Step-by-step recipes for impregnations for biscuit cakes from cocoa, jam, honey, milk, with alcohol

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

0 gr.

carbohydrates

264 kcal.

Option 1: Classic sponge cake impregnation

Biscuit is the most fluffy and tender cake layer, but it has one significant drawback. Without impregnation, it turns out dry, tasteless, it will take a lot of cream and time. That is why biscuit cakes are usually moistened. For this, various impregnations are used, most often based on sugar syrup. Here is the easiest option with cognac and citric acid. If the cake is for children, then alcohol can be excluded or replaced with a fragrant essence, vanilla.

Ingredients

• 200 g of sugar;
• 100 ml of water;
• 1 st. l. cognac;
• 1 g citric acid.

Step-by-step recipe for classic biscuit impregnation

To cook the syrup, we use a small saucepan in which the sugar will not burn and stick. We pour out the water. We fall asleep prescription amount of sand. We put the saucepan on a small fire to heat slowly. If you immediately turn on a strong fire, then some of the sugar may not dissolve, some grains around the edges of the pan will burn, which will change the taste and color of the syrup.

Once all the grains have dissolved, you can add fire. Now bring the syrup to a boil. Foam may form on the surface. This is normal, just remove it with a spoon. Boil for a few seconds, throw citric acid, stir, remove from heat.

Cool the syrup to a warm state, add cognac. This alcohol, even in such a small amount, will ennoble the taste of not only the impregnation, but also the biscuit itself.

After adding cognac, the impregnation must be cooled. When warm, it is never used, otherwise the cream will flow from the cake. Cover, put in the refrigerator for a couple of hours. In general, such a syrup can be stored for a whole week and even more if raw water does not get into it.

If initially there is a lot of sugar in the biscuit or sugary cream, layers of jam or jam are used for the cake, then the amount of sand in the impregnation can be reduced, syrup 1: 1 is prepared, it is boiled and used in exactly the same way.

Option 2: Quick Impregnation Recipe for Jam Biscuit Cake

If you don’t know how to soak biscuit cake layers for a cake, but you need to do it very quickly, then the most ordinary jam will help out. Only in its use there are some nuances. This option is good because you do not need to cook anything, and then cool if there is boiled water. We choose any kind of jam. If there are pieces and large berries in it, then they must be removed, leaving the syrup, or simply chopped finely.

Ingredients

• 120 ml of jam;
• 80 ml of water;
• 40 ml brandy.

How to quickly prepare an impregnation for a biscuit cake

We prepare the jam. If it contains very soft berries such as strawberries or raspberries that cannot be cut or crushed, then you can simply beat with a blender or rub through a strainer.

Add boiled water to the recipe jam, beat with a fork until smooth. If the liquid is hot, then it can also be poured immediately, but in this case, leave the impregnation for ten minutes to cool it down.

It remains only to add cognac. If the cake is prepared for children, then we replace the alcohol with any essence or leave the diluted jam in this form. In any case, it already has a rich taste of berries or fruits.

If there is more time, then the jam with water can be boiled, then cooled and brandy added. This impregnation is more homogeneous, the taste will also change slightly. The color depends on the jam used. Also remember that impregnation of this type will change the shade of the biscuit.

Option 3: What else can you soak biscuit cake layers with?

If there is no jam at home, but just a syrup of water and sugar is not impressive, then you can take tea. Only you need to cook it correctly, be sure to observe the amount of sugar and water. To prepare the impregnation, you can take green, black, fruit tea or even hibiscus. Each version will have a different taste.

Ingredients

• 170 ml of boiling water;
• 1 tsp tea leaves;
• 4 spoons of sugar.

How to cook

Pour the tea leaves, pour boiling water, cover and leave for ten minutes. Then strain through a strainer into another bowl. You can use a teapot for steaming.

Immediately, while the tea is still hot, pour sugar into it, stir continuously with a spoon until the sand is completely dissolved. After that, the drink will become warm, but still it needs to be cooled. To save time, you can put a bowl (mug, jar) with our impregnation in cold water.

Tea impregnation will be even tastier if alcohol is added to it. It can be cognac, as in one of the recipes above, or we take brandy, gin, liquor, sometimes even wine is poured. This should be done after the tea has completely cooled.

Option 4: Impregnation for sponge cake with butter cream

If creamy air cream is used in the cake, then it is important not to make the cakes too wet. But you should not leave a dry biscuit either, this will not affect the taste for the better. The ideal option is to drizzle the cake before brushing with a light honey syrup. In addition, it favorably emphasizes the delicate taste of cream.

Ingredients

• 80 g of honey;
• 5 tablespoons of water;
• 5 g vanilla sugar.

Step by step recipe

Honey has a very low boiling point, so heat it carefully. We put in a water bath or in a microwave oven, immediately add hot water.

As soon as the mixture becomes homogeneous, the impregnation can be removed. Add vanilla sugar to it, stir until dissolved. Then we cool the honey syrup, sprinkle with biscuit cake layers.

Honey goes well not only with vanilla, but also with cinnamon powder, you can add other spices to the impregnation, add a spoonful of alcohol, but all these ingredients should not contradict the taste of a biscuit or cream.

Option 5: Milk impregnation for biscuit cake

This impregnation option makes any biscuit more tender, gives it a creamy taste and vanilla aroma. This syrup can be used for purchased cakes, but we water them carefully due to their small thickness. This amount of syrup is enough for a cake 20-23 cm in diameter. If there is no vanillin or vanilla sugar, then you can supplement the milk syrup with essence or add a spoonful of honey to it when it cools.

Ingredients

• 200 ml of milk;
• 120 g of sugar;
• vanilla sachet.

How to cook

To prepare such an impregnation, we take a pan in which we cook milk porridge. Otherwise, the syrup will burn. Pour milk, pour sand. We heat up. We stir constantly.

Bring the impregnation to a boil and immediately turn off the stove, pour in the vanillin. While cooling, stir occasionally so that an unpleasant film does not appear on top. Cool the finished impregnation before use.

Milk impregnations come in different types, you can cook them with diluted condensed milk or with cream, there are even recipes with sour cream. In any case, do not forget to improve the taste by adding vanilla, various essences, honey.

Option 6: Chocolate Sponge Cake Impregnation

If you do not know how to soak biscuit cake layers with cocoa, then this recipe will help out. Chocolate syrup will enhance the aroma and taste, improve the color of cakes that have faded during baking. Impregnation is quite simple and quick to prepare, but it will take time to cool. You can prepare such an impregnation in milk or water.

Ingredients

• 2 tablespoons of cocoa;
• glass of water;
• 2 spoons of cognac;
• 7 spoons of sugar.

How to cook

So that cocoa does not seize lumps, it must be sifted. If you do not want to do this, then immediately mix with sugar. Thanks to its grains, all the lumps will fall apart.

Pour water to cocoa and sugar, you can take milk. We stir, it is better to do this with a whisk, after which we put it on the stove. Cooking regular hot chocolate. Be sure to stir and let it boil. In no case do not move away, the mass can burn.

After boiling, cool the chocolate syrup, then mix it with cognac or leave it without alcohol. After cooling, use for impregnation of biscuits.

You can make the impregnation not with cocoa, but with melted chocolate. It will turn out a very rich and fragrant syrup, which will mask even a not very successful biscuit.

Biscuit cakes are most often used for making multilayer cakes, pastries and rolls. Depending on which recipe you decide to master, you need to achieve a certain degree of moisture in the biscuit. In some cases, you need to get a juicy and tender biscuit, in others - quite dry and dense.

To correct the situation that anyone, even an experienced cook, can get into when the cake turned out to be too dry, impregnation for the cake will help. To prepare the impregnation, you only need to strictly follow the recipe and the sequence of actions.

By additionally processing the cakes, you will get a completely new dessert with a changed structure and a more delicate taste. The effect of a “dry” cake will no longer haunt you, because today we will analyze the topic: “How to make impregnations at home.”

Any impregnation at its core contains sugar and water, but you need to adhere to the exact ratios and include the right additional components in it.

Impregnation for biscuit cakes

4 tbsp. spoons of granulated sugar; 90 ml of water and 0.5 teaspoons of vanilla.

A syrup made from sugar and any liquid used in cooking to improve the taste of a biscuit. It will make the cake more tender and juicy. In addition to the main ingredients, various aromatic ingredients are introduced into the composition of the syrup.

I would like to draw attention to the fact that these substances must be added after the impregnation has cooled, otherwise the aroma will disappear.

You can prepare the impregnation in a few minutes, for this:

1. Pour water into a saucepan and add sugar (see photo).
2. Bring the mixture to a boil, stirring constantly with a spoon.
3. It is not necessary to boil the syrup, immediately remove it from the stove as soon as you remove the foam from the surface.
4. Cool the resulting liquid to body temperature (this is very easy to check by dipping your finger in warm syrup) and stir in vanilla sugar.

The good news is that the syrup can be used for cakes with any additional ingredients: cocoa, coffee, fruit pieces and citrus zest. It is combined with many creams, regardless of the method of preparation.

Syrup for biscuit impregnation

To make the cake really close to the ideal, remember the proportions. The formula is simple, but it allows you to get a high-quality dessert: for one part of the biscuit, take 1.2 parts of the cream and 0.7 parts of the impregnation.

For example, it turned out that you have a sponge cake weighing 900 g. Then you need to prepare 560 g of syrup.

To make it easier for confectioners, back in the middle of the last century, Markhel and Kengis developed a special table, from which it follows that:

1. 400 ml of syrup will be obtained from 12 tbsp. tablespoons of liquid (a little condensed milk mixed in water) and 8 tbsp. spoons of granulated sugar.
2. Half a liter of syrup comes out of 13.5 tbsp. tablespoons of liquid (water mixed with condensed milk) and 9 tbsp. spoons of granulated sugar. And so on.
3. On average, you will get 100 ml of syrup if you boil 3 tbsp. spoons of liquid (water with condensed milk) and 2 tbsp. spoons of sugar. It is not difficult to remember, but how it facilitates the process of preparing desserts.
4. Pay close attention to the selection of dishes in which you plan to boil the syrup. It should be with a thick bottom and rinsed with cool water. First of all, you need to measure warm water, and then pour in granulated sugar.

Another subtlety: the impregnation is cooked over low heat with constant stirring. Make sure that splashes do not fall on the sides of the dishes. Once all the sweet crystals have dissolved, leave the syrup alone and wait until it boils. Remove the foam that has formed on the surface and remove the saucepan from the stove.

Simple and tasty orange impregnation with mint

The refreshing taste and pleasant aroma makes this syrup very popular in the confectionery business.

The ingredients you will need are found in any kitchen, so there will be no problems with cooking:

one orange; water - 225 ml; 30 g fresh mint; 200 g of granulated sugar.

Cooking steps:

1. Rinse the mint, pat dry with paper towels and chop very finely.
2. In a saucepan, mix water with mint, add granulated sugar and stir until the latter is dissolved.
3. Cover the dishes with a lid and place for 10-14 days in a dark, cool place. During this time, the syrup will infuse and become fragrant.
4. Wash the orange and squeeze the juice on a special device. Mix syrup with juice, strain and use as directed.

lemon syrup

To prepare the biscuit impregnation, you will need:

200 ml of boiled chilled water; 45 ml of lemon tincture (cherry will also come in handy); 100 g of granulated sugar.

The syrup is perfect for a berry-biscuit cake or fruit roll.

Make lemon tincture ahead of time using one lemon:

1. Rinse and dry the lemon.
2. On a fine grater, remove the zest and pour over the juice.
3. Leave the resulting mixture in a dark place, then refrigerate and use as needed.
4. The syrup according to this recipe is obtained with a slight sourness, since it contains lemon tincture, and not freshly squeezed juice. To soak the biscuit, mix the above ingredients in a bowl until the sugar is completely dissolved (as in the photo).

If busyness does not allow you to wait for the cherry or lemon tincture to be ready, squeeze the juice from half a lemon and soak in a few minutes.

Also take: half a lemon; 150 g of granulated sugar; glass of water. Add vanilla extract if desired.

Mix boiling water with juice and sugar. Stir until the sugar is completely dissolved, strain. Use for the impregnation of the biscuit, observing the proportions (1 part of the biscuit to 0.7 parts of the impregnation).

For chocolate cake with cocoa, coffee impregnation is ideal. It will make the cake juicy and ready for spreading buttercream. For this type of impregnation, a milk base is preferable, this will make it more tender.

List of ingredients from which you have to make an impregnating liquid: half a glass of milk and the same amount of water; a full glass of sugar; 2 tbsp. spoons without top of ground coffee.

Detailed scheme for the preparation of impregnation:

1. Brew coffee in water and set aside for a few minutes to brew.
2. Mix half a glass of milk with sugar in a fireproof bowl and bring to a boil.
3. The milk and coffee mixture is stirred and used for impregnation.

Add additional flavors to the cooled syrup so that they do not evaporate.

And now we will understand the secrets of using impregnation, because the final result depends on it.

1. Refrigerate before pouring the impregnation on the cake.
2. One of the important components of the syrup is granulated sugar. It is important that it is of good quality and not wet.
3. Before use, the finished impregnation must be kept for several hours.
4. In the summer, in order to keep the cake longer, the impregnation is prepared according to a different recipe: one part sugar and one part water. In winter, you can stick to the usual proportions; this will not affect the shelf life of the dessert.
5. When impregnating the three cakes that make up the cake, it is important to properly distribute the liquid. For the top biscuit, select half of the syrup, the second half will go to the middle and bottom biscuits. Moreover, for the middle biscuit you will need more liquid than for the bottom one.
6. If the cream for the cake is made from condensed milk and butter, then you need to prepare the liquid in a smaller amount. If one of the layers is a soufflé, then pour the cake with impregnation in a larger volume.
7. Use a spray bottle or a pastry brush for even application.
8. Do not try to pour all the syrup on the cake, it will quickly absorb and you will not have time to distribute it evenly.

Set aside a few hours for the impregnation of the biscuit, putting it in a cool place, and then any dessert with soufflé cream or condensed milk will be incomparable.

An important question in the process of preparing a festive dessert is how to soak biscuit cake layers. The final result of the finished treat depends on this: both its appearance, and taste, and, in general, its quality. There are a lot of options and the competent use of impregnation will help create a delicious cake for a celebration or a simple home tea party.

How can you soak biscuit cake layers?

Impregnation for biscuit cakes is a binding component that allows the base to be harmoniously combined and qualitatively fixed with a soufflé, meringue or filling. There are several ways to prepare syrup or cream, each of which can be supplemented with interesting aromatic components.

1. Before soaking biscuit cake layers, you need to prepare the syrup or cream itself, they are applied chilled. Warm impregnation will soften the cake too much and the dessert will come out loose, possibly losing shape.
2. Traditionally, impregnation for a biscuit is prepared from sugar and water, in a ratio of 2: 3.
3. Add tea leaves (with aromatic additives), espresso, vanilla essence or fruit juices to the base syrup, replacing part of the water.
4. If there is absolutely no time to cook syrup, and how to soak biscuit cakes for a simple cake is a relevant question, liquid jam will do, or rather fruit syrup without pieces of fruit.
5. For a cake not intended for children, alcohol impregnation is used. Cognac, brandy, rum, dessert wine or liqueur are added to the base syrup.
6. After applying the impregnation, the cakes should lie down for about 20 minutes, only then you can add cream or filling.
7. It is important to follow which 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 applying the syrup.
8. You can apply the impregnation with a tablespoon, evenly distributing the syrup on the surface of the cake. A confectionery brush is well suited for this, if the syrup is liquid, not creamy, you can use a spray gun.

Cooking is not at all difficult, you need to follow the correct proportions: 3 parts of water are taken for 2 parts of sugar, cook over low heat until the crystals dissolve and be sure to cool before use. This basic recipe can be used neat or supplemented with aromatic ingredients. The resulting syrup is enough to soak two cakes.

Ingredients:

• sugar - 2 tbsp. l;
• water - 3 tbsp. l.

Cooking

1. Pour water into a saucepan and add sugar.
2. Stir to warm over low heat.
3. Do not boil, wait until the sugar is completely dissolved.
4. Cool to room temperature.

Cognac impregnation for biscuits is the most common option for soaking cakes; it comes out very fragrant with a pronounced alcoholic flavor. In addition to the alcoholic drink, the recipe contains lemon juice, it will slightly balance the cloying 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.

Cooking

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

Coffee impregnation for a biscuit with instant coffee is prepared simply and quickly. This recipe contains rum, it will give a slight bitterness, if desired, you can replace it with coffee liqueur or completely remove alcohol. 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.

Cooking

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

Insanely fragrant impregnation for alcohol-free sponge cake based on lemon juice is able to balance the taste of any, even the most sugary dessert, it will bring a light and pleasant freshness to the final delicacy. You can make a syrup with one juice and sugar, or equally 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.

Cooking

1. Pour lemon juice into a saucepan, add sugar and zest.
2. Boil without waiting for the boil, you need the sugar to completely melt.
3. Strain the hot syrup through a sieve.
4. A simple impregnation is used for chilled biscuit.

An impregnation for a biscuit made of milk is prepared simply and quickly; in consistency and taste, it is more like a liquid cream. Such a syrup is well suited for softening white vanilla cakes, if the biscuits are chocolate, you can add a little cocoa to the composition or, 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.

Cooking

1. Heat milk in a saucepan, add sugar and vanilla.
2. Stir constantly without boiling.
3. When sugar dissolves, set aside. Cool to room temperature.

Delicious cherry impregnation for biscuit is prepared from a base syrup, which is supplemented with alcoholic beverages. For a special aroma, cognac or brandy is used, the berries are well soaked in liqueurs and. Ideally, this syrup is suitable for lush chocolate cakes. Cherries can be used fresh or frozen, canned or in their own juice will not work.

Ingredients:

• cherry - 100 g;
• cherry liqueur - 50 ml;
• water - 200 ml;
• sugar - 100 g.

Cooking

1. Put cherries, sugar, pour water into a saucepan.
2. Boil for 2-3 minutes. Cool to room temperature.
3. Remove the berries, add the liqueur, mix.

Impregnation for a biscuit with honey is prepared quickly, simply, without frills. Sugar is completely replaced by a natural sweetener, but it is important to remember that honey cannot be heated, therefore it is better to use liquid honey, May or herbs are suitable. Do not use, it has a characteristic bitterness and can spoil the final aftertaste of the dessert.

Ingredients:

• water - ½ st.;
• honey - 100 g;
• lemon juice - 2 tbsp. l.

Cooking

1. Water is heated to 50-60 degrees.
2. Add honey and mix well, pour in lemon juice.
3. You can use this syrup immediately after the honey has completely dissolved.

Alcoholic impregnation for biscuit at home is prepared taking into account the chosen base. Not every syrup goes well with chocolate or vanilla, for example. On the basis of liquor, insanely fragrant syrups are obtained, which soak and loosen the biscuit well. The following is a basic recipe that is enough to soak 2 cakes.

Ingredients:

• sugar - 100 g;
• water - 100 ml;
• liquor - 70 ml.

Cooking

1. In a saucepan, mix sugar with water, boil until the sweetener is completely dissolved.
2. Cool to room temperature, pour in the liqueur and mix well.
3. With this syrup, you can immediately soak the cakes.

Ideal - one that is prepared on the basis of cocoa, chocolate or liquor, in the latter case, Baileys or Sheridans are suitable, they perfectly emphasize the rich taste of the cakes. This syrup is prepared without water, it turns out to be thick, slightly creamy, therefore it will take more time to soak the biscuits themselves.

Ingredients:

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

Cooking

1. In a saucepan, combine condensed milk and cocoa, mix.
2. Simmer in a water bath until a homogeneous mass is obtained.
3. Add oil, boil for a couple more minutes.
4. Cool for 10 minutes, pour in the liqueur, mix thoroughly.
5. This impregnation is applied warm.

Wine impregnation for biscuits is a good way to diversify the simple flavor of cakes, but it is important to remember that red wine cannot be used for a 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 aftertaste are used for impregnation, the amount of sugar can be reduced.

Do you know how to soak a biscuit so that it is very tasty, not dry and fragrant? If not, then use these recipes.

Syrup for impregnating biscuits
-Sugar - 5 tbsp. spoons
- Liquor, or tinctures, or Water - 7 tbsp. spoons
- Cognac - spoon
Pour sugar into a saucepan, pour water. While stirring, bring the syrup to a boil. Then they cool it and introduce aromatic substances: any liquor or tincture, vanillin, cognac, coffee infusion, any fruit essences.

Chocolate impregnation
- Butter - 100 gr.,
- Cocoa powder - 1 tablespoon,
- Condensed milk - half a 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. I am using a mixer. Impregnate the cake with hot impregnation, preferably a warm or hot cake.

Currant impregnation for jam cake
-0.5 cup currant syrup,
-2 tablespoons of sugar
- one glass of water.
This impregnation is for the Negro cake in foam. But it can be used in other cakes in combination with sour cream. Preparation of impregnation is standard. Mix all the ingredients, bring to a boil and cook over low heat until the sugar dissolves.

Impregnation for cake
-250 g sugar,
-250 ml of 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 vanilla 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, on the remaining amount of water (half a glass) coffee is brewed, which is placed on the edge of the stove for infusion. After 15-20 minutes, the coffee is filtered and pure coffee infusion is poured together with cognac into sugar syrup, which is thoroughly stirred and cooled.

Impregnation with green tea and lemon
Brew green tea, add lemon juice there. When cool, soak the cakes.

Pineapple impregnation
Made with canned pineapple syrup. I do it by eye. Dilute the syrup a little with water, add lemon juice, a drop of cognac for flavor and put on fire for just a couple of minutes

Milk impregnation 1
Pour a jar of condensed milk with 3 cups of boiling water. Add vanilla, let cool, and soak the cakes very generously.

Milk impregnation 2
Bring 3 tbsp milk to a boil with 1 tbsp (250 ml) sugar

Lemon impregnation
1 cup boiling water + half a lemon, cut into slices + 3 teaspoons of sugar + vanilla. I let it brew, it just cooled down. Ate lemons, used liquid.

orange syprop
- finely chopped peel of one orange
-1/2 cup orange juice
-1/4 teaspoon sugar
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.

cherry impregnation
Pour into a cup about 1/3 of cherry juice, add 1-2 tbsp. sugar, 3-4 tbsp. cognac and top up with water so that the total amount of impregnation is about 1 cup. I calculated the amount of impregnation for a multi-story layer, if you are making one cake, half a portion may be enough for you.

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With a photo of this sweetness will be presented in this article. We will also tell you how to properly use such impregnation.

Classic variant

Homemade biscuits are delicious on their own. But if desired, it can be done much better. To do this, we recommend using the following ingredients:

• drinking water - about 6 large spoons;
• small beet sugar - 4 large spoons.

Cooking process

The classic sugar syrup for soaking biscuits is quite simple to prepare. To do this, pour water into a small saucepan, and then pour sugar. After mixing the components with a spoon, they are put on low heat. In this form, the ingredients are brought to a boil. So that they do not burn, the mixture is constantly stirred with a tablespoon.

Do not boil sugar syrup to impregnate the biscuit. The main thing is that the sugar is completely dissolved. After that, the finished syrup is removed from the heat and cooled to a temperature of 38-40 degrees.

If you want to get a more aromatic product, then you can add various fruit juices, tinctures, liqueurs and even cognac to it.

Making berry syrup

Now you know how classic sugar syrup is made. How to prepare a more fragrant sweetness for soaking biscuit? To do this, we recommend using:

• fresh garden strawberries - about 320 g;
• beet sugar - 50 g;
• drinking water - 300 ml;
• any cognac - at the rate of 1 large spoon per 200 g of finished syrup.

How to cook?

Berry sugar syrup for soaking biscuit is very fragrant and tasty. To prepare it, all the juice should be squeezed out of fresh strawberries using a sieve and a pusher. The remaining cake is added to drinking water, where sugar is subsequently poured. After mixing all the ingredients, they are put on the stove, brought to a boil and boiled for about five minutes.

After the described actions, the syrup is filtered, and then combined with prepared strawberry juice. In this form, the ingredients are again brought to a boil and boiled for exactly three minutes.

After removing the impregnation from the stove, it is cooled. And only after that, cognac is added to the chilled syrup and everything is mixed well.

Preparing coffee syrup

Coffee sugar syrup for soaking biscuits is especially fragrant. They can process not only milk, but also chocolate cake. For this we need:

• any cognac - 1 large spoon;
• ground coffee natural - 2 dessert spoons;
• drinking water - about 200 ml;
• fine sugar - 2 tablespoons large.

Cooking method

Before making such a syrup, you need to prepare a coffee infusion. To do this, pour natural ground coffee with boiling water, put on a small fire and wait for boiling. Next, the container with the coffee drink is removed from the stove, closed and allowed to brew for ¼ hour.

As time passes, the aromatic mixture is filtered. Then sugar is added to it and put back on the stove. Having brought the ingredients to a boil, they are removed and completely cooled. At the very end, cognac is added to the coffee syrup and mixed thoroughly.

Delam syrup with liquor

How to make sugary sugar syrup for biscuit impregnation? We will consider the recipe for such a mixture right now. To implement it, we need:

cooking process

To make a very sweet syrup for soaking homemade biscuit, all of the above ingredients are combined in a small bowl, and then they are put on fire and boiled until the granulated sugar is completely dissolved.

Having reduced the fire to a minimum, the resulting mixture is slowly boiled until the volume is reduced exactly by half. After that, the sugar syrup is removed from the stove and cooled slightly. The biscuit should be soaked with such sweetness while still warm.

Orange sugar syrup for biscuit impregnation: recipe with photo step by step

It is not very difficult to make such a sweet on your own. The main thing is to adhere to all prescription requirements.

So what ingredients do we need to make sugar syrup for soaking biscuit without alcohol at home? Experienced confectioners recommend preparing the following products:

• small beet sugar - about ¼ cup;
• natural orange juice (preferably freshly squeezed) - ½ cup;
• orange peel - from one medium fruit.

Step by step cooking

Before you cook sugar syrup for soaking homemade biscuit, you should carefully separate it from the fruit, and then cut it very finely.

Having placed the peel in a deep saucepan, freshly squeezed and sugar are added to it. After mixing the components, they are put on a slow fire and wait until the sugar is completely dissolved.

Having reduced the fire to a minimum, the fragrant syrup is boiled for another 10 minutes. At the same time, the impregnation for the biscuit should decrease in volume by exactly half. After the described actions, it is filtered through a fine sieve and soaked in all the cakes.

How to soak a biscuit with homemade syrup?

Above, we presented several options for how sugar syrup can be made at home. However, this is not enough for you to get a delicious and most tender cake. Therefore, we decided to tell you about how to properly soak biscuits with ready-made syrups.

First of all, it is necessary to determine what kind of cakes we have. In other words, you should identify dryish or In the first case, you will need quite a lot of self-prepared syrup. If your cakes are wet and oily, then the impregnation can be used in a minimal amount.

Quite well and evenly, sugar syrup is sprayed over the surface of the biscuit with a conventional spray gun. However, still warm impregnation should be drawn into it, otherwise it will not pass through the tube.

In the event that the spray gun was not at hand, then the homemade cake can be soaked through the usual dessert spoon. It should be scooped up with sugar syrup in a small amount. In this case, it is necessary to ensure that the impregnation is distributed evenly over the biscuit. Otherwise, in one place the cake will remain dry, and in another it will simply flow.

If the use of a small spoon seems inconvenient for you, then you can carry out such a confectionery procedure using an ordinary culinary brush.

As soon as the biscuit is completely saturated with sugar, and also covered with cream and decorated with various confectionery powders, the finished cake is put into the refrigerator for 5-6 hours, and even better all night. In the morning, the cakes will soften well, become tender and very tasty.

Summing up

What kind of syrup to impregnate a homemade biscuit is a matter of taste for everyone. Many chefs prefer to use the classic version. But to give the cake a special taste and aroma, we recommend using more original recipes. To do this, you can add cherry, chocolate or cherry to the main sugar impregnation. Also, various tinctures, juices, cognac, etc. are ideal for the same purpose. By the way, alcoholic beverages must be added only to the ready-made and cooled syrup. Otherwise, under the influence of high temperatures, all their aroma will simply disappear.