How to soak biscuit cake layers. Secrets of a juicy dessert: top impregnations for biscuit cakes

Impregnation for biscuit 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 an amazing taste to the cake, lemon impregnation is made. take boiled water(warm) - 200 ml, lemon juice - 75 ml, 100 g of granulated sugar. Pour water into a bowl, pour sugar, dissolve. Add to liquid lemon juice, 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. The coffee is cooled to room temperature, add rum 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. The milk is boiled, covered with 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 flour product, consisting of several layers, 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!

It is one thing to bake biscuit cakes, another thing is to make a masterpiece out of them. Cooks will not allow the cake to be dry. Therefore, a very important stage of preparation is impregnation.

How to soak a biscuit, it is better to choose based on taste preferences. There are a lot of various syrups, simple and complex impregnations, alcoholic beverages, milk, fruit and sugar liquids that moisten the base. Each "raw" recipe not only improves the quality of the confection, but also gives it the right taste, such as coffee and chocolate glaze.
You can make a cake juicy from ready-made sweet liquids without any effort. You can cook a complex composition or insist in a cold way. Here culinary specialists are given a full flight of fantasy. The only rule is to use products good quality, especially those with strong flavors such as coffee and spirits.

How to soak a biscuit with syrup or cognac

Sugar solutions are too sugary to remove sweetness, some of the product can be replaced with potato starch when cooking. Starch will still give viscosity, too soft dessert will not allow to decay.
How to properly soak a biscuit? The bottom layer of the cake is watered the least, the middle layer more, and the top layer is plentiful, as a result, all three will be evenly moist.
Juice from canned fruits is excellent as a moisturizer. Nothing to do, just pour ready. This will save time if you need to achieve results faster.
Cognac, like red wine, has the ability to convey color, so it is better to soak with cognac liquid dark pastry e.g. chocolate cake. For light ones, liquors are suitable.

It is better to process hot cakes, only baked ones absorb moisture faster.
Distribute aromatic additives with a soft brush, or spray from a regular plastic bottle by piercing the lid. Suitable for these purposes spray gun. To whom it is convenient to pour the solution with a teaspoon.
If you overdid it with cognac watering, blot the cake with a cloth. This applies to any solutions - excess moisture can be blotted with paper towels.

Classic syrup for biscuit impregnation

This type of solution is made when there is absolutely no time, or in order to save money, if there is nothing else at hand. You need water and sugar. The ratio is 6 to 4 (tablespoons). Slowly dissolve sweet sand in a saucepan, do not bring to a boil. You can add fruit or aromatic fillers to taste. Impregnation for a biscuit made of sugar and water is suitable for any type of baking. Often the third product in this recipe is vanilla essence.

Syrup for impregnating cocoa-based biscuit

Cocoa powder - 35 g
Butter -90 g
Condensed milk - 175 g

From two containers we build " water bath”, there is water in a large saucepan, and a small one is inserted on top and slightly hidden by water. At the top, the mixture is cooked. Oil with chocolate powder melt.
Slowly pour the condensed milk into the oily liquid, bring to a light boil. Stir the hot mixture until smooth in any convenient way: manually with a whisk, blender, mixer. Watering will become thicker, looser and rise.
How to soak a biscuit with syrup? The mass is thicker than ordinary syrup, so it is more convenient to spread it with a spoon and evenly distribute it over the surface.

Caramel syrup for biscuit impregnation

Boiled condensed milk - 4 tbsp.
Milk - 150 g
Cognac - 1 tbsp.

Heat milk and dissolve in it thick condensed milk. The mass eventually became uniformly beige, let it boil for a minute.
Before pouring in the cognac portion, cool the sweet milk. You will get a tart-tasting coffee-colored liquid.

Coffee impregnation for biscuit

Favorite and popular impregnation for biscuit cake. Perfect with chocolate dessert.

Glass of water
Freshly ground coffee - 3 tsp (can be replaced with soluble)
Coffee liqueur - 2 tbsp.
Sugar - 5 tbsp.

Heat the sugar and water on the stove until it melts. Cook for no more than a minute and immediately cool.
The coffee needs to be strong. 3 teaspoons per half glass of water. To speed up the process, some use the everyday option - soluble granules. The result may be less aromatic, but you will achieve a characteristic taste. Granulated coffee it turns out to be more liquid, so such a solution is sugared more strongly. When the liquid becomes fragrant and saturated, drain from the sediment, add it to the sweet syrup. We also pour alcohol there. By the way, the alcohol can be changed at your discretion. Everything that is in home bar- fit. The most popular additives are rum, cognac, liquor, wine.
With coffee watering, no one will distinguish cakes soaked at home from the products of the best confectionery.

Coffee syrup with milk

Half glass of milk
Half glass of water
Natural coffee - 2 tbsp. l.
Sugar - 1 cup

Coffee is brewed with boiling water, insisted, or brewed to a rich aroma and taste. In the second case, it is necessary to thoroughly clean the liquid from coffee grounds.
We heat the milk and sugar, dissolve and let it boil a little, adding at the same time coffee drink.
It is important to cool the broth, and only then moisten the product. Dessert will taste the most delicate coffee"Latte".

Orange syrup for biscuit impregnation

Orange
Cognac - 50 g
Water - a third of a glass
Sugar - 50 g

Three pre-washed oranges to remove the crust. Squeeze juice without pulp from the fruit itself.
Water with sugar classical technology bring to a boil. Evaporate excess moisture to make the broth thicker.
After that, add citrus juice and pour out the zest, cook all the ingredients together for no more than a minute. The peel is needed to enhance the flavor, after cooking it must be removed by filtering.
The last ingredient is alcohol. The culinary rule is to pour cognac only into the cooled cooked base. After that, you can water the pastries.

Mint-orange impregnation for biscuit

Another ingredient for a strong aromatic effect. The refreshing taste of mint, of course, is not for everybody. But in desserts, spice is used very often.

Mint - 30 g
One orange fruit
Vodka - 100 g
Sugar - glass
Water - 125 ml

Cold method of preparing watering

Mix water and alcohol in one cup. The leaves of the green spice are crushed to extract the juice. All ingredients are combined, the mixture is covered with sugar. The solution is infused for two weeks. And before soaking the cake, freshly squeezed orange juice is poured into it.

Orange and lemon impregnation for biscuit

Citrus flavored confections are among the brightest in flavor. Recipes for the preparation of fruit syrups are not fundamentally different.

Fresh juice of oranges or lemons - half a glass
Lemon peel chips - teaspoon
Zest of one orange
Sugar - 50 g

The peel of citrus fruits is bitter, before chopping it, pour boiling water over it, trying not to digest it.
We combine all the ingredients and put on fire. Boil the liquid for 15 minutes, remove the soft chips of the zest.

Impregnation for biscuit from jam

One of the most simple ways moisten the cake so that it is both tasty and juicy. Any will do homemade jam, but the most fragrant are still considered by culinary specialists berry jams, cherry plum, pear, peach and apricot jam.
Add a couple of tablespoons of jam to a glass of water, make fruit drink. Bring it to a boil, strain the berries. If you want to add zest - drip liquor. Non-alcoholic broth is also good.

Syrup for impregnation of biscuit with blackcurrant

Glass of cognac
Half a cup of blackcurrant jam syrup
Glass of water
60 g sugar

Blackcurrant watering is being prepared, like all syrups, based on jam. Boil water with berry jelly, let cool and pour cognac.
If fresh berries are at hand, we make fruit drink from them, we cook watering from it. Fresh currant pulp gives more flavor finished product.
Similarly, solutions for pies are prepared from any berries.

Syrup for impregnation of biscuit with cognac

A lot of impregnations are prepared on a cognac basis. Of course, such desserts are intended only for adults, but the result will exceed expectations if the cakes are properly moistened. Let them sit for a few hours.

0.5 st. filtered liquid
60 grams of cognac
0.5 st. Sahara

Dissolve sugar, boil until thick. Let's cool down. Pour in the alcohol and you can soak the dessert.

Cherry syrup for impregnation of biscuit with cognac

Several cherries
Art. l. cognac
Glass of water
Sweet sand - 2 tbsp.

Boil cherries in water like compote. Berries are not needed, we remove them.
Pour cognac into the broth and pour granulated sugar. Mix well, dissolve and moisten the delicious cherry cake.

Syrup for impregnation of biscuit with cognac and strawberries

300 ml water
60 ml cognac
Sugar - 50 g
300 g strawberries

The berries must be crushed, the juice drained, and the pulp boiled with water and sweet sand. We clean the syrup from the cake, covering it with a lid, and draining it through the slot. Or use a strainer.
Add to boiled compote Fresh Juice, bring to a boil again.
It remains to cool and season with alcohol.

Coffee syrup for impregnation of biscuit with cognac

Coffee natural or instant - 2 tbsp. spoons
Glass of water
2 large spoons of sugar
Cognac - 1 tbsp. spoon

If you brew coffee, then it needs to brew for about 10 minutes. Remove the cake. Heat again with sugar until bubbles. Cool and add cognac.

Syrup for impregnating biscuit with wine

Lemon juice - a few drops
glass of sugar
Vanillin
Glass of water
Any red wine, in our case Cahors - 60 ml

The base is sweet hot syrup. As soon as it boils, remove from heat to pour in the remaining ingredients: wine, acid and fragrant confectionery powder. We boil quite a bit and you can soak the cake.

Chocolate cream syrup for impregnation

In this recipe, the syrup is used hot as soon as it is boiled.

Egg yolks - 4 pcs
Water - large spoon
Heavy cream - 300 ml
Sugar - 1 large spoon
Bitter chocolate - 200 g

The base is sugar syrup brought to a boil. With the appearance of bubbles, the yolks are immediately poured into it and whipped to a thick mass.
The next step is to dissolve the chocolate in a water bath or microwave. We add a thick brown mass to the syrup.
Next is cream. Beat vigorously until foamy. Following this recipe, we do everything very quickly. We send the cream to the general chocolate syrup. Mix, let it saturate and brew. The resulting mass can also serve as an independent cream for dessert, resembling custard.

Dairy products are great for moistening baked goods. chocolate dough: cakes, eclairs, pies, rolls. Creamy shade gives a delicate aftertaste milk chocolate. Cream, sour cream, milk are combined with alcoholic products, and simply with water.

Honey and sour cream impregnation for biscuit

Honey and milk are perfect gentle combination for light cakes.

Honey - 2 large spoons
Water - 1 large spoon (If we increase the portion, we always keep the proportions 2: 1)
A little sugar
Sour cream - 2 tbsp.

It is easy to prepare creamy watering, just mix everything thoroughly.
We dissolve honey in water, making a sweet liquid, slightly thick. We immediately pour it over the cakes of the future cake. And on top, with a second layer, we apply the second part of the impregnation. We do it like this: beat sour cream (better if it is thick), sugar. Spread over the honey liquid in an even layer.

Honey, like a sugar solution, without other additives, can soak products well. Water will remove its excessive sweetness and make it liquid. Without heating and cooking, it is simply dissolved.
You can’t rush with any of the decoctions, they need endurance. With moistening and saturation of pies, dishes “on hastily". We wrap the wet dessert in cling film and leave for several hours in the refrigerator. Only after this, already juicy cakes fill with cream. Fragrant additives bring the dessert to the ideal, because in pure form baking smells like flour, eggs and many do not like it. The stronger the smell and taste, the greater the chance of success.

Attention!

Impregnation is needed for cakes of only one type: biscuit. It will soften the crust that forms on them during the baking process and remove excessive dryness.

sand and puff desserts from additional moisture they will blur, just a creamy layer is enough for them.

How to choose the right impregnation for the cake

There is a base syrup for moisturizing biscuit cakes. It is prepared very simply from products that are always at hand.

Ingredients:

6 tbsp water;
4 tbsp Sahara.

Cooking

We mix both components, pour the liquid into a saucepan with a thick bottom and put on slow fire. Stir continuously until the sugar is completely dissolved, and then leave the mass to boil.
As soon as foam appears on the surface, remove the syrup and cool. In a slightly warm liquid, if desired, you can add ½ tsp. vanilla sugar.

Classic impregnation is ready. Since its taste can be considered neutral, it is suitable for any biscuit.

Attention!

If you need to cook large quantity syrup, it is important to follow the proportions indicated in the recipe. A too liquid solution will “ruin” the confectionery, and a saturated one will make it excessively sweet.

It is also necessary to adhere to the following ratio: for 1 kg of cakes - 600 g of impregnation and 1.2 kg of cream - then our dessert will turn out perfect.

Do you want the product to be not only pleasantly moist, but also fragrant? Knowing how to prepare sugar syrup for soaking a cake, it’s not difficult to diversify its taste by adding:

milk, condensed milk, sour cream
fruit and berry juices
liquid jam or jam
citrus
alcoholic drinks: liqueur, rum, cognac, sweet wine.

At the same time, it is important that the impregnation goes well with the rest of the ingredients in the cake: cream, fillers (if any), a layer of jam, and so on.

If the dessert is intended for children, alcohol should be excluded from it.

How to soak biscuit cake layers: popular recipes

We offer several options for impregnation with fillers that will add their touch to the overall “symphony” of a luxurious dessert. Instead of berry and fruit juices, you can take similar liqueurs or tinctures, as well as jam slightly diluted with water.

All flavors are added to the cooled sugar syrup, otherwise their taste will be felt weakly.

Lemon impregnation

It will add a slight sourness to the dessert, creating a pleasant contrast with the sweet cream and fillings. Syrup with lemon is more suitable for light cakes, without adding cocoa, for dark cakes you can take an orange.

There are several options for preparing the impregnation.

1st way

We will need:

½ large lemon
3 art. l. Sahara
1 cup boiling water.

Cooking

Wash the lemon and cut into small pieces.
We fall asleep with sugar and grind to make juice.
Pour boiling water, stir until sugar dissolves, let the infusion cool. Vanilla can be added to the chilled syrup. Impregnation is ready.

2nd way

We will need:

½ lemon
classic sugar syrup in the above proportion
½ tsp vanilla.

Cooking

Squeeze the juice from half a lemon, add the grated zest. Pour in syrup at room temperature, mix well. You can enhance the taste with natural vanilla.

3rd way

Lemon juice in impregnation can be replaced with tincture. The taste of the cake will turn out brighter, richer.

We will need:

2 - 3 tbsp. l. lemon tincture
portion of the classic sugar syrup(½ cup).

Cooking

Pour the tincture into the chilled syrup and stir.

For tincture:

1 large lemon
6 tbsp vodka.

Cooking

Grind the lemon in a blender.
Pour the resulting mass with vodka, place in a glass bottle and keep for 2 days in a dark place. Shake the tincture periodically.
Then strain and store in the refrigerator.

Can be used instead homemade tincture ready-made Limoncello liqueur, while reducing the amount of sugar in the base syrup.

Impregnation is very refined when the juice of half a lemon is added to a glass of green tea.

coffee impregnation

Ideal for chocolate cakes butter cream. If desired, you can enhance the taste of impregnation with cognac (1 tablespoon).

We will need:

2 tbsp freshly ground coffee
½ cup sugar
1 glass of water.

Cooking

Divide the water in half, make coffee without sugar from one part.
Leave the drink to infuse for 15 minutes, preferably in a warm place for better extraction, then strain. From the second half of the water and sugar, boil the syrup. Combine it with coffee, cool everything together to room temperature and we can moisten the cake.

Cognac impregnation

Fans of strong drinks will definitely like this recipe.

It will require:

3 art. l. cognac
serving of base syrup (100 g of water per 100 g of sugar)

Cooking

We mix the cooled solution and cognac, nothing else is required for our impregnation.

If you want to get a richer taste, instead of the usual syrup, you can take jam diluted with water, sweet coffee or cocoa without milk, fruit juice. In short, a lot of room for experimentation.

We emphasize once again that cognac (rum, liqueur, wine) is poured into a completely cooled syrup, otherwise alcohol from high temperature will evaporate and the taste we need will be lost.

Sour cream impregnation

The best option if the biscuit cakes are overdried. Thanks to sour cream, the cake will turn out to be very tender, not only adults, but also children will definitely like it.

Ingredients:

500 g sour cream, 10% fat
4 tbsp. l. Sahara
½ tsp vanilla.

Cooking

We mix all the components and place in the refrigerator for half an hour, until the sugar is completely dissolved.
Beat the mass with a whisk for airiness and apply to the cakes.

Impregnation for honey cake

Honey cake has its own rich aroma, and our main task is to try to emphasize, not overpower it.

The best option is syrup with honey.

Ingredients:

3 - 4 tbsp. l. honey
3 art. l. Sahara
2 medium lemons

Cooking

Squeeze juice from lemons.
Mix it with honey and sugar.
Bring to a boil and cook on low heat for 10 minutes.
The syrup is applied in a warm state, the cake will turn out very juicy and tasty.

If you like alcohol impregnation, you can add white to the base dessert wine or cognac.

Impregnation for the Prague cake: a recipe from the USSR

The incredibly popular dessert "Prague" today is our Soviet legacy. At that time, the chef of the Moscow restaurant of the same name was famous confectioner Mikhail Guralnik, who gave the sweet tooth several iconic delicacies at once, including Bird's Milk.

The maestro decided to make a cake that is not inferior in taste to the legendary Viennese “Sacher”, and this is how “Prague” was born, which we still bake with pleasure for the holidays.

The Soviet dessert was prepared in accordance with GOST and provided for chocolate cakes impregnation from apricot jam. Moreover, according to classic recipe, confiture was applied only to the top layer and sides of the cake before it was covered with chocolate icing. But if desired, if we are afraid that the cakes will remain dry, you can moisten each of them.

Apricot impregnation

100 g jam
¾ cup water
3 art. l. cognac.

Cooking

We dilute the jam with water and warm it up a little on the fire, without bringing it to a boil.
We wipe the mass through a sieve so that there are no large pieces.
Add cognac to the cooled impregnation (you can do without it).

Attention!

Jam, not diluted with water, is applied to the top and sides of the cake.

Some recipes allow pure cognac impregnation, and confiture is left only for the underglaze layer.

How to properly soak a cake

Do not forget about such an important stage as soaking the cakes. Without him biscuit cake loses its special charm and complex, refined aroma.

The main thing is to follow the tips above and be sure to experiment with flavors.

Strong alcoholic drinks High Quality give sweet desserts nobility and unique taste. A striking example is a cognac cake based on biscuit cakes with impregnation, prunes and cream. This is not an easy dessert, but also a good gift for a beloved man for any occasion. Don't miss the opportunity to please your loved ones.

Basic Secrets

Biscuit cake is made relatively simply, but not quickly. Cakes need to withstand 7-8 hours before the formation of the finished product.

Impregnation is a mandatory component. Without it, the dessert will turn out dry.

It is necessary to use only high-quality cognac.

Between impregnation and smearing with cream, you should pause for 20-30 minutes.

The finished cake should be infused for another 5 hours. Taking into account all the stages, baking should be taken care of a day before the celebration.

This is the basis of many cakes, which are then smeared. different types creams. Chocolate color is achieved by adding cocoa powder to the dough.

Ingredients required:

6 eggs;
1 cup white flour;
400 grams of sugar;
80 grams of cocoa optional;
a pinch of salt.

Step-by-step instruction.

1. Pre-cool the eggs in the refrigerator. Divide into whites and yolks.

2. Beat the yolks with sugar.

3. Gradually add flour and cocoa (for dark cakes) to the resulting mass, knead the dough.

4. Beat the whites with a pinch of salt into a strong foam and transfer to the base. Stir in gently without beating.

5. Lubricate the heat-resistant form with oil and transfer the dough into it.

6. The oven must be preheated well - this is one of the main secrets of a successful biscuit. Bake the workpiece at 170-180 degrees for about 30-40 minutes. Watch for color changes - a lot depends on the features oven. Readiness to check with a toothpick.

7. Do not immediately remove the workpiece from the oven so that the biscuit does not fall off. It is correct to leave it there with the door open for half an hour.

8. Let cool, cut into 2-3 parts - it is convenient to first make cuts on the sidewalls with a knife, and then complete the process with a fishing line or thread. Wrap each cake in cling film put in the refrigerator for 8 hours.

Impregnation recipe

If you get an unsuccessful dryish biscuit, do not despair. The situation will be corrected by cognac impregnation.

Prepare for one medium cake:

150 ml of water;
70 grams of sugar;
3 tablespoons brandy.

If the cake is intended for children, you can replace the cognac with juice.

How to do.

1. Add sugar to the water, put on fire. The amount of sugar can be reduced if the cream is sweet, or vice versa, slightly increased - this is a matter of taste.

2. Bring to a boil and cook for 5 minutes, stirring constantly.

3. Let cool. Add cognac and stir. Alcohol is introduced only into cold syrup, otherwise it will quickly evaporate, not having time to convey a unique aroma.

Impregnation on cognac is prepared not only on water, but also on juice, coffee or cocoa without milk. In combination with these tastes, noble alcohol more fully reveals refined notes.

The easiest recipe for smearing a cake with prunes.

Have to take:

500 ml of fat sour cream;
300 grams of cottage cheese;
400 grams of pitted prunes;
1 can of condensed milk;
a pinch of vanilla.

Cooking.

1. Rinse dried fruits and soak in hot water for 10–15 minutes.

2. Grind the cottage cheese through a sieve, add the remaining ingredients and mix everything. It is better to use a blender or food processor - the consistency will be more uniform and tender.

3. Squeeze prunes from water, dry and finely chop. Mix with cream.

Cake assembly

1. Take the first cake, put it in front of you on a pallet with a cut up.

2. Apply syrup with a brush and saturate the entire surface - it is important not to pour the liquid so that the pastries do not become sour. Let it soak in for 20 minutes.

3. Cover with a thick layer of cream.

4. Cover with a second layer and repeat the process.

5. Spread cream on the sides of the cake and refrigerate.

Chocolate glaze

While the cream cake hardens and soaks, you need to make chocolate icing- the final layer of dessert. The easiest option is to melt on steam bath chocolate bar or use the following recipe.

Products required:

5 tablespoons unsweetened cocoa powder;
5 tablespoons of sugar;
100 grams of butter;
6 tablespoons of sour cream;
chopped walnuts and pieces of fruit for decoration (optional).

How to do.

1. Put all the ingredients in a saucepan, the oil should be soft. We put on fire.

2. Stirring constantly, heat the mixture until the butter and sugar melt and the icing becomes thick and uniform. It is important not to overheat - sour cream can curl up.

3. Immediately coat the cake on all sides. Sprinkle with chopped nuts or lay out a beautiful composition of any fruit.

It remains to place the dessert in a gift box and present it to the hero of the occasion. And then enjoy the holiday and the delight of the guests from the masterpiece cake.

To prove to everyone culinary skills and personally establish yourself in the role of a rather talented confectioner, you need to cook a biscuit cake. Spoiling a mountain of products, we still achieved lush cakes, and now we are faced with a new task - how to make a biscuit juicy and prepare an impregnation for it. In general, the role of this additive to sweet pastries quite extensive: it moisturizes the product and makes it more fragrant, giving certain notes of taste.

Why do you need to soak a biscuit?

Almost every biscuit masterpiece must go through a “wet” treatment. This allows, first of all, to save consumers from having to choke on a dry cake, pastry or rum baba. Secondly, such measures allow you to increase the shelf life of the product, and thirdly, the syrup for soaking the biscuit is capable of both making the taste of the confectionery more saturated and bright, and disguising the egg flavor, because the dough, as you know, has a rather impressive the number of eggs.

To deal with the selection of aromatic liquids for baking, you need to initially decide on the filling for our dessert. If in the future we consider options with cream layers, then our choice in the “wet” issue will undoubtedly be syrups: vanilla, cognac, milk, honey and coffee.

For those products where jams, jams, marmalade and other fruit and berry sweet masses are used as a filler, it is better to take fruit, sugar and alcohol syrups.

However, again, a reasonable question may arise regarding those delicacies that are a full-fledged product "without cuts", for example, rum baba or cake. In this case, what is better to soak a classic or chocolate biscuit? Cognac and rum impregnation is rightfully considered the most versatile moisturizer, and that’s what you can take for such “buns” and even for a cake. In addition, coffee, honey and sugar broths will become great addition to them, exactly like fruit syrups.

Impregnation recipes for biscuit

When passing the course of a young confectioner, we should definitely master the lesson on moistening biscuit cakes, otherwise all our previous efforts and merits will go to waste. To do this, we must familiarize ourselves in detail with the options for preparing various syrups.

In general, if there is no desire to bother too much, then you can use the classic sugar impregnation for a biscuit from refined sugar and water, taken in a ratio of 4: 6 and boiled until the sweet crystals are completely dissolved, and already based on this broth, add aromatic inclusions to obtain the necessary impregnation.

To prepare a simple syrup, you can do with vanilla or lemon juice as a fragrance. However, we are not looking for easy ways, so we will prepare each wetting consistency strictly according to an individual recipe.

However, it is not enough just to boil a fragrant liquid, it is also necessary to observe the technical parameters for processing biscuits. For example, extremely important aspect is the observance of the temporary mode of exposure finished baking before wetting, which is about seven hours. If patience is not your forte, and you nevertheless “sinned” by moistening the future cake ahead of time, then, alas, oh, the cakes threaten to fall apart, and the product itself loses its attractiveness, and taste characteristics suffer significantly.

In addition, the process of applying the aromatic solution is important. But first things first. To begin with, let's take a quick look at the recipes for the most popular syrups.

Cognac and rum impregnation for chocolate biscuit with cognac

Sugar - 4 tablespoons;
Water - 6 tablespoons;
Cognac - 2 tbsp. or rum 1 tablespoon;

We heat sugar and water and boil a little until syrup is formed, after which we turn off the brew and add alcohol to it. From the declared proportions, 300 g of impregnation is obtained at the output.

Impregnation for biscuit strawberry without alcohol

Strawberries - 300 g;
Water - 320 g;
Sand sugar - 50 g;

Cooking:

Usually such a biscuit "moisturizer" is prepared with the addition of alcohol-containing drinks, but not every parent dares to feed their offspring with such a cake, so we will prepare a harmless "sober" syrup.

We skip the strawberries through the juicer. Mix the resulting cake with sugar and water, cook for 5 minutes over low heat, then filter and mix with strawberry juice. Boil the fragrant liquid again for no more than 3 minutes and cool.

Coffee impregnation for biscuit

Ingredients:

Natural ground coffee - 2 tablespoons;
Sugar - 1 tbsp.;
Water - 250 ml;
Cognac or coffee liqueur - 1 tablespoon;

Cooking coffee syrup for impregnation of biscuit:

Sugar must be mixed with 125 ml of water and heated until the grains of sand are completely dissolved, and as soon as the sweet liquid boils, turn it off. Now let's brew coffee in the remaining amount of water, and after boiling, set the Turk aside for 20 minutes, so that the broth is saturated with coffee aroma and cools down a bit. After the allotted time, we filter Reviver, cool and mix with cognac and syrup.

Milk impregnation for biscuit with condensed milk

Probably the most simple impregnation for a biscuit is made from condensed milk. Even a baby can handle this task. All you need to do is dilute a jar of sweets, thick milk with 750 ml of boiling water, ennoble everything with vanilla or cinnamon, cool and process the cakes.

If there is no ready-made condensed milk at home, then you can prepare an impregnation from boiled milk (2-3 tbsp.) And 1 tbsp. granulated sugar.

Orange and lemon impregnation for biscuit

Among all exotic fruits, the most fragrant, of course, are citruses, and this is easy to see. For example, great recipe how to make orange or lemon syrup for impregnation of a biscuit, it is ideal for a “tropical” roll or a “fruit and berry” cake. For both fruits, the cooking method is identical, the only difference is in the selection of juice.

Ingredients:

Freshly squeezed orange (lemon) juice - ½ tbsp.;
Chopped lemon zest - 1 tsp;
Chopped zest of 1 orange;
Sugar - ¼ tbsp.;

Cooking:

Before crushing citrus fruit skins, soak them in boiling water for 15 minutes to remove bitterness.

We mix all the ingredients in a saucepan and put on fire, where all this fragrant splendor will be boiled at a minimum temperature of about 15 minutes. After that, we filter the brew in order to extract the cake from the peel, cool it and use it for its intended purpose.

Honey and sour cream impregnation for biscuit

What a wonderful combination honey syrup and sour cream, together such an impregnation gives confectionery magic taste and inexpressible tenderness.

Preparing such a combination is quite easy, for syrup you just need to dilute honey in a small amount of water, the proportions should be selected based on the consistency of bee nectar. If it is quite liquid, then for every 2 tbsp. product should account for 1 tbsp. water, the impregnation itself should be somewhat thick.

Having moistened the cakes, we now need to grease them with cream, which is prepared by mixing a small amount of sugar with sour cream.

Impregnation for biscuit from jam

Jam, for sure, is available in every home, and from this product loved by Carlson, you can cook an excellent syrup in a matter of minutes, which goes well with creamy and sour cream. Moreover, we have a chic choice of taste for future impregnation: raspberry, blackcurrant, blackberry, peach or apricot ... everything is stuffed in the closet of a handy hostess.

We will need:

Half a glass of fruit and berry mass;
1 st. water;
2 tbsp granulated sugar;

Cooking:

We mix jam, water and sand in an enameled bowl and put on fire until it boils.
After removing the brew from the stove, we should strain it and cool it.

Cherry impregnation for biscuit

Cherry juice - 80-100 ml;
Sugar - 2 tablespoons;
Cherry liqueur - 3 tablespoons;

This syrup does not need to be boiled, all the ingredients are simply combined, mixed until the sugar dissolves, and then topped up with water to a volume of 250 ml.

How to soak a biscuit with syrup or cognac

Having prepared the syrup to their liking, many hastily rush to the biscuit masterpiece and begin to relish it with liquid, mistakenly believing that the more soaked, the tastier and juicier the cake will turn out.

You can’t argue that it will turn out juicy, especially when the gaze rests on a real biscuit “blotter”, from which a whole puddle of sweet liquid remains on the plate, and the confectionery “monster” itself looks “tired” and tends to collapse on the side. The picture, it should be noted, is not a pleasant one, especially if we recall all this thorny path along which we went in achieving beautiful, even and fluffy cakes.

Stop, stop, stop, curb your impatience, because we are almost close to the finish line of our epic. And in order for the result to be stunning, in a good way, you need to follow the instructions, which will tell you how to properly soak the biscuit.

The primary task for us is to determine the condition of the cakes, that is, we need to evaluate whether they are dry or wet, and already from the results of observation we can draw a conclusion about the amount of syrup that we need. For "cracker" we take more, for "louse" - less.
The second point is the impregnation method. Of course, the most the best way is to spray the syrup with a spray bottle on both sides of the cake. However, not everyone has such a device, so we will distribute the liquid over the biscuit carefully, a little bit at a time with a teaspoon.
The most important thing is the uniformity of processing, otherwise it will not be good at all if dry crumbs fall from one side, and Niagara Falls pour from the other. You can also moisten the future cake with a silicone brush dipped in syrup.
And the last. After a full impregnation treatment, the biscuit should be put in the refrigerator overnight (about 6 hours). Naturally, it should be packaged so that the extra aromas hovering in the refrigerator do not stick to our product.

Which syrup you choose for yourself is already a matter of taste for everyone, the main thing is that we can now, like real confectioners, prepare any impregnation for a biscuit and apply it correctly.