There are many recipes for cakes and pastries that are made on the basis of biscuit. The biscuit is very airy and tender, but without impregnation it is dry. To make the biscuit perfect, you need to soak it. Impregnation for biscuit can be different. Here are the most popular biscuit impregnations:

1. Impregnation for biscuit with jam.
Ingredients:
- Jam from pears or apples (you can use any jam) - 2 tbsp. spoons
- Vodka (good quality) - 50 ml
- Cold boiled water - 250 ml

Combine all components together and mix well. Soak the biscuit with the mixture.

2. Impregnation for biscuit with cognac.
Ingredients:
- Cognac - 1 tbsp. a spoon
- Sugar - 5 tbsp. spoons
- Water, or liquor - 7 tbsp. spoons

We take the pan and pour water into it. Then pour sugar. Constantly stirring, bring to a boil. Cool the resulting syrup and pour in cognac. Mix. Impregnation for biscuit is ready.

3. Impregnation for biscuit with butter and condensed milk.
Ingredients:
- Condensed milk - 0.5 cans
- Butter - 100 grams
- Cocoa - 1 tbsp. a spoon

This impregnation needs to be prepared in a water bath. We take a large pot, pour water into it and set it on fire. We put a smaller pan on top, in which we will prepare the impregnation. We put all the products in a pan and stir well. It is not necessary to bring to a boil. Hot sponge cake.

4. Impregnation for biscuit with currant syrup.
Ingredients:
- Currant syrup - 0.5 cups
- Sugar - 2 tbsp. spoons
- Water - 1 cup

We put everything in a ladle and bring to a boil, then reduce the heat and cook until the sugar dissolves. Impregnation for biscuit is ready.

5. Impregnation for biscuit with cahors.
Ingredients
- Cahors - 2 tbsp. spoons
- Water - 250 ml
- Sugar - 250 grams
- Lemon juice - 1 tsp
- Vanillin

Boil water in a ladle, then add sugar and stir until sugar dissolves. Bring the syrup to a boil, pour in lemon juice, cahors and vanillin. Stir. The impregnation is ready.

6. Impregnation for biscuit with coffee.
Ingredients:
- Ground coffee - 2 tbsp. spoons
- Water - 1 cup
- Sugar - 1 cup
- Cognac - 1 item. a spoon

We take half a glass of water, add sugar and heat until dissolved. Bring the syrup to a boil. Make coffee in a half glass of water and strain. Combine coffee with cognac and pour into syrup. Mix everything. Impregnation for biscuit is ready.

7. Impregnation for biscuit on condensed milk.
Ingredients:
- Water - 3 glasses
- Condensed milk - 1 can
- Vanillin

Combine all components and mix very well. Soak the biscuit.

8. Impregnation for biscuit on cherry juice.
Ingredients:
- Cherry juice - a third of a glass
- Water - a third of a glass
- Cognac - 3-4 tbsp. spoons
- Sugar - 1-2 tbsp. spoons

Sugar completely dissolved in water. Then pour in the remaining components and stir. Soak sponge cake with this impregnation.

9. Impregnation for orange biscuit.
Ingredients:
- Orange juice - 0.5 cups
- Ground peel 1 orange
- Sugar - 1/4 cup

Put all the ingredients in a ladle and cook over low heat until the sugar dissolves. Put a minimum heat and cook for another 15 minutes. The syrup should be reduced by half. Soak the biscuit in warm syrup.

If you make a cake for children, then instead of alcohol, you can use syrups.

To improve the taste and aroma of biscuit cakes, pastries, and rum women, as well as to give them juiciness, sweet flavored sugar syrups are used to soak these products. Syrups used for rinsing contain an average of 50% sugar. They are prepared from sugar and water taken in approximately equal amounts (for 4 tbsp.spoons of sugar they take 6 tbsp.spoons of water).

Cream biscuits are flavored with rinse syrup for vanilla, cognac, white dessert wine, and coffee.
  For biscuit products with fruit fillings, sugar syrup with fruit aromatic substances is used and, if necessary, slightly acidified with food acids.

After baking, it is advisable to withstand a biscuit and a woman for at least 7 hours, and then soak. Otherwise, they are soaked from syrups for impregnation, made flabby and fall apart. In the process of impregnation, sugar syrup is used in a state cooled to room temperature.

Basic syrup for rinsing

Put sugar and water according to the recipe into the pan. While stirring, bring the syrup to a boil and remove the foam. Then cool the syrup (below 40 degrees), add flavoring substances to it and mix. Hot syrup cannot be flavored, as this will lead to the escape of aromatic substances from it.
For flavoring, fresh and canned fruit juices, cognacs, liquors, vodka tinctures, liquors, grape wines, fruit syrups, essences, etc. are used. When adding juices, be careful not to dilute the sugar syrup very much.

In the following recipes for flavored syrups for washing, the dosage of additives, i.e. flavoring and flavoring substances, designed for basic syrup, prepared from 4 tbsp. tablespoons of sugar. If the amount of sugar in the syrup is different, the dosage of the additives should be changed accordingly.

Apricot syrup for washing
  Add to the main syrup 1 tbsp. a spoonful of apricot liquor or apricot tincture.

Apple syrup
  Add to the main syrup 1 tbsp. a spoonful of apple tincture.

Rum syrup
  Add to the main syrup 2 teaspoons of strong dessert wine and a few drops of rum essence or 1 tbsp. a spoonful of rum.

Coffee syrup for impregnation
  Add to the main syrup 2 tbsp. spoons of coffee infusion. The syrup can be used to soak coffee sponge cake or coffee sponge cakes.

Cognac Syrup
  Add to the main syrup 2 tbsp. tablespoons of brandy.

Impregnated Lemon Syrup
  Add to the main syrup juice squeezed from 1/2 lemon and juice from the zest of 1/2 lemon or 1 tbsp. a spoonful of lemon tincture or lemon liquor.

Grape syrup for washing
  Add to the main syrup 1 tbsp. a spoon of any grape white wine, for example, table, port, Muscat, Riesling, Aligote, or amber-colored wine - Madera, Sherry, Marsala.

Vanilla syrup
  To the main hot syrup add 5-6 crystals of vanillin or a quarter of unbroken vanilla sticks, or 2 g of vanilla sugar. To the chilled main syrup, you can add 1 tbsp. a spoonful of vanilla liquor.

Orange syrup for impregnation
  Add to the main syrup juice squeezed from 1/2 orange, and juice from the zest of 1/2 orange or 1 tbsp. a spoonful of orange tincture.

Impregnation for a biscuit cake is an important point in the preparation of dessert masterpieces. There are many options for soaking a biscuit so that it is juicy, fragrant and tasty.

How to soak the base of the dessert?

There are different components than you can soak cake cakes. Most often this is done with specially prepared syrup for soaking cakes. Before applying the syrup, the basis is checked for dryness, because the “wetter” it is, the less caramel mass will be needed. The best option is to apply the syrup with a special spray. However, you can use a regular silicone brush.

An important rule is not to soak hot cakes. After the culinary manipulations, it is required to put the biscuits in the refrigerator for 5-6 hours.

So, let's figure out what exactly and how to soak the cake.

Impregnation for biscuit "Basic"

This is the simplest classic impregnation. If you do not want to use any additional ingredients, there is no need to spice up the dessert, use this option. To prepare water (150 ml), mix with sugar (60 g) and, putting on fire, bring to a boil. When the syrup becomes warm, feel free to use it.

Impregnation for biscuit with cognac (wine)

To prepare you need 50 ml of an alcoholic drink, 150 ml of water. 50-60 g of sugar are also taken (depending on the size of the cake). Water is mixed with sugar in a saucepan, the mixture is brought to a boil. After cooling the caramel, brandy is introduced into it. The resulting mass is applied, evenly distributing around the entire perimeter. A softener for biscuit with wine is prepared according to the same principle, but instead of 50 ml of cognac, the same amount of red wine is added.

With lemon juice

To give an amazing taste to the cake, make lemon soak. Take boiled water (warm) - 200 ml, lemon juice - 75 ml, 100 g of granulated sugar. Water is poured into a bowl, sugar is poured out, dissolved. Lemon juice is added to the resulting liquid, after which it is mixed and greased with cakes.

Coffee cake impregnation

To prepare take 10 g of coffee, 50 g of sugar, 250 ml of boiling water, 20 ml of rum (optional). First, a cup of aromatic strong coffee is brewed, after which the indicated amount of sweetener is introduced into the drink, mix well. The coffee is cooled to room temperature, rum is added to it. After complete cooling of the sweet liquid mass, it is applied to cooked cakes using a silicone brush.

Impregnation for milk biscuit

For the recipe you need 75-85 ml of milk, 250 g of sugar. Milk is boiled, filled with sugar, the components are mixed. The prepared mixture is cooled, applied to dessert.

With cherry juice

This fruit impregnation is used to saturate the taste of chocolate confectionery delights. You will need 50 ml of cherry juice, 35 g of sugar, 200 ml of water (boiled, chilled). If you want to complement the cake with an interesting note - add 50 ml of cognac.

Cherry juice is warmed up a bit, after which it is mixed with a sweetener, waiting for complete dissolution. In the resulting mass add water, brandy. Mix, use as directed.

Softener for jam biscuit

For the recipe, take 60 ml of any jam to your taste, 250 ml of water and 50 ml of brandy (again, if desired). In a saucepan, combine water with jam, bring the mixture to a boil, cook for 1 minute. The mixture is filtered, the berries are removed. The broth is cooled, a drink is poured. The resulting mass is applied for dessert.

If you use fresh berries instead of jam, you will get excellent berry caramel, which will add juiciness to any dessert.

We calculate the amount

Before calculating the amount of caramel mass, baking should be weighed. The proportion of biscuit and softener is 1: 1/2. If the flour product weighs 600 g, sweet syrup will need 300 g. For a more “wet” dessert, use a ratio of 1: 0.8.
  If fresh fruits or berries are used in the preparation of the confectionery, the amount is reduced.

How to distribute?

To properly soak the flour product with syrup - use a silicone brush.

  It is more convenient to apply the caramel mixture evenly. The thinner the cakes, the smaller the amount of sweet mass required. For flour products, consisting of several layers, use this advice: the lower cake is lubricated a little, the next - a little more and so on according to the increasing principle.

If you have your own manufacturing secrets, share them in the comments on. Add the recipe to the "Favorites", so as not to lose!

The biscuit turned out to be too dry, and you do not know how to soak it? Confectionery watering for baking will come to the rescue. It is prepared quickly and easily, and most importantly, it does not require special culinary skills. How to make chocolate biscuit impregnation, and what ingredients go well with baking?

We prepare milk impregnation for biscuit

Products for the preparation of milk confectionery liquid, for sure, are in the house of every housewife. The taste of watering is distinguished by a special tenderness and unobtrusive taste. It is this quality that perfectly sets off the chocolate flavor of the biscuit.

Prepare the following ingredients:

• a glass of fat milk;
• vanilla extract to taste;
• three tablespoons of sugar;
• half teaspoons of liquor of your choice.

Pour milk into the stewpan, and put the dishes on medium heat. When the milk begins to warm up, we introduce sugar and vanilla extract. Let the liquid boil and remove from heat as soon as the foam begins to rise. Add liquor. Sweet liquid for ready!

Biscuit Coffee Impregnation

Coffee and chocolate are an amazing combination that can be combined in one confectionery. And although natural coffee is considered more useful, in this recipe, we will use an instant drink. The fact is that ground grains can get into the liquid, thereby giving it bitterness.

Expert Opinion

Anastasia Titova

Confectioner

Tip: if you plan to use ground coffee, then after preparation, you should skip the drink several times, through cheesecloth.

To prepare confectionery watering, prepare the following ingredients:

• glass of water;
• 6 tablespoons of sugar;
• 2 tablespoons of instant coffee;
• 1 teaspoon of brandy (you can without it).

We make coffee in a cup, here we introduce cognac sugar. Stir the mass intensively until all the ingredients are completely dissolved. Let the coffee drink cool, and proceed to soak the confectionery product.

Lemon Biscuit Syrup

To make the mass viscous, the proportions indicated in the recipe should be observed. To prepare confectionery watering, to soak a chocolate cake, prepare the following ingredients:

• lemon;
• a couple of tablespoons of sugar;
• a couple of tablespoons of water;
• vanilla to taste.

Squeeze the juice from the lemon. Pour water into a stewpan, pour sugar and vanilla sand here, and bring the mass to a boil. In the mass, add freshly squeezed lemon juice. Boil the liquid for about 2 minutes and remove from heat. If the consistency of the liquid is very rare - increase the serving of sugar.

Honey syrup for biscuit: cooking secrets

Honey watering is ideally combined not only with chocolate, but also with white biscuit. When buying natural sweets, you should give preference not to thick, but to rare honey. It is easier to work with, and there is no need to melt it for a long time in a water bath.

• a couple of tablespoons of honey;
• 150 ml of water;
• 4 teaspoons of cognac;
• half ripe orange.

Cut the orange. Pass half the fruit through a juicer. The last ingredient is mixed with water, poured into a saucepan and put on medium heat. Bring to a boil, boil for about 3 minutes, and remove from heat. The liquid should be cooled to room temperature.

We mix honey with cognac and knead the mass well. When the orange drink cools down, add honey liquid to the mass, and mix it intensively until a uniform consistency is formed. Watering for cake layers, ready!

Biscuit impregnation with brandy

Cognac glaze for cakes is the most popular among a huge selection of confectionery impregnations. The cooking procedure will take you a maximum of 15 minutes, but at the end of cooking you will get the perfect watering for chocolate biscuit.

To prepare the confectionery liquid, prepare the following ingredients:

• 5 tablespoons of sugar;
• 1 tablespoon of brandy;
• 5 tablespoons of water.

Pour sugar in a saucepan, pour water and put on a small fire. Bring to a boil and boil the syrup for about 3 minutes. Remove the stewpan from the heat and introduce the alcoholic beverage. This amount of watering is enough to soak a medium-sized chocolate cake.

Biscuit impregnation with liquor

Watering based on liquor is distinguished by its delicate taste. The secret is simple, because the liquor is not very strong, which allows the biscuit to maintain a more sophisticated and refined taste.

To prepare the cake soak liquid, prepare the following ingredients:

• 3 tablespoons of sugar;
• 4 tablespoons of water;
• 7 tablespoons of liquor to your taste.

Pour sugar into the stewpan. We introduce water into the dishes, and put it on medium heat. Bring the sugar mass to a boil, constantly stirring it with a wooden spoon. Cook for 4 minutes, and remove from heat. Add the liquor, and mix thoroughly. Getting to the impregnation of chocolate cake!

Biscuit impregnation with wine

For the preparation of wine syrup, you should pick up sweet white wine. White wine accentuates the taste of the cake, emphasizing the subtle notes of chocolate biscuit. To prepare a confectionery impregnation, the following ingredients should be prepared:

• 3 tablespoons of sweet white wine;
• 3 tablespoons of any fruit juice.

On the shelves of grocery stores an impressive amount of fruit juices. The wine gives a good flavoring composition, along with orange, pineapple and grape juice.

Pour fruit juice into a saucepan, bring to a boil and remove from heat. Add white wine to the drink and mix the mass. Watering for the cake, ready!

How to distribute the impregnation on a chocolate cake?

It is better to soak cakes with the help of a special pastry brush. With its help, it is possible to evenly distribute the liquid over the cake without having puddled.

If there is no brush, then a teaspoon is quite suitable. The only condition is to distribute the impregnation throughout the cake, and not in one place. Do not pick up a full spoon. It is better to take a small amount of syrup, and evenly spread chocolate cakes. If you are going to soak high biscuits, then you should consider that in this case, the amount of impregnation should be increased.

To spread the syrup with a brush, dip the tool into the liquid, and evenly distribute the syrup over the cake. The application technique is very similar to artistic drawing. To impregnate with a teaspoon, we collect the syrup in the “tool” and apply it to the necessary baking sites.

Is it mandatory to soak a biscuit?

Impregnation makes the biscuit more tender and allows the confectionery to “retain” moisture. Of course, soaking a biscuit is not a prerequisite for making cakes. For example, if you use a greasy or juicy cream to smear the cakes, then the question about their soaking disappears automatically.

Impregnation of confectionery baking should be sure if the delicacy turned out to be excessively dry. High cakes also need to be impregnated, since it is very difficult to retain moisture in them.

If you need to store the cake for more than two days, then impregnation in this case is a prerequisite. And even the most juicy cream will not save the pastries from dryness if you have not soaked cakes.

The addition of impregnation not only allows the cake to be wetter, but also enriches it with an additional taste. The choice of impregnation is great, you must find "your" watering for the impregnation of chocolate cake!

The simplest, but at the same time no less tasty, is sugar syrup for impregnation of biscuit cakes.

To create it, we need:

• 6 tablespoons of water
• 4 tablespoons of granulated sugar.

Dissolve sugar in water. We put everything in a saucepan, and simmer until the sugar is completely dissolved.

If you wish, you can experiment a bit by adding flavor enhancers to the base syrup, which are considered fruit juices, alcoholic beverages, including rum, liquor, cognac, dessert wines, or plain and well-known vanillin.

The most delicious impregnation for biscuit

Preparation of impregnation is not a complicated process. However, the features of the technology should be considered here. For example, when creating sugar syrup, it should not be overexposed on fire, otherwise it will caramelize and harden. Moreover, attention should be paid to the amount of impregnation for cake. It should not be too much, because the biscuit absorbs the liquid very well and can soak, turning into a shapeless mess.

We offer you the most, in our opinion, successful impregnation for biscuits.

Coffee impregnation

This alcoholic cake impregnation is made from the following ingredients:

• 2 tablespoons ground coffee
• 1 cup of sugar
• 250 ml of water
• 1 tablespoon of brandy.

Coffee Impregnation Recipe:

We make sugar syrup using the whole amount of granulated sugar and half the water. In the remaining water we make coffee. Cool both resulting mixtures. Next, coffee should be filtered through a strainer and mixed with syrup and cognac.

So alcoholic impregnation, of course, tasty and aromatic. However, it is unlikely to be suitable for baby food. Therefore, we offer you another option - milk impregnation.

Milk impregnation

Ingredients:

• 1 can of condensed milk
• 750 ml of water
• Vanillin or cinnamon (optional).

The recipe for milk soaking is extremely simple. We boil water and dissolve a can of condensed milk in it. Add vanillin or cinnamon, and mix well.

If you don’t have any condensed milk at hand, then you can impregnate it with ordinary milk, bringing it to a boil and dissolving sugar in it. We take the ingredients based on 2 - 3 cups of milk 1 cup of granulated sugar.

Citrus Biscuit Impregnation

If you want to complement your pastries with the stunning aroma of overseas fruit, then try using citrus soak. For such options, we often use oranges or lemons. They are more common in our country.

Ingredients:

• 1/2 cup freshly squeezed orange juice (or lemon)
• 2 teaspoons of orange or lemon zest
• 1/4 cup sugar.

Citrus Impregnation Recipe:

We put all the ingredients in a small saucepan. Cook after boiling for about 15 minutes. Next, filter everything through a sieve. The impregnation is ready.

By the way, if you do not like the excessive bitterness of citrus zest, we recommend soaking the peels for 15 minutes in boiling water. All excessive bitterness will disappear.

Honey sour cream

Biscuit impregnations can be prepared using ingredients such as honey or sour cream, for example. In this combination, honey will give an unrivaled aroma, and sour cream will add softness and tenderness. Honey for such an impregnation should be taken liquid. We dilute it with water in a ratio of 2 to 1. Mix the bee product with sour cream.

Homemade jam impregnation

What could be easier?

There is nothing easier than impregnating a sponge cake from homemade jam. After all, for sure, you have a jar or two of this goodies at home. Absolutely any jam is suitable for soaking cakes: strawberry, apricot, peach, blackberry, strawberry, etc.

Ingredients:

• 1/2 cup jam
• 1 glass of water
• 2 tablespoons of sugar.

Jam impregnation recipe:

We lay all the ingredients in one enameled bowl. Bring to a boil on a low flame. We filter the mass through a sieve.

For lovers of berries - impregnation of cherries

Cherry is considered one of the most fragrant berries after strawberries and strawberries. It is from cherries that an excellent impregnation for biscuit can be obtained.

• 100 ml of natural cherry juice
• 2 tablespoons of sugar
• 3 tablespoons of cherry liquor.

In one roomy bowl we mix all the ingredients. Sugar must dissolve. After this, add water to a volume of 250 ml. Everything is easy and simple.

Cahors impregnation

This unique in composition impregnation is made from the following products:

• 250 grams of sugar
• 250 ml of water
• 2 tablespoons cahors
• 1 teaspoon freshly squeezed lemon juice
• Vanillin (for taste).

Sugar is dissolved in water. Bring the mixture to a boil. Next, lay vanilla, cahors and lemon juice. Cool and soak the cake.

Very simple impregnation of condensed milk

Ingredients:

• 1/2 cans of condensed milk
• 100 grams of butter
• 1 tablespoon of cocoa powder.

This impregnation is recommended to be prepared in a water bath. Take a small saucepan. We lay all the ingredients in it. Pour water into a larger pan. We put a small saucepan in a large one. We prepare the impregnation until all the ingredients are completely dissolved.

Non-alcoholic impregnation with green tea

For this extremely simple impregnation, you will need 1 cup of freshly brewed green tea and half a lemon. We make tea, squeeze the juice from the lemon half into it. We mix everything thoroughly.

Sponge cake impregnation technology

As we know, biscuit cakes absorb moisture quite well and are also capable of soaking. Therefore, strict impregnation technology should be followed to avoid unpleasant incidents.

First, we should take into account the fact that biscuit cakes can be both quite dry and wet. Naturally, for dry biscuits we take a greater amount of impregnation than for wet ones.

The technology of applying impregnation is quite simple. As a rule, they are applied with either a spray gun or a special silicone brush. However, such devices may not be found in the kitchen of the average housewife. Then we take a teaspoon and start evenly pouring syrup into our syrup.

A well-soaked biscuit should be wrapped with cling film and put in the refrigerator for at least 6 hours. So it will become even more fragrant.