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
-Liquor, 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. Preparation of impregnation is standard. Mix all ingredients, bring to a boil and cook over low heat until 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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Many people are wondering how to soak the biscuit, which is often used in the preparation of sweet dishes such as pastries and cakes. Indeed, it will take little time to learn how to cook a delicate and fluffy biscuit, but the subtleties of exquisite taste, maintaining aroma and softness remain a more delicate matter.

Why do you need to soak a biscuit

No housewife can do without the use of impregnation syrups for a delicious chocolate biscuit. The fact is that the cooked biscuit cake after cooling rather quickly becomes dry, brittle, practically without the characteristic attractive smell of sweet. Such baked goods quickly deteriorate due to the addition of eggs, which reduces the shelf life of the product, loses the quality of taste, making it bland, tasteless. What can be more unpleasant than baking that is doomed to failure in advance?

Therefore, an effective way to preserve the taste, quality and fascinating aroma is to use syrup to soak the biscuit. No confection is complete without the knowledge of these simple yet effective recipes. Pouring impregnation with syrup on a chocolate sponge cake, the cakes become airy, sweet, juicy and aromatic.

Impregnation recipes for chocolate biscuit

There are a lot of recipes for creating impregnations in cooking. When wondering which of the options is better to choose, many housewives choose impregnation for cocoa biscuit, which is a classic and in demand among sweet teeth and children.

Now that you have managed to determine the right amount, you need to prepare the following ingredients:

• butter - 100 g;
• condensed milk - half a can;
• cocoa powder - 1 tablespoon

The secret of the preparation is that the impregnation is made using the so-called "water bath". You need to take two pots - a large and a small one. Water is poured into the one that is larger in volume and heated over the fire, while the small one is placed inside the first. In it, the future impregnation for the chocolate biscuit should be cooked.

Cut the butter into pieces, add it and the rest of the ingredients to an empty saucepan, stirring thoroughly and not letting it boil. It is recommended to use a mixer to obtain a homogeneous mass without lumps. It is better to soak the biscuit with the prepared chocolate soak after it has become warm.

The desire to achieve a result in the manufacture of a delicious chocolate biscuit is not enough, because, in addition to the taste parameters, it is necessary to know a number of technical features of biscuit processing.

First, the hostess must remember that after removing the culinary product from the oven, it is important to let the cakes cool for six to seven hours. After that, it is recommended to moisten the cakes. Sometimes it happens that many inexperienced chefs, who are preparing a fragrant biscuit for the first time, make a gross mistake, starting to grease it right away. In this case, you will either have to come to terms with the fact that the baked goods will quickly fall apart and lose their attractive taste, or redo it all over again.

Keeping in mind the above, observing some rules, anyone can create a memorable culinary masterpiece appreciated by all loved ones. However, there are many other options for impregnating chocolate cakes.

Coffee impregnation

A simple recipe for making coffee syrup for chocolate cakes requires the following ingredients:

• coffee liqueur (or cognac) - 1 tbsp. l;
• natural ground coffee - 2 tbsp. l;
• water - 250 ml;
• granulated sugar - 1 tbsp.

Divide the water into two equal parts. Heat one part and add granulated sugar. Stir until dissolved, bring to a boil and turn off. You can add vanilla sugar to taste.

For the rest of the water, brew the coffee with a turkey, turn it off, remove from heat and leave for 20 minutes to fully saturate the drink. Strain the cooled coffee, getting rid of the ground beans.

Mix ingredients together with coffee liqueur or cognac for aroma. Distribute the resulting impregnation evenly over the prepared chocolate biscuit.

Dairy impregnation for biscuit with condensed milk

The preparation of an elementary impregnation for a biscuit is possible according to a recipe that our grandmothers probably used. The recipe for impregnation with condensed milk is quite simple to make, because a minimum of ingredients is enough for it, and the taste will turn out to be incomparable:

• condensed milk - 1 can;
• water - 750 ml.

Bring the specified volume of water to a boil and add condensed milk to it, stirring until smooth. Add food flavors, such as vanilla sugar or a pinch of cinnamon, if desired. Allow the impregnation to cool and pour over the biscuit.

An alternative way to prepare this recipe is allowed if you replace condensed milk with regular milk, adding 1-2 tbsp. sugar to make the impregnation sweet.

Video of the preparation of impregnation for biscuit

Honey and sour cream impregnation for biscuit

Properly brewed honey syrup will make chocolate cakes not only juicy, but also incredibly soft, useful for those who have problems with immunity and want to boost it.

Ingredients:

• thick honey (any) - 100 g;
• water - 250 ml.

For sour cream you will need:

• sugar - half a glass;
• sour cream 15% - 250 g.

Pour the filtered water into an iron mug. The latter is needed to prevent unpleasant consequences for the loss of taste, as well as for convenience.

Combine a small amount of honey with the contents of the mug, stirring until the honey dissolves in the water.

Now we proceed directly to creating a liquid sour cream. To do this, pour the sour cream into a deep bowl, add granulated sugar, and beat everything thoroughly with a whisk.

Thoroughly grease the chocolate cakes with honey syrup in the center and edges, then cover them with the top layer with sour cream impregnation.

Impregnation for jam biscuit

Many housewives have a jar of jam at home, so you don't have to go to the store to spend extra money on making berry syrup for your chocolate biscuit. Sweet, sour, bitter, brewed from any kind of berries and fruits - any.

Culinary experts do not give an exact recommendation as to what kind of jam is better to cover the chocolate sponge cake - strawberry, peach, banana. All types will do, you just need to highlight something from your taste. Boiling such a syrup will not cause problems, and it itself goes well with butter and sour cream on a chocolate crust.

So, for cooking, we need the following ingredients:

• water - 1 tbsp. l;
• jam (any) - half a glass;
• sugar - 2 tbsp. l.

The method of preparation does not require special culinary skills, it is enough to place all the above ingredients in a small saucepan, mix well with a whisk and bring the contents to a boil.

Turn off the stove, leaving the syrup intact until it cools, and then strain the resulting impregnation. Ready. It remains to grease the ready-made cakes.

Cherry impregnation for biscuit

If you want to give your chocolate one of the most aromatic smells and tastes, then use this recipe, as this is exactly what you are looking for.

Berry impregnation for biscuit is considered the leader among other competitors, although it requires a little more ingredients:

• cherry liqueur - 3 tbsp;
• sugar - 2 tbsp;
• cherry juice - 80-100 ml.

To prepare the syrup, you do not need to turn on the gas, as it was in the previous recipes, it is enough to combine all the ingredients, waiting for the granulated sugar to dissolve. During cooking, you can feel the bright range of aromas that will be impregnated with the chocolate cake.

After obtaining a homogeneous consistency, the syrup is poured with 250 ml of water and mixed again.

The chocolate cakes can now be watered with an even grease. Ready.

How to properly soak a biscuit with syrup or cognac

When the fragrant liquid impregnation is ready, some culinary specialists have the illusion that by pouring as much syrup on the biscuit as possible, it will turn into a rich, fragrant and juicy. However, this is only a delusion and the quantity should be clearly distinguished so as not to lose the main thing - quality.

Indeed, when you pour a culinary product with syrup or cognac, it becomes several times juicier. However, an overabundance of liquid natural flavoring can turn it into porridge: the delicacy will fall apart, begin to crumple, spread on a plate and "get wet through". For the culinary specialist, the problem will turn out to be a real tragedy, because then the culinary masterpiece will have to be thrown out and cooked over again.

In order not to put yourself at risk, you must follow certain rules. The main thing is not to rush, not to overdo it, to remain patient. Only then will a delicious, delicious, sweet delicacy appear on your table.

First, before soaking the biscuit, it is necessary to carefully check the moisture or dryness of the cakes. It is necessary to calculate the exact amount of syrup so as not to harm the entire culinary product: add more for a dry biscuit, and less for a wet one.

Secondly, it is necessary to properly distribute the syrup on the surface of the cakes.

It is recommended to use a spray gun, however, quite often a person does not have such a tool at hand, therefore it can be replaced mechanically. Taking a small teaspoon or brush in hand, we distribute the impregnation over the baked goods, paying attention to the edges and dry areas.

Thirdly, the soaked biscuit does not need to be sent to the table at once. It should be covered with cling film and sent to the refrigerator for about 6 hours so that the impregnation is well absorbed into the cakes.

Most importantly, it should be remembered that when choosing a syrup for impregnation, you need to rely solely on your goals, taste preferences, without resorting to exotic or very simple recipes unnecessarily.

Remember that cooking is a subtle, creative process in which people put their soul and a part of themselves. Approach cooking with inspiration, following simple rules, and then you will definitely succeed. Thanks to effective recipes, now you can create at your own pleasure, no worse than the professionals!

To flavor the syrup, you can use fresh and canned fruit juices, liqueurs, liqueurs, liqueurs, grape wines, fruit syrups, essences, etc. When adding juices, make sure that the sugar syrup does not thin too much.

Options for flavoring syrups:

Apricot syrup
Add 1 tablespoon of apricot liqueur or apricot liqueur to the main syrup.

Orange syrup
Add the juice of half an orange or 1 tablespoon of orange liqueur to the main syrup.

Vanilla syrup
Add 5-6 vanillin crystals or 1 teaspoon of vanilla sugar to the main hot syrup. Add 1 tablespoon vanilla liqueur to the chilled base syrup.

Grape syrup
Add 1 tablespoon of any grape white wine to the main syrup, for example table, port, nutmeg, riesling or amber wine - madeira, sherry, marsala.

Lemon syrup
Add the juice of half a lemon or 1 tablespoon of lemon liqueur to the main syrup.

Cognac syrup
Add 1-2 tablespoons of quality cognac to the main syrup.

Coffee syrup
Add 2 tablespoons of coffee infusion to the main syrup. (For coffee infusion, take 1 teaspoon of natural ground coffee, pour 0.5 cups of boiling water, cover the glass and leave for 20 minutes. syrup can be flavored). The syrup is used to flavor biscuits and coffee biscuits.

Rum syrup
Add 1 tablespoon of rum to the main syrup.

Enjoy your meal!

Of course, the choice of impregnation depends on the type of cake itself and your taste preferences. I bring to your attention several types of biscuit impregnation to make it easier to decide.

1.Very tasty impregnation

Products:
1. Vodka cranberry "Finland" transparent (it is better not to take red vodka, it is with dye) - 50 gr.
2. Homemade pear jam - 2 tbsp. spoons
3. Boiled cold water - 250 ml.

How to make a delicious biscuit soak:

Mix all the ingredients and pour over the prepared biscuit.

2.Syrup for soaking biscuits

Products:
1. Sugar - 5 tbsp. spoons
2. Liqueur, or tinctures, or doda - 7 tbsp. spoons
3. Cognac - 1 tbsp. spoon

How to make biscuit soak syrup:

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.

3.Chocolate impregnation

1.Butter - 100 gr.
2. Cocoa powder - 1 tbsp. spoon
3.Condensed milk - 0.5 cans

How to make a chocolate soak for a biscuit:
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.

4.Currant impregnation for jam cake

1. Currant jam - 0.5 cups
2. Sugar - 2 tbsp. spoons
3. Water - 1 glass

How to make a currant impregnation for a jam cake:
This impregnation goes 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 ingredients, bring to a boil and cook over low heat until sugar dissolves.

5 cake impregnation

1.Sugar - 250 gr.
2. Water - 250 ml.
3.Kagor - 2 tbsp. spoons
4.Lemon juice - 1 tsp
5. Vanillin.

How to make cake impregnation:

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.

6.Coffee syrup

1. Water - 1 glass
2. Cognac - 1 tbsp. spoon
3. Ground coffee - 2 tbsp. spoon
4. Sugar - 1 glass

How to make coffee syrup:
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.

7 green tea and lemon soak

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

8 pineapple soak

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

9.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.

10.Milk impregnation 2

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

11.Lemon impregnation

Products:

1. Boiling water - 1 glass
2. Lemon, cut into wedges - 0.5 pcs.
3. Sugar - 3 tsp
4. Vanilla.

How to make lemon soak:

Pour lemon, sugar, vanilla with boiling water. Let it brew.

12 orange syrup

Products:

1. Orange zest - 1 pc.
2. Orange juice - 0.5 cups
3. Sugar - 0.25 cups

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 unmatched without breaking the shape and adding 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 flowing dough. Pour the biscuit cakes with it 6-7 hours after the end of baking.If you use ready-made purchased biscuits, the process should start 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, it should be set aside for 2-3 hours to cool, but not placed 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 sufficiently 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 a regular 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 has an 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, carefully 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 first need to choose 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 pastry. 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 add a delicate flavor to the cake. 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.