The better to soak biscuit cakes - recipes for impregnations for a biscuit

This article will affect an interesting topic about how biscuit cakes can be impregnated so that the pastries are soft and tasty. Watch interesting recipes for the best impregnations for cakes and cakes from biscuit dough.

When biscuit desserts are prepared, it happens that baking is dry. It spoils the taste of the dish a little. Mistresses often apply a large amount of cream to correct the situation, it still does not help. After all, the point is not in the cream, but in another. After all, to impregnate biscuit cakes before spreading them with cream with special impregnation. As a rule, the biscuit is tall and it is not enough to simply spread it with one fat cream. In this case, you only get a layer in the cake, and the biscuit itself will remain the same dry to eat it, you need a lot of juice or tea. Next, consider what kind of impregnations are, how to cook them.

How to soak biscuit cakes?

To get a juicy dessert, biscuit cakes should be impregnated with specially prepared impregnations. And there are many of them. Be sure to check the cakes for moisture in them before starting the process. The wetrier than the cakes, the less syrup for impregnation will be needed. In this case, you can apply syrup from a spray gun or just lubricate the cakes with a brush.

Important: it should be noted that it is better to impregnate the cooled cakes of the biscuit, and after the process the biscuit is put in a cold place for several hours.

So, you can impregnate the biscuit with various compositions, ranging from ordinary syrup, and ending with jams and impregnation with condensed milk. Here are some examples of impregnation for biscuit cakes:

Chocolate cake impregnation

Components:

• Ground coffee - 15 g
• Sugar - 45 g
• Water - 90 ml.
• Coffee liquor - 45 ml.

Process:

1. Pour black coffee into a separate container and pour boiling water. Put on the gas, bring to boiling. Remove immediately from heat, cover the container, let stand coffee for about 7-10 minutes.
2. Strain through a small sieve of coffee, pour water into another pan, add sugar there.
3. Put this syrup on the fire, let it boil. A little to boil, about 4 minutes.
4. It remains to let the finished syrup cool down and then add the liquor there. Mix. Now you can boil the cakes of the biscuit. After put them in a cold place for five hours. And then spread with cream.

Caramel impregnation

To soak the biscuit, you can use caramel impregnation.

Recipe:

Components:

• Sugar - 115 g
• Vanillin
• Milk - 195 ml.
• Salt - 5 g
• Store cream - 195

Process:

1. Pour sugar-sand in the stewpan. Put on the stove when it melts and a little obedient, add store creams, a little salt.
2. Take the cream before cooking from the refrigerator so that they become at room temperature. Otherwise, caramelized sugar may be curled. Although this is not a problem, it will have to be interfered and it will again begin to dissolve.
3. Cook a little cream, add milk. Boil.

Put the finished syrup on the table. When cools, use.

How to soak biscuit cakes with syrup?

The easiest way is to soak biscuit cakes with ordinary sugar syrup. For the preparation of impregnation, you will not need much time. It takes only 15 minutes until water boils and sugar dissolves. For a pleasant aroma and sourness or other taste sensations, they add: juice, vanilla extract, liquor, cognac, etc.

An example of a simple syrup for impregnating cakes from biscuit dough:

Components:

• Water - 145 ml.
• Sugar - 95 g

Process:

1. Pour the purified water into the container, then pour sugar there.
2. Put the container on the slow gas. Bring to boiling.
3. When sugar-sand is dissolved in boiling water, you can turn off the plate, remove the container into it.
4. When the product cools completely, use it as impregnation for cakes for a cake.

How to properly soak biscuit cakes?

Almost all biscuits need additional impregnation. Thus, dry baking can be avoided. It is better to impregnate biscuit cakes with syrups. And syrups are different, some recipes for the impregnations have already been discussed above. If certain products are also added to the composition of ordinary syrup, then the taste of the product can improve significantly. You can choose taste additives based on the type, prepared baking.

Before soaking the biscuit correctly, you should still take into account some subtleties of its preparation:

1. As mentioned earlier, the main components of the syrup are sugar and liquid. These ingredients are thoroughly mixed, only after that they are placed on the stove and allowed to boil the water. Hot syrup is cooled. To flavor syrup, it is best to add fragrances after cooling. Otherwise, they can disappear in hot water.
2. The correct impregnation of the biscuit cake should be in a certain amount, that is, syrup volume For the biscuit, prepared according to the formula. In order for everything to be in abundance, use a simple formula for calculation, where the mass of the cakes of the biscuit is taken into account. It will be ideal when the volume of water in the syrup is about 3/5 masses of biscuit. Example:if the biscuit weighs one kilogram, then about 600 milliliters of the syrup will go away for its impregnation.

How to soak the cakes with ready syrup?

1. First, cool the impregnation for the cakes of the biscuit, note that the syrup should be present in baking in a certain amount. Such that it does not lead to the creep of the finished dessert.
2. Mandatory let the biscuit before the impregnation process. Syrup should also be used only after cooling. The only retreat is syrup with a chocolate basis. After all, he begins to thicken when he completely cools. It is in this situation that the impregnation is used hot, and the cakes are drank when they have not yet cooled.

You can apply syrups a dining room or some other spoon. Thus, the entire surface is treated with impregnation.

How to soak biscuit cakes with condensed milk?

Biscuit cakes can also be impregnated with a condensed milk. Thanks to such impregnation, cakes will acquire a pleasant taste, aroma. The composition of this impregnation includes cognac, it will give a piquant taste to the product, the cake will turn out to be very tasty.

Products:

• Natural condensed milk - 70 g
• Cognac - 25 ml.
• Milk - 155 ml.

Process:

1. Prepare a container, preferably with a thick bottom. Dissolve there in ordinary milk, condensed. All the time stirring the impregnation, warm it on the stove, boil it.
2. Let it take off for about a minute. Then remove from the stove, let it cool.
3. When it cools down, add cognac, after that you can soak the cakes.

Keep in mind that cognac is added to the impregnation so that the expiration date of the product is greater.

Do I need to soak biscuit cakes under the cream?

Experienced culinary specialists advise impregnating biscuit cakes. Although some housewives believe that it is not necessary to do this procedure, it is enough to use just a cream for a cake and that's it. Picking is needed so that lovers of sweets do not crush dry cakes. And the impregnation turns any magnificent biscuit into a delicate and juicy dessert. And if there is alcohol in the impregnation, then you can increase the shelf life of the cakes.

If you are not going to drink a biscuit with impregnation, then you can add all fragrant and other components to the biscuit cream, thanks to them the cake will turn out to be rich.

If you impregnate a biscuit with such impregnation, it is not necessary to use a dessert cream. Thanks to the delicate cream-chocolate taste, the biscuit will taste amazing. Chocolate syrup is applied to the cakes still hot.

Recipe:

Components:

• Egg yolks - 4 pcs.
• Water - 25 ml.
• Low -fat cream - 295 ml.
• Sugar - 25 g
• Chocolate - 195

Process:

1. Place the yolks in the container, and place the proteins in a cold place. Cover the yolks with a lid, let it stand at room temperature.
2. Mix water and sugar in another container, and then put on the stove and let the solution boil. Do not forget to stir. Pour the yolks into hot syrup, beat immediately.
3. In the next container, melt the chocolate over low heat, then pour it into the syrup, it should not be cold. The impregnation must be done quickly.
4. Stir everything. Beat the cream separately, then add them to the chocolate syrup and stop everything again.

Make impregnation of cakes with warm syrup so that it does not freeze. Chocolate has the ability to harden and becomes solid when it cools.

How to soak biscuit cakes with sour cream?

Fixed cream can serve as excellent impregnation for the biscuit. Also, sour cream can be just cream for a cake. Thanks to the sourness of the product, the cake will gain a pleasant taste and, if you use low -fat sour cream, then the cakes will be soft. Let us consider in detail how to soak biscuit cakes with sour cream.

Compound:

• Sour cream - 475 ml.
• Sugar - 145 g

1. Mix sour cream with sugar-sand. Let me stand. For impregnation, use low -fat sour cream.
2. When the cakes of the biscuit cool. You can smear them with cream for aroma to sour cream, you can add vanilla.

Important: the amount of sugar can be adjusted. Who loves sweeter, add more sugar, and who loves not very sweet desserts, rash less sugar.

How to soak biscuit cognac cakes?

Cognac is used so that the biscuit is stored as long as possible. It is possible to soak biscuit cakes with cognac with cognac syrup.

Recipe:

Components:

• Water - 295 ml.
• Sugar - 45 g
• Juice (cherry) - 95 ml.
• Cognac - 45 ml.

Process:

1. Juice should be made from fresh berries, more precisely from cherries without bones. To do this, wash them, then remove the seeds, and squeeze the juice from the fruits.
2. In the container enamel or stainless, place the cake from the berries, add sugar there.
3. Put the container on the stove, bring to boiling. Boil for about four minutes.
4. Remove the container from the stove, strain the finished syrup, then pour cherry juice there, mix all the products.
5. Put the syrup on the stove again and let it boil. Cool the finished syrup to room temperature.

You can pour cognac into the already finished syrup. Mix all the ingredients, and then soak the biscuit with syrup.

Impregnation of biscuit cakes jam

Patching with jams is perfectly combined with chocolate cakes and sour cream. You can use currant, cherry, blueberry jam to prepare syrup. The main thing is that jam can be dissolved in water and prepared syrup from it.

You can soak biscuit cakes according to the following recipe:  

Process:

• Currant jam - 195 ml.
• Sugar - 45 g
• Water - 225 ml.

Process:

1. Take jam, add water to it. Stir well, try to separate the berries using a small sieve. Then add sugar to the liquid.
2. Put the mixture on the stove, heat it on low heat to boiling.
3. If there is a foam, then remove it from the surface of the syrup.
4. The composition should be continuously stirred.
5. When the mixture boils, remove it from the stove.

Cool the syrup in front of the process, apply biscuit on the cold cakes.

As you can see, it is not difficult to cook impregnation, and it is not necessary to observe the time frame. It is enough to focus on your indicators. So the syrup is ready when the sugar is completely dissolved in the liquid. This can happen in the first minute of boiling, or maybe sooner or later. That is why, you yourself can change the course of the cooking process. It is advisable for preparing syrups not to use dyes and artificial flavors. Better natural, for example, citrus products, etc.

Still on the site, read articles on similar topics on the preparation of baking here:

1. How to cook cottage cheese dough?
2. Flooding pie on kefir with cabbage;
3. Recipes for making a cream for a cake;
4. Cream for cake cream recipe;
5. Cream cream made of cream - recipes for cooking;
6. How to cook a biscuit cream?
7. Recipes of sour cream for a cake.

Video: How much to impregnate biscuit cakes in time?