Biscuit is the basis for many confectionery products. It turns out airy and gentle, and the impregnation makes it juicy.
Syrup for impregnation of biscuit - the basic principles of preparation
Sponge cakes absorb moisture well enough. So that they do not get wet, it is necessary to strictly observe the technology for preparing the impregnation.
The biscuit may be dry or wet. For dry baking, a greater amount of impregnation is used.
The impregnation is applied to the cake using a silicone brush, a spray bottle, or simply watered from a spoon.
Sugar and liquid are the basis of any impregnation. For aroma, vanillin, juice or citrus zest, coffee, etc. are added to it.
In cakes consisting of three cakes, the upper cakes are abundantly watered with impregnation, the middle and lower ones are impregnated not so generously.
Impregnation is desirable to withstand throughout the day.
Recipe 1. Classic syrup for soaking biscuit
Ingredients
125 g of granulated sugar;
190 ml drinking water.
Cooking method
Pour water into the stewpan and put it on the stove. Turn on the fire to a medium level and wait for the first bubbles to appear. Pour sugar into boiling water.
Continuously stirring the contents, twist the fire to a minimum. Cook until sugar grains dissolve and turn off the heat.
Cool the impregnation to a barely warm state. As a flavoring, you can add liquor, liquor or citrus juice.
Recipe 2. Syrup for soaking biscuit with cognac and strawberries
Ingredients
filtered water - 300 ml;
cognac - 60 ml;
fine sugar - 50 g;
strawberries - 300 g.
Cooking method
Wash the strawberries, pick the tails and squeeze the juice out of them.
Transfer the berry cake to the stewpan, fill with water and pour sugar.
Put on a quiet fire and cook, from the moment of boiling, for five minutes. Strain the syrup through a fine strainer.
Pour strawberry juice into the impregnation, mix and send again to the stove. Boil again.
Keep the syrup on fire for three minutes, remove from the stove and refrigerate until warm. Pour cognac into the impregnation and mix.
Recipe 3. Cocoa-based biscuit impregnation syrup
Ingredients
35 g of cocoa powder;
90 g butter;
175 g of condensed milk.
Cooking method
Take a medium-sized pot. We pour drinking water into it and put it on the stove. From above we install a saucepan of a smaller diameter, resting it on the handles. The bottom should be immersed in water.
Chop the butter in small pieces and grind with cocoa until smooth.
We spread the oil mixture in a saucepan and wait for it to melt, stirring constantly. In a thin stream, we introduce the condensed milk into the liquid oil. Tomim until the first bubbles.
Remove the saucepan from the water bath and beat the contents with a mixer or blender. The mass should become dense and increase in volume. We cool the impregnation and use it for its intended purpose.
Recipe 4. Coffee syrup for soaking biscuit
Ingredients
coffee liqueur - 30 ml;
ground natural coffee - 10 g;
water - 100 ml;
small sugar - 60 g.
Cooking method
Pour coffee into a stewpan and fill it with hot water. We put on the stove and bring to a boil.
Remove the coffee from the stove, cover and insist for ten minutes.
Filter the coffee infusion and add sugar to it.
Again we send to the fire and cook from the moment of boiling for three minutes over low heat.
Turn off the fire, cool the contents of the stewpan, pour in the liquor and mix.
Recipe 5. Mint Orange Syrup
Ingredients
125 ml of drinking water;
30 g mint;
200 g of sugar;
orange;
100 ml of vodka.
Cooking method
We combine water with vodka.
We wash the mint leaves well and cut them as small as possible.
Pour mint with a mixture of water and vodka. Pour sugar and stir until the grains dissolve.
Pour into a saucepan with a lid and leave in a cool place for a couple of weeks.
After the allotted time, cut the orange in half and squeeze the juice into the impregnation. Mix and use as intended.
Recipe 6. Coffee syrup for soaking biscuit with cognac
Ingredients
60 g of granulated sugar;
25 ml of brandy;
200 ml of filtered water;
50 g of ground coffee.
Cooking method
Pour ground coffee into a stewpan and fry it over medium heat for a minute. Pour coffee with boiling water and cook until the first signs of boiling. Remove from the stove and wait for the foam to settle. Repeat the process two more times.
Cover the stewpan with coffee lid and leave for a quarter of an hour. Filter the drink through cheesecloth. Throw away the thick.
Pour sugar in coffee and set to boil again. We wait for boiling, stirring constantly, until the sugar crystals dissolve.
Remove the syrup from the stove, cool. Add cognac to the syrup, stir once more. Soak the resulting mixture of cakes.
Recipe 7. Orange syrup for soaking biscuit
Ingredients
120 ml freshly squeezed orange juice;
orange peel from one fruit;
60 g of granulated sugar.
Cooking method
Wash my orange, wipe with a napkin and remove the zest from it with the help of the smallest grater. We put the zest in the stewpan, squeeze the orange juice to it.
We send to a slow fire and cook for three minutes from the moment of boiling. Pour sugar, mix and simmer until all the grains have dissolved.
Cook the syrup for another eight minutes, filter and cool.
Recipe 8. Syrup for soaking a biscuit with wine
Ingredients
lemon juice - 5 ml;
fine sugar - 250 g;
vanillin;
drinking water - a glass;
Cahors - 60 ml.
Cooking method
Pour water into a saucepan, add sugar and put on low heat. Cook, constantly stirring, until the crystals dissolve.
Add the juice of lemon and vanillin to the boiling syrup. Hold for a couple of minutes, remove from heat and cool.
Recipe 9. Lemon Syrup
Ingredients
55 g of granulated sugar;
245 ml of drinking water;
half a lemon;
vanilla sugar.
Cooking method
Cut the half of the lemon, place in a blender bowl and grind to a puree state. The resulting lemon mass is transferred to the saucepan, pour boiled water, cover with a lid and insist for a quarter of an hour.
Squeeze the contents lightly with a potato nipper to squeeze the remaining juice out of the lemon pulp. We filter the infusion a couple of times through cheesecloth. Add sugar and vanillin to the lemon liquid.
We turn on the burner at low power. We put a stewpan with lemon mixture on it and cook the base of the syrup for ten minutes.
Remove from the stove, cool and soak cakes.
Recipe 10. Cherry syrup for soaking biscuit with cognac
Ingredients
50 g granulated sugar;
40 ml of brandy;
100 ml cherry syrup;
boiled water - stack.
Cooking method
We combine cherry juice with water and cognac. Stir.
Pour all the sugar into the liquid and put on medium heat. Cook, stirring continuously, until all sugar grains are dissolved.
We twist the fire to a minimum and boil the mixture for another three minutes. Remove from the stove and cool.
Recipe 11. Syrup for impregnation of biscuit with blackcurrant
Ingredients
60 ml of brandy;
½ stack. syrup from blackcurrant jam;
250 ml of boiled water;
60 g of fine sugar.
Cooking method
Combine water with sugar and jam syrup. Stir and place the dishes with the mixture on a slow fire. Cook, after the first signs of boiling appear, stirring continuously, until sugar crystals dissolve.
Remove from heat, cool and pour in cognac.
Recipe 12. Coffee syrup in milk
Ingredients
½ cup of milk and boiled water;
stack Sahara;
60 g of natural ground coffee.
Cooking method
Pour ground coffee with half a glass of boiling water and brew coffee. Remove from heat, cover and cool. We filter.
Combine milk with sugar. We put on the stove, turn on a slow fire and bring to a boil, continuously mixing. Pour filtered coffee and stir.
Hold for another three minutes, remove from heat and cool. We add alcohol and flavorings to the cooled impregnation.
Recipe 13. Caramel syrup for soaking biscuit
Ingredients
100 ml of milk;
100 g of sour cream;
100 g of boiled condensed milk.
Cooking method
Pour milk into a stewpan. We put on the stove and bring to a boil. Add boiled condensed milk and sour cream. Stir well.
The biscuit is placed in a mold with a diameter wider than the cake. We pierce in several places with a wooden skewer or fork. Pour the cake with hot syrup.
Soak cake for five hours.
Sponge cake syrup - tips and tricks
Do not add flavors to the hot syrup, otherwise the flavors will simply evaporate.
Before use, the syrup must be cooled.
It is advisable to withstand syrup for a day before use.
For impregnation, you can use cognac, liquor or any other alcoholic drink.
