Biscuit it is easy to cook at home, but with impregnation its taste will be even more exquisite. Not everyone likes the taste of a "wet" cake, but if you are a supporter of delicate, soaked cakes, this selection of recipes will come in handy.

Two Success Factors for a Delicious Soaked Sponge Cake

• Ingredient ratio

In fact, preparing the impregnation is easy and simple - the whole procedure takes no more than 15 minutes. But it is also easy to make a mistake in this matter. An important point - proportions of sugar and liquid ... Mistakes are expensive - a delicate cake can instantly turn into a viscous mass that spreads over the plate. Therefore, we strongly recommend that you take a closer look at the ratio of products in all recipes. They are not random!

• The amount of impregnation required for one cake

The second important point is how much impregnation is needed for complete happiness. those. if you overdo it, the delicate taste will disappear, and you will fail.

Again, there is a universal, let's say, formula - 1: 0.7: 1.2 (biscuit: impregnation syrup: cream)

This refers to the weight of the product. those. if the cake weighs 800 g, then 500 - 550 g (approximately) will be impregnated.

Aromatic impregnation for biscuit - with cognac

Required products:

• Sugar - 5 tablespoons
• Liquor - 7 tablespoons
• Cognac - 1 tablespoon
• Water - 5 tablespoons

Preparation:

1. Pour sugar into a container
2. Fill with water
3. While stirring, bring the syrup to a boil
4. Cool, add liqueur and cognac

Jam impregnation

You will need:

• Vodka 50 g
• Jam, jam 2 tablespoons. spoons
• Water 250 ml

Cooking is extremely simple:

1. mix water and jam,
2. put on fire for 2-3 minutes,
3. chill
4. add vodka.

Biscuit syrup with cahors

Required products:

• Sugar - 250 g
• Water - 250 ml
• Cahors - 2 tablespoons
• Lemon juice - 1 teaspoon
• Vanillin

Step by step cooking:

1. Boil water in a saucepan
2. Add sugar
3. Stir until completely dissolved
4. Bring the syrup to a boil, add vanillin, cahors, lemon juice and immediately remove the finished impregnation from heat

Coffee soak for biscuit

What you need for cooking :

• Water - 1 glass
• Cognac - 1 tablespoon
• Ground coffee - 2 tablespoons
• Sugar - 1 glass

How to cook:

1. Pour sugar with water (half a glass) and heat until completely dissolved
2. Bring the syrup to a boil
3. Meanwhile, with the remaining water (half a glass), make coffee and let it brew
4. After 1-20 minutes, filter and pour pure coffee together with brandy into sugar syrup.
5. Stir well and cool

Cherry impregnation

Required Ingredients :

• Cherry juice - 1/3 cup
• Sugar - 1-2 tablespoons
• Cognac - 3-4 tablespoons

Cooking for 1 glass:

1. Pour 1/3 cherry juice into a glass
2. Add 1-2 tablespoons of sugar
3. 3-4 tablespoons of brandy
4. And add water to full

At the request of our reader, we are adding to the list of the most popular impregnations! These recipes were published in.

+4 recipes for biscuit impregnation without alcohol

Simple impregnation for condensed milk chocolate biscuit

What you need:

• Butter - 100 g
• Cocoa powder - 1 tablespoon
• Condensed milk - half a jar

Cooking steps:

We prepare this syrup for impregnation in a water bath. (Primitive: place a small saucepan in a large one in which water boils)

Put butter, cocoa, condensed milk in a saucepan and stir thoroughly, but you cannot bring the mass to a boil. Soak the biscuit cakes with hot syrup.

Simple biscuit impregnation - with green tea and lemon without alcohol

This soaking syrup recipe does not require any complicated handling and exquisite ingredients.

• brewing green tea,
• add lemon juice there
• cool - and you can soak the cakes

Lemon impregnation

Required Ingredients:

• Half lemon
• Water - 1 glass
• Sugar - 3 teaspoons
• Vanillin

Preparation:

1. Cut the lemon into pieces
2. Boil water and pour boiling water over chopped lemon
3. Add sugar and vanillin (if you like the smell, you can skip it)
4. You can soak the biscuit!

Orange non-alcoholic biscuit impregnation

Required products:

• Zest of 1 orange
• Orange juice - half a glass
• Sugar - 1/4 cup

Preparation:

Rub the orange zest on a grater

Mix all the ingredients in a saucepan Put on low heat and cook until the sugar is completely dissolved.On low heat, boil the syrup to 1/2 of the original volume - about 15 minutes It is better to soak the cakes while the syrup is still warm

With a delicious homemade biscuit, any holiday will become a real miracle! Bon appetit and great holidays!

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

Biscuit impregnation syrup
-Sugar - 5 tbsp. spoons
-Liqueur, or tinctures, or Water - 7 tbsp. spoons
-Cognac - spoon
Pour sugar into a saucepan, pour water over it. While stirring, the syrup is brought to a boil. Then it is cooled and aromatic substances are introduced: any liqueur or tincture, vanillin, cognac, coffee infusion, any fruit essences.

Chocolate impregnation
-Butter - 100 gr.,
- Cocoa powder - 1 tablespoon,
-Condensed milk - half a can
The impregnation is prepared in a water bath. To do this, pour water into a large saucepan, put it on fire. And inside a large pan, put a pan of a smaller diameter, in which to prepare the impregnation.
Put all the impregnation ingredients in a smaller saucepan, cut the butter into pieces to melt faster.
To stir thoroughly. But do not bring it to a boil. I am using a mixer. Soak the cake with hot soaking, preferably a warm or hot crust.

Currant impregnation for jam cake
-0.5 cups currant syrup
-2 tablespoons of sugar
- one glass of water.
This impregnation goes for the Negro cake in foam. But it can be used in other cakes in combination with sour cream. The preparation of the 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 of lemon juice
-vanillin.
Boil water in a saucepan, add sugar, stir until completely dissolved.
Bring the syrup to a boil, add vanillin and lemon juice.
Cool the prepared 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, coffee is brewed on the remaining amount of water (half a glass), which is placed on the edge of the infusion plate. After 15-20 minutes, the coffee is filtered and the pure coffee infusion is poured along with the cognac into the sugar syrup, which is thoroughly stirred and cooled.

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

Pineapple impregnation
It is 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 aroma and on the 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 saturate the cakes very generously.

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

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

Orange syrup
- finely chopped peel of one orange
-1/2 cup orange juice
-1/4 hour sugar
Combine all ingredients in a saucepan. Simmer until the sugar dissolves. Reduce heat and cook open for another 15 minutes or until the syrup is reduced by half. Soak the cakes warm.

Cherry impregnation
Pour into a cup about 1/3 of the cherry juice, add 1-2 tbsp. sugar, 3-4 tablespoons brandy 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-level layer, if you make one cake, half a serving may be enough for you.

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For a delicious juicy homemade cake, it is not enough to smear the biscuit with only cream. Impregnations will help to significantly improve its taste. How do you prepare them?

Impregnation recipes

Several impregnation options are known:

• To prepare the classic cake impregnation, stir sugar in water in a 1: 2 ratio and bring to a boil. Cognac or liqueur is added to the resulting syrup.
• When preparing the impregnation for those who do not like too sweet, dilute sugar in water in a ratio of 1: 3. The resulting syrup is brought to a boil and a bag of flavored tea is dipped in it. After a few seconds, the tea is taken out, and citric acid is added to the syrup (on the tip of a knife). You can also add starch (1 liter of syrup will need 10 grams of starch). When the syrup boils, it is removed from the heat and vanilla is added. Starch will add viscosity and remove excess sweetness.
• Syrup from any jam is diluted with water to the desired sweetness. Then add alcohol to taste.
• Any syrup is mixed with melted ice cream. An alcoholic drink is added to it.
• You can buy ready-made syrup and dilute it with water and sugar in a 2: 1: 1 ratio. But it is better to refuse "Maple syrup": it gives the cakes a dirty color.

In the heat, it is necessary to put more sugar in the syrup than in the cold, so that the cake is better preserved. In the summer, to prepare the syrup, they take water and sugar in the same quantities, and in the winter in a ratio of 2: 1.

If the cake is prepared only for adults, then the cakes for it can be soaked in liquor or cognac.

Excellent impregnation comes from the juice of canned peaches.

You can soak a chocolate sponge cake with any syrup, but it is better to take one that contains alcohol. For soaking an orange biscuit, boiled orange juice, to which sugar and alcohol are added, is ideal. You can also stir regular sugar syrup with orange liqueur.

How to improve the quality of the impregnation?

Essences and alcoholic beverages are used to flavor impregnations. When impregnating light biscuits, they use light wines, liqueurs and cognacs, and coffee and chocolate - red wines and cognacs. Fruit biscuits are flavored with fruit compotes.

How to calculate the amount of impregnation?

It is desirable that the ratio of the weight of the cake, impregnation and cream is 1: 0.3: 1.2. For example, if a biscuit weighs 400 grams (a classic biscuit for 4 eggs), then you need to prepare 250-280 grams of impregnation.

Sometimes they use a different scheme 1: 0.3: 1.2. But do not get attached to these numbers, they are very relative! The choice of the ratio depends on what kind of cake you want to get: wet or not very good. Also, the amount of impregnation is influenced by the type of biscuit and cream, the presence of fruit in the cake.

The classic biscuit requires more syrup than vanilla. For a cake smeared with soufflé, more impregnation is needed than for a cake with curd and butter cream.

In addition, the thickness of the biscuit is essential: the thicker it is, the more impregnation is needed.

If the biscuit consists of 3 layers, the lower layer is impregnated only slightly, the middle one is slightly stronger, and the upper one is good. The impregnation is distributed between the cakes in a ratio of 2: 3: 5.

It is better to turn the biscuit upside down, since the lower surface is much smoother and you do not need to level it.

Devices for impregnating cakes

It is better to use a spray bottle to soak the cakes. It is more convenient to hold it in your hands, the syrup can be sprayed both vertically and horizontally. In addition, the thickness of the stream is regulated and all the syrup diverges.

You can make holes of different sizes in plastic bottle caps and use them depending on how much you need to soak the cake.

Correcting errors

If you overdo it with the amount of impregnation and your cake "ran", then it is recommended to put it on a clean sheet for a while: it will remove excess moisture.

It is said that the biscuit impregnation was first invented by Italians avid for various sweets, although the French, who are proud of their status as trendsetters, dispute this fact. Be that as it may, but this part of the pastry gives the biscuit an unusual delicate taste that most people like. It is not difficult to prepare it, the main thing is to know the proportion at which the impregnation will emphasize all the advantages of the cake, without turning it into a soggy, shapeless mass.

Although the culinary arts do not use exact science rules and the best dishes are prepared intuitively, in this case it is better to turn to math.

French pastry chefs have developed a formula for an ideal cake that allows you to make its taste incomparable without breaking the shape and introducing special synthetic additives.

For 1 kilogram of biscuit cakes, there should be 700 grams of impregnation and 1.2 kilograms of cream.

To make a good cake, you just need to apply this proportion to the biscuit you are using. By the way, the formula is suitable only for biscuit cakes - shortbread, puff pastry and other types of bases used require adherence to their own special rules.

It is also important to know when to use impregnation, as mistakes can turn a great cake into a piece of completely inedible flowy dough. Pour the biscuit cakes with it 6-7 hours after the end of baking.If you use ready-made purchased biscuits, you should start the process 2-3 hours after they enter the house.

You can use impregnation only at room temperature - when cooled, the sugar syrup becomes incredibly stringy and collects on the surface, gradually turning into a kind of sloppy glaze. And with its strong heating, the shape of the cakes is disturbed, forcing them to fall inside. Therefore, after preparing the impregnation of your choice, you need to set it aside for 2-3 hours to cool, but not put it in the refrigerator.

If you will be using alcoholic impregnations for a biscuit, you need to clearly understand how many ingredients to take to prepare the ideal composition. When a cake is soaked in cognac, vodka or rum, too much alcohol will make the biscuit taste bitter, completely ruining the entire culinary masterpiece.

A similar approach is used with cinnamon, lemon zest, coffee, and other products that have quite rich aromas and can become dominant in the finished dish.

Basic recipes

It should be said right away that any impregnation for a biscuit is an ordinary sugar syrup, equipped with certain additives. It should be cooked very carefully - for this, a small saucepan with a thick bottom is used, which is placed on low heat. Moreover, it is impossible to bring the syrup to a boil, otherwise the resulting composition will be extremely unstable and, with a decrease in temperature, will begin to precipitate, or, which is many times worse, crystallize.

First, we will consider how to prepare the base, and then the additives that will help make the impregnation exquisite and unique.

Start

To make a quality biscuit soak syrup, you need white granulated sugar and filtered water. The last requirement must be observed without fail, since the liquid from the tap has many foreign substances that will prevent the sugar from dissolving normally and spoil the taste. Some gourmets advise taking cane sugar, which is distinguished by its exquisite taste, but remember that the cost of such a product is quite high, so the cake will become an expensive pleasure.

Sugar syrup requires a strict proportion, otherwise you will get either sweet water that can flow through the cakes without soaking them, or a thick gruel that looks more like icing.

The optimal amount of ingredients for preparing a liter of the mixture is 450-500 ml of water and 0.5 kg of sugar.

If it is necessary to obtain a very strong taste of a certain additive, the amount of sugar can be reduced to 350-400 grams.

Heat the liquid with added sugar over low heat, but do not bring to a boil. When foam appears, gently remove it and continue to cook, stirring occasionally, until all the sugar is dissolved. After finishing cooking the biscuit soak, remove from heat and refrigerate for about an hour before adding flavor. If done earlier, it will simply evaporate, leaving behind pure sugar syrup.

When everything is ready, you will need to pour the cakes with the impregnation, gently rubbing it with a spoon, gradually adding more liquid.

Alcohol additives

There are a variety of biscuit impregnations that are based on alcoholic beverages. The alcohol greatly enhances the flavor of the cake itself, of the cream used, and of the additional additive, if used. For this reason, fruit or herbal components are often added to alcohol as part of the impregnation.

The most popular is cognac impregnation, which came to us from the traditions of French confectionery. For a liter of syrup, add 150 ml of the drink, making sure that it mixes well with the main thick mass.

In addition, biscuit impregnations can be made with other alcoholic beverages, including:

• expensive vodka;
• liqueurs;
• tinctures.

It is undesirable to use gin, tequila, absinthe and Sambuca tincture, as they have very specific aromas that can spoil the impression of the resulting cake.

You can also combine original flavors with cognac, for example, cinnamon, coffee, chocolate, cherries. Cream, coconut syrup or liqueur, mint, and other herbs are suitable for rum. But impregnations for biscuit based on liqueurs and tinctures are usually self-sufficient. By adding an additional ingredient to them, you can disrupt the harmony of taste, getting quite unpleasant sensations.

Fruit shades

To prepare high-quality impregnations for biscuits based on fruits and berries, you must first select the optimal additive option. The best flavoring is liqueur, tincture or spirit essence, but you need to be extremely careful with them, as a few extra drops will make the taste too rich, or add excessive bitterness to it. Therefore, many culinary experts advise using jams and confitures. However, they must be fresh, as the excess thickness will prevent them from dissolving normally.

All that remains is to make a choice. Lemon impregnation is considered a classic, which is also a classic of French, Italian and Spanish confectionery. But citrus fruits, including oranges, tangerines, and grapefruits, must also be used with extreme caution, as they have a very intense flavor.

A good option in which you can not be afraid to add a lot of flavoring - strawberries, cherries, raspberries, apricots, plums. A variety of berries are also popular - currants, gooseberries, blueberries, blueberries.

Floral notes

You can also make a syrup with flower flavors. Violet is a good option, which will give the cake a delicate flavor. The impregnation with the use of rose, jasmine and other flowers that are used in cooking will also become original. They are used to make confitures, alcoholic tinctures and essences, and they are also ground with sugar, leaving for several days, after which the juice is collected.

Finally, if you do not have the time and desire to make confectionery at all, and you want to please your loved ones with a delicious cake, you can buy a ready-made essence or a synthetic flavoring agent in the store. However, such additives should not be abused, since they are much more harmful to the body than all those presented above.

In order to get a delicate and unique taste, the cakes must certainly be treated with various impregnations before applying the cream. This will provide a closer proximity of the biscuit and cream, and will also make the dessert juicy and balanced. Any sweet and sour or sweet liquid is suitable as a substance for this purpose.

What is the best way to soak biscuit cakes?

It is impossible to say for sure which will turn out to be better in a particular case. It all depends on the combination of biscuit and cream flavors, as well as the accompanying fillers. The impregnation should harmoniously complement the taste of the dessert, and not interrupt it in any way, depriving its main components of the ability to reveal their aroma, tenderness and richness.

The simplest option for soaking is regular sugar syrup. Moreover, you can determine its concentration according to your taste. Traditionally, it is prepared from 250 milliliters of boiling water and 100 grams of granulated sugar. You can, if desired, acidify the syrup with lemon juice, replace sugar with honey, and also flavor it in any available way. When preparing a cake for an adult audience, it is possible to use alcoholic beverages as an additive in syrup. For this purpose, cognac, rum, brandy, or liqueurs with a wide variety of flavors are suitable.

You do not have to prepare the syrup on purpose, but use what is at hand. For example, any berry or fruit juice, sweet compotes or jam syrup can be a decent impregnation, the main thing is that the chosen option is combined with the taste of the dessert itself. Alternatively, you can use canned fruit syrup.

Many housewives successfully soak biscuit cakes with ordinary tea brew, to which they add granulated sugar and lemon juice to taste, or freshly brewed and chilled coffee.

Having decided on the type of impregnation used, it is very important to correctly apply it for its intended purpose. It is better to use a pastry brush for this, wetting it a little in a sweet mixture and applying a thin layer to the biscuit. But you can, of course, use a regular teaspoon, picking up quite a bit of syrup, transferring it to the cake and distributing it evenly over the surface. Do not use too much soaking, otherwise the biscuit will get wet and the taste of the cake will be hopelessly spoiled.

It is very important to apply a cold impregnation to the already well cooled cakes. Better yet, let them sit for several hours after baking. Then the risk of getting too wet is minimized.

How to soak purchased biscuit cakes?

Many housewives ask themselves: is it necessary to impregnate purchased ones? The answer here is ambiguous. If you use sour cream or any other cream with a high moisture content, as well as a lot of juicy fruits as an additional filling, then the impregnation will certainly be superfluous here and the cakes may become excessively wet. In other cases, you can soak the workpiece quite a bit with any syrup.

How to soak biscuit cakes with cognac?

We offer one of the many possible options for the impregnation of cakes with the addition of cognac.