Ingredients:
- Vodka "Finland" - 50 ml
- Homemade pear jam (can be replaced with any other jam, apple, for example) - 2 tbsp. spoons
- Boiled cold water - 250 ml

Mix all the ingredients and pour over the prepared biscuit.

Ingredients:
- Sugar - 5 tbsp. spoons
- Liqueur, or tincture, or Water - 7 tbsp. spoons
- Cognac - 1 tbsp. spoon

Pour sugar into a saucepan, add water. While stirring, bring the syrup to a boil. Then cool it and introduce aromatic substances: any liqueur or tincture, vanillin, cognac, coffee infusion, any fruit essences, the main thing is not to overdo it with the essence, it turns out very bitter

Ingredients:
- Butter - 100 gr
- Cocoa powder - 1 tbsp. spoon
- Condensed milk - 1/2 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. Soak the cake with hot soak.

Ingredients:
- Currant syrup - 1/2 cup
- Sugar - 2 tbsp. spoons
- Water - 1 glass

Mix all ingredients, bring to a boil and cook over low heat until sugar dissolves.

Ingredients
- Sugar - 250 gr
- Water - 250 ml
- Cahors - 2 tbsp. spoons
- Lemon juice - 1 tsp
- Vanillin

Boil water in a saucepan, add sugar, stir until completely dissolved.
Bring the syrup to a boil, add vanillin and lemon juice.

Ingredients:
- Water - 1 glass
- Cognac - 1 tbsp. spoon
- Ground coffee - 2 tbsp. spoons
- Sugar - 1 glass

Pour sugar with water (half a glass) and heat until the sugar grains dissolve; Bring the dissolved syrup to a boil, brew coffee with the remaining amount of water (half a glass). Then strain the coffee and pour it into the pure coffee infusion together with the brandy into the sugar syrup

Ingredients:
- Condensed milk - 1 can
- Water - 3 glasses
- Vanillin

Mix all ingredients until smooth and saturate the cake

Ingredients:
- Cherry juice - 1/3 cup
- Sugar - 1-2 tbsp. spoons
- Cognac - 3-4 tbsp. spoons
- Water - 1/3 cup

Dissolve sugar in water and mix with the rest of the ingredients.

Ingredients:
- Finely chopped peel of one orange
- Orange juice - 1/2 cup
- Sugar - 1/4 cup

Combine all ingredients in a saucepan. Simmer until sugar dissolves. Reduce heat and cook open for another 15 minutes or until the syrup is reduced by half. Soak the cakes warm.

If the impregnation is liquid, I just pour it into the spray bottle, which I bought specifically for these purposes, and spray the biscuit, and it is soaked evenly and you can never go wrong with the dosage

Sponge cake is the basis of the art of confectionery. Almost all cakes, rolls and pastries involve these pastries. Only the degree of density, thickness and additional ingredients in the dough composition vary.

Properly prepared biscuits are distinguished by their tenderness and airiness of texture, but the art of confectionery is constantly evolving, dictating new conditions that require new properties from the base. Sometimes the design of the cake requires additional processing of biscuit cakes to avoid the effect of a "dry" cake, sometimes, on the contrary, a moist and soft base is needed, and then various impregnations come to the rescue.

Their preparation at home does not require professional knowledge, only the exact adherence to the recipe and proportions.

Sugar and liquid are the basis of impregnations that will either turn the cake into food for the gods or spoil the structure of the crust, so it is better to use the time-tested ratios from the recipes below.

Base syrup for impregnating biscuit cakes

First you need to decide on the required volumes, as mentioned earlier, the quality of the cake directly depends on the prepared syrup. There is a special formula for this:

• 1 part is a biscuit;
• 0.7 - directly syrup for cake layers;
• 1.2 is the cream.

Part refers to the weight of the product used. For example, if the cake weighs 900 g, it will take about 570-600 grams of impregnation.

To find the necessary proportions for your cake, you can use a table from the book of Kengis and Markhel, dating back to 1959. They suggested the following, given that for every 2 tablespoons of sugar mixed with 3 - water, 100 g of sugar syrup is obtained for impregnating a biscuit:

• 8 tbsp. l. sugar sand + 12 tbsp. l. warm water = 400 grams of syrup;
• 9 tbsp. l. sugar sand + 13.5 tbsp. warm water = 500 grams of syrup;
• 12 Art. l. sugar sand + 18 tbsp. l. warm water = 600 grams of syrup.

Choose a deep-bottomed saucepan, rinse with cold water before use. After that, the required amount of sugar is poured in and the selected volume of water is poured in.

The syrup is cooked over low heat with constant stirring with a wooden spoon or silicone spatula. It is important not to spray the syrup on the walls, to stir gently.

After the sugar crystals are completely dissolved, you can stop stirring and wait for a boil. Foam will appear on the surface, it should be removed, and the stewpan should be removed from the heat.

Cognac biscuit impregnation syrup

For gourmets and connoisseurs of good alcohol, a subtle aftertaste and delicate refined aroma of cognac in a piece of tender cake will be a pleasant surprise. This impregnation is harmoniously combined with butter creams, since sometimes cakes with such a layer can be dry without additional processing.

If the cake is small, 4 tablespoons of sugar will be enough. The water is mixed with granulated sugar in a saucepan. The mixture is brought to a boil over low heat. When the base syrup is ready, it cools down, and 50 ml of brandy or dessert wine are added to it.

To gently and evenly distribute the syrup over the cake, pour it onto your hand with a spoon, allowing the drops to gently penetrate into the base of the biscuit.

Lemon syrup for biscuit impregnation

Perfect for a tropical fruit roll or berry cake.

Stir sugar in a bowl with liquid until it is completely dissolved. Then the lemon tincture is carefully poured in, it can be filtered before use. And everything is carefully divorced again. Since lemon juice is not used, the syrup will not make the biscuit taste sweet and sour.

The tincture itself is quite simple. It will take nothing at all:

• 1 lemon;
• 6 tbsp. l. vodka.

Finely rub the lemon peel, and squeeze the juice out of the pulp through a juicer. Finally, mix the zest and lemon juice in vodka. The components are infused in a dark place for two days, then we put the resulting tincture in the refrigerator until use.

If you don't have lemon tincture at hand or you don't want to mess around with cooking, then another recipe will do.

Cut the lemon wedges into pieces, then pour a glass of boiling water over. Stir sugar in the resulting liquid. After these simple manipulations, you can soak the biscuit.

Impregnation for coffee-based cake

This syrup is intended for cake with nuts or with chocolate cream.

First you need to brew a strong cup of coffee. Then send two tablespoons of sweet sand there and stir it well. Cool the drink to medium temperature. In order to add a special aroma to the cakes, a teaspoon of rum is poured into the coffee.

When the impregnation is ready and cooled to the desired temperature, we apply it to the cake. For even distribution, a banal plastic bottle cap will help. Small holes are made in it, through which syrup slowly seeps. It must be carefully spread over the surface with a spoon.

The coffee essence will give a special taste to this impregnation. This is a recipe for special aesthetes.

Melt caramelized sugar over low heat. Having removed the saucepan with sugar from the stove, add water there, actively whipping the mixture with a whisk. We brew coffee with two tablespoons of boiling water and add to the rest of the ingredients.

When the essence has cooled down, use about one fourth of the cup in the coffee soak recipe. It is stored for a long time, up to six months, of course, in the refrigerator.

Mint-orange impregnation for biscuit

This syrup will make the dessert special and unique due to its special refreshing taste and aroma.

Vodka combines with water. The mint is thoroughly washed and finely chopped. In a bowl, the crushed leaves are poured over with liquid. The sugar is poured and stirred until the sugar is completely dissolved.

As a result, the components are poured into a container with a lid and within one or two weeks. After the time, when the tincture is ready, all that remains is to add orange juice.

Watch a video recipe for an impregnated sponge cake:

Secrets of using impregnation

1. It is important to chill the syrup to medium temperature before using;
2. Aromatization of hot syrup, just removed from the stove, is prohibited, since the aromatic substances will simply evaporate;
3. The base of the syrup is sugar, so you should take care of buying high-quality sugar in advance;
4. The syrup is aged for one day before use;
5. In hot weather, you need to increase the percentage of sugar in the syrup so that the product is stored longer, granulated sugar and water are used in equal proportions. In winter, it is better to stick to the usual recipe;
6. If there are three cakes in the cake, then the main amount of impregnation goes to the uppermost layer, the middle one is not so generously impregnated, and the bottom one is content with the leftovers. Accordingly, the proportions are approximately as follows - 2: 3: 5;
7. A standard biscuit absorbs more syrup than vanilla cakes, so you need to harvest a larger volume of sweet liquid;
8. More impregnation will be needed for a cake smeared with soufflé than for the one with cream cheese.

After impregnation, the cake is sent to the refrigerator or to the balcony, if it is winter outside, at night. You can add absolutely any liqueur (apricot, cherry, chocolate) or tincture to the basic syrup recipe, in addition to those indicated in the recipe. To evenly distribute the impregnation, it is recommended to use a spray gun, if one is not at hand, then a regular brush will do.

Chocolate cake is a favorite treat for many sweet tooths. Due to the bright taste of the crust itself, it is sometimes difficult to choose such a cream or impregnation to reveal all the charm of cocoa. It is difficult to choose an impregnation for a chocolate cake that will accentuate the taste rather than hide or distort it. There is a pantheon of matching flavors and recipes that pair perfectly with a chocolate dessert.

Requirements for correct impregnation

The impregnation for chocolate cake and any other biscuit must meet several requirements that will positively affect the texture of the cake without spoiling it:

• The impregnation should not be too sweet, as in an ensemble with cream and sweet biscuit it can give a sweetness, clogging all the flavors.
• The impregnation should not be too liquid, because in the process of combining with the dough it can dissolve it, making it too soft.
• This component should not be too thick, because due to this texture it will become viscous and will not saturate the biscuit at all.

If all the nuances are taken into account in the process, then the chocolate cake and any other dessert will turn out to be soft, airy, but at the same time juicy.

How to calculate the amount of soak for a cake

In order not to be mistaken with the exact amount of impregnation for the confectionery, you need to use a special formula: for one part of the biscuit, you need to take ¾ part of the impregnation and 1¾ of the cream. This formula assumes that about 600-650 grams of impregnation will go per kilogram of biscuit.

Professional pastry chefs often use special tables to calculate the proportions of impregnation for a chocolate cake. It is worth considering that 2 tablespoons of sugar takes 3 tablespoons of water. This makes 100 grams of syrup.

If additional ingredients are included, the proportions of sugar and water will naturally change. It is worth considering the consistency of an additional product that will replace part of the liquid or bulk component.

The simplest impregnation recipe for any kind of biscuit

Usually, any recipe for an impregnated chocolate cake provides clear guidance on how to make the cakes and cream themselves, but little information on how to make the impregnation. Often the recipe for the preparation of this component of the confectionery product itself is described in detail, but the proportions are indicated approximately.

• For a half-kilogram chocolate cake, you will need about 350-400 grams of sweet syrup, which is easy to make with 8 tablespoons of sugar and 12 water.
• For a biscuit weighing 600-700 grams, you will need 450-500 milliliters of syrup, which is prepared from 9 tablespoons of sugar and 14 water.
• Prepare a basic syrup for greasing chocolate biscuits weighing 1 kg, in a volume of 600 grams, you can use 12 tablespoons of sugar and 18 tablespoons of water.

The cooking principle is the same for all options. Pour sugar into a saucepan and add water. Cook over low heat until the sugar crystals dissolve. Cool and only then grease the cakes.

Alcohol impregnation for a unique chocolate cake

Impregnation is required for a chocolate confection if the recipe specifies butter cream as an interlayer between the cakes. At the same time, the taste of the cream itself will not have any restrictions on the choice.

An interesting version of the recipe for an impregnated chocolate cake can be alcohol, which will play a secondary, but quite noticeable role in shaping the taste of the dessert. In general, alcoholic beverages are often used to impregnate confectionery products. The ideal option would be the impregnation for a chocolate cake with cognac:

• 3 tablespoons of brandy. You can replace in such an amount of the presented alcohol with dessert wine.
• 6 tablespoons of sugar. Brown sugar is ideal.
• Half a glass of warm water.

The cooking principle is simple. First, the base syrup is cooked from sugar and water. It is imperative to cool the syrup to about 30 degrees. After that, alcohol is poured in. Mix all the ingredients well and can be applied to the cakes immediately. If the temperature of the syrup is below 30 degrees, then the cognac will not dissolve in the sugar syrup.

Unique impregnating cream for cake with chocolate notes

Sometimes impregnation is completely unnecessary. This option is possible when the cream itself is quite liquid and soaks the cake deeply and efficiently. Usually, the ideal companion for any kind of pastry is a chocolate cream cake soak.

To prepare the chocolate impregnation cream, you will need the following ingredients:

• A can of condensed milk.
• ¼ kilogram of butter.
• 60 grams of cocoa powder.
• A pack of vanillin.

It is very simple to prepare an impregnation cream:

1. Pour a can of condensed milk into a container.
2. Add butter to the condensed milk, which must be cut into small pieces.
3. The resulting mass must be whipped with a mixer until the cream acquires an airy consistency.
4. Add vanillin and cocoa powder, beat the ingredients with a mixer again.

At this stage, the preparation of the impregnation cream ends, you can start using the finished product.

for biscuit cake

A good combination is a citrus base and a chocolate sponge cake with any cream. Making citrus syrup is easy, but it takes about 6 hours to brew. Citrus syrup for soaking a chocolate cake is prepared according to the following scheme:

1. In a 1: 1 ratio, you need to mix water and sugar. Put the container on a small fire, and while stirring, bring to the point where the crystals are completely dissolved.
2. When the syrup has cooled slightly, add finely grated citrus peel to it.
3. After 5-6 hours, strain the syrup by removing the zest.

The citrus syrup for the chocolate sponge cake is completely ready.

Cherry impregnation for the original taste of chocolate dessert

The perfect pairing is chocolate and cherry, which is why many chocolate sponge cake recipes include a cherry cream base. Cherry-soaked chocolate cake can also include a touch of alcohol.

For cherry impregnation, you will need the following products:

• 100 grams of pitted fresh cherries.
• 30 milliliters of cognac.
• Glass of water.
• 40 grams of sugar.

Prepare a fragrant version of the cherry impregnation:

1. Place the peeled cherries in a saucepan and cover the berries with water.
2. Boil the berries over low heat.
3. After the cherries have shriveled and the water turns red, the berries must be completely removed.
4. Cool the broth slightly.
5. Pour sugar into warm water and pour out brandy, stir well.

When the sugar crystals dissolve, you can start using the viscous substance.

Chocolate impregnation

Chocolate impregnation will be a real find for a chocolate biscuit. There are several options for its preparation:

1. Chocolate impregnation for a sponge cake can be prepared on the basis of base syrup, to which melted chocolate is added. The proportions of chocolate and syrup can be selected according to preference.
2. You can prepare a chocolate impregnation, which will not penetrate into the base of the biscuit immediately, but it will turn out to be no less tasty. It is enough to mix melted chocolate and butter in a 2: 1 ratio. Sometimes melted chocolate is mixed with a little water.
3. Some self-taught pastry chefs simply melt chocolate and generously pour cakes of cakes on it. In this case, the result may be unpredictable, since it completely depends on the quality and composition of the tile or confectionery glaze.

When using such impregnations for the biscuit, it takes some time for the composition to penetrate into the "pores" of the cakes, making them soft and soft.

Non-alcoholic impregnation options

In addition to standard impregnation options, namely chocolate, cherry and cognac, there is a huge variety of recipes. All of them are based on sugar syrup, and additional flavor and aroma are obtained through additional additives.

Such impregnations for alcohol-free chocolate cake are especially popular:

• citrus;
• strawberry;
• raspberry;
• coffee;
• dairy;
• vanilla;
• banana.

Basically, the standard sugar syrup is brewed first. When the sticky base cools down, the auxiliary ingredient is added in a selected proportion. Each variation should be ideally combined with the cream, otherwise the taste of the entire confection will be spoiled.

In the case of fruits, the ingredient itself is not always boiled in water, mashed potatoes can be used. Pureed fruit is poured into the syrup. It is desirable that at the time of connection, the ingredients were already cooled and at about the same temperature.

Rules for the use of impregnation

It is necessary not only to choose the perfect impregnation to taste, but also to prepare it correctly. When the main points are taken into account, one should not forget about the correct use of impregnation. It is important to apply the emollient component to the base of the cake according to the regulations in order to maintain the texture of the biscuit.

How to use the impregnation for a chocolate cake correctly:

1. It is worthwhile to evenly divide the total amount of impregnation between all the cakes.
2. Divide each mini portion into 2 more parts.
3. Using a tablespoon, spread one part of the syrup over the surface. Perform this procedure with each cake.
4. A few minutes after distributing the first portion of the sweet spread, you need to repeat the procedure with the second part of the consistency.

In such a situation, the cakes are fully saturated and allow the cream to penetrate the pores of the biscuit, making it tender and juicy. Another application option involves the distribution of the first portion over the cake using a pastry bag or syringe. It is worth using a fine-tipped nozzle for this purpose.

The syrup is ideally absorbed into the cakes, which have stood for about 10 hours. After moisturizing with syrup, you need to wait another quarter of an hour, and then apply the cream. To combine the flavors of cream, chocolate biscuit and impregnation, the cake needs to stand for another 5 hours before serving.

Cocoa powder and coffee base for cake impregnation

Often, for chocolate biscuit cakes, creams are used that do not contain fresh fruits or berries. Therefore, a coffee base is often used as an impregnation for standard types of creams. Particularly popular are impregnations for cocoa chocolate cake.

Chocolate icing can also be an ideal substitute for impregnation. It is enough to melt the butter in a water bath. Add sugar and gradually add cocoa powder. The consistency depends on the proportion of oil in the total mass.

The coffee option is just as easy to prepare. First, a basic syrup is prepared from sugar and water. Next, you need to brew natural ground coffee. It is enough to use only 30-50 grams of coffee as an additive. Sometimes a product is used from coffee machines or coffee machines. This is an alternative with a question that deals specifically with quality.

It is possible to use the two presented options at once within the framework of one confectionery. Cut cakes are greased one by one. In this case, the application rules are followed. One cake must be lubricated with one type of impregnation.

Cognac impregnation is traditionally used for biscuit cakes, but it can be used in products made from sour cream dough. The impregnated cakes are moist, light and have a cognac flavor. Even a dry biscuit can be revived 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 the following formula: cake - one part, impregnation - 0.7 parts, cream - 1.2 parts.

Preparation:

1. Pour water into a small saucepan and let it boil.
2. Pour sugar into boiling water, mix and cook for 5 minutes. The amount of sugar and water can be changed. You need to focus on your taste preferences and take into account what kind of cream the product will be with. 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 only be added to the cooled syrup. From hot it will evaporate and will not give its aroma.
4. Add cognac to the syrup, mix and soak the cakes.

Before forming the cake, it is advisable to stand the biscuit for 6 - 8 hours. Soak the bottom 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 creates different flavors.

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

There are a lot of options for biscuit impregnations. And the choice is a matter of taste.

Many housewives are wondering how to correctly calculate the required amount of impregnation for the cake. It turns out that there is a rule: for a cake weighing 800 grams, you need to use 500-550 grams of impregnation.

The classic is, of course, the chocolate impregnation. There are many options for preparing it. Here is one of them: take 100 grams of butter, 1 tablespoon. cocoa powder, 1/2 can of condensed milk. Use a mixer for cooking. Melt the butter first. Then add the condensed milk and cocoa to the container. Mix the mixture thoroughly with a mixer. Chocolate impregnation is ready!

Some biscuit impregnations are prepared with the addition of cognac or other alcoholic beverages. So, for the preparation of a fragrant impregnation, take 5 tablespoons. sugar, 7 tbsp. liqueur, 1 tbsp. cognac, 1 tbsp. water. Pour sugar into a container and cover with water. While stirring gently, bring the syrup to a boil. When it cools down, pour in the cognac and liqueur.

To prepare the jam impregnation, take the following ingredients: 2 tablespoons. jam or jam, 50 grams of vodka, 250 ml of water. Mix jam and water. Place the container on a hot stove for 2-3 minutes. When the mixture has cooled, add the vodka.

To prepare syrup with cahors, you will need the following ingredients: 250 grams of sugar, 250 grams of water, 2 tablespoons. cahors, 1 tsp. lemon juice, vanillin on the tip of a knife. Boil water in a saucepan and add sugar. Stir the mixture with a spoon until the sugar is completely dissolved. Bring the syrup to a boil, add the cahors, lemon juice, vanillin and immediately remove the pan from the heat. Let the syrup cool before using.

Coffee impregnation has a pronounced coffee flavor. It will appeal to those who love this drink. So, for cooking you will need: 1 tbsp. water, 1 tbsp. cognac, 2 tbsp. ground coffee, 1 tbsp. Sahara. Mix half a glass of water and sugar. Heat the mixture until the granulated sugar is completely dissolved. It is advisable to bring the syrup to a boil. Brew the coffee with the remaining water. Strain the coffee after 20 minutes. Now pour pure coffee and brandy into the sugar syrup. Stir the mixture thoroughly and cool.

Another incredibly tasty impregnation is cherry. To prepare it, take 1/3 tbsp. cherry juice, 2 tablespoons sugar, 4 tablespoons cognac, 1 tbsp. water. The peculiarity of this impregnation is that it does not need to be cooked on the stove. Combine cherry juice, brandy, sugar and water. Stir the mixture with a spoon to dissolve the sugar. The impregnation is now ready for use.

Allow the biscuit to cool completely before soaking. It should just stand for 6-7 hours. If you pour over a hot sponge cake, it will get wet and fall apart. The syrup shouldn't be hot either. The best option is room temperature syrup. Do not cool the impregnation in the refrigerator, as it may harden and change its properties.