If you decide to please yourself with a homemade cake, impregnation for a biscuit plays a decisive role. Thanks to her, homemade pastries will become tender, fragrant, original. Baking a biscuit according to one recipe, but changing the impregnation, you always get a new dessert.

Sugar syrup for impregnation of biscuit

In order not to spoil the cake, you must strictly follow the recommendations. For a biscuit that weighs 900 g, you will need approximately 580 g of syrup.

Ingredients:

  • granulated sugar - 12 tbsp. spoons;
  • warm water - 18 tbsp. spoons.

Cooking:

  1. You must use a container that has a thick bottom. It should be doused with cold water.
  2. Pour in water, add sugar. Set a minimum fire. Mix the syrup constantly; for convenience, you can use a silicone spatula.
  3. When the last sugar crystal has dissolved, boil, removing the foam that will appear.
  4. Remove from heat.
  5. Cool.

Coffee Impregnation Recipe

This impregnation is a good option for nut cakes or with chocolate-based cream.

Ingredients:

  • sugar - 55 g;
  • rum - 1 teaspoon;
  • coffee - 11 g;
  • water - 250 ml of boiling water.

Cooking:

  1. Pour boiling water into a cup, pour coffee, mix.
  2. Pour granulated sugar.
  3. Cool slightly.
  4. In order for the biscuit to acquire a special flavor, pour in the rum. Mix.

For chocolate biscuit

Impregnation for chocolate biscuit with cherry will make the treat unforgettable. Korzh becomes soft, delicate with a multifaceted and bright taste.

Ingredients:

  • cherry juice - 3 tbsp. spoons;
  • sugar - 12 tbsp. spoons;
  • water - 18 tbsp. spoons.

Cooking:

  1. Pour sugar into the prepared stew-pan, pour it with water.
  2. Now you need not to leave the stove and mix constantly. Cook over low heat.
  3. Wait until boiling.
  4. Remove from the stove.
  5. Cool.
  6. Pour in the cherry juice, mix.

If you pour juice into hot syrup, the aroma of cherries will disappear and the impregnation will lose its bewitching smell and taste.

With cognac

If you want to deliver a pleasant experience to a gourmet and a connoisseur of good spirits, make a cake with a faint taste and a refined aroma of cognac. Cognac impregnation is good in combination with an oil-based cream.

Ingredients:

  • sugar - 150 g;
  • cognac - 75 ml (can be replaced with dessert wine);
  • water - 220 ml.

Cooking:

  1. Place sugar in a saucepan, pour water.
  2. Put on minimal heat, gradually bring to a boil.
  3. Cool.
  4. Pour in a drink. Mix everything.

Creamy impregnation

An impregnation that gives a biscuit a fantastic aroma and amazing taste.

It is interesting:biscuit custard

Ingredients:

  • condensed milk - 1.5 cups;
  • fat cream - 250 ml;
  • vanilla sugar;
  • milk - 370 g.

Cooking:

  1. Pour the norm of milk and cream into the pan.
  2. Put condensed milk, stir.
  3. Boil the composition.
  4. Pour in vanilla sugar.
  5. For lovers of wet cakes, sponge cake soak immediately.
  6. If you want to get a wet result, first cool the impregnation.

How to make sour cream?

So that the treat does not come out dry, soak the biscuit. The best way to get tender and juicy homemade cakes is to prepare an impregnation based on sour cream.

Ingredients:

  • sugar - 150 g;
  • vanilla sugar - 30 g;
  • sour cream - 970 ml.

Cooking:

  1. Place sugar in a container.
  2. Pour in sour cream, mix.
  3. Sprinkle with vanilla sugar.
  4. Put in the refrigerator for half an hour.
  5. Remove, beat with a whisk until the sugar crystals are completely dissolved.

Caramel syrup

With this amazing syrup, you can soak the most delicate biscuits, pour ice cream, add to cocktails. Of course, you can buy this sweet in the store, but homemade syrup will turn out natural and will be much tastier.

Ingredients:

  • sugar - 820 g;
  • vanilla - 4 g;
  • water - 1.25 liters.

Cooking:

  1. Prepare a dry pan.
  2. Pour sugar in it (620 g), put on the burner.
  3. Gradually warm the granulated sugar. It will melt from the effects of temperature and then acquire a beautiful brown tint.
  4. Pour in water. This process should be taken very carefully. Pour in a small stream, protecting the exposed parts of the body. With the interaction of hot sugar and water, the liquid may spray.
  5. Mix.
  6. Pour the rest of granulated sugar, sprinkle with vanilla.
  7. Boil. Sugar should completely dissolve, then the mass will thicken.
  8. Remove from the stove.
  9. Strain through a sieve.
  10. Cool.
  11. Transfer mass to prepared containers.
  12. Put in the refrigerator.

Advice

  1. To make the impregnation perfect and not spoil the baking, follow the recommendations.
  2. Before using, it is recommended to cool the composition to an average temperature.
  3. Flavors cannot be added to hot impregnation, otherwise they will simply evaporate.
  4. Impregnation before use, it is better to withstand the day.
  5. If the weather is hot, the amount of sugar needs to be increased. For the winter season, follow the recipe recommendations.
  6. Impregnate the lowest cake layer less than other layers. Use the main part of the impregnation on the upper cake.
  7. If you prepared a vanilla biscuit, then it requires less impregnation than usual.
  8. Cake with souffle filling requires more impregnation, so get more syrup in advance.
  9. A treat with cream of cottage cheese and cream will need less syrup.
  10. It is easier to distribute the impregnation with a spray gun. If there is no such device on the farm, you can use a brush, the wider, the more convenient.
  11. After the impregnation, the pastries should be kept in a cold place for several hours.

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