Any cake will not be so tasty and aromatic without special impregnations used to give the confectionery a unique taste and juiciness. Cake impregnations are made from a wide variety of ingredients. For each type of dough, there are certain types of these delicious liquids.
The impregnation for the cake before applying to the cakes should be sufficiently cooled. It can not be applied to warm, just baked cakes. The best time to complete it comes only 12 hours after the cake is baked. The application of impregnation is carried out using an ordinary tablespoon. They try to apply it evenly over the entire surface of the cake. Thick cakes are usually cut in half (in height), and thin cakes are impregnated whole.
Impregnation for cake is most often applied with the following calculation: 100 ml of liquid per 1 half of the cake. Be sure to consider the time of the confectionery product. If it is intended for quick consumption, this rate of consumption of impregnation is fully justified. If the cake will be stored for a long time, the norm should be slightly reduced, since some of the moisture from the applied cream is absorbed into the cake. Excess impregnation and cream will make the cake very wet. If your cakes have dried out, then more impregnation may be necessary than is provided for by the norm.
The impregnation of cakes directly depends on the ingredients that were used for baking the cake itself and on the taste preferences of the consumer.
Cherry impregnation is very popular among confectioners. Cherry juice (150 ml), 50 g sugar, 50 ml cognac and water are used for it. All ingredients are mixed in a standard cup (250 ml), after which water is added to its edges. This amount of impregnation for the cake should be enough for 2-3 cakes (depending on the size of the cake).
No less often are fruit impregnations used (orange, apricot, pineapple). For the preparation of orange impregnation using freshly squeezed juice of 1 orange, a little orange zest, a pinch of citric acid and 50 g of sugar. Apricot impregnation is prepared from apricot liquor, and pineapple - from canned pineapple syrup. For all these types of impregnation, the rule is the same: all liquids are diluted with water, after which they are brought to a boil. Cakes are impregnated with cooled liquid.
Confectioners often use fresh juice obtained from berries such as strawberries, strawberries, raspberries, and currants as the basis for impregnation. Such impregnations are great for cakes that are decorated with fresh berries. In addition to taste and aroma, they enrich the cake with the beneficial substances contained in them.
Vanilla impregnation is prepared from a glass of boiling water, into which add a stick of vanilla (vanilla sugar) and 100 g of sugar. Instead of vanilla, you can use 5 drops of vanilla essence or 50 ml of vanilla liquor.
To improve the taste of honey cake, sour cream and biscuit, ordinary sugar syrup flavored with vanilla or food essences is used as an impregnation for the cake. They should contain more than 50% sugar. Syrup readiness is determined as follows: a little syrup is poured onto a cold saucer. They press a cold spoon to it and lift it up. A good syrup will reach for a spoon in the form of a thin thread.
Often for dessert cakes are often used dessert white wine, liquors, tinctures, coffee, fruit juices. Impregnation for biscuit cake can be boiled or raw. The best temperature for application on cakes is 40 ° C.
All impregnations for the cake are designed to give a rich taste and juiciness to confectionery. Each housewife can come up with her own recipe for this syrup, focusing on the preferences of the family, the presence of certain ingredients and adhering to the general rules for its preparation.