Among the variety of pastries, classic and trendy recipes, the biscuit does not lose its popularity. The mild taste and airy texture make it a favorite treat for sweet tooth of any age. And for children, it’s biscuits that are more suitable than other desserts: they have a minimum of ingredients, and only natural ones, and the soft structure chews easily. Older people prefer biscuit cakes and cakes for the same reason. And all the other gourmets can afford to diversify the traditional biscuit dough in taste, aromatic and decorative ways.

The simplest and most universal is the impregnation of biscuit cakes with syrup. An affordable and uncomplicated technique is suitable for almost countless options. For each taste, age, holiday and just a whim, you can come up with and embody new varieties. Anyway, the syrup transforms a biscuit rather dry in the basic variation, making it more moist and tender. This is just a find for young housewives or those who do not have much time for culinary delights. Indeed, with the help of different syrups it is possible to create new, not similar to each other, works of confectionery art from the same cakes.

Sponge cake prescription syrups
Syrups and sweet sauces of varying degrees of complexity and cost are used to infuse biscuit. For a dessert for a romantic dinner, they may include alcoholic drinks inappropriate in syrups for children's cakes. But the variety of essences, fruit juices and flavors allows you to experiment with existing ones and create new syrup recipes to your taste. Try one of those that we like:

1. Sugar syrup for biscuit.  In fact, this is a base, a sweet liquid, into which you can add any flavor component to give originality. But initially, the syrup recipe for biscuit cakes and pastries consists of sugar and drinking water in a volume ratio of 2: 3. Stir the ingredients and bring to a boil. Remove the foam and cool the syrup. Only the cooled syrup is suitable for flavoring.
   
2. Vanilla biscuit syrup.  Add vanillin to chilled syrup, or use vanilla sugar immediately instead of regular refined sugar.
   
3. Cognac syrup for biscuit.  Pour two tablespoons of brandy into the cooled sugar syrup and mix until the liquids are completely combined. The variant with rum and bourbon instead of cognac is also popular.
   
4. Coffee syrup for biscuit.  Pour a small cup of freshly brewed espresso into the dishes with the cooled syrup. You will get the perfect syrup for soaking chocolate sponge cake.
   
5. Citrus syrup for biscuit.  Stir the zest and freshly squeezed juice without the pulp of lemon, lime or orange in the base syrup.
   
6. Fruit syrup for biscuit.  Use any natural juice or even liquid jam without pulp and pits to give sugar syrup the color and aroma of fruit. Apricot, cherry and pomegranate juices are especially suitable for this.
   
7. Chocolate syrup for biscuit.  Cook saturated cocoa or simply dissolve the chocolate powder in the main syrup.
   
8. Liquor syrup for biscuit.  All liquors perfectly complement the taste of sugar syrup. When coconut, Bailey's or Cointreau is added, the impregnation becomes even sweeter. Limoncello gives it a more piquant taste. Anyway, almost any alcoholic drink, including vodka, is suitable for fortifying syrup.
   

Syrup biscuit impregnation technology
Syrups are impregnated not only with cakes and pastries, but also with any muffins, muffins, rum women. But nevertheless, it is the biscuit cakes that, thanks to the impregnation, acquire their famous delicacy and plasticity. In order that the tender dough does not become sour from the liquid, impregnation with syrup is started only after the biscuit is completely cooled. Otherwise, because of the rush, you run the risk of getting a flabby and shapeless sweet lump instead of a soft cake.

Ideally, after removing from the oven or bread machine, the cakes should be allowed to stand for at least 3, and preferably 6 hours. You can spend this time preparing syrup, which should still have time to cool to room temperature. Use a special culinary brush made of synthetic pile or silicone. Some housewives are used to using a teaspoon, which, in general, is not important and depends only on your convenience. The main thing is to observe the following sequence of actions:
It will be possible to decorate the biscuit and serve it to the table only after the syrup is completely absorbed. But to put moistened cakes on each other is better immediately. This contributes to better flavoring and makes the cake more stable.

To begin with, the biscuit is tasty and delicate in itself, and therefore I don’t want to spoil it or “make it heavier”. This should be our main task.

And a couple of “discoveries” that I myself came to or found in prescription books.

Do not rush to grease the cakes with cream while they are hot! This will not make them especially tasty: the top layer will be soaked, but the middle and bottom of the cake will remain dry.

Therefore, our actions:

• The first thing that is necessary for the cake to become soft, and to retain moisture in it, is to let the biscuit cool slightly after baking. Then it is wrapped with a film and placed in the cold for at least 8 hours.

• The second - between impregnation and lubrication with cream, cake should take 20-30 minutes.
• Third! Sponge cake does not belong to desserts “a la guests on the doorstep”. After we soak the cakes and before serving, time must pass, at least 6 hours.

I named all the main subtleties. Now you can go to the impregnation for dessert itself. I'll start with simple recipes.

Sugar and water biscuit impregnation

Advantage: always in stock. This impregnation is universal. It is basic and on its basis it is possible to design more complex and interesting tastes. You can add juices, spices, and aromatic substances such as zest (except for spices, everything is added only to chilled syrup).

Recipe: ideally, water and sugar are taken in a ratio of 6 to 4. At 6 tbsp. water need 4 tbsp. Sahara.

1. Heat the water;
2. Add sugar to it. Stir gently to dissolve the sugar;
3. The syrup will boil and immediately remove the bowl with it from the fire so that the syrup does not thicken and caramelize. Cool.

This impregnation for biscuit does not contain alcohol, the most common and simple. When it cools to room temperature, vanilla extract can be added to give a sweet aroma. But the main thing is that it blends wonderfully with any cream and cake: coffee, chocolate, citrus and fruit.

I used this impregnation in many other recipes.

Advantage: another basic universal impregnation. Here are just kids to cakes moistened with it, it is better not to let. But for an adult company, good cognac added to syrup has a number of advantages. Of course, this is not 2 in 1, drank-bite. Not. Then why in the cake algolol? The aroma and taste of cognac is very rich, it will decorate a biscuit, give it a spicy sophistication.
Another important little thing. The fact that the composition contains an alcoholic beverage is more noticeable if a low-quality product is used. Therefore, it is advisable to choose not confectionery brandy, but expensive, proven. Then the taste will be softer, more voluminous.

• Water - 0.5 cups
• Cognac - 60 g.
• Sugar - 0.5 tbsp.

How to cook:

Put sugar in boiled water and mix. Boil the syrup for 5 minutes. Remove from heat and cool. Add cognac when the temperature of the syrup is at room temperature. Stir - and you can lubricate the cakes.
  Most often, such impregnation includes additives: juices, coffee, etc.

Here are some recipe options:

- with coffee

• Water - 1.5 tbsp .;
• Cognac - 2 tbsp .;
• Coffee - 2 tbsp .;
• Sugar - 1 tbsp.

I used such an impregnation for.

How to cook:

Boil 1 tbsp. water with sugar. Cook with 0.5 tbsp. water coffee, insist, then strain. When the drink and syrup become room temperature, mix and add cognac.

- With cherry juice

• Water - 0.5 tbsp .;
• Cherry juice - 0.5 tbsp .;
• Sugar - 1 tbsp;
• Cognac - 3 tbsp.

Boil water, stir with sugar, keep on fire for 3-5 minutes. To keep the juice bright and retain its taste, add only to the cooled syrup. Mix well, add cognac and can be lubricated. This type of impregnation is perfect not only for but also for.

- With lemon juice

• Water - 0.5 tbsp .;
• Sugar - 0.5 tbsp .;
• Cognac - 3 tbsp .;
• Lemon juice - 1 tsp;
• Vanilla extract - 0.5 tsp.

Prepare the syrup by boiling sugar with water for 3 minutes. Cool and add cognac, vanilla and lemon juice.

Impregnation for milk biscuit

Advantage: suitable for light cakes. Very gentle impregnation. And this recipe is the basis, you can come up with your own or take already prepared options for impregnation.

Recipe: I will give 2 options.

With milk

• Milk - 3 tbsp .;
• Sugar - 1 tbsp.

Stir and boil until sugar is completely dissolved. The cooled impregnation can be applied to grease cakes.

With condensed milk (I will give proportions to a large cake):

• Condensed milk with sugar - 1 jar;
• Water - 3 tbsp

How to prepare such an impregnation:

Pour condensed milk with boiling water. Stir well and let cool.
  Both options can be supplemented with vanilla, cinnamon, melted chocolate or brewed coffee.

Jam biscuit impregnation

Advantage: you can take any jam: cherry and strawberry, apricot and apple. Suitable for both purchased and home.
  Recipe:

• Water - 1 tbsp .;
• Jam - 0.5 tbsp .;
• Sugar - 2 tbsp.

Mix everything and boil. Cool and pass through a sieve.

Advantage: wine makes the cakes juicy and aromatic.

• Wine - 1 tbsp .;
• Sugar - 1 tbsp .;
• Spices - (any to your taste, for example, cinnamon or coriander).

The wine is heating up. Sugar is added. And boils until sugar is completely dissolved. Spices are added and removed from the stove, cooled.
  You can adjust the density of this impregnation. The longer the wine syrup is on fire, the thicker it is, but its alcohol content is less.
  This biscuit impregnation, the recipe of which I gave, is suitable for both red and white wines.

How to calculate the amount of impregnation per cake?

How to determine if this impregnation is enough for one cake and for the whole cake?

There is a simple formula: 1 part of biscuit needs 0.7 parts of impregnation and 1.2 parts of cream.

That is, if the cake is 1 kg, then the impregnation is 700 g, the cream - 1 kg 200 g. But we don’t bake such a big cake so often. The best option is a 6-egg biscuit. It weighs approximately 400-500 grams. So, in order to soak it, you need 280-350 grams of syrup, and 480-600 grams of cream. These figures are approximate, because everyone chooses to his liking. Some people like cakes more dry, others like wet ones, so that it flows down.

How to distribute the impregnation?

This is best done with a spray gun (yes, you can make it specifically for this purpose). Then the impregnation layer will lie flat, unlike spooning. A brush is also suitable. In a word, there is a choice.
  A few words after. Impregnation is an important part of the dessert, without it, as if the colors fade. Yes, and dry cakes are obtained if the cream is too thick or between soufflé cakes, or soft cheese as a layer. Of course, it’s all the same tasty, I don’t argue. But not bright. Therefore, I propose to approach the choice of impregnation creatively. What do I take into account? Will there be berries in cream or in cake decorating. And also, what kind of cream, both in terms of density and composition. If berries (fruits) are supposed to be in the decor and / or cream, then berry syrup, fruit juice, and, if desired, some alcoholic beverages can and should be added to the impregnation. Checked! Such synchronization is very impressive! For example, in the “Drunken Cherry” cake this rule works well.

A little nuance. You know, some things need to be checked only on the experience. How many have heard that it is better to soak light cakes with light syrups or milk. For the dark, you can use almost all the impregnations. But, when I saw how unsatisfactory a classic biscuit with coffee impregnation looks, I realized that you need to take into account the color of the cakes as well.

The usual sponge cake will complement the impregnation with the addition of honey, alcohol, coffee, vanilla ... The list is huge. And the fantasy is better not to stop, let them tell you. For example, the aroma and soft taste of lavender, zest, green tea, nut essence, milk, from canned pineapple syrup, etc. are interesting. And again I repeat, as for me, it is better when the cream, the biscuit itself and the impregnation complement each other, and Do not play in discord. Only it is worth considering the consequences, for example, lemon-lemon and sour-sour will not be too much, if the flavor of this citrus dominates everywhere. Maybe "smooth" it with thick cream or butter?

Is it mandatory to soak a biscuit?

  I am always grateful to those who help to learn new things and not to forget old recipes! Show off your inventions and secrets, complete the article, share and tell! After all, our goal is to make holidays and weekdays beautiful and incredibly tasty!

Waiting for your feedback \u003d)

Irina Kamshilina

Cooking for someone is much nicer than for yourself))

Content

In the manufacture of any confectionery there are subtleties. For biscuit cake, the liquid that impregnates and saturates the cakes is extremely important. The biscuit impregnation is used varied, so that each cake gets a special taste.

Syrup from water and sugar

Extremely easy to prepare is sugar syrup for impregnation of biscuit. It goes well with any berries, fruits and creams. Lemon juice or berry jam are added to give a slight acidity.

Ingredients:

• sugar - 8 tbsp. spoons;
• water - 13 tbsp. spoons;
• lemon juice - 2 tsp.

Cooking method:

1. Combine sugar with water in a small saucepan, stir, put on fire.
2. Add lemon juice, cook until boiling.
3. When the water boils, make sure that the sugar has completely dissolved, turn off.
4. Allow to cool slightly. The amount obtained is enough to soak 2 cakes.

Milk syrup

To obtain milk syrup, milk, sugar and vanilla are boiled together to obtain aromatic milk impregnation for biscuit. Conventional milk is often replaced with condensed milk, it gives a more rich creamy taste. Vanilla powder can be replaced with rum essence, which is good for cakes with tropical fruits.

Ingredients:

• water - 250 ml;
• condensed milk - 200 g;
• rum essence - 2-3 drops.

Cooking method:

1. Dilute the condensed milk in water, bring to a boil.
2. When it boils, turn it off, add the essence, cool slightly.

Coffee impregnation

A great option is coffee impregnation for biscuit cake. Prepare it on the basis of instant or brewed coffee. The second option is preferable, as natural coffee gives the products a more pronounced and sophisticated flavor. If desired, brandy or brandy alcohol is added.

Ingredients:

• coffee - 2 tsp;
• water - 1.5 cups;
• cognac - 40 ml;
• sugar - 120 g.

Cooking method:

1. Brew coffee in half a glass of boiling water.
2. In the remaining water, stir the sugar, boil.
3. Strain coffee solution, mix with syrup and cognac.

Recipe with brandy or rum

As impregnation for cakes, alcohol is sometimes used: rum or cognac. Rum is added to milk or sugar syrup, with more cognac variations. You can, for example, make a mixture of cognac with cherry juice.

Ingredients:

• cherry juice - 200 ml;
• sugar - 70 g;
• cognac - 50 ml.

Cooking method:

1. In sugar juice, stir sugar until completely dissolved.
2. Pour alcohol, stir, cook is not necessary.

Chocolate Biscuit Impregnation

Chocolate sponge cake harmonizes well with caramel soak. For its production, instead of the usual condensed milk, boiled is needed, it provides a caramel note. In the cooking process, the main thing is constant stirring, in order to avoid burning.