Sugar - 5 tbsp. spoons
  -Liqueur, or tinctures, or Water - 7 tbsp. spoons
  Cognac - a spoon
  Sugar is poured into the pan, poured with water. While stirring, the syrup is brought to a boil. Then it is cooled and aromatic substances are introduced: 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
  The impregnation is prepared in a water bath. To do this, pour water into a large pot, put it on fire. And inside a large pan put a pan of a smaller diameter, in which cook the impregnation.
  Put all the impregnation ingredients in a smaller pan, cut the oil into pieces to melt faster.
  To stir thoroughly. But do not bring to a boil. I am using a mixer. Impregnate the cake with hot impregnation, preferably warm or hot cake.

Currant impregnation for jam cake

0.5 cups of 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. Impregnation preparation 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. teaspoons of cahors
  -1 tsp 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.
  Ready syrup to cool.

Coffee syrup

Water - 1 cup
  Cognac - 1 tablespoon
  - Ground coffee - 2 tablespoons
  Sugar - 1 cup
  Sugar is poured with water (half a cup) and heated to dissolve the sugar grains; 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 plate for infusion. After 15-20 minutes, the coffee is filtered and pure coffee infusion is poured, along 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 cakes.

Pineapple impregnation

It is made on syrup from canned pineapples. I do it by eye. Dilute the syrup with water a little, add lemon juice, a drop of cognac for flavor and on fire for just a couple of minutes

Milk soak 1

Pour a can of condensed milk with 3 cups boiling water. Add vanilla, let cool, and soak cakes very generously.

Milk soaking 2

Bring 3 tbsp of milk to a boil with 1 tbsp (250 ml) of sugar

Lemon impregnation

1 cup boiling water + half a lemon, sliced \u200b\u200b+ 3 teaspoons of sugar + vanilla. She let it brew, just cooled down. She ate lemons, used liquid.

Orange siprop

- finely chopped peel of one orange
  -1/2 cups of orange juice
  -1/4 hours sugar
  Combine all the ingredients in a saucepan. Simmer until sugar breaks. Reduce heat and cook open for 15 minutes or more until syrup is reduced by half. Warm soak cakes.

Cherry impregnation

  Pour about 1/3 of the cherry juice into a cup, add 1-2 tbsp. sugar, 3-4 tbsp cognac and add water to the total amount of impregnation was about 1 cup. The amount of impregnation I calculated on a multi-storey layer, if you make one cake, half the portion is probably enough for you.

And here, which is saturated with beer, so choose what you prefer, impregnations for biscuits or beer :), because this is only for you!

Cognac impregnation is traditionally used for biscuit cakes, but you can apply it in products from sour cream dough. The impregnated cakes are moist, light and have a cognac aftertaste. Even a dry biscuit can be reanimated 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, brandy can be replaced with juice.
• To calculate the required amount of impregnation, you need to know this formula: cake - one part, impregnation - 0.7 parts, cream - 1.2 parts.

Cooking:

1. Pour water into a small saucepan and let it boil.
2. Pour sugar in 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 consider with what cream the product will be. If the cream is very sweet, then it is worth reducing the sugar content in the syrup.
3. Cool the syrup to room temperature. Cognac should be added only to the cooled syrup. From hot, it will evaporate and will not give its flavor.
4. Add cognac to the syrup, mix and soak cakes.

Before forming a cake, it is advisable to withstand 6-8 hours. Impregnate the lower 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 various ingredients form various flavoring shades.

Such cognac impregnations can be watered puddings, pancakes, ice cream, jelly.

The biscuits are tasty on their own. But you can make them even better. Now we will tell you options for making syrup for biscuit.

Biscuit Syrup Recipe

Ingredients:

• sugar - 4 tbsp. spoons;
• water - 6 tbsp. spoons.

Cooking

Pour water into a small saucepan and pour sugar, mix and place the container on a small fire. Stirring so that the mixture does not burn, bring to a boil. You do not need to boil, the main thing is that the sugar dissolves. After this, remove the syrup from the heat and cool to about 37-40 degrees. This is our classic sugar biscuit syrup. Various fruit juices, liquors, tinctures and even cognac are often used for flavoring.

Strawberry syrup for soaking biscuit

Ingredients:

• strawberries - 300 g;
• sugar - 50 g;
• water - 300 g;
• cognac at the rate of 1 tbsp. spoon per 200 g of syrup.

Cooking

Squeeze the juice out of the strawberries. We prepare sugar syrup - add sugar and strawberry cake to the water, boil for about 5 minutes on low heat. Then we filter the syrup, pour the prepared juice into it and bring it to a boil again. Boil for 3 minutes. After that, filter the syrup again and let it cool. And only pour in the chilled syrup cognac and mix.

Recipe for coffee syrup for soaking biscuit

Ingredients:

• natural ground coffee - 2 tsp;
• water - 200 ml;
• sugar - 2 tbsp. spoons;
• cognac - 1 tbsp. a spoon.

Cooking

First, prepare a coffee infusion: pour ground coffee with boiling water, bring to a boil on a small fire, then turn off the fire, cover the container with a coffee drink and let it brew for 10-15 minutes. After this, filter the coffee, add sugar and bring to a boil again. When it cools, pour in cognac and mix.

Biscuit Orange Syrup

Ingredients:

• sugar - ¼ cup;
• orange juice - ½ cup;
• zest of 1 orange.

Cooking

Finely chop the zest of the orange. Put zest, sugar and orange juice in a pan. Simmer until the sugar dissolves. Then reduce the fire to a minimum and cook the syrup for another 10 minutes, until it decreases in volume by 2 times. Then filter it and soak it.

Syrup for impregnation of biscuit with liquor

Ingredients:

• sugar - ¾ cup;
• water - ¾ cup;
• liquor - ¼ cup.

Cooking

In a small saucepan we combine all the ingredients. We put it on the fire and boil until the sugar dissolves. Then we reduce the fire and boil until the volume decreases by about 2 times. After this, remove the syrup from the heat, let it cool slightly and soak the cake warm.

How to soak a biscuit with syrup?

We have offered you several options for syrup. And now we will tell you how to properly soak the biscuit with syrup.

So, first we determine what kind of cakes we have. It is about what you need to determine if they are dry or wet. If we have the first option, then a lot of syrup will be needed. If the cakes are oily and already wet, then the syrup will go quite a bit. A very normal spray atomizes the syrup very well and evenly on the surface of the cake. We collect in it still warm syrup and spray it evenly on the surface. If such a device is not at hand, then you can soak the cake with a teaspoon. Pour a little syrup, it is important that it is distributed evenly,   otherwise, in one place it may leak, and in another, the cake will be dry. By the way, you can also use a regular brush to soak the cake.

After the procedure is completed, remove the cake in the refrigerator for 5-6 hours, and even better all night.

What syrup to soak in biscuit is a matter of taste. The above are the main recipes. Or you can always cook the main sugar syrup, and add a little, for example, cherry, chocolate, for the flavor. For the same purpose, tinctures are suitable. Please note that any additions should be made to the already cooled syrup, so all the flavors will disappear from the hot.

In order to get a gentle and unique taste, cakes, of course, must be processed before applying the cream with various kinds of impregnation. This will ensure a closer proximity of biscuit and cream, as well as make the dessert juicy and balanced. As a suitable substance for this purpose, any sweet and sour or sweet liquid is suitable.

What is the best way to soak biscuit cakes?

One cannot say for sure what will turn out to be better in a particular case. It all depends on the combination of the taste of the biscuit and cream, as well as the accompanying fillers. 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 its aroma, tenderness and richness.

The easiest option for impregnation is regular sugar syrup. Moreover, you can determine its concentration to your liking. Traditionally, it is prepared from 250 milliliters of boiling water and 100 grams of granulated sugar. If you wish, you can acidify the syrup with lemon juice, replace sugar with honey, and also flavor it in any way possible. When preparing a cake for an adult audience, it is possible to use alcoholic drinks as an additive in syrup. For this purpose, cognac, rum, brandy, or liquors with a wide variety of tastes are suitable.

You can not make syrup purposefully, but use what is at hand. For example, any berry or fruit juice, sweet stewed fruit or jam syrup can be a worthy 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 infuse biscuit cakes with ordinary tea leaves, to which sugar and lemon juice are added to taste, or with 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 confectionery brush for this, moistening it a little in a sweet mixture and applying a thin layer on the biscuit. But you can certainly use an ordinary teaspoon, picking up a little bit of syrup, transferring it to the cake and distributing it evenly over the surface. Do not apply too much impregnation, otherwise the biscuit will get wet and the taste of the cake will be hopelessly spoiled.

It is very important to apply cold impregnation to already well-cooled cakes. Better yet, let them stand for several hours after baking. Then the risk of excessive wetting is minimized.

How to soak purchased biscuit cakes?

Many housewives ask themselves: is it necessary to soak the purchased ones? The answer here is mixed. 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 here will probably be superfluous and the cakes may become excessively wet. In other cases, you can very slightly soak the workpiece with any syrup.

How to soak biscuit cakes with brandy?

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

For the manufacture of cakes, pastries, rolls and other goodies use a variety of cakes. But biscuit is especially popular. It is not surprising that preparing a biscuit is quite simple; it turns out to be lush, tender, and both adults and children like it. To give a special taste and softness, the biscuit should be soaked.

How to soak a biscuit - general principles

Impregnation for biscuit - space for imagination of any cook. Traditionally, the biscuit is soaked in sugar syrup in a ratio of 1: 2, where 1 part of granulated sugar is used in 2 parts of water. Often in a cooled syrup add wine, cognac, coffee, fruit juices, liquors, all kinds of essences and flavors.

It is important not only to properly prepare the impregnation, but also to impregnate. Here, both the amount of ingredients used and the thickness and amount of cakes are important, with which cream the biscuit will be lubricated, whether fruits, nuts and other fillers will be added.

Too liquid syrup, thickened impregnation are common mistakes, carefully selected recipes for biscuit impregnation will help to avoid them, which will give your confectionery masterpiece a truly unique taste and aroma.

1. How to soak a biscuit: vanilla syrup

Ingredients:

vanillin - half a teaspoon;

250 ml of water;

granulated sugar - one glass without a slide;

Cooking method:

Pour water into a small container, pour granulated sugar.

Bring the mixture to a boil over low heat, stirring continuously, until sugar is completely dissolved.

When the syrup boils, remove the foam and remove from the heat.

The syrup is slightly cooled, pour in vanillin, stir well and soak any biscuit cakes.

2. How to soak a biscuit: berry syrup with cognac

Ingredients:

berry syrup - a little more than one glass;

granulated sugar - 30 grams;

cognac - 20 ml;

250 ml of purified water;

For berry syrup:

blackcurrant jam - five tablespoons;

250 ml of water.

Cooking method:

We cook berry syrup: put jam in a deep metal mug, pour water and boil until bubbles appear on a small fire. Remove the foam and turn off the fire. Cool the syrup. We filter through a sieve with small holes.

Pour water into the prepared chilled berry syrup, add sugar and boil over low heat until the sugar has dissolved, with continuous stirring.

After dissolving the sugar, remove the aromatic impregnation from the fire, cool, pour in cognac, mix well.

3. How to soak a biscuit: coffee and milk syrup

Ingredients:

half a glass of milk and purified water;

natural coffee powder - two teaspoons;

sugar - 250 grams.

Cooking method:

Pour coffee powder with hot water. We expose the container to a slow fire, stirring, cook until boiling.

The finished coffee drink is slightly cooled, insisted for several minutes, filtered.

In another bowl, mix milk with sugar and boil over moderate heat with frequent stirring.

As soon as the milk boils, pour coffee into it.

Stir the resulting syrup thoroughly and cool.

4. How to soak a biscuit: impregnation on boiled condensed milk

Ingredients:

half a glass of boiled condensed milk;

half a glass of sour cream 15% fat;

100 ml of milk.

Cooking method:

Pour milk into an iron mug, boil until the first bubbles appear on medium heat.

In boiled milk, put the boiled condensed milk, stir well until smooth.

Add fresh sour cream, mix again.

Cooked with hot syrup, coat white or chocolate biscuit cakes.

5. How to soak a biscuit: syrup with lemon zest

Ingredients:

purified water - 250 ml;

sugar - four tablespoons;

lemon zest - one handful.

Cooking method:

Pour a glass of filtered water into a small metal bucket, add granulated sugar, boil until foam appears on low heat.

Grind lemon zest in a dry form in a blender.

When the syrup boils, remove the foam, stir, pour in the ground lemon zest, stir well again.

Close the prepared syrup with lemon aroma, cover, cool, insist for ten minutes.

We filter the impregnation through cheesecloth.

6. How to soak a biscuit: syrup with pomegranate juice

Ingredients:

filtered water - 250 ml;

sugar - half a glass;

one pomegranate.

Cooking method:

Pour water into the container, add sugar, boil until foam appears on a small fire.

When the sugar has dissolved, remove the pan from the stove, cool the syrup a little.

While the syrup is cooling, take the pomegranate, cut it into four parts, take out the grains.

Squeeze the juice out of the grains using a juicer and filter it through cheesecloth.

The resulting pomegranate juice is poured into chilled syrup, stir well and soak biscuit cakes with it.

7. How to soak a biscuit: syrup on lemon tincture

Ingredients:

1 cup of purified water;

an incomplete glass of sugar;

30 ml of lemon tincture.

For lemon tincture:

one small lemon;

half a glass of any vodka.

Cooking method:

2-3 days before the preparation of the impregnation, we prepare lemon tincture: wash the lemon, free from the peel (we will not discard the peel, it is still useful) we squeeze the juice from the pulp of citrus in any convenient way.

Grind lemon zest on a grater with small teeth.

Pour the squeezed lemon juice into vodka, pour the zest there, stir well, close with any lid and insist 48 hours in a dark place. After filtering.

We prepare simple sugar syrup: in a small iron or aluminum container we pour one glass of water, pour sugar and boil until a white froth appears on a moderate fire. Remove the foam, cool the syrup.

Pour the infused lemon vodka into the cooled syrup, carefully stir and soak the biscuit cakes.

8. How to soak a biscuit: fresh berry syrup

Ingredients:

fresh strawberries - 300 grams;

purified water - 350 ml;

sugar - half a glass;

any vodka - a full glass.

Cooking method:

Wash strawberries in a colander with running cold water. We remove the cuttings, greens.

Mash the prepared berries using a blender.

The resulting slurry, along with the juice, is mixed with sugar and vodka, put on low heat and boiled until boiling, about five minutes.

Remove the foam, mix well, turn off the heat, cool, filter and soak cakes from biscuit dough.

9. How to soak a biscuit: honey-sour cream impregnation

Ingredients for Syrup:

250 ml of water;

any thick honey - 100 grams;

Ingredients for Sour Cream:

1 small jar of sour cream 15% fat;

granulated sugar - half a glass.

Cooking method:

Pour filtered water into an iron mug.

Add a little honey to the water, stir until dissolved.

We prepare sour cream liquid: pour sugar into sour cream, mix well with a whisk so that the sugar dissolves.

First, soak the cakes from biscuit dough with honey syrup, and then with sour cream.

10. How to soak a biscuit: orange-lemon impregnation

Ingredients:

two oranges;

one lemon;

lemon zest - two pinches;

orange peel - two handfuls;

granulated sugar - half a glass.

Cooking method:

Peel oranges and lemon.

Separately, the zest is soaked in hot water for several minutes so that they do not get bitter.

We grind the soaked zest with a blender or on a grater with small teeth.

Cut the fruit into pieces and squeeze the juice out of them through a juicer.

Pour the resulting lemon and orange juice into the pan, add the zest and cook five minutes before boiling the liquid in half.

Filter the cooked syrup through cheesecloth, cool and soak cakes with it. Optionally, add a pinch of vanillin to the cooled syrup.

How to soak a biscuit - secrets

If you like moist biscuits, but against too sweet syrup, just change the proportions. Prepare the impregnation in a ratio of 1: 3. The added starch will give the viscosity of the syrup: for one liter of the finished syrup, it is enough to take one teaspoon of starch.

In addition to water, you can also use juices, milk and even thawed ice cream. It is permissible to add berry, fruit syrups, and alcohol to any of these bases.

The simplest impregnation that does not require absolutely no preparation is a canned fruit syrup: pineapples, strawberries, apricot, peach - any of them is delicious.

Using alcohol for impregnation, be careful: for example, cognac or red wine will give a light biscuit an ugly shade. Therefore, choose them for the impregnation of chocolate, coffee cakes. For light ones, liqueurs and dessert wines are good.

If you want the biscuit to keep its freshness as long as possible, use more sugar, which will act as a preservative here.

It’s not very convenient to soak a sponge cake with a spoon, somewhere you can fill it up, and somewhere, on the contrary, pour it. Therefore, use a spray bottle or a pastry brush. You can take a regular plastic bottle, in the lid of which you should make small holes.

If your cake consists of several biscuits, soak them like this: the bottom cake is minimal, the middle cake is standard, the top cake is plentiful. Then the cake will be soaked evenly.

Accidentally poured a lot of impregnation on a biscuit? Do not worry. Just wrap the cake for a while in any clean cloth, it will absorb excess fluid.