How to quickly soak a biscuit. How to soak a biscuit (10 recipes). — With lemon juice
Of all the variety of cakes, biscuits have always been especially popular with sweet teeth. They are loved for their magical softness and airiness, for their delicate, incomparable taste.
This dessert is to the liking of both adults and children - it just melts in your mouth, and various fillings allow people with different taste preferences to enjoy it.
Cream, chocolate, halva, nuts, fruits - this is an incomplete list of what can be added to the dough.
It can be purchased ready-made, or you can cook it yourself. One little secret - in order for the cakes to turn out tasty, they must be properly soaked.
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Impregnation for biscuit
Any baked shortbread needs to be softened, otherwise it may turn out to be dry and harsh, it will not even save a large number of cream. The most versatile is sugar syrup, it softens the cake and gives it a delicate taste. This method is very simple, and even novice housewives can do it.
To do this, bring a mixture of water and sugar to a boil over low heat. proportions 3:2, let it cool and brush the cakes. The syrup should be quite thick but not caramelized.
As an option - in ordinary sugar you can add vanillin, and thereby give the biscuit a completely new taste. Depending on taste preferences, you can add coffee, cognac, juice to the base sugar syrup. Today, various flavors for cakes are popular. Each component will give the cake its own unique taste.
What can be impregnated with cakes in addition to all of the above? So, they can be "caused" green tea with the addition of lemon, as well as currant compote. Often, pineapple syrup from canned fruits is also used. Instead of water, syrup can be prepared with milk; children love this dish very much.
Types of syrups
Cake softener syrup can be with adding alcohol This cake is perfect for a romantic dinner. To do this, cognac, liquor, rum are added to the main sugar syrup. At the same time, cognac does not have to be the most expensive, you can use ordinary vodka. If you wish, you can experiment with wine, white is most suitable.
An excellent option would be coffee syrup. To do this, pour a cup of coffee into the base sugar. This option goes well with chocolate cream and cakes. You can also make chocolate syrup by adding cocoa instead of coffee. The main thing is not to overdo it so that the cake does not turn out too cloying.
lovers lighter cakes you can add juice and zest of fresh citrus fruits - lemon, orange or lime to the syrup. This is especially good for light options. In addition to citrus, other fruits are also used. Impregnation for cakes made from cherry, apricot, grape and pomegranate juice is very popular.
How to soak cakes
You only need to grease the cakes that have cooled down after baking, while the syrup is also must be cold. If the cakes or syrup are warm, the cake may turn out shapeless. Experienced housewives advise to cool the cakes after the oven for at least three hours, but some leave for a day.
The syrup is applied to the cakes with a culinary brush. Some people use a regular spoon or a pastry syringe, but this is more difficult, as it can turn out uneven. Usually a syringe is used for thick cakes. After spreading, you need to wait a bit and repeat this procedure if necessary. It is better not to apply a lot of syrup right away so that the cake does not turn out too “wet”.
Biscuit cakes are most often used for making multilayer cakes, pastries and rolls. Depending on which recipe you decide to master, you need to achieve a certain degree of moisture in the biscuit. In some cases, you need to get a juicy and tender biscuit, in others - quite dry and dense.
To correct the situation that anyone, even an experienced cook, can get into when the cake turned out to be too dry, impregnation for the cake will help. To prepare the impregnation, you only need to strictly follow the recipe and the sequence of actions.
By additionally processing the cakes, you will get a completely new dessert with a changed structure and a more delicate taste. The effect of a “dry” cake will no longer haunt you, because today we will analyze the topic: “How to make impregnations at home.”
Any impregnation at its core contains sugar and water, but you need to adhere to the exact ratios and include the right additional components in it.
Impregnation for biscuit cakes
4 tbsp. spoons of granulated sugar; 90 ml of water and 0.5 teaspoons of vanilla.
A syrup made from sugar and any liquid used in cooking to improve the taste of a biscuit. It will make the cake more tender and juicy. In addition to the main ingredients, various aromatic ingredients are introduced into the composition of the syrup.
I would like to draw attention to the fact that these substances must be added after the impregnation has cooled, otherwise the aroma will disappear.
You can prepare the impregnation in a few minutes, for this:
- Pour water into a saucepan and add sugar (see photo).
- Bring the mixture to a boil, stirring constantly with a spoon.
- It is not necessary to boil the syrup, immediately remove it from the stove as soon as you remove the foam from the surface.
- Cool the resulting liquid to body temperature (this is very easy to check by dipping your finger in warm syrup) and stir in vanilla sugar.
The good news is that the syrup can be used for cakes with any additional ingredients: cocoa, coffee, fruit pieces and citrus zest. It is combined with many creams, regardless of the method of preparation.
Syrup for biscuit impregnation
To make the cake really close to the ideal, remember the proportions. The formula is simple, but it allows you to get a dessert High Quality: for one part of the biscuit, take 1.2 parts of the cream and 0.7 parts of the impregnation.
For example, it turned out that you have a sponge cake weighing 900 g. Then you need to prepare 560 g of syrup.
To make it easier for confectioners, back in the middle of the last century, Markhel and Kengis developed a special table, from which it follows that:
- 400 ml of syrup will be obtained from 12 tbsp. tablespoons of liquid (a little condensed milk mixed in water) and 8 tbsp. spoons of granulated sugar.
- Half a liter of syrup comes out of 13.5 tbsp. tablespoons of liquid (water mixed with condensed milk) and 9 tbsp. spoons of granulated sugar. And so on.
- On average, you will get 100 ml of syrup if you boil 3 tbsp. spoons of liquid (water with condensed milk) and 2 tbsp. spoons of sugar. It is not difficult to remember, but how it facilitates the process of preparing desserts.
- Pay close attention to the selection of dishes in which you plan to boil the syrup. It should be with a thick bottom and rinsed with cool water. First of all, you need to measure warm water, and then pour in granulated sugar.
Another subtlety: the impregnation is cooked over low heat with constant stirring. Make sure that splashes do not fall on the sides of the dishes. Once all the sweet crystals have dissolved, leave the syrup alone and wait until it boils. Remove the foam that has formed on the surface and remove the saucepan from the stove.
Simple and tasty orange impregnation with mint
The refreshing taste and pleasant aroma makes this syrup very popular in the confectionery business.
The ingredients you will need are found in any kitchen, so there will be no problems with cooking:
one orange; water - 225 ml; 30 g fresh mint; 200 g of granulated sugar.
Cooking steps:
- Rinse the mint, pat dry with paper towels and chop very finely.
- In a saucepan, mix water with mint, add granulated sugar and stir until the latter is dissolved.
- Cover the dishes with a lid and place for 10-14 days in a dark, cool place. During this time, the syrup will infuse and become fragrant.
- Wash orange and squeeze special device juice. Mix syrup with juice, strain and use as directed.
lemon syrup
To prepare the biscuit impregnation, you will need:
200 ml of boiled chilled water; 45 ml of lemon tincture (cherry will also come in handy); 100 g of granulated sugar.
The syrup is perfect for a berry-biscuit cake or fruit roll.
Make lemon tincture ahead of time using one lemon:
- Rinse and dry the lemon.
- On a fine grater, remove the zest and pour over the juice.
- Leave the resulting mixture in a dark place, then refrigerate and use as needed.
- The syrup according to this recipe is obtained with a slight sourness, since it contains lemon tincture, and not freshly squeezed juice. To soak the biscuit, mix the above ingredients in a bowl until the sugar is completely dissolved (as in the photo).
If busyness does not allow you to wait for the cherry or lemon tincture to be ready, squeeze the juice from half a lemon and soak in a few minutes.
Also take: half a lemon; 150 g of granulated sugar; glass of water. Add vanilla extract if desired.
Mix boiling water with juice and sugar. Stir until the sugar is completely dissolved, strain. Use to impregnate a biscuit, respecting the proportions (1 part biscuit to 0.7 parts impregnation).
For chocolate cake with cocoa, coffee impregnation is ideal. It will make the cake juicy and ready for spreading buttercream. For this type of impregnation, a milk base is preferable, this will make it more tender.
List of ingredients from which you have to make an impregnating liquid: half a glass of milk and the same amount of water; a full glass of sugar; 2 tbsp. spoons without top of ground coffee.
Detailed scheme for the preparation of impregnation:
- Brew coffee in water and set aside for a few minutes to brew.
- Mix half a glass of milk with sugar in a fireproof bowl and bring to a boil.
- The milk and coffee mixture is stirred and used for impregnation.
Add additional flavors to the cooled syrup so that they do not evaporate.
And now we will understand the secrets of using impregnation, because the final result depends on it.
- Refrigerate before pouring the impregnation on the cake.
- One of the important components of the syrup is granulated sugar. It is important that it is of good quality and not wet.
- Before use, the finished impregnation must be kept for several hours.
- IN summer time To keep the cake longer, the impregnation is prepared according to a different recipe: one part sugar and one part water. In winter, you can stick to the usual proportions; this will not affect the shelf life of the dessert.
- When impregnating the three cakes that make up the cake, it is important to properly distribute the liquid. For the top biscuit, select half of the syrup, the second half will go to the middle and bottom biscuits. Moreover, for the middle biscuit you will need more liquid than for the bottom one.
- If the cake cream is made from condensed milk and butter, then you need to prepare the liquid in a smaller amount. If one of the layers is a soufflé, then pour the cake with impregnation in a larger volume.
- Use a spray bottle or a pastry brush for even application.
- Do not try to pour all the syrup on the cake, it will quickly absorb and you will not have time to distribute it evenly.
Set aside a few hours for the impregnation of the biscuit, putting it in a cool place, and then any dessert with soufflé cream or condensed milk will be incomparable.
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.
Shortbread and puff desserts will blur from additional moisture, they just need a creamy layer.
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 a 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 prepare a larger amount of syrup, it is important to follow the proportions indicated in the recipe. A too liquid solution will “ruin” the confectionery, and a saturated one will make it excessively 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 the syrup room temperature, stir 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 buttercream cakes. 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 alcohol from high temperature will evaporate 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 the 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 apricot jam for chocolate cakes. Moreover, according to classic recipe, confiture was applied only to the top layer and sides of the cake before it was covered with 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 it, the biscuit cake loses its special charm and complex, sophisticated aroma.
The main thing is to follow the tips above and be sure to experiment with flavors.
Preparation of impregnation for biscuit
Impregnation makes the biscuit sweet, juicy and fragrant. On the one hand, cake syrup is a great scope for creativity. On the other hand, when cooking, it is important to observe the proportions with accuracy. Impregnation, cooked incorrectly, will turn the cake into a mess.
Impregnation for biscuit or cake is a sweet or sweet and sour liquid. The basis of impregnation, as a rule, is sugar syrup.
sugar syrup
Ingredients:
For 200 ml syrup
4 tbsp. spoons of sugar
6 art. spoons of water
How to prepare syrup for impregnation:
Combine sugar and water in a saucepan. Put the pot on the fire and bring to a boil. At this time, constantly stir the syrup and remove the foam, if any.
Then cool the syrup and only after that add vanilla to it. Never flavor hot syrup. So, it will lose its flavor very quickly.
Coffee syrup can be used to flavor the sugar impregnation.
coffee syrup
Ingredients:1 teaspoon natural ground coffee
half cup of boiling water
How to prepare coffee syrup for impregnation:
Pour boiling water over coffee. Cover the glass with a lid and leave for 20 minutes. Now fold a piece of gauze in half and strain the coffee through it.
Let it sit for another 10 minutes. After that, pure infusion can be poured into sugar impregnation.
Use fresh and canned fruit juices, essences, tinctures to flavor the impregnation. However, make sure that when adding liquids, the impregnation consistency does not change dramatically.
Alcoholic beverages are often used in impregnations. They give the biscuit a special flavor.
Impregnation with vodka
Ingredients:50 ml Finlandia vodka
2 tbsp. spoons of pear jam
250 ml cooled boiled water
How to prepare impregnation with vodka:
mix vodka, jam, water. Pear jam can be replaced with homemade apple jam.
Sugar impregnation with liquor
Ingredients:
5 st. spoons of sugar
7 art. spoons of liquor
1 st. a spoonful of vodka
7 art. spoons of water
a few drops of citrus essence
How to prepare impregnation with liquor:
Pour sugar into a saucepan and cover with water. Put the container on the fire and bring to a boil. Then cool the sugar and add the liqueur, vanillin, cognac, citrus essence. The peculiarity of this impregnation is that it has a very bitter taste.
Chocolate impregnation
Ingredients:
100 grams of butter
1 st. cocoa spoon
1/2 can of condensed milk
How to prepare chocolate impregnation:
Prepare this impregnation in a water bath. Pour water into a large saucepan and put on fire. Place a smaller saucepan inside a large saucepan: in it, prepare the impregnation.
Cut the butter into pieces and place in a saucepan. Add cocoa powder and condensed milk: mix everything thoroughly. Do not bring the mixture to a boil.
Impregnation with orange peel
Ingredients:Zest of one orange
half glass of orange juice
1/4 cup sugar
How to prepare citrus impregnation:
Place all ingredients in a saucepan and cook until sugar dissolves. Reduce heat and simmer for another 15 minutes. The amount of syrup should be halved.
Soak the cake with warm impregnation.
syrup from any delicious jam also suitable for impregnation, but nothing needs to be added to it. For impregnation, there are special confectionery brushes that evenly distribute the liquid and prevent puddles from forming. If you don't have a brush, use a teaspoon. Do not fill the spoon completely, but take a little bit and grease evenly. The impregnation layer should be very thin and almost invisible.
A quick and delicious homemade cake according to the recipe of the eminent confectioner Oleg Ilyin! Watch the video!
Among the whole variety of pastries, classic and newfangled recipes, the biscuit does not lose its popularity. Mild taste and airy consistency make it a favorite treat for those with a sweet tooth of any age. And for children, it is biscuits that are more suitable than other desserts: they have a minimum of ingredients, and only natural ones, and the soft structure is easy to chew. Elderly people prefer biscuits and cakes for the same reason. And all other gourmets can afford to diversify the traditional biscuit dough with taste, aromatic and decorative ways.
The simplest and most versatile is the impregnation of biscuit cakes with syrup. Affordable and uncomplicated technique is suitable for almost countless options. For every taste, age, holiday and just a whim, you can invent and implement new varieties. And in general, the syrup transforms a fairly dry biscuit in the basic variation, making it more moist and tender. This is just a godsend for young housewives or those who do not have much time for culinary delights. Indeed, with the help of different syrups, it is possible to create new, dissimilar works of confectionery art from the same cakes.
Biscuit syrup recipes
For the impregnation of biscuits, syrups and sweet sauces of varying degrees of complexity and cost are used. For a dessert for a romantic dinner, they may include alcoholic drinks, inappropriate in syrups for children's cakes. But the variety of essences, fruit juices and flavors allows you to experiment with existing ones and create new syrup recipes to your taste. Try one of our favorites:
- Sugar syrup for biscuit. In fact, this is a base, a sweet liquid, in which you can add any flavoring component to give originality. But initially the recipe for syrup for biscuit cakes and pastries consists of sugar and drinking water in a volume ratio of 2:3. Stir ingredients and bring to a boil. Skim off the foam and refrigerate the syrup. Only cooled syrup is suitable for flavoring.
- Vanilla syrup for biscuit. Add vanillin to the chilled syrup or immediately use vanilla sugar instead of regular refined sugar.
- Cognac syrup for biscuit. Pour two tablespoons of cognac into the cooled sugar syrup and mix until the liquids are completely combined. The variant with rum and bourbon instead of cognac is also popular.
- Coffee syrup for biscuit. Pour a small cup of freshly brewed espresso into the bowl with the cooled syrup. You will get the perfect syrup for soaking chocolate biscuits.
- Citrus syrup for biscuit. Stir the zest and freshly squeezed juice without the pulp of a lemon, lime or orange into the base syrup.
- Fruit syrup for biscuit. Use any natural juice or even pitted and pulpless liquid jam to give the sugar syrup the color and flavor of the fruit. Apricot, cherry and pomegranate juices are especially well suited for this.
- Chocolate syrup for biscuit. Boil rich cocoa or simply dissolve chocolate powder in the base syrup.
- Liquor syrup for biscuit. All liqueurs perfectly complement the taste of sugar syrup. When coconut, Baileys or Cointreau are added, the impregnation becomes even sweeter. Limoncello gives it a more piquant taste. And in general, almost any alcoholic drink, including vodka, is suitable for enriching the syrup.
Syrups impregnate not only cakes and pastries, but also any muffins, muffins, rum women. But nevertheless, it is biscuit cakes that, thanks to impregnation, acquire their famous delicacy and plasticity. In order for the tender dough not to become sour from the liquid, they begin to impregnate with syrup only after the biscuit has completely cooled. Otherwise, due to the rush, you risk getting a flabby and shapeless sweet lump instead of a soft cake.
Ideally, after removing from the oven or bread machine, the cakes should be allowed to stand for at least 3, and preferably 6 hours. You can spend this time preparing the syrup, which still has time to cool to room temperature. Use a special culinary brush made of synthetic bristles or silicone. Some housewives are used to using a teaspoon, which, in general, is not important and depends only on your convenience. The main thing is to follow this sequence of actions: 
It will be possible to decorate a biscuit and serve it to the table only after the syrup is completely absorbed. But it is better to put moistened cakes on top of each other immediately. This contributes to better flavoring and will make the cake more stable.
