Biscuit is the basis for many confectionery products. It turns out airy and tender, and the impregnation makes it juicy.
Biscuit impregnation syrup - the basic principles of preparation
Biscuit cakes absorb moisture quite well. So that they do not get wet, it is necessary to strictly observe the technology for preparing the impregnation.
Biscuit can be dry or wet. For dry baking use more impregnation.
Impregnation is applied to the cake with a silicone brush, a spray bottle, or simply poured from a spoon.
Sugar and liquid are the basis of any impregnation. For flavor, vanillin, juice or citrus zest, coffee, etc. are added to it.
In cakes consisting of three cakes, the upper cake is abundantly watered with impregnation, the middle and lower ones are not so generously impregnated.
Impregnation is desirable to withstand throughout the day.
Recipe 1. Classic syrup for soaking biscuit
Ingredients
125 g of granulated sugar;
190 ml of drinking water.
Cooking method
Pour water into a saucepan and put it on the stove. We turn on the fire to an average level and wait for the first bubbles to appear. Pour sugar into boiling water.
Stirring constantly, reduce the heat to a minimum. Cook until the sugar grains dissolve and turn off the heat.
Impregnation is cooled to a barely warm state. As a flavoring, you can add liqueur, liquor or citrus juice.
Recipe 2. Syrup for soaking biscuit with cognac and strawberries
Ingredients
filtered water - 300 ml;
cognac - 60 ml;
fine sugar - 50 g;
strawberries - 300 g
Cooking method
Wash the strawberries, cut off the tails and squeeze the juice out of them.
Transfer the berry cake to a saucepan, fill with water and add sugar.
Put on a quiet fire and cook, from the moment of boiling, for five minutes. Strain the syrup through a fine strainer.
Pour strawberry juice into the impregnation, mix and send it back to the stove. Boil again.
Keep the syrup on fire for three minutes, remove from heat and cool until warm. Pour cognac into the impregnation and mix.
Recipe 3. Syrup for impregnating cocoa-based biscuit
Ingredients
35 g cocoa powder;
90 g butter;
175 g of condensed milk.
Cooking method
Take a medium sized saucepan. Pour drinking water into it and put it on the stove. From above we set a saucepan of a smaller diameter, resting it on the handles. The bottom must be submerged in water.
Chop the butter into small pieces and rub with cocoa until a homogeneous mass is obtained.
Put the butter mixture in a saucepan and wait for it to melt, stirring constantly. In a thin stream, we introduce condensed milk into liquid butter. Simmer until the first bubbles appear.
Remove the saucepan from the water bath and beat the contents with a mixer or blender. The mass should become dense and increase in volume. We cool the impregnation and use it for its intended purpose.
Recipe 4. Coffee syrup for soaking biscuit
Ingredients
coffee liqueur - 30 ml;
ground natural coffee - 10 g;
water - 100 ml;
fine sugar - 60 g.
Cooking method
Pour coffee into a saucepan and fill with hot water. Put on the stove and bring to a boil.
Remove the coffee from the stove, cover with a lid and leave for ten minutes.
We filter the coffee infusion and add sugar to it.
We send it back to the fire and cook from the moment of boiling for three minutes over low heat.
Turn off the fire, cool the contents of the saucepan, pour in the liquor and mix.
Recipe 5. Mint-orange syrup
Ingredients
125 ml of drinking water;
200 g of sugar;
orange;
100 ml of vodka.
Cooking method
We combine water with vodka.
Wash the mint leaves well and chop as finely as possible.
Pour mint with a mixture of water and vodka. Add sugar and stir until the grains dissolve.
Pour into a saucepan with a lid and leave in a cool place for a couple of weeks.
After the allotted time, cut the orange in half and squeeze the juice into the impregnation. Mix and use as directed.
Recipe 6. Coffee syrup for soaking biscuit with cognac
Ingredients
60 g of granulated sugar;
25 ml brandy;
200 ml filtered water;
50 g ground coffee.
Cooking method
Pour ground coffee into a saucepan and fry it over medium heat for a minute. Pour boiling water over coffee and cook until the first signs of boiling. Remove from the stove and wait for the foam to settle. We repeat the process two more times.
We cover the saucepan with coffee with a lid and leave for a quarter of an hour. We filter the drink through cheesecloth. We throw away the thick.
Pour sugar into coffee and set to boil again. We wait for the boil, stirring constantly until the sugar crystals dissolve.
Remove the syrup from the stove, cool. Add cognac to the syrup, stir again. We impregnate the cakes with the resulting mixture.
Recipe 7. Orange syrup for soaking biscuit
Ingredients
120 ml freshly squeezed orange juice;
orange peel from one fruit;
60 g of granulated sugar.
Cooking method
Wash the orange, wipe it with a napkin and remove the zest from it with the help of the smallest grater. We place the zest in a saucepan, squeeze orange juice to it.
We send to a slow fire and cook for three minutes from the moment of boiling. Pour sugar, mix and simmer until all the grains are dissolved.
Boil the syrup for another eight minutes, strain and cool.
Recipe 8. Syrup for soaking biscuit with wine
Ingredients
lemon juice - 5 ml;
fine sugar - 250 g;
drinking water - a glass;
Cahors - 60 ml.
Cooking method
Pour water into a saucepan, add sugar and put on a slow fire. Cook, stirring constantly, until the crystals dissolve.
Add lemon juice and vanillin to the boiling syrup. Hold for a couple of minutes, remove from heat and cool.
Recipe 9. Lemon Syrup
Ingredients
55 g of granulated sugar;
245 ml of drinking water;
half a lemon;
vanilla sugar.
Cooking method
Cut half a lemon, place in a blender and grind until puree. We shift the resulting lemon mass into a saucepan, pour in boiled water, cover with a lid and insist for a quarter of an hour.
Lightly crush the contents with a potato masher to squeeze out the remaining juice from the lemon pulp. We filter the infusion a couple of times through cheesecloth. Add sugar and vanilla to the lemon liquid.
We turn on the burner at low power. We put a saucepan with lemon mixture on it and cook the base of the syrup for ten minutes.
Remove from the stove, cool and soak the cakes.
Recipe 10. Cherry syrup for soaking biscuit with cognac
Ingredients
50 g of granulated sugar;
40 ml brandy;
100 ml cherry syrup;
boiled water - stack.
Cooking method
We combine cherry juice with water and cognac. We stir.
Pour all the sugar into the liquid and put on medium heat. Cook, stirring constantly, until all sugar grains are dissolved.
We twist the fire to a minimum and boil the mixture for another three minutes. Remove from stove and cool.
Recipe 11. Syrup for soaking blackcurrant biscuit
Ingredients
60 ml brandy;
½ stack blackcurrant jam syrup;
250 ml of boiled water;
60 g fine sugar.
Cooking method
We combine water with sugar and jam syrup. Stir and put the dishes with the mixture on a slow fire. Cook, after the first signs of boiling appear, stirring continuously, until the sugar crystals dissolve.
Remove from heat, cool and add cognac.
Recipe 12. Coffee syrup with milk
Ingredients
½ cup of milk and boiled water;
stack Sahara;
60 g natural ground coffee.
Cooking method
Pour ground coffee with half a glass of boiling water and brew coffee. Remove from heat, cover with a lid and let cool. We filter.
We combine milk with sugar. We put on the stove, turn on a slow fire and bring to a boil, stirring constantly. Add strained coffee and stir.
We hold for another three minutes, remove from the stove and cool. Alcohol and flavors are added to the cooled impregnation.
Recipe 13. Caramel syrup for soaking biscuit
Ingredients
100 ml of milk;
100 g sour cream;
100 g boiled condensed milk.
Cooking method
Pour the milk into a saucepan. Put on the stove and bring to a boil. Add boiled condensed milk and sour cream. Mix well.
We place the biscuit in a mold with a diameter wider than the cake. We pierce in several places with a wooden skewer or fork. Fill the cake with hot syrup.
We soak the cake for five hours.
Do not add flavorings to hot syrup, otherwise the flavorings will simply evaporate.
Before use, the syrup must be cooled.
It is advisable to keep the syrup for a day before use.
For impregnation, you can use cognac, liquor or any other alcoholic drink.
Ingredients:
- Vodka "Finland" - 50 ml
- Homemade pear jam (can be replaced with any other jam, apple for example) - 2 tbsp. spoons
- Boiled cold water - 250 ml
Mix all the ingredients and pour over the cooked biscuit.
Ingredients:
- Sugar - 5 tbsp. spoons
- Liqueur, or tincture, or Water - 7 tbsp. spoons
- Cognac - 1 tbsp. the spoon
Pour sugar into a saucepan, pour water. While stirring, bring the syrup to a boil. Then cool it and introduce aromatic substances: any liquor or tincture, vanillin, cognac, coffee infusion, any fruit essences, the main thing is not to overdo it with the essence, it turns out very bitter
Ingredients:
- Butter - 100 gr
- Cocoa powder - 1 tbsp. the spoon
- Condensed milk - 1/2 can
Impregnation is prepared in a water bath. To do this, pour water into a large saucepan, put it on fire. And inside a large saucepan, put a saucepan of a smaller diameter, in which to prepare the impregnation.
Put all the impregnation ingredients in a smaller saucepan, cut the butter into pieces so that it melts faster.
To stir thoroughly. But do not bring to a boil. Impregnate the cake with hot impregnation.
Ingredients:
- Currant syrup - 1/2 cup
- Sugar - 2 tbsp. spoons
- Water - 1 glass
Mix all the ingredients, bring to a boil and cook over low heat until the sugar dissolves.
Ingredients
- Sugar - 250 gr
- Water - 250 ml
- Cahors - 2 tbsp. spoons
- Lemon juice - 1 teaspoon
- Vanillin
Boil water in a saucepan, add sugar, stir until completely dissolved.
Bring the syrup to a boil, add vanilla and lemon juice.
Ingredients:
- Water - 1 glass
- Cognac - 1 tbsp. the spoon
- Ground coffee - 2 tbsp. spoons
- Sugar - 1 cup
Pour sugar with water (half a glass) and heat until the sugar grains dissolve; bring the dissolved syrup to a boil, boil coffee in the remaining amount of water (half a glass). Then strain the coffee and pour it into the sugar syrup together with the cognac into the pure coffee infusion.
Ingredients:
- Condensed milk - 1 can
- Water - 3 glasses
- Vanillin
Mix all the ingredients until smooth and soak the cake
Ingredients:
- Cherry juice - 1/3 cup
- Sugar - 1-2 tbsp. spoons
- Cognac - 3-4 tbsp. spoons
- Water - 1/3 cup
Dissolve sugar in water and mix with the rest of the ingredients.
Ingredients:
- Finely chopped peel of one orange
- Orange juice - 1/2 cup
- Sugar - 1/4 cup
Combine all ingredients in saucepan. Cook over low heat until the sugar dissolves. Reduce heat and cook uncovered for another 15 minutes or until syrup is reduced by half. Soak the cakes warm.
If the impregnation is liquid, I simply pour it into a spray bottle, which I bought specifically for this purpose, and spray the biscuit, and it is impregnated evenly and you can never make a mistake with the dosage
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:
- Pour water into a saucepan and add sugar (see photo).
- Bring the mixture to a boil, stirring constantly with a spoon.
- It is not necessary to boil the syrup, immediately remove it from the stove as soon as you remove the foam from the surface.
- 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:
- 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.
- 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. Etc.
- 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.
- 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:
- Rinse the mint, pat dry with paper towels and chop very finely.
- In a saucepan, mix water with mint, add granulated sugar and stir until the latter is dissolved.
- 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.
- 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:
- Rinse and dry the lemon.
- On a fine grater, remove the zest and pour over the juice.
- Leave the resulting mixture in a dark place, then refrigerate and use as needed.
- 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 to impregnate a biscuit, respecting the proportions (1 part biscuit to 0.7 parts 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:
- Brew coffee in water and set aside for a few minutes to brew.
- Mix half a glass of milk with sugar in a fireproof bowl and bring to a boil.
- 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.
- Refrigerate before pouring the impregnation on the cake.
- One of the important components of the syrup is granulated sugar. It is important that it is of good quality and not wet.
- Before use, the finished impregnation must be kept for several hours.
- 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.
- 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.
- 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.
- Use a spray bottle or a pastry brush for even application.
- 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.
Step-by-step recipes for impregnations for biscuit cakes from cocoa, jam, honey, milk, with alcohol
2018-08-14 Marina VykhodtsevaGrade
prescription
Time
(min)
servings
(people)
In 100 grams of the finished dish
0 gr.
0 gr.
carbohydrates
62 gr.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 flavor.
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 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. You will get a very rich and fragrant syrup that will mask even a not very successful biscuit.
Cognac impregnation is traditionally used for biscuit cakes, but it can be used in sour cream products. Soaked cakes are moist, light and have a cognac flavor. Even a dry biscuit can be revived using this trick. In cakes with butter cream, impregnation must be present, otherwise the dessert will be hard.
Ingredients:
- Water - 100 gr. (6 tablespoons)
- Sugar - 100 gr. (4 tablespoons)
- Cognac - 60 gr. (3 tablespoons). For children, cognac can be replaced with juice.
- To calculate the required amount of impregnation, you need to know the following formula: cake - one part, impregnation - 0.7 parts, cream - 1.2 parts.
Cooking:
- Pour water into a small saucepan and let it boil.
- Pour sugar into boiling water, mix and cook for 5 minutes. The amount of sugar and water can be changed. It is necessary to focus on your taste preferences and take into account what kind of cream the product will be. If the cream is very sweet, then it is worth reducing the sugar content in the syrup.
- Let the syrup cool to room temperature. Cognac should be added only to the cooled syrup. From the hot, it will evaporate and will not give its aroma.
- Add cognac to the syrup, mix and soak the cakes.
Before forming the cake, it is desirable to withstand the biscuit 6 - 8 hours. Soak the bottom cake with extreme care so that it does not deform.
This is a classic recipe for cognac impregnation. Instead of water, you can use juice (cherry, lingonberry, orange, strawberry) or jam diluted with water, as well as coffee or cocoa brewed without milk. The combination of cognac with different ingredients form different flavors.
Such cognac impregnations can be poured over puddings, pancakes, ice cream, jelly.