Secrets of a juicy dessert: top impregnations for sponge cakes

• 1 Impregnation for biscuit “Basic”
• 2 Impregnation for sponge cake with cognac (wine)
• 3 With lemon juice
• 4 Impregnation for coffee cake
• 5 Impregnation for milk biscuits
• 6 With cherry juice
• 7 Softener for jam sponge cake
• 8 Calculate the quantity
• 9 How to distribute?

Impregnation for sponge cake is an important point in preparing dessert masterpieces. There are many options for how to soak a biscuit so that it is juicy, aromatic and tasty.

SAVE FOR YOURSELF! 8 best recipes for “strong” creams for decorating a cake.

How to saturate the base of the dessert?

There are different ingredients that can be used to soak cake layers. Most often this is done with a specially prepared syrup for soaking cakes. Before applying the syrup, check the base for dryness, because the “wetter” it is, the less caramel mass will be needed. The best option is to apply the syrup with a special spray bottle. However, you can use a regular silicone brush.

An important rule is not to soak hot cakes. After baking, you need to cool the biscuits and then put them in the refrigerator for 5-6 hours.

So, let's figure out what exactly and how to soak the cake.

Impregnation for biscuit “Basic”

This is the simplest classic impregnation. If you do not want to use any additional ingredients, there is no need to add piquancy to the dessert, use this option. To prepare, mix water (150 ml) with sugar (60 g) and, putting on fire, bring to a boil. When the syrup becomes warm, feel free to use it.

EVERYONE WAS DELIGHTED WITH THIS DESSERT! Cake made with vegetable oil and citrus infusion.

Orange summer

Let's continue to look at what to soak the biscuit with. It is better to master several cooking recipes. Then you will be able to please your family with fragrant sweets every day and will not bore them with the monotony. This syrup is best for soaking chocolate cakes and muffins. It turns out moderately sweet, with a slight bitterness and sourness. You need to prepare:

• Oranges - 2 pcs.
• Sugar - 4 tablespoons.
• Water - 2/3 tbsp.
• Cognac - 4 tbsp. l.

First of all, remove the zest from the fruit and squeeze out the orange juice. Now mix sugar with water, add zest and juice and boil for a minute. When the syrup has cooled, add alcohol if desired. Orange and lemon impregnation for sponge cakes are well suited for preparing summer desserts, when you don’t want to use heavy creams, but your soul asks for something light and tasty.

Impregnation for biscuit with cognac (wine)

To prepare you need 50 ml of alcoholic drink, 150 ml of water. Also take 50-60 g of sugar (depending on the size of the cake). Mix water with sugar in a saucepan and bring the mixture to a boil. After the caramel has cooled, cognac is added to it. The resulting mass is applied, evenly distributed around the entire perimeter. A softener for sponge cakes with wine is prepared using the same principle, only instead of 50 ml of cognac, the same amount of red wine is added.

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.

With lemon juice

To give the cake an amazing taste, add lemon impregnation. Take boiled water (warm) - 200 ml, lemon juice - 75 ml, 100 g of granulated sugar. Pour water into a bowl, add sugar and dissolve. Add lemon juice to the resulting liquid, then stir and brush the cakes.

THE BEST CHOICE! Yogurt cream for layering sponge cakes.

General principles

Beginner cooks make common mistakes. The first is that a very thick cake is baked. There is no chance of soaking it, and the inside will be dry and dull. The second mistake usually follows the first. When trying to make the perfect dessert, the next time it is poured with all your heart. The result is a sponge that resembles soggy bread and leaves puddles of syrup on the plate. This is also not an option at all.

Traditionally, ordinary sugar syrup is used for these purposes. To do this, take 1 part sugar to 2 parts water and boil. After cooling, add rum or liqueur, fruit juice or coffee, cognac, essence. Lemon impregnation for sponge cakes is popular. It is very important not only to prepare it correctly, but also to apply it to the cake. Here you need to take into account all the details:

• Number and thickness of cakes.
• Cream used.
• Will you be adding nuts, fruit or chocolate.

All this will ultimately affect the moisture content and taste of the finished product. Therefore, confectioners draw up technological maps that take into account all the subtleties.

Lemon impregnation for a sponge cake is a fairly easy way to revive a dry cake and give it some zest. But too thin syrup and thickened impregnation are common problems, and following a proven recipe will help you avoid them.

Impregnation for cake with coffee

To prepare, take 10 g of coffee, 50 g of sugar, 250 ml of boiling water, 20 ml of rum (optional). First, brew a cup of aromatic strong coffee, after which the specified amount of sweetener is added to the drink and stirred well. The coffee is cooled to room temperature and rum is added to it. After the sweet liquid mass has completely cooled, it is applied to the prepared cakes using a silicone brush.

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 for milk biscuit

For the recipe you need 75-85 g. sugar, 250 ml milk. The milk is boiled, covered with granulated sugar, and the ingredients are mixed. The prepared mixture is cooled and applied to dessert.

HAVEN'T YOU TRIED IT STILL? Carrot cake “Tsarsky” with pear and nuts in caramel.

Correcting errors

If you overdid it with the amount of impregnation and your cake “ran,” then it is recommended to place it on a clean sheet for a while: it will remove excess moisture.

In order to have a delicate and unique taste, the cakes must be treated with various types of impregnation before applying the cream. This will ensure a closer proximity between the biscuit and the cream, and will also make the dessert juicy and balanced. Any sour-sweet or sweet liquid is suitable as a suitable substance for this purpose.

What is the best way to soak sponge cakes?

It is impossible to say for sure what will be better in a particular case. It all depends on the combination of the taste of the biscuit and cream, as well as the accompanying fillings. The impregnation should harmoniously complement the taste of the dessert, and not interrupt it in any way, depriving its main components of the ability to reveal their aroma, tenderness and richness.

The simplest option for impregnation is regular sugar syrup. Moreover, you can determine its concentration according to your taste. Traditionally, it is prepared from 250 milliliters of boiling water and 100 grams of granulated sugar. If you wish, you can acidify the syrup with lemon juice, replace sugar with honey, and also flavor it in any available way. When preparing a cake for an adult audience, it is possible to use alcoholic beverages as an additive to the syrup. Cognac, rum, brandy, or liqueurs with a wide variety of flavors are suitable for this purpose.

You don’t have to prepare the syrup on purpose, but use what you have on hand. For example, any berry or fruit juice, sweet compotes or jam syrup can be a worthy impregnation, the main thing is that the chosen option is combined with the taste of the dessert itself. Alternatively, you can use syrup from canned fruits.

Many housewives successfully soak sponge cakes with ordinary tea leaves, to which granulated sugar and lemon juice are added to taste, or with freshly brewed and chilled coffee.

How to soak sponge cakes correctly?

Having decided on the type of impregnation used, it is very important to apply it correctly for its intended purpose. It is better to use a pastry brush for this, moisten it a little in the sweet mixture and apply a thin layer to the biscuit. But you can, of course, use an ordinary teaspoon, scooping up just a little bit of syrup, transferring it to the crust and distributing it evenly over the surface. You should not apply too much impregnation, otherwise the sponge cake will become soggy and the taste of the cake will be hopelessly spoiled.

It is very important to apply cold impregnation to already well-cooled cakes. Better yet, let them sit for a few hours after baking. Then the risk of excessive wetting will be minimized.

How to soak store-bought sponge cakes?

Many housewives wonder: do they need to soak store-bought ones? The answer here is ambiguous. If you use sour cream or any other cream with a high moisture content, as well as a lot of juicy fruits as an additional filling, then the soaking here will probably be unnecessary and the cakes may become excessively soggy. In other cases, you can soak the workpiece just a little with any syrup.

With cherry juice

This fruit impregnation is used to enrich the taste of chocolate confectionery delights. You will need 50 ml of cherry juice, 35 g of sugar, 200 ml of water (boiled, cooled). If you want to add an interesting note to the cake, add 50 ml of cognac.

The cherry juice is heated slightly, then mixed with a sweetener and waited for complete dissolution. Add water and cognac to the resulting mass. Mix and use as directed.

Combine 2 syrups

What else can you soak a chocolate sponge cake for? We have an original solution - prepare 2 types of syrup at once.

The first syrup consists of:

• thick natural honey – 110 g;
• boiled warm water – 1 glass.

Dissolve honey in warm water. Stir until completely dissolved.

Important to remember! It is not recommended to dissolve honey in hot water. It loses useful qualities.

The second syrup is made from:

• beet sugar – 90 g;
• medium fat sour cream – 200 g.

Pour the sour cream into a deep bowl. Add sugar and beat everything together with a whisk.

First grease the chocolate fluffy sponge cake with honey syrup, starting from the center to the edges. Fill the second layer with liquid sour cream impregnation.

Cover the biscuit with cling film and hide it in a cool place overnight or 4 hours. After this, apply the top layer of cream suitable for chocolate cake.

Jam biscuit softener

For the recipe, take 60 ml of any jam of your choice, 250 ml of water and 50 ml of cognac (again, optional). Combine water and jam in a saucepan, bring the mixture to a boil, and boil for 1 minute. The mixture is filtered and the berries are removed. The broth is cooled and the alcoholic drink is added. The resulting mass is applied to dessert.

If you use fresh berries instead of jam, you will get excellent berry caramel, which will add juiciness to any dessert.

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.

How to distribute?

To properly soak a flour product with syrup, use a silicone brush.

It is more convenient to evenly apply the caramel mixture. The thinner the cakes, the less amount of sweet mass will be needed. For a flour product consisting of several layers, the following advice is used: the bottom cake is greased a little, the next one a little more, and so on in an ascending manner.

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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.