To flavor the syrup, you can use fresh and canned fruit juices, liqueurs, tinctures, liqueurs, grape wines, fruit syrups, essences, etc. When adding juices, make sure that the sugar syrup does not thin too much.
Options for flavoring syrups:
apricot syrup
Add 1 tablespoon of apricot liqueur or apricot tincture to the main syrup.
orange syrup
Add the juice of half an orange or 1 tablespoon of orange liqueur to the main syrup.
vanilla syrup
Add 5-6 vanillin crystals or 1 teaspoon to the main hot syrup vanilla sugar. You can add 1 tablespoon of vanilla liqueur to the chilled base syrup.
grape syrup
Add to the main syrup 1 tablespoon of any grape white wine, such as table, port, muscat, riesling or amber-colored wine - madeira, sherry, marsala.
lemon syrup
Add the juice of half a lemon or 1 tablespoon of lemon liqueur to the main syrup.
cognac syrup
Add 1-2 tablespoons of quality cognac to the main syrup.
coffee syrup
Add 2 tablespoons of coffee infusion to the main syrup. (For coffee infusion, take 1 teaspoon of natural ground coffee, pour 0.5 cups of boiling water, cover the glass and leave for 20 minutes. Strain coffee through cheesecloth folded in half and let stand for ~10 minutes. After that, drain the pure infusion, without sediment - they can flavor the syrup). The syrup is used to flavor biscuit cake and coffee biscuit cakes.
Rum syrup
Add 1 tablespoon of rum to the main syrup.
Enjoy your meal!
Modern housewives scroll through a lot of information to find a recipe. perfect cake. Often they forget about the main thing, that the taste of the future product depends on the impregnation. Of course, you can make the task easier and apply for the manufacture of confectionery cakes to order. But the housewives try to cook it themselves...
Well, let's try to reveal important secrets for making a delicious cake.
How to soak a biscuit?
The taste of the product depends on the initial stages of production. Many companies offer custom-made cakes, in which every calorie has its place. But, if you decide to surprise your guests with your confectionery skills, then you should learn how to impregnate a biscuit.
If you do not soak the cakes, then the pastries will turn out dry and tough. Most often, sweet syrups are used for this. Each master has his own recipe for making impregnation. Most often, granulated sugar is taken as the basis and ordinary water. Sugar dissolves in liquid and put on fire until it boils. After that, the syrup is cooled and the essence is added. This is the simplest option that any hostess is able to cook.
Professional confectioners use fruit juices and berry tinctures to give cake spicy taste. Many people add rum or cognac to sugar syrup. It is worth noting that the last impregnation is not suitable for a children's holiday.
When adding fruit juices, care must be taken to ensure that the impregnation does not become too liquid. Otherwise, the cakes will spread and the cake will not work. Chiffon cakes should be soaked carefully, it is better to use a brush or a spray bottle for syrups. chocolate cakes it is better to soak with a solution of coffee or cocoa. Fruit impregnations can adversely affect the taste of the product.
Impregnations are used to make a cake ( or rum baba, cakes)more fragrant, juicy.
All recipes are easy to prepare. Just mix in sugar syrup additional ingredients and we get delicious treats.
Cognac
Rum
Coffee
sugar syrup
Vanilla
Lemon
Orange
Wine
fruit liqueurs
Top popular recipes:
First option
Mix two tablespoons of cognac with sugar syrup.
Second option
Add freshly brewed coffee to the syrup. Particularly suitable for preparing coffee desserts.
Third option
Add juice from half an orange and half a lemon. Citrus fruits in this version can be replaced with lemon or orange liqueur.
Fourth option
Mix the syrup with half a stick of vanilla (you can replace with two grams of vanilla sugar or a pinch of vanilla).
Fifth option
Add a tablespoon of rum to the sugar syrup.
Sixth option
Mix the syrup with any grape white wine in an amount of 20 ml.
Seventh option
Add a tablespoon of any fruit syrup to your taste. I especially like cherry and coconut liqueurs.
Any of the impregnations turns out to be incredibly fragrant. Designed for one glass sugar syrup.
How are the cakes impregnated?
For these purposes, use a tablespoon. The syrup is poured into it and gently poured every 10 millimeters of biscuit. If you are afraid to overdo it, use a brush. Lightly coat one side of the biscuit first, then the other.
Impregnation is necessary if there was no butter or margarine in the recipe. When to use fat cream, then the syrup can not be poured onto the biscuit. In any other case, impregnation will improve taste qualities your product.
Sources: useful-food.ru; retseptytortov.ru
YOUR CAKES WILL BE THE MOST DELICIOUS!!!
An important question in the process of preparing a festive dessert is how to soak biscuit cakes for the cake. The final result of the finished treat depends on this: and its appearance, and taste, and in general its quality. There are a lot of options and the competent use of impregnation will help create a delicious cake for a celebration or a simple home tea party.
How can you soak biscuit cake layers?
Impregnation for biscuit cakes is a binding component that allows the base to be harmoniously combined and qualitatively fixed with a soufflé, meringue or filling. There are several ways to prepare syrup or cream, each of which can be supplemented with interesting aromatic components.
- Before soaking biscuit cake layers, you need to prepare the syrup or cream itself, they are applied chilled. Warm impregnation will soften the cake too much and the dessert will come out loose, possibly losing shape.
- Traditionally, impregnation for a biscuit is prepared from sugar and water, in a ratio of 2: 3.
- Tea leaves are added to the base syrup (with aromatic additives), espresso, vanilla essence or fruit juices, replacing some of the water.
- If there is absolutely no time to boil the syrup, how to soak biscuit cakes for simple cake- the question is relevant, it will fit and liquid jam, more precisely fruit syrup no fruit pieces.
- For a cake not intended for children, alcohol impregnation is used. Cognac, brandy, rum are added to the base syrup, dessert wine or liquor.
- After applying the impregnation, the cakes should lie down for about 20 minutes, only then you can add cream or filling.
- It is important to follow which cakes are used, if they are dry and loose, you will need a little more impregnation, if they are oily, then on the contrary, you should not overdo it with applying syrup.
- You can apply the impregnation with a tablespoon, evenly distributing the syrup on the surface of the cake. A confectionery brush is well suited for this, if the syrup is liquid, not creamy, you can use a spray gun.
Cooking is not at all difficult, you need to follow the correct proportions: 3 parts of water are taken for 2 parts of sugar, cook over low heat until the crystals dissolve and be sure to cool before use. This basic recipe can be applied in pure form or supplement with aromatic components. The resulting syrup is enough to soak two cakes.
Ingredients:
- sugar - 2 tbsp. l;
- water - 3 tbsp. l.
Cooking
- Pour water into a saucepan and add sugar.
- Stir to warm over low heat.
- Do not boil, wait until the sugar is completely dissolved.
- Cool down to room temperature.
Cognac impregnation for biscuits is the most common option for soaking cakes; it comes out very fragrant with a pronounced alcoholic aftertaste. In addition to an alcoholic drink, the recipe contains lemon juice, it will slightly balance the cloying syrup, and vanilla essence will add new light fragrant notes to the finished dessert.
Ingredients:
- water - 1 tbsp.;
- sugar - 200 g;
- vanilla essence - 1 tsp;
- lemon juice - 1 tbsp. l.;
- cognac - 2 tbsp. l.
Cooking
- Dissolve sugar in water, sweat over low heat.
- Pour in vanilla and lemon juice.
- Cool to room temperature, add cognac, stir.
Simply and quickly preparing coffee impregnation for biscuits with instant coffee. This recipe contains rum, it will give a slight bitterness, if desired, you can replace it with coffee liqueur or completely remove alcohol. It is important to ensure that the granules are completely dissolved, otherwise the final taste of the dessert can be spoiled by coffee bitterness.
Ingredients:
- sugar - 200 g;
- water - 200 ml;
- rum - 2 tbsp. l.;
- coffee - 20 g.
Cooking
- Mix sugar with half of the prepared water. Warm over low heat until the crystals dissolve.
- Boil the remaining water, add coffee, mix well, cool.
- Combine syrup with coffee, add rum, mix.
Insanely fragrant impregnation for alcohol-free sponge cake based on lemon juice is able to balance the taste of any, even the most sugary dessert, it will bring a light and pleasant freshness to the final delicacy. You can make a syrup with one juice and sugar, or equally dilute the base composition with water. During cooking, the zest is also used, but when the impregnation is ready, it must be removed by straining through a sieve.
Ingredients:
- lemon juice - 150 ml;
- sugar - 100 g;
- lemon zest - 1 tbsp. l.
Cooking
- Pour lemon juice into a saucepan, add sugar and zest.
- Boil without waiting for the boil, you need the sugar to completely melt.
- Strain the hot syrup through a sieve.
- A simple impregnation is used for chilled biscuit.
An impregnation for a biscuit made of milk is prepared simply and quickly; in consistency and taste, it is more like a liquid cream. Such a syrup is well suited for softening white vanilla cakes, if the biscuits are chocolate, you can add a little cocoa to the composition or, the latter is introduced into the already cooled impregnation so that the aroma does not evaporate when heated.
Ingredients:
- milk - 2 tbsp.;
- sugar - 1 tbsp.;
- vanillin.
Cooking
- Heat milk in a saucepan, add sugar and vanilla.
- Stir constantly without boiling.
- When sugar dissolves, set aside. Cool to room temperature.
Delicious cherry impregnation for biscuit is prepared from a base syrup, which is complemented alcoholic drinks. For a special aroma, cognac or brandy is used, the berries are well soaked in liqueurs and. Ideally, this syrup is suitable for lush chocolate cakes. Cherries can be used fresh or frozen, canned or in own juice won't fit.
Ingredients:
- cherry - 100 g;
- cherry liqueur - 50 ml;
- water - 200 ml;
- sugar - 100 g.
Cooking
- Put cherries, sugar, pour water into a saucepan.
- Boil for 2-3 minutes. Cool to room temperature.
- Remove the berries, add the liqueur, mix.
Impregnation for a biscuit with honey is prepared quickly, simply, without frills. Sugar is completely replaced by a natural sweetener, but it is important to remember that honey cannot be heated, therefore it is better to use liquid, May or herbs are suitable. Do not use, it has a characteristic bitterness and can spoil the final aftertaste of the dessert.
Ingredients:
- water - ½ st.;
- honey - 100 g;
- lemon juice - 2 tbsp. l.
Cooking
- Water is heated to 50-60 degrees.
- Add honey and mix well, pour in lemon juice.
- You can use this syrup immediately after the honey has completely dissolved.
Alcoholic impregnation for biscuit at home is prepared taking into account the chosen base. Not every syrup goes well with chocolate or vanilla, for example. On the basis of liquor, insanely fragrant syrups are obtained, which soak and loosen the biscuit well. The following is a basic recipe that is enough to soak 2 cakes.
Ingredients:
- sugar - 100 g;
- water - 100 ml;
- liquor - 70 ml.
Cooking
- In a saucepan, mix sugar with water, boil until the sweetener is completely dissolved.
- Cool to room temperature, pour in the liqueur and mix well.
- With this syrup, you can immediately soak the cakes.
Ideal - one that is prepared on the basis of cocoa, chocolate or liquor, in the latter case, Baileys or Sheridans are suitable, they perfectly emphasize the rich taste of the cakes. This syrup is prepared without water, it turns out to be thick, slightly creamy, therefore it will take more time to soak the biscuits themselves.
Ingredients:
- condensed milk - 100 g;
- cocoa - 1 tbsp. l.;
- Baileys - 2 tbsp. l.;
- soft butter - 50 g.
Cooking
- In a saucepan, combine condensed milk and cocoa, mix.
- Simmer in a water bath until a homogeneous mass is obtained.
- Add oil, boil for a couple more minutes.
- Cool for 10 minutes, pour in the liqueur, mix thoroughly.
- This impregnation is applied warm.
Wine impregnation for biscuit - good way diversify the simple taste of cakes, but it is important to remember that red wine cannot be used for a white base, the taste will not be very pleasant, and the appearance of the dessert will lose its attractiveness. If dessert drinks with a rich, bright aftertaste are used for impregnation, the amount of sugar can be reduced.
Impregnation is an important part of the cake. Most biscuits require additional moisture. Many people like heavily soaked and moist cakes. For example, I was surprised by desserts in Italy, I have never eaten such wet biscuits anywhere, but I must pay tribute to the confectioners - it is very tasty.
Boring infusions of sugar and water are a thing of the past, and they are being replaced by infusions with rich and vibrant flavors. For example, to the classic vanilla biscuit Impregnation of orange juice is perfect. Very bright taste this impregnation with a slight sourness will make the cake irresistible. By adding a little white rum, we will enhance the aroma and taste. If you like a bright rum taste, then add dark rum. Naturally, if you are preparing a cake for children, then refrain from alcohol.
So, to prepare orange-rum impregnation for cakes, we need Orange juice(for this purpose it is better to use purchased juice), sugar and white rum.
Heat juice and sugar in a saucepan. Boil and keep on fire until the sugar is completely dissolved.
Cool down in a bowl cold water. If you are not in a hurry, then just let it stand on the table until it cools. I do the impregnation when everything is ready for me to assemble the cake, and therefore there is no time to wait.
Add rum to the cooled syrup, mix and soak the cakes.
Impregnation, probably, can be stored, but I do not do this. Everything in the cake must be fresh. Just cook as needed. 250 ml of impregnation goes to one cake 23 cm in diameter from two servings of biscuits. I cut the biscuits into 2 cakes and soak each cake. So, orange-rum impregnation is enough for a cake of four layers.
Attention!
Impregnation is needed for cakes of only one type: biscuit. It will soften the crust that forms on them during the baking process and remove excessive dryness.
sand and puff desserts from additional moisture they will blur, just a creamy layer is enough for them.
How to choose the right impregnation for the cake
There is a base syrup to moisten biscuit cakes. It is prepared very simply from products that are always at hand.
Ingredients:
- 6 tbsp water;
- 4 tbsp Sahara.
Cooking
- We mix both components, pour the liquid into a saucepan with a thick bottom and put on slow fire. Stir continuously until the sugar is completely dissolved, and then leave the mass to boil.
- As soon as foam appears on the surface, remove the syrup and cool. In a slightly warm liquid, if desired, you can add ½ tsp. vanilla sugar.
Classic impregnation is ready. Since its taste can be considered neutral, it is suitable for any biscuit.
Attention!
If you need to cook large quantity syrup, it is important to follow the proportions indicated in the recipe. Too liquid solution will “fall apart” pastry, and saturated - will make it too sweet.
It is also necessary to adhere to the following ratio: for 1 kg of cakes - 600 g of impregnation and 1.2 kg of cream - then our dessert will turn out perfect.
Do you want the product to be not only pleasantly moist, but also fragrant? Knowing how to prepare sugar syrup for soaking a cake, it’s not difficult to diversify its taste by adding:
- milk, condensed milk, sour cream
- fruit and berry juices
- liquid jam or jam
- citrus
- alcoholic drinks: liqueur, rum, cognac, sweet wine.
At the same time, it is important that the impregnation goes well with the rest of the ingredients in the cake: cream, fillers (if any), a layer of jam, and so on.
If the dessert is intended for children, alcohol should be excluded from it.
How to soak biscuit cake layers: popular recipes
We offer several options for impregnation with fillers that will add their touch to the overall “symphony” of a luxurious dessert. Instead of berry and fruit juices, you can take similar liqueurs or tinctures, as well as jam slightly diluted with water.
All flavors are added to the cooled sugar syrup, otherwise their taste will be felt weakly.
Lemon impregnation
It will add a slight sourness to the dessert, creating a pleasant contrast with the sweet cream and fillings. Syrup with lemon is more suitable for light cakes, without adding cocoa, for dark cakes you can take an orange. 
There are several options for preparing the impregnation.
1st way
We will need:
- ½ large lemon
- 3 art. l. Sahara
- 1 cup boiling water.
Cooking
- Wash the lemon and cut into small pieces.
- We fall asleep with sugar and grind to make juice.
- Pour boiling water, stir until sugar dissolves, let the infusion cool. Vanilla can be added to the chilled syrup. Impregnation is ready.
2nd way
We will need:
- ½ lemon
- classic sugar syrup in the above proportion
- ½ tsp vanilla.
Cooking
Squeeze the juice from half a lemon, add the grated zest. Pour in syrup at room temperature, mix well. You can enhance the taste with natural vanilla.
3rd way
Lemon juice in impregnation can be replaced with tincture. The taste of the cake will turn out brighter, richer.
We will need:
- 2 - 3 tbsp. l. lemon tincture
- serving of classic sugar syrup (½ cup).
Cooking
Pour the tincture into the chilled syrup and stir.
For tincture:
- 1 large lemon
- 6 tbsp vodka.
Cooking
- Grind the lemon in a blender.
- Pour the resulting mass with vodka, place in a glass bottle and keep for 2 days in a dark place. Shake the tincture periodically.
- Then strain and store in the refrigerator.
You can use ready-made Limoncello liqueur instead of homemade tincture, while reducing the amount of sugar in the base syrup.
Impregnation is very refined when the juice of half a lemon is added to a glass of green tea.
coffee impregnation
Ideal for chocolate cakes butter cream. If desired, you can enhance the taste of impregnation with cognac (1 tablespoon).
We will need:
- 2 tbsp freshly ground coffee
- ½ cup sugar
- 1 glass of water.
Cooking
- Divide the water in half, make coffee without sugar from one part.
- Leave the drink to infuse for 15 minutes, preferably in a warm place for better extraction, then strain. From the second half of the water and sugar, boil the syrup. Combine it with coffee, cool everything together to room temperature and we can moisten the cake.
Cognac impregnation
lovers strong drinks You will definitely love this recipe.
It will require:
- 3 art. l. cognac
- serving of base syrup (100 g of water per 100 g of sugar)
Cooking
We mix the cooled solution and cognac, nothing else is required for our impregnation.
If you want to get a richer taste, instead of the usual syrup, you can take jam diluted with water, sweet coffee or cocoa without milk, fruit juice. In short, a lot of room for experimentation.
We emphasize once again that cognac (rum, liqueur, wine) is poured into a completely cooled syrup, otherwise the alcohol will evaporate from the high temperature and the taste we need will be lost.
Sour cream impregnation
The best option if the biscuit cakes are overdried. Thanks to sour cream, the cake will turn out to be very tender, not only adults, but also children will definitely like it.
Ingredients:
- 500 g sour cream, 10% fat
- 4 tbsp. l. Sahara
- ½ tsp vanilla.
Cooking
- We mix all the components and place in the refrigerator for half an hour, until the sugar is completely dissolved.
- Beat the mass with a whisk for airiness and apply to the cakes.
Impregnation for honey cake
Honey cake has its own rich aroma, and our main task is to try to emphasize, not overpower it. 
The best option is syrup with honey.
Ingredients:
- 3 - 4 tbsp. l. honey
- 3 art. l. Sahara
- 2 medium lemons
Cooking
- Squeeze juice from lemons.
- Mix it with honey and sugar.
- Bring to a boil and cook on low heat for 10 minutes.
- The syrup is applied in a warm state, the cake will turn out very juicy and tasty.
If you like alcoholic impregnations, you can add white dessert wine or cognac to the base.
Impregnation for the Prague cake: a recipe from the USSR
The incredibly popular dessert "Prague" today is our Soviet legacy. At that time, the chef of the Moscow restaurant of the same name was famous confectioner Mikhail Guralnik, who gave the sweet tooth several iconic delicacies at once, including Bird's Milk.
The maestro decided to make a cake that is not inferior in taste to the legendary Viennese “Sacher”, and this is how “Prague” was born, which we still bake with pleasure for the holidays.
The Soviet dessert was prepared in accordance with GOST and provided for impregnation of chocolate cakes from apricot jam. Moreover, according to classic recipe, confiture was applied only to the top layer and sides of the cake before it was coated chocolate icing. But if desired, if we are afraid that the cakes will remain dry, you can moisten each of them.
Apricot impregnation
- 100 g jam
- ¾ cup water
- 3 art. l. cognac.
Cooking
- We dilute the jam with water and warm it up a little on the fire, without bringing it to a boil.
- We wipe the mass through a sieve so that there are no large pieces.
- Add cognac to the cooled impregnation (you can do without it).
Attention!
Jam, not diluted with water, is applied to the top and sides of the cake.
In some recipes, the use of pure cognac impregnation is allowed, and confiture is left only for the underglaze layer.
How to properly soak a cake
Do not forget about such an important stage as soaking the cakes. Without him biscuit cake loses its special charm and complex, refined aroma.
The main thing is to follow the tips above and be sure to experiment with flavors.
