Biscuit is a very delicate and airy dessert. Both adults and children love it for its softness and unique taste. Creams and impregnations can be so varied that this delicious dessert will always remain desirable on any table.
You can cook a biscuit yourself, or you can buy a ready-made one, but so that it does not seem dry and emphasizes the taste and aroma of the filling, use biscuit impregnation. Impregnations do not take much time to prepare, and the number of ingredients for them is minimal, but later you do not risk getting a dry and hard biscuit, which even a large amount of cream will not save.
To give a special flavor to the impregnation, alcohol is used. It is better to use light wines, liqueurs or cognac to impregnate a light biscuit, and it is better to add red wine or cognac to dark ones (coffee or chocolate). Well, for fruit biscuits - fruit impregnations. As for the cakes, you can.
Below are the recipes for impregnation with cognac:
With lemon juice
Required Ingredients:
- Sugar (half a cup)
- Lemon juice (1 tsp)
- Water (half a glass)
- Vanillin
- Cognac (3h.l)
With cherry juice
Required Ingredients:
- Cherry juice (half a cup)
- Water (half a glass)
- Cognac (3 tablespoons)
- Sugar (1st.l)
Dissolve sugar in boiling water. Add cherry juice, cognac to the syrup. Stir.
With coffee
Required Ingredients:
- Cognac (2 tbsp)
- Water (1.5st)
- Sugar (1st)
- Coffee (2 tbsp)
Pour water (1 tbsp) into the pan. Dissolve sugar in it, remembering to stir. Bring to a boil. Boil coffee in the remaining water (do not forget to strain), add it to the syrup. - other ways of preparing coffee impregnations for biscuits.
On the video - all about the impregnation of cakes:
Sapelin juice
Required Ingredients:
- Sugar (half a cup)
- Orange juice (1st)
- Cognac (2 tbsp)
Dissolve sugar in orange juice over heat, stirring. If there is orange peel, then add it to the syrup for more taste and aroma, cut into small pieces. At the end, add cognac. For making cakes, you can try
Ingredients:
- Vodka "Finland" - 50 ml
- Homemade pear jam (can be replaced with any other jam, apple for example) - 2 tbsp. spoons
- Boiled cold water - 250 ml
Mix all the ingredients and pour over the cooked biscuit.
Ingredients:
- Sugar - 5 tbsp. spoons
- Liqueur, or tincture, or Water - 7 tbsp. spoons
- Cognac - 1 tbsp. a spoon
Pour sugar into a saucepan, pour water. While stirring, bring the syrup to a boil. Then cool it and introduce aromatic substances: any liquor or tincture, vanillin, cognac, coffee infusion, any fruit essences, the main thing is not to overdo it with the essence, it turns out very bitter
Ingredients:
- Butter - 100 gr
- Cocoa powder - 1 tbsp. a spoon
- Condensed milk - 1/2 can
Impregnation is prepared in a water bath. To do this, pour water into a large saucepan, put it on fire. And inside a large saucepan, put a saucepan of a smaller diameter, in which to prepare the impregnation.
Put all the impregnation ingredients in a smaller saucepan, cut the butter into pieces so that it melts faster.
To stir thoroughly. But do not bring to a boil. Impregnate the cake with hot impregnation.
Ingredients:
- Currant syrup - 1/2 cup
- Sugar - 2 tbsp. spoons
- Water - 1 glass
Mix all the ingredients, bring to a boil and cook over low heat until the sugar dissolves.
Ingredients
- Sugar - 250 gr
- Water - 250 ml
- Cahors - 2 tbsp. spoons
- Lemon juice - 1 teaspoon
- Vanillin
Boil water in a saucepan, add sugar, stir until completely dissolved.
Bring the syrup to a boil, add vanilla and lemon juice.
Ingredients:
- Water - 1 glass
- Cognac - 1 tbsp. a spoon
- Ground coffee - 2 tbsp. spoons
- Sugar - 1 cup
Pour sugar with water (half a glass) and heat until the sugar grains dissolve; bring the dissolved syrup to a boil, boil coffee in the remaining amount of water (half a glass). Then strain the coffee and pour it into the sugar syrup together with the cognac into the pure coffee infusion.
Ingredients:
- Condensed milk - 1 can
- Water - 3 glasses
- Vanillin
Mix all the ingredients until smooth and soak the cake
Ingredients:
- Cherry juice - 1/3 cup
- Sugar - 1-2 tbsp. spoons
- Cognac - 3-4 tbsp. spoons
- Water - 1/3 cup
Dissolve sugar in water and mix with the rest of the ingredients.
Ingredients:
- Finely chopped peel of one orange
- Orange juice - 1/2 cup
- Sugar - 1/4 cup
Combine all ingredients in saucepan. Cook over low heat until the sugar dissolves. Reduce heat and cook uncovered for another 15 minutes or until syrup is reduced by half. Soak the cakes warm.
If the impregnation is liquid, I simply pour it into a spray bottle, which I bought specifically for this purpose, and spray the biscuit, and it is impregnated evenly and you can never make a mistake with the dosage
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 is 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!
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One of the most popular varieties of cake layers is biscuit. Soft, airy and delicious, the biscuit is in perfect harmony with any cream or dressing.
But there is a feature of the biscuit dough that makes it special - the biscuit cannot soak from the cream like other cakes. Its porous, airy structure simply pushes the cream out. In order for the biscuit not to be dry, it must be soaked before spreading with cream. It's not at all difficult to do this. Impregnation for biscuit is different, and we'll talk about it.
Ready syrups
The easiest and fastest way to soak a biscuit is to use fruit syrup. It can be found in a jar of canned fruits that are sold on store shelves (pineapple, peach, apricot, fruit platter). Canned fruits in their own juice, with the addition of water and sugar. This syrup is perfect for soaking biscuits.
Ready-made syrups are also sold in stores, but they are often too thick. Thick syrup can be slightly diluted with water.
If fruits are used in the design of the cake, they should be in harmony with the syrup with which you are going to soak the biscuit. In principle, any fruits and berries are perfectly combined with each other. For example, a fresh banana in a layer of cake will go well with strawberry syrup. If we talk about canned fruits, then everything is simple - peach syrup for impregnation and peach for decoration.
In addition to ready-made syrups, liquor, cognac and other alcoholic beverages are used to impregnate biscuit (certainly not for children's cakes). For example, the famous Black Forest cake is soaked in cognac or cherry liqueur.
Depending on the recipe of the cake itself, it is necessary to select the impregnation of the cakes. Here are a few options for syrup recipes for soaking biscuits.
Chocolate impregnation
This type of impregnation is prepared in a water bath. We prepare a water bath and the following ingredients:
- butter (100 g);
- condensed milk (100 g);
- cocoa powder (1 tablespoon).
Water bath - a large pot of slowly boiling water, in which the dishes are placed on top, in which the product will be cooked. It is important that the bottom of the upper container does not touch the water and is at a height of 5-7 cm from it. Put chopped butter in the upper container, it will quickly melt, add condensed milk and cocoa, mix well with a whisk until smooth. This impregnation must be applied while still hot, then the cake will be juicy.
Impregnation with cognac
Ingredients:
- cherry jam or jam (4 tablespoons);
- water (200 ml);
- any cognac (30 ml);
- sugar (3 tablespoons).
Water should be mixed with cherry jam and heated. Add sugar and cognac, bring to a boil and turn off. Allow to cool and you can soak the cakes. No need to boil, otherwise all the cognac vapors will quickly evaporate and all the highlight of the taste along with them.
coffee impregnation
This impregnation can be done with or without cognac, according to your taste and desire.
Ingredients:
- water (200 ml);
- cognac (1 tablespoon);
- ground coffee (2 tablespoons);
- sugar (1-2 tablespoons).
We put water on the fire and heat it up, add sugar. You need the sugar to dissolve. While preparing coffee, pour it into the water along with cognac. It is not necessary to brew ground coffee, you can add a couple of tablespoons of instant coffee to boiling water with sugar, but with natural, of course, it tastes better. When the mixture boils - turn off, cool. Impregnation is ready!
Lemon impregnation
This is one of the common, popular impregnations. It can be prepared on the basis of lemon juice, syrup, zest or lemon liqueur.
Ingredients:
- lemon (1/2 piece);
- water (200 ml);
- sugar (3-4 tablespoons).
We heat the water with sugar so that the sugar dissolves completely. We process half of the lemon as follows: rub the zest on a fine grater, only the yellow part, then squeeze out all the juice from half the lemon, you can directly into the zest. Mix well and add this mixture to the syrup, boil, let it boil and boil for a couple of minutes. Half a lemon can be replaced with a couple of tablespoons of syrup or liquor. Only in this case, you do not need to cook, just let it boil. Cool and soak the cake. This impregnation acquires an interesting taste if ground cinnamon is added to it at the tip of a knife.
Biscuit is my favorite dessert
Biscuit cake is one of the most common and favorite desserts. It owes its amazing taste not only to airy dough and delicate cream, but also to such a seemingly insignificant detail as biscuit impregnation, which makes the confectionery juicy and fragrant. It is not difficult to make it, but certain rules must be followed.
What is biscuit impregnation?Impregnation for the cake is a sugar syrup with some kind of flavoring. As a rule, for a biscuit with butter cream, impregnation is prepared with cognac, white wine, coffee, vanilla, liqueur, cream or chocolate. Fruit cakes are flavored with fruit and berry syrups and tinctures with the addition of food acid. It can be apricot, orange, cherry, lemon, apple, currant aroma.
Ingredients
Impregnation for biscuit is made from sugar, water and flavoring. For 120 grams of water, you need 130 grams of sugar and a tablespoon of rum, cognac, liquor, syrup, wine, etc.
Pour boiled water into a saucepan, put sugar, put on fire. Stir constantly until it boils. Remove from the stove, cool to a temperature of about 37 degrees. Now you can add any flavor you like. Here are some options.
Impregnation for chocolate biscuit can be prepared according to the following recipe. Put condensed milk (0.5 cans), cocoa powder to taste, 100 grams of butter in a small saucepan. Pour water into a large saucepan, put on the stove and bring to a boil. Place a small saucepan with the ingredients in it, reduce the heat and simmer, stirring constantly. Do not bring to a boil, therefore, as soon as the butter is melted, remove from the stove. Beat the finished syrup with a mixer until airy.
How to soak
Cakes should not be soaked immediately after baking. They need to be allowed to stand for about seven hours. The amount of syrup will depend on the type of cake. If they are dry, then it will take a lot. But the butter biscuit is smeared only slightly, to give smell and taste. It is necessary to impregnate the cake evenly, and the sprayer into which you need to pour the syrup will help in this. Sprinkle all the impregnation on the surface of the cakes and place the biscuits in the refrigerator for 8 hours, which will make the cake even tastier.