Sponge cake is a favorite dessert

Sponge cake is one of the most common and favorite desserts. It owes its amazing taste not only to the airy dough and delicate cream, but also to such a seemingly insignificant detail as the impregnation for the biscuit, which makes the confection juicy and aromatic. It is not difficult to make it, but certain rules must be followed.

The cake impregnation is a sugar syrup with some kind of flavoring. As a rule, for a biscuit with butter cream, an impregnation is prepared on cognac, white wine, coffee, vanilla, liqueur, creamy or chocolate. Fruit cakes are flavored with fruit and berry syrups and tinctures with the addition of food acid. It can be apricot, orange, cherry, lemon, apple, currant aroma.

Ingredients

The biscuit impregnation is made from sugar, water and flavor. For 120 grams of water, 130 grams of sugar and a tablespoon of rum, brandy, liqueur, syrup, wine, etc. are required.

Pour boiled water into a saucepan, add sugar, put on fire. Stir constantly until it boils. Remove from the stove, cool to a temperature of about 37 degrees. Now you can add any flavor you like. Here are some options.

Chocolate biscuit impregnation can be prepared according to the following recipe. Put condensed milk (0.5 cans), cocoa powder to taste, 100 grams of butter in a small saucepan. Pour water into a large saucepan, place on the stove and bring to a boil. Place a small saucepan with ingredients in it, reduce heat and simmer, stirring constantly. Do not bring to a boil, therefore, as soon as the butter is melted, remove from the stove. Beat the prepared syrup with a mixer until airy.

How to soak

The cakes should not be soaked immediately after baking. They should be allowed to stand for about seven hours. The amount of syrup will depend on the type of cakes. If they are dry, then a lot of it will be required. But the butter biscuit is smeared only slightly to impart smell and taste. You need to soak the cake evenly, and a pulverizer will help in this, into which you need to pour the syrup. On the surface of the cakes, you need to spray all the impregnation and place the biscuits in the refrigerator for 8 hours, which will make the cake even tastier.

An important question in the process of preparing a festive dessert is how to soak biscuit cakes for a cake. The final result of the finished treat depends on this: its appearance, taste, and its overall quality. There are a lot of options and the competent use of impregnation will help create a delicious cake for a celebration or simple homemade tea.

What can be used to saturate biscuit cake cakes?

Impregnation for biscuit cakes is a binding component that allows the base to be harmoniously combined and high-quality fixed with soufflé, meringue or filling. You can prepare a syrup or cream in several ways, each of which can be supplemented with interesting aromatic components.

1. Before soaking the biscuit cakes for the cake, you need to prepare the syrup or cream itself, they are applied chilled. Warm soaking will soften the crust too much and the dessert will come out loose, possibly losing its shape.
2. Traditionally, an impregnation for a biscuit is prepared from sugar and water, in a ratio of 2: 3.
3. Tea leaves (with aromatic additives), espresso, vanilla essence or fruit juices are added to the base syrup, replacing part of the water.
4. If there is absolutely no time to boil the syrup, and how to soak the biscuit cakes for a simple cake is an urgent question, liquid jam, or rather fruit syrup without pieces of fruit, will do.
5. For a cake that is not intended for children, alcohol impregnations are used. Cognac, brandy, rum, dessert wine or liqueur are added to the base syrup.
6. After applying the impregnation, the cakes should lie down for about 20 minutes, only then you can add cream or filling.
7. It is important to track which cakes are used, if they are dry and loose, impregnation will be needed a little more, if oily, then on the contrary, you should not overdo it with the application of syrup.
8. You can apply the impregnation with a tablespoon, evenly distributing the syrup on the surface of the cake. For this, a pastry brush is well suited, if the syrup is liquid, not creamy, you can use a spray bottle.

Cooking is not at all difficult, you need to follow the verified proportions: for 2 parts of sugar, 3 parts of water are taken, cook over low heat until the crystals dissolve and be sure to cool before use. This basic recipe can be used neat or supplemented with aromatic ingredients. The resulting syrup is enough to soak two cakes.

Ingredients:

• sugar - 2 tbsp. l;
• water - 3 tbsp. l.

Preparation

1. Pour water into a saucepan and add sugar.
2. Stirring to heat over low heat.
3. Do not boil, wait until the sugar is completely dissolved.
4. Cool to room temperature.

Cognac impregnation for biscuit is the most common option for soaking cakes; it comes out very fragrant with a pronounced alcoholic aftertaste. In addition to the alcoholic drink, the recipe contains lemon juice, it will slightly balance the sugary syrup, and the vanilla essence will add new light aromatic notes to the finished dessert.

Ingredients:

• water - 1 tbsp.;
• sugar - 200 g;
• vanilla essence - 1 tsp;
• lemon juice - 1 tbsp l .;
• cognac - 2 tbsp. l.

Preparation

1. Dissolve sugar in water, simmer over low heat.
2. Pour in vanilla and lemon juice.
3. Cool to room temperature, add brandy, stir.

A coffee impregnation for instant coffee biscuit is prepared simply and quickly. This recipe contains rum, it will add a slight bitterness, if you wish, you can replace it with coffee liqueur or remove alcohol altogether. It is important to make sure that the granules are completely dissolved, otherwise the final taste of the dessert can be spoiled by the coffee bitterness.

Ingredients:

• sugar - 200 g;
• water - 200 ml;
• rum - 2 tbsp. l .;
• coffee - 20 g.

Preparation

1. Mix sugar with half prepared water. Warm up over low heat until the crystals dissolve.
2. Boil the remaining water, add coffee, mix well, cool.
3. Combine syrup with coffee, add rum, stir.

Insanely aromatic impregnation for biscuit without alcohol based on lemon juice is able to balance the taste of any, even the most sugary dessert, it will bring light and pleasant freshness to the final delicacy. You can make a syrup with one juice and sugar, or equally dilute the base composition with water. During cooking, the zest is also used, but when the impregnation is ready, it must be removed by filtering through a sieve.

Ingredients:

• lemon juice - 150 ml;
• sugar - 100 g;
• lemon zest - 1 tbsp l.

Preparation

1. Pour lemon juice into a saucepan, add sugar and zest.
2. Cook without waiting for a boil, it is necessary for the sugar to completely melt.
3. Strain the hot syrup through a sieve.
4. A simple impregnation is used for the chilled biscuit.

Impregnation for a biscuit made from milk is simply and quickly prepared; in consistency and taste it is more like a liquid cream. Such a syrup is well suited for softening white vanilla cakes, if the biscuits are chocolate, you can add a little cocoa to the composition, or the latter is introduced into an already cooled impregnation so that the aroma does not evaporate when heated.

Ingredients:

• milk - 2 tbsp.;
• sugar - 1 tbsp.;
• vanillin.

Preparation

1. Heat milk in a saucepan, add sugar and vanilla.
2. Stir constantly, avoiding boiling.
3. When the sugar is dissolved, set aside. Cool to room temperature.

The delicious cherry biscuit soak is made from base syrup, which is supplemented with alcoholic beverages. For a special aroma, use cognac or brandy, the berries are well saturated with liqueurs and. This syrup is ideal for thick chocolate cakes. Cherries can be used fresh or frozen, canned or in their own juice will not work.

Ingredients:

• cherry - 100 g;
• cherry liqueur - 50 ml;
• water - 200 ml;
• sugar - 100 g.

Preparation

1. Put cherries, sugar in a saucepan, add water.
2. Boil for 2-3 minutes. Cool to room temperature.
3. Remove berries, add liqueur, stir.

Impregnation for biscuit with honey is prepared quickly, simply, without frills. Sugar is completely replaced by a natural sweetener, but it is important to remember that you cannot heat honey, therefore it is better to use liquid, May or herbs are suitable. Not worth using, it has a characteristic bitterness and can spoil the final flavor of the dessert.

Ingredients:

• water - ½ tbsp.;
• honey - 100 g;
• lemon juice - 2 tbsp. l.

Preparation

1. Heat the water to 50-60 degrees.
2. Add honey and mix well, pour in lemon juice.
3. You can use this syrup immediately after the honey has completely dissolved.

Alcohol impregnation for biscuit at home is prepared taking into account the selected base. Not every syrup goes well with chocolate or vanilla cakes, for example. On the basis of the liqueur, insanely aromatic syrups are obtained, which soak and loosen the biscuit well. The following is a basic recipe, which is enough to soak 2 cakes.

Ingredients:

• sugar - 100 g;
• water - 100 ml;
• liqueur - 70 ml.

Preparation

1. In a saucepan, mix sugar and water, boil until the sweetener is completely dissolved.
2. Cool to room temperature, pour in the liquor and mix well.
3. With this syrup, you can immediately soak the cakes.

Ideal - one that is prepared on the basis of cocoa, chocolate or liqueur, in the latter case, Baileys or Sheridans are suitable, they will perfectly emphasize the rich taste of the cakes. This syrup is prepared without water, it turns out to be thick, a little creamy, therefore it will take more time to soak the biscuits themselves.

Ingredients:

• condensed milk - 100 g;
• cocoa - 1 tbsp. l .;
• Baileys - 2 tbsp. l .;
• soft butter - 50 g.

Preparation

1. In a saucepan, combine condensed milk and cocoa, mix.
2. Simmer in a water bath until smooth.
3. Add oil, boil for a couple of minutes.
4. Cool for 10 minutes, pour in the liquor, mix thoroughly.
5. This impregnation is applied warm.

Wine impregnation for biscuits is a good way to diversify the simple flavor of the cakes, but it is important to remember that red wine cannot be used for a white base, the taste will not be very pleasant, and the appearance of the dessert will lose its attractiveness. If dessert drinks with a rich, bright aftertaste are used for impregnation, the amount of sugar can be reduced.

Of all the variety of cakes, biscuits have always been especially popular with those with a sweet tooth. They are loved for their magical softness and airiness, for their delicate, incomparable taste.

This dessert is to the liking of both adults and children - it just melts in the mouth, and various fillings allow people with different tastes to enjoy it.

Cream, chocolate, halva, nuts, fruits - this is an incomplete list of what can be added to the dough.

It can be purchased ready-made, or you can cook it yourself. One little secret - in order for the cakes to turn out delicious, they must be properly soaked.

Read also:

Impregnation for biscuit

Any baked biscuit needs softening, otherwise it may turn out to be dry and harsh, even a large amount of cream will not save. The most universal is considered sugar syrup, it softens the crust and gives it a delicate flavor. This method is very simple, and even novice housewives can do it.

To do this, bring a mixture of water and sugar to a boil over low heat aspect ratio 3: 2, let it cool and grease the cakes. The syrup should be quite thick without turning into caramel.

Alternatively, in regular sugar you can add vanillin, and thus give the biscuit a completely new taste. Depending on your taste preferences, you can add coffee, brandy, juice to the base sugar syrup. Various cake flavors are popular today. Each component will give the cake its own unique taste.

In addition to all of the above, what can you soak the cakes with? So, they can be “butter” with green tea with the addition of lemon, as well as currant compote. Pineapple syrup from canned fruits is also often used. Instead of water, syrup can be prepared in milk; children love this dish.

Types of syrups

The crust softening syrup can be the addition of alcohol, this cake is perfect for a romantic dinner. To do this, add cognac, liqueur, rum to the main sugar syrup. At the same time, cognac does not have to be the most expensive; ordinary vodka can also be used. If you wish, you can experiment with wine, white is most suitable.

An excellent option would be coffee syrup... To do this, pour a cup of coffee into the base sugar. This option goes well with chocolate cream and cakes. You can also make chocolate syrup by adding cocoa instead of coffee. The main thing is not to overdo it, so that the cake does not turn out too cloying.

For lovers lighter cakes you can add juice and zest of fresh citrus - lemon, orange or lime to the syrup. This works especially well for light options. In addition to citruses, other fruits are also used. Very popular impregnation for cakes made from cherry, apricot, grape and pomegranate juice.

How to soak the cakes

Only the cakes that have cooled down after baking need to be smeared, while the syrup is also must be cold... If the cakes or syrup are warm, the cake may become shapeless. Experienced housewives advise to cool the cakes after the oven for at least three hours, but some are left for a day.

The syrup is applied to the cakes with a culinary brush. Some people use a regular spoon or pastry syringe, but this is more difficult as it can be uneven. Usually the syringe is used for thick cakes. After spreading, you need to wait a little and repeat this procedure if necessary. It is better not to apply a lot of syrup right away so that the cake does not turn out too "wet".

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

How to soak a biscuit - general principles

Impregnation for biscuit is a space for the imagination of any culinary specialist. Traditionally, a biscuit is impregnated with sugar syrup in a 1: 2 ratio, where 1 part of granulated sugar is used for 2 parts of water. Often wine, cognac, coffee, fruit juices, liqueurs, all kinds of essences and flavors are added to the cooled syrup.

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

Too liquid syrup, thickened impregnation are common mistakes; carefully selected recipes for biscuit impregnations 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, add granulated sugar.

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

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

Cool the syrup a little, add 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:

black currant 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 over low heat. Remove the foam and turn off the heat. Cool the syrup. We filter through a sieve with fine holes.

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

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

3. How to saturate the biscuit: coffee and milk syrup

Ingredients:

half a glass of milk and purified water;

natural coffee powder - two teaspoons;

sugar - 250 grams.

Cooking method:

Fill the coffee powder with hot water. We put the container on low heat, stirring occasionally, cook until boiling.

Cool the finished coffee drink a little, leave for a few minutes, filter.

In another bowl, mix milk with sugar and simmer over medium 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 over medium heat.

Put boiled condensed milk into hot milk, stir well until smooth.

Add fresh sour cream, mix again.

We coat white or chocolate biscuit cakes with the prepared hot syrup.

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

Ingredients:

purified water - 250 ml;

sugar - four tablespoons;

lemon peel - one handful.

Cooking method:

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

Grind dry lemon zest in a blender.

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

Close the prepared syrup with lemon flavor with a lid, cool, leave 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 a container, add sugar, boil until foam appears over low heat.

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

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

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

Pour the resulting pomegranate juice into the chilled syrup, stir well and soak the biscuit cakes with it.

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

Ingredients:

1 glass of purified water;

incomplete glass of sugar;

30 ml 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 a lemon tincture: wash the lemon, free it from the peel (we don’t throw away the peel, it will still come in handy), squeeze juice from the citrus pulp in any convenient way.

Grind the lemon zest on a fine-toothed grater.

Pour the squeezed lemon juice into vodka, add the zest there, stir well, close with any lid and leave for 48 hours in a dark place. After we filter.

Prepare a simple sugar syrup: pour one glass of water into a small iron or aluminum container, add sugar and boil until a white foam appears over moderate heat. Remove the foam, cool the syrup.

Pour infused lemon vodka into the cooled syrup, stir thoroughly 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:

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

We make mashed potatoes from prepared berries using a blender.

Mix the resulting gruel with juice with sugar and vodka, put on low heat and boil until boiling, about five minutes.

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

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.

Prepare the sour cream liquid cream: add sugar to the sour cream, mix well with a whisk so that the sugar dissolves.

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

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

Ingredients:

two oranges;

one lemon;

lemon zest - two pinches;

orange peel - two handfuls;

granulated sugar - half a glass.

Cooking method:

Freeing oranges and lemons from the peel.

Soak the zest separately in hot water for a few minutes so that they do not taste bitter.

Grind the soaked zest with a blender or a fine-toothed grater.

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

Pour the resulting lemon and orange juice into a saucepan, add the zest and cook for five minutes until the liquid has boiled down twice.

Strain the boiled syrup through cheesecloth, cool and soak the cakes with it. Optionally, you can add a couple of pinches of vanillin to the cooled syrup.

How to soak a biscuit - secrets

If you like wet biscuits, but against too sweet syrup, just change the proportions. Prepare the impregnation in a 1: 3 ratio. 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 melted ice cream. It is permissible to add berry, fruit syrups and alcohol to any of these bases.

The simplest impregnation, which does not require absolutely any preparation, is the syrup of canned fruits: pineapples, strawberries, apricots, peaches - any of them is delicious.

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

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

It is not very convenient to soak a biscuit with a spoon, somewhere you can underfill, but somewhere, on the contrary, pour it over. Therefore, use a spray bottle or pastry brush. You can take a regular plastic bottle with small holes in the lid.

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

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

It would seem that if cream is present between the cakes, it is enough just to put it on the cakes 8-10 hours before serving, and then the cake will turn out to be juicy and tender in taste. But in fact, the biscuit can come out quite dry, especially if the cream is not too liquid, for example, based on oil, or a soufflé is placed between the cakes.

Only a specially impregnated sponge cake can guarantee the tenderness and juiciness of the dessert, and impregnation allows obtaining such a quality cake. And in a number of recipes, one cannot do without it at all, otherwise the taste turns out to be completely different.

Saturate biscuits with sweet soak

• More details

How to soak a cake with fruit and berry syrup

Among the methods of soaking the cakes, the most popular is the use of jam syrup. A couple of tablespoons per crust is enough for lubrication, since if you lubricate the biscuit too intensively, it can get wet, and not only its taste, but also the appearance of the cake will deteriorate.

Any jam can be used, but it is desirable that the syrup is liquid enough. To help the cakes absorb better, they can be pierced in several places with a fork or toothpick before applying the impregnation.

It is important to remember that only cooled cakes can be lubricated, since if you apply syrup to hot ones, they will get wet

Impregnation of cakes with alcohol syrup

Quite often, the cakes are impregnated with alcohol-containing syrups. The purpose of such impregnation is not at all that when the cake is consumed, a slight intoxication occurs, but to obtain a more subtle aroma. For this purpose, sweet alcoholic drinks such as rum, amaretto or fortified wine are best suited, after application of which the alcohol evaporates on the cake, leaving only a subtle aroma and aftertaste on the dough. It is most convenient to apply such an impregnation with a culinary brush, which allows you to reduce the volume of alcoholic beverages consumed to a minimum, if there is none, then an ordinary spoon will do.

Fast soak with coffee

This impregnation option is ideal for chocolate biscuits. In this case, you can use both unsweetened coffee in its pure form, and coffee with sugar with the addition of cognac or rum. For 2 tablespoons of cold coffee, 1 teaspoon of alcohol is enough to soak 1 cake.