10 unusual recipes for syrup for soaking sponge cakes at home

To prepare an appetizing and tasty dessert, it is not enough just to bake an airy and aromatic sponge cake. You need to select and prepare the correct impregnation for the biscuit.

To prevent the delicacy from turning into liquid porridge, you must strictly follow the proportions specified in the recipe. For greater confidence, adhere to the accepted culinary proportions - the ratio of impregnation to biscuit is 0.7:1.

Follow the main rule of greasing the cakes. If there are several of them, then the bottom one is lubricated with the least amount of impregnation. Further, its volume increases with each cake. You can prepare a sponge cake with condensed milk; all the recipes for impregnations given below will work with it.

When you manage to follow the technical side of preparation, you can safely begin to experiment by adding various confectionery ingredients to the impregnation - vanilla, cinnamon, fruits and berries, syrups and jams.

By the way, impregnation for sponge cakes at home is also good because it can be added to other desserts. For example, in ice cream or fruit salads.

Sugar biscuit impregnation

To prepare the simplest cognac filling, simple ingredients are required. The only difficulty may be caused by cognac, but you can replace it with dry red wine, maintaining the proportions.

Ingredients:

• 130 ml. water;
• 40 ml. cognac;
• 50 gr. Sahara.

Preparation:

1. Heat the water. Without removing the container from the stove, pour sugar into it.
2. Stir thoroughly until all grains are dissolved.
3. Pour in strong alcohol. Stir. Keep it on the stove for a minute.
4. Remove from heat and cool.

Basic Rules

1. Even the famous Prague cake () was moistened with a solution of water, sugar and cognac, but they did not forget to maintain a moderate proportion.
2. Alcohol is added to the cooled mixture so that it does not disappear quickly.
3. A solution that is too thin will ruin the shape of the cake.
4. Too rich will make the dessert cloying.
5. The taste is enriched and diversified by adding tea, cocoa, coffee, and all the ingredients listed above.

Syrups soaking chocolate biscuits enrich homemade baked goods and enrich their taste. Cream for a fluffy sponge cake is not the only important ingredient. A unique recipe for a moisturizing solution can give dessert an incredible, unusual taste. The luxurious, juicy consistency of the cakes will make the delicacy unique and temptingly delicious. When you bite into such a cake, it is difficult to even understand where the cream begins and the cake ends. The feeling is unforgettable! Cook, try, enjoy!

Irina

Hello, I'm Irina. I have been a coffee expert for over 15 years. Over the past 6 years, I have tried every coffee there is to try and even opened my own coffee shop. Join me on this journey to learn more about coffee at Pokofemanim.ru

Impregnation with jam

You can replace jam with any jam, but again you should take into account the thickness of this ingredient. To avoid surprises, rely on the basic proportions - 1:0.7 (biscuit: impregnation). You can add crushed berries or fruits to this impregnation (they should not resonate with the main component of the jam), but there should not be a lot of them. For example, half an orange is enough for the entire impregnation.

Ingredients:

• 4 tbsp jam or jam;
• 1 glass of water.

Preparation:

1. Pour water into a small saucepan. Bring to a boil.
2. Add jam. Stir. Cook for 3 minutes.
3. Remove from the stove and let cool.

Literature

• Buteykis N.G., Kengis R.P. Syrups and burnt butter // Preparation of flour confectionery products. - M.: Economics, 1965. - 252 p.
• Gryadunova G.P., Lebedenko V.Ya., Sorokina N.S. Syrups: method. decree. / Ed. A.I. Tentsova – M., 1994. – 20 p.
• Kengis, R.P. Home canning. – M.: Pishchepromizdat, 1965. – 165 from Kizima, G. Juices, compotes, syrups. The best recipes for drinks from your harvest M.: AST, 2016. - 100 p.
• Mityukav A.D., Rutsky A.V. Soft drinks and cocktails. – Mn.: Urajai, 1989. – 112 p.
• Pashina G.V. Plants and cosmetics. - Minsk: Polymya, 1993. - 316 p.
• Collection of recipes for dishes and culinary products: For public enterprises. power supply / Auto-stat. : A. I. Zdobnov, V. A. Tsyganenke - K. : Ariy, 2015. - 688 p.
• Fruit and berry syrups // Commodity Dictionary. Volume 8 / Ch. ed. I.A. Pugachev. - M.: Gostorgizdat, 1960. - 170 p.

Orange impregnation

If you are preparing a citrus sponge cake, do not rush to get rid of the skin - it will make a fragrant impregnation for the cakes. Use only freshly squeezed juice; store-bought juice is not suitable for soaking.

Ingredients:

• 1 orange;
• 200 gr. Sahara;
• 200 ml. water.

Preparation:

1. Grate the orange peel on a very fine grater. Squeeze the juice from the fruit itself.
2. Pour water into a small saucepan. Let it boil.
3. Add sugar and stir until completely dissolved. Cook for a couple of minutes.
4. Add orange zest. Cook for another 3 minutes.
5. Pour in orange juice. Stir and remove from stove.

Step-by-step preparation

Sponge cake
You need to start preparing chocolate-cherry cake with a sponge cake. It turns out fluffy and airy if you beat the ingredients correctly and follow all the subtleties of the recipe. To prepare the crust you need to use a mixer.

Biscuit

A high-quality biscuit is made from sifted flour. This procedure is necessary to give the dessert airiness and lightness. Cocoa and baking powder are added to the flour. After mixing, a dry mixture is obtained.

In a separate bowl, it is recommended to beat with a mixer: eggs, sugar and butter. The latter should be very soft. To ensure that the dough is saturated with oxygen, it is beaten at very high speeds for 5 minutes. Flour is slowly poured into the resulting mixture. During the process, everything must be mixed so that lumps do not appear. The result is a chocolate mixture that is quite liquid in consistency.

The dough is poured into a mold and baked for an hour at 180 degrees. It is best to lay parchment on the bottom to make it easier to remove the finished cake. Baking ovens vary, so you can't rely on the times indicated. It is recommended to check the cake for readiness. This can be done using a wooden skewer or toothpick.

When the cake is cooked, remove it from the oven and allow it to cool for two hours. The dough rises well and holds its shape. From one cake you get two parts if you cut it lengthwise along the side. You can bake it in the oven and slow cooker.

Berry coating

Frozen cherries
In the summer season, fresh berries can be used, and in winter a frozen product is perfect. The cherries must be pitted, covered with sugar and allowed to stand, drain off the excess juice and dilute with a glass of water. Add the remaining sugar to it and boil for five minutes. Add berries and liqueur to the syrup, cook for a few more minutes and leave to steep overnight. Immediately before preparing the dessert, you need to lay out the berries. They will look great with a cream filling.

Impregnation for cakes

The recipe for chocolate-cherry cake requires the presence of impregnation for the cake layers. With it you can prepare a dish that melts in your mouth. If the syrup turns out to be thick, then it is diluted with water and brought to a boil again without the berries. During cooking, it is recommended to stir the composition several times. The resulting syrup should be soaked into the cakes.

Cream

Cherry cake is prepared with protein or butter chocolate cream. It can be mixed with a spoon or whisk, but quite intensively. It is recommended to prepare the mixture of heavy cream and sugar in advance so that it cools. Beat everything with a mixer and put it in the refrigerator.

If egg whites are used for the cream, they must also be combined with powdered sugar and beaten well. The first soaked part of the cake is smeared with delicious cream, a berry is placed in the middle and covered with the second half. All layers must be coated well. When baking a cherry dessert, you can consider a recipe with sour cream. Kids really like it. This cream can be prepared in advance and refrigerated.

The top of the cake is filled with glaze made from melted chocolate and butter, taken in equal proportions. You can decorate the dessert with leftover cream, cherries and roasted peanuts.

Impregnation for chocolate biscuit

Often you want to add a rich taste to a chocolate biscuit. In this case, lubricate it with thick condensed milk. If you use this component, then you should no longer rely on the indicated proportions. This chocolate impregnation should cover the cake, and the excess can be removed with a spatula.

Ingredients:

• 1 can of condensed milk;
• 1 tbsp cocoa powder;
• 100 gr. butter

Required Ingredients

The cake with chocolate and cherries needs to be made in stages. You can also group the components needed for it.

Ingredients for the dough:

• 150 g flour;
• cocoa in the amount of 75 g;
• sugar 150 g;
• a pinch of salt;
• 100 g butter;
• 3 eggs;
• baking powder packet.

Filling ingredients:

• 300 g frozen cherries;
• 150 g coffee liqueur.

Ingredients for cream:

• 250 ml heavy cream;
• powdered sugar 150 g.

Ingredients for glaze:

• 100 g chocolate;
• 100 g butter.

You can use roasted peanuts for decoration. Fresh cherries are also suitable; they add variety to the chocolate cake. It is recommended to take butter and condensed milk for cream in equal proportions. You can use vanilla sugar for the filling. It can also be added to the dough. Powdered sugar and chocolate add just the right amount of sweetness to the dessert.

Lemon soak

For those who love citrus baked goods, you can try this recipe. It is also suitable when you want to make the dessert less sweet - reduce the specified amount of sugar in the recipe so that your cake turns out less cloying.

Ingredients:

• 1 lemon;
• 1 glass of water;
• 1.5 cups sugar.

Preparation:

1. Grate the lemon peel on a very fine grater. Squeeze the juice from the fruit itself.
2. Pour water into a small saucepan. Let it boil.
3. Add sugar and stir until completely dissolved. Cook for a couple of minutes.
4. Add lemon zest. Cook for another 3 minutes.
5. Pour in lemon juice. Stir and remove from stove.

Non-alcoholic options

In addition to the solutions listed above, others, without alcohol, are used to moisten the biscuit:

• strawberry;
• crimson;
• orange;
• tangerine;
• apple;
• pear;
• kiwi;
• banana;
• apricot;
• watermelon;
• melon;
• tea.

Cooking method:

1. First, prepare a regular sweet solution. From water and sugar, or honey, another sweetener.
2. An ingredient from fruits or berries is added to the cooled syrup in the required proportion.
3. Custard and any other biscuit cream should be harmoniously combined with the prepared solution.

Instead of the fruit itself, puree is sometimes boiled in syrup. Berries are replaced with juices. It is important that when combining, all ingredients are cooled to the same temperature.

Important! Desserts made from shortbread and puff pastry become blurry due to additional moisture. Custard is a sufficient layer for such a cake. Like creamy and buttery.

Vanilla impregnation

This impregnation is more like a cream, but thanks to water its thickness can be varied. You can also pour it on top of the finished cakes; it will harden, forming a glaze. Before hardening, decorate the cakes with berries or sprinkle with grated chocolate after the impregnation has already set.

Ingredients:

• 1 can of condensed milk;
• a pinch of vanilla;
• 0.5 l. water.

Preparation:

1. Pour water into a saucepan and bring to a boil over high heat.
2. After boiling, remove from heat, pour in condensed milk, stir thoroughly until smooth. Add vanilla. Stir again.

How to saturate the base of the dessert?

There are many different frosting options you can use for your cake. Often specially prepared syrup is used. Before applying impregnation to the cakes, you need to check the base for dryness - the softer it is, the less syrup you will need.

You can apply impregnation using a special spray bottle. However, if you wish, you can use a silicone brush.

It is forbidden to soak cakes that are too hot. After baking, you need to cool the biscuits and then place them in the refrigerator for 5-6 hours.

Here are some great options for soaking a cake, thanks to which you can get a real culinary masterpiece.

Impregnation with tea leaves

You can also make a healthy soak without adding sugar. It will add a slight sourness to sponge cakes. This is an excellent option for those who follow the principles of proper nutrition and care about their health and figure.

Ingredients

• 1 lemon;
• 2 teaspoons of green tea;
• 2 glasses of water.

Preparation:

1. Pour water into a saucepan and bring to a boil.
2. Grate the lemon on a fine grater. Add the zest to boiling water. Cook for no more than a minute.
3. Add the tea leaves and reduce the heat to low. Cover with a lid and let the tea brew.
4. When the liquid reaches the required strength, strain the tea leaves.
5. Squeeze the juice from the lemon. Cool.

Alcohol syrups

How to soak ready-made sponge cake layers for chocolate cake if the layer between the cake layers is buttercream? The original solution in this case is an aromatic solution with alcohol.

It is enough to add 25-30 ml of alcohol to the base syrup, this can be:

• expensive cognac;
• dessert wine;
• rum;
• favorite liqueur (amaretto, coffee, cherry, plum, peach, apricot, etc.);
• liqueur with cognac (in a ratio of 2:1);
• a mixture of dessert wine with whiskey, sherry, rum (proportion 3:1);
• white, red wine with fruit juice (different options and proportions).

Ingredients:

• 30 ml of alcohol (optional, see above);
• 4-5 tbsp. l. brown sugar;
• 100 ml of boiled, lukewarm water.

Cooking method:

1. Boil the base syrup. Cool to 30 degrees. At lower temperatures, cognac does not dissolve in sweet syrup.
2. Pour in alcohol or a mixture of aromatic drinks. Mix everything well.
3. Impregnation for chocolate sponge cake with cognac is immediately applied to the finished cakes. Wrap them in film and give them time to soak completely (1-2 hours).

After you have soaked the cake layers for a delicious cake, coat all layers with chocolate buttercream. They decorate the top floor and send it to a cold place for additional stabilization and full saturation with moisture.

Spotted! Wines of light grape varieties go well with juices from pineapple, orange, grapefruit, and peach.

Calorie content of foods possible in the dish

• Sugar – 398 kcal/100g
• Granulated sugar – 398 kcal/100g
• Cognac – 239 kcal/100g
• Ordinary cognac “three stars” – 239 kcal/100g
• Coffee – 94 kcal/100g
• Natural coffee, ground – 201 kcal/100g
• Water – kcal/100g

Calorie content of foods: Coffee, Cognac, Water, Sugar

Sources used:

• https://vkusniy-tort.ru/kofeynaya-propitka-dlya-biskvita.html
• https://4allwomen.ru/kulinarija/vypechka/propitka-dlya-biskvita-17-receptov/
• https://vannadecor.ru/bit/kofeynyy-sirop-dlya-propitki-korzhey.html
• https://1000.menu/cooking/19629-kofeinaya-propitka-dlya-biskvita

Tips for the recipe

To impregnate pre-cooled cakes, use a special pastry brush with soft bristles. The tool allows you to apply the liquid in an even layer without filling individual areas of the cake. There should be a thin film left on them; you should not spill the surface excessively. Instead of a brush, you can use a teaspoon.

Regardless of the culinary tool chosen, uniform impregnation of the biscuit is achieved; dry areas are not allowed. You can understand the degree of liquid penetration by lightly pressing the cake.

To prepare coffee impregnation, you need high-quality cognac. You should not use budget varieties that have a strong alcohol taste and a high content of dyes. It is acceptable to include Amaretto and Baileys liqueurs or hand-made alcoholic beverages. Homemade liqueurs can be adjusted to taste (for example, by changing proportions or adding additional ingredients).

To prepare liqueur, use vodka (water is not included in the recipe). At the initial stage, you need to warm up a can of condensed milk to +85...+90°C and add 1 tbsp. l. instant coffee. Then remove the container from the stove, add 100 g of pre-chopped chocolate with a high content of cocoa beans. Some cooks add milk or white, or create compositions from different varieties. The resulting mixture is dissolved in vodka and 1 tsp is added. natural vanilla extract.