Most often, housewives prefer to cook all kinds of biscuit cakes and desserts. There are a great many recipes of such sweets at the disposal of modern confectioners. In order to diversify the taste of dessert, you can use a variety of impregnations. They allow you to make a more delicate delicacy with an interesting taste. If you do not know how to soak a biscuit cake, our article will help you understand the issue.
What is impregnation for?
Why do you think impregnation is needed? At home, even the most inexperienced pastry chef will be able to cook a biscuit. Sponge cakes can be the basis for a variety of desserts. To obtain a more delicate taste, confectioners often use impregnations, which allow you to diversify the taste and add zest to the product.
Such solutions allow you to make dessert more tender, more fragrant, they soften the egg smell and save from overdried cakes. Not all people love wet cakes. However, it is still worth trying in practice. Perhaps after trying several recipes, you will regularly use syrups for your desserts. It is worth noting that not all cakes require the use of impregnation. There are culinary masterpieces that are self-sufficient in themselves.
But there are those desserts that can be made deliciously delicious, using a variety of impregnations. Over time, even the most delicious cake gets bored. That is why housewives often go on bold experiments with all kinds of additions and creams. However, the taste becomes much more interesting if you use impregnation.
Culinary experts recommend keeping the prepared cakes for 8-10 hours in the refrigerator, wrapping them in film. This will make them more moist and soft. Then you can begin to apply the impregnation. Next, you need to let the cake stand for 15-30 minutes. And only after that you can apply the cream. Before serving, dessert should be infused for at least six hours.
How to soak a biscuit cake? The choice of options is huge. It will depend on the cream used. If you plan to cook sour cream, butter, butter cream, coffee, cognac or honey impregnation is well suited. For cakes that use fruit filling, it is recommended to do fruit and berry soaking, in which you can add a little alcohol.
Sugar syrup
More often than other options, housewives use sugar syrup for impregnation of biscuit cake. It is easy to prepare and is very cheap. Before applying syrup cakes should be checked for dryness. The more humid they are, the less caramel mass you will need. It is important not to overdo it and adhere to the principle of the golden mean. Too wet cakes are not the best option, as are dry ones. Syrup can be applied using a special spray or a pastry brush. Please note that impregnation should never be used for hot cakes.
If you do not know how to soak a biscuit cake, start your experiments with simple sugar syrup. The basic recipe can later be used to create more interesting options.
Ingredients:
- Sugar - 60 g.
- Water - 150 g.
To make syrup, water is mixed with sugar and sent to the fire. The mass is brought to a boil. During the preparation of the syrup, it is necessary to gently stir with a wooden spatula so that all the crystals are dissolved. After boiling, the mass is removed from the fire. For a change, alcohol can be added to the cooled syrup. You can use rum, cognac, port, liquors. Please note that it is necessary to take good quality alcohol so as not to spoil the taste of the dessert.
Condensed milk
How to soak a biscuit cake? For the preparation of sweet mass, you can use condensed milk. This is one of the easiest options.
Ingredients:
- Bank of condensed milk.
- Three tablespoons of water.
The whole preparation of the impregnation is that hot water must be added to the condensed milk and mixed. By the way, after cooling, you can add vanilla, cinnamon, brewed coffee or liquid chocolate to the mass. To get a good taste, get a condensed milk of good quality. It is better not to save on it if you do not want to spoil the dessert. As you can see, impregnation for sponge cake with condensed milk is incredibly simple to prepare.
Cognac impregnation
How to cook cognac impregnation for a biscuit cake? The recipe is incredibly simple. For cooking, we need 150 ml of water and 50 g of good quality cognac, as well as 60 g of sugar. Sugar syrups are best prepared in thick-walled pans in which they do not burn. Mix water with sugar and bring the mass to a boil. Add cognac to the cooled caramel. By the way, a wine softener for cakes can be made on the same principle. For this, the same amount of good red wine is introduced into the syrup. Alternatively, you can use Cahors.
Cherry impregnation
It turns out delicious cake with cherry impregnation. To prepare all kinds of moisturizers for cakes, you can use homemade juices or preserves. They are an excellent base and have a pronounced taste and aroma.
Ingredients:
- Sugar - 2 tbsp. l
- Glass of water.
- Cognac - 4 tbsp. l
- Cherry juice (preferably homemade) - 1/3 cup.
Put sugar in cherry juice and stir until completely dissolved. If the crystals do not dissolve, you can heat the mass. After cooling, add cognac and water. The amount of the latter can be reduced to obtain a more pronounced taste. You can cook this type of impregnation without alcohol. For a sponge cake with a fruit layer, cherry syrup is perfect.
Lemon impregnation
If you are doing the first confectionery experiments and do not yet know how to soak biscuit cake cakes for a cake, you can use universal moisturizers that are good for any dessert. These include lemon impregnation. Its taste and aroma will appeal to any sweet tooth.
Ingredients:
- A glass of boiled water.
- Sugar - 110 g.
- Fresh lemon juice - 70 g.
Lemon impregnation for biscuit cake is very easy to prepare. Warm water and sugar are mixed in a container, stirring until the latter is completely dissolved. After add fresh lemon juice. Cakes are soaked in the finished mass.
There is nothing better for light cakes than zest and citrus juice. You can use not only lemon, but also lime or orange. Such an impregnation is good for light cakes.
Coffee syrup
How to soak biscuit cakes? For cakes, you can use coffee syrup. This option will be appreciated by coffee lovers.
Ingredients:
- Boiling water - 250 g.
- Rum (optional) - 25 g.
- Coffee - 10 g.
- Sugar - 50 g.
First you need to brew a cup of strong coffee. Naturally, it is a custard drink, not a soluble one. Sugar is added to the coffee and allowed to cool. Then, if desired, you can pour in rum. As a result, a wonderful combination is learned. Such an impregnation is ideally combined with chocolate cakes and cream.
Milk impregnation
Milk impregnation for a biscuit cake is no less good. The recipe for its preparation is simple. For cooking, milk is used, which gives the impregnation a special taste and aroma.
Ingredients:
- Sugar - 240 g.
- Milk - 80 ml.
Sugar is poured into boiling milk and mixed until dissolved.
Jam impregnation
What is impregnation for a biscuit cake made of? For cooking, you can use juices and homemade preserves.
Ingredients:
- Jam - 60 g.
- Cognac - 50 g.
- Water - 240 g.
Water and jam are mixed in a saucepan and brought to a boil. After the mass is cooled and brandy is added.
Chocolate Dessert Impregnation
For chocolate cake, you can use delicious impregnation of condensed milk and cocoa.
Ingredients:
- Butter - 90 g.
- Cocoa - 1 tbsp. l
- Condensed milk - ½ banks.
The peculiarity of this impregnation is that it must be prepared in a water bath. We put a large pot of water on the stove, and in it is a smaller container. Mix butter and cocoa, add condensed milk and stir until completely dissolved. It is impossible to bring the mass to a boil. Impregnate cakes with hot syrup.
Orange syrup
Orange soaking is a great option for a light fruit cake.
Ingredients:
- Orange juice - ½ tbsp.
- Orange zest.
- Sugar - ¼ st.
Before cooking, rub the zest of orange. In a saucepan, mix all the components, after which the mass is boiled over low heat until the crystals dissolve. It is necessary to prepare syrup until the mass is reduced by half. Impregnate cakes with hot syrup.
Fresh lemon impregnation
To make syrup, you need fresh lemon, not juice.
Ingredients:
- Sugar - 3 tsp.
- Glass of water.
- Half a lemon.
- Vanillin.
Lemon must be cut into slices, after which it is poured with boiling water. Sugar and vanillin are added to the impregnation. The mass is ready for use.
Green tea
This recipe is incredibly simple and does not require any costs. You can prepare the impregnation of what is in the house. It is enough to brew green tea and add lemon juice to it. The resulting mixture can be applied to cakes.
How much impregnation should I take?
As we mentioned earlier, impregnation is not always and not always appropriate. It is very important not to overdo it with its quantity.
Otherwise, you run the risk of getting a soggy semblance of dessert. You can calculate the optimal amount of syrup. On average, the mass of biscuit and impregnation should correspond to a ratio of 2: 1. This means that for a cake weighing 600 grams, you will need 300 grams of syrup. If you like wetter cakes, you can increase the amount of impregnation at your discretion. Please note that to make a cake with fresh fruit, the amount of syrup should be reduced. Experienced chefs recommend applying with a silicone brush.
Fruit syrup
Fruit impregnation is a real field for creativity. It is almost impossible to spoil the syrup, so you can safely add juices in reasonable amounts. A tablespoon of liquor (cherry, coconut, apricot or any other) can significantly enrich the taste of the finished dessert. By the way, confectioners sometimes combine cream and impregnation in their products. Syrup is applied to one cake, and a creamy mass is applied to the other. The alternation of biscuits with different flavors gives an amazing result.
Instead of an afterword
Juicy sponge cake is a great base for a delicious cake. If you like the delicate taste of dessert, then the use of impregnation will become a necessity for you. What kind of tricks the housewives do not go to create a unique masterpiece that will pleasantly surprise loved ones. A variety of syrups are a simple option that allows you to immediately solve several problems. Delicious impregnation can not only moisten the cakes, but also give the taste and aroma to the dessert.