensed milk – 100 g;
cocoa – 1 tbsp. l.;
Baileys – 2 tbsp. l.;
soft butter – 50 g.

Preparation

Combine condensed milk and cocoa in a saucepan and mix.
Simmer in a water bath until a homogeneous mass is obtained.
Add oil, cook for a couple more minutes.
Cool for 10 minutes, pour in the liqueur, mix thoroughly.
This impregnation is applied warm.

Wine impregnation for biscuit – good way diversify the simple flavor of the cakes, but it is important to remember that red wine cannot be used for the white base, the taste will not be very pleasant, and the appearance of the dessert will lose its attractiveness. If dessert drinks with a rich, bright flavor are used for impregnation, the amount of sugar can be reduced.

The biscuit is very tender and airy dessert. Both adults and children love him for his softness and unique taste. Creams and impregnations can be so varied that this delicious dessert will always remain welcome on any table.

You can make a sponge cake yourself, or you can buy a ready-made one, but so that it does not seem dry and emphasizes the taste and aroma of the filling, use sponge cake impregnation. Impregnations do not take much time to prepare, and the number of ingredients for them is minimal, but subsequently you do not risk getting dry and hard biscuit, which cannot be saved even large number cream.

To give a special aroma to the impregnation, alcoholic drinks are used. To soak a light sponge cake, it is better to use light wines, liqueurs or cognac, and for dark ones (coffee or chocolate) it is better to add red wine or cognac. Well, to fruit biscuits– fruit impregnations. As for the cakes, you can.

Below are recipes for impregnations with cognac:

With lemon juice

Required ingredients:

Sugar (half a cup)
Lemon juice (1 tsp)
Water (half a glass)
Vanillin
Cognac (3 tsp)

With cherry juice

Required ingredients:

Cherry juice (half a glass)
Water (half a glass)
Cognac (3 tbsp)
Sugar (1 tbsp)

Dissolve sugar in boiling water. Add to syrup cherry juice, cognac. Stir.

With coffee

Required ingredients:

Cognac (2 tbsp)
Water (1.5 tbsp)
Sugar (1 tbsp)
Coffee (2 tbsp)

Pour water (1 tbsp) into the pan. Dissolve sugar in it, remembering to stir. Bring to a boil. Brew coffee in the remaining water (don't forget to strain), add it to the syrup. — other methods of preparing coffee impregnations for biscuits.

The video shows everything about soaking cakes:

Orange juice

Required ingredients:

Sugar (half a cup)
Orange juice (1 tbsp)
Cognac (2 tbsp)

Dissolve sugar in orange juice over heat, stirring. If you have orange zest, add it to the syrup for more flavor and aroma by cutting it into small pieces. Add cognac at the end. To make crusts you can try