Biscuit impregnation syrup is an important detail! The best options for syrup impregnation of sponge cake: cognac, orange, coffee

Biscuit impregnation syrup is an important detail! The best options for syrup impregnation of sponge cake: cognac, orange, coffee

Biscuit is the basis for many pastries. It turns out air and gentle, and impregnation makes it juicy.

Biscuit impregnation syrup - basic principles of cooking

Biscuit cakes absorb moisture well enough. So that they do not soak it is necessary to strictly follow the technology of preparation of impregnation.

Sponge cake can be dry or wet. For dry baking using a greater amount of impregnation.

Impregnation is applied to the cake with a silicone brush, spray gun, or just sprinkled with a spoon.

Sugar and liquid - the basis of any impregnation. For flavor, vanilla, citrus juice or zest, coffee, etc. are added to it.

In cakes consisting of three cakes, the upper cake is plentifully watered by impregnation; the middle and lower ones are not so generously soaked.

Impregnation is desirable to withstand throughout the day.

Recipe 1. Biscuit impregnation classic syrup


125 g of granulated sugar;

190 ml of drinking water.

Method of preparation

Pour the water into a saucepan and put it on the stove. Turn on the fire at an average level and wait for the first bubbles to appear. Add sugar to boiling water.

Continuously stirring the contents, we twist the fire to a minimum. Cook to dissolve the grains of sugar and turn off the fire.

Cooling impregnated to a barely warm state. As a flavoring you can add liqueur, liqueur or citrus juice.

Recipe 2. Syrup for impregnating sponge cake with brandy and strawberry


filtered water - 300 ml;

Cognac - 60 ml;

fine sugar - 50 g;

strawberry - 300 g

Method of preparation

Wash strawberries, tear off the tails and squeeze the juice out of them.

Put the berry cake in a saucepan, cover with water and add sugar.

Put on a quiet fire and boil, from the moment of boiling, five minutes. Strain the syrup through a fine strainer. Pour strawberry juice into the impregnation, mix and send it back to the stove. Boil again.

Keep the syrup on fire for three minutes, remove from heat and cool to a warm state. Pour into brandy and mix.

Recipe 3. Cocoa-based sponge cake syrup


35 g cocoa powder;

90 g butter;

175 g of condensed milk.

Method of preparation

Take a pot of medium size. Pour into her drinking water and put on the stove. From above we establish a saucepan of smaller diameter, leaning it on handles. The bottom must be submerged in water.

Butter chop into small pieces and grind with cocoa until smooth.

Put the oil mixture in a saucepan and wait for it to melt, stirring constantly. A thin stream is introduced into the liquid butter condensed milk. Tomim before 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 as intended.

Recipe 4. Biscuit impregnation coffee syrup


coffee liqueur - 30 ml;

ground natural coffee - 10 g;

water - 100 ml;

fine sugar - 60 g

Method of preparation

Pour out the coffee in a saucepan and fill it with hot water. Put on the stove and bring to a boil.

Remove the coffee from the stove, cover with a lid and leave for ten minutes.

Strain the coffee infusion and add sugar to it.

Again we send to the fire and boil for three minutes from the moment of boiling over low heat.

Turn off the fire, cool the contents of the saucepan, pour in the liquor and mix.

Recipe 5. Mint-orange syrup


125 ml of drinking water;

30 g mint;

200 g of sugar;


100 ml of vodka.

Method of preparation

We combine water with vodka.

Peppermint leaves are well washed and cut as small as possible. Mint pour a mixture of water and vodka. Add 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 impregnation of sponge cake with brandy


60 grams of sugar;

25 ml of cognac;

200 ml of filtered water;

50 g of ground coffee.

Method of preparation

Sprinkle ground coffee in a saucepan and fry it over medium heat for a minute. Fill the coffee with boiling water and boil until the first sign of boiling. Remove from the stove and wait for the foam to settle. Repeat the process two more times.

Cover the stewpan with the coffee lid and leave for a quarter of an hour. Strain the drink through cheesecloth. Throw away the thick.

We pour out sugar in coffee and set it again. We wait for the boiling, constantly stirring until the sugar crystals dissolve.

Remove the syrup from the stove, cool. Add cognac to syrup, stir once again. Soak the resulting mixture of cakes.

Recipe 7. Orange syrup for impregnating biscuit


120 ml of freshly squeezed orange juice;

orange peel from one fruit;

60 grams of sugar.

Method of preparation

My orange, wipe with a napkin and remove the zest from it using the finest grater. Place the zest in a saucepan, squeeze orange juice to it.

Sent on a slow fire and cook for three minutes from the moment of boiling. We pour in sugar, we mix and we mix until all grains are dissolved.

Cook the syrup for another eight minutes, filter and cool.

Recipe 8. Syrup for impregnating sponge cake with wine


lemon juice - 5 ml;

fine sugar - 250 g;


drinking water - a glass;

Cahors - 60 ml.

Method of preparation

Pour water into a saucepan, add sugar and set on low heat. Cook, stirring constantly, until the crystals dissolve. In the boiling syrup add lemon juice and vanilla. Keep a couple of minutes, remove from heat and cool.

Recipe 9. Lemon syrup


55 grams of sugar;

245 ml of drinking water;

half a lemon;

vanilla sugar.

Method of preparation

Cut half of a lemon, place it in a blender tank and grind to a puree state. The resulting lemon mass is transferred to a saucepan, pour in boiled water, cover with a lid and insist for a quarter of an hour.

Slightly squeeze the contents of the potato otkolushkoy to squeeze out the remnants of juice from the pulp of the lemon. Strain the infusion a couple of times through cheesecloth. Add sugar and vanilla to the lemon liquid.

Turn on the burner to low power. We put on it a saucepan with a lemon mixture and cook the base of the syrup for ten minutes.

Remove from heat, cool and saturate cakes.

Recipe 10. Cherry syrup for impregnation of sponge cake with brandy


50 grams of granulated sugar;

40 ml of cognac;

100 ml of cherry syrup;

boiled water - stack

Method of preparation

Cherry juice combine with water and brandy. Stir.

All sugar is poured into the liquid and set on medium heat. Cook, stirring continuously, until all the sugar particles are dissolved.

We twist the fire to the minimum and boil the mixture for another three minutes. Remove from heat and cool.

Recipe 11. Syrup for soaking biscuit with black currant


60 ml of cognac;

1/2 stack blackcurrant jam syrup;

250 ml of boiled water;

60 g sugar fine.

Method of preparation

Combine water with sugar and jam syrup. Stir and put the dishes with the mixture on a slow fire. Cook, after the first signs of boiling, continuously stirring, until sugar crystals dissolve.

Remove from heat, cool and pour brandy.

Recipe 12. Coffee syrup with milk

Ingredients 1/2 cup of milk and boiled water;

stack Sahara;

60 g of ground coffee.

Method of preparation

Fill the ground coffee with half a cup of boiling water and make coffee. Remove from heat, cover with a lid and cool. Strain out.

Combine milk with sugar. We put on the stove, turn on the slow fire and bring to boil, stirring continuously. Pour in filtered coffee and stir.

Keep another three minutes, remove from heat and cool. Alcohol and flavors are added to the cooled impregnation.

Recipe 13. Caramel syrup for impregnation of sponge cake


100 ml of milk;

100 g sour cream;

100 g of condensed milk boiled.

Method of preparation

Milk is poured into a saucepan. We put on the stove and bring to a boil. Add boiled condensed milk and sour cream. Stir well.

Biscuit placed in a form with a diameter wider than the cake. We pierce in several places with a wooden skewer or fork. Fill the cake with hot syrup.

Soak the cake for five hours.

Biscuit Impregnation Syrup - Tips and Tricks

Do not add flavors to the hot syrup, otherwise flavors will simply evaporate.

Before using the syrup must be cooled.

It is advisable to withstand the syrup during the day before use.

For impregnation, you can use brandy, liquor or any other alcoholic beverage.

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