Impregnation of cakes at home for sponge cakes. Sponge cakes: recipe. Recipe for sponge cake crust. Cake recipe from ready-made sponge cakes. How to soak sponge cakes? Cream for sponge cakes. With lemon juice

Properly prepared syrup for soaking sponge cakes will make the cakes softer, more tender, and tasty. Modern housewives can use our proven, most successful recipes. The eight simplest and fastest of them are published below.

The syrups used for impregnation contain an average of 50% sugar. Its density is determined by taste, stickiness and appearance, as well as by the boiling point of the solution: with increasing concentration of sugar in water, the boiling point rises.

Ingredients: 110 g granulated sugar, 160 ml filtered water, 60 ml cognac.

Sugar syrup will make the sponge cakes soft and juicy.

1. For cooking sweet syrup, only thick-walled dishes are always used.
2. Granulated sugar is poured into the bottom of the selected pan. Filtered water is poured there.
3. The ingredients must be thoroughly mixed so that all the sweet grains dissolve in the liquid.
4. The pan is placed on the fire until the syrup boils. As soon as the first bubbles appear on its surface, you can remove the container from the heat.

Cognac is added to sugar syrup that has already cooled to room temperature. You can use it to soak the cakes right away. The biscuit should be cooled.

Coffee soak recipe

Ingredients: half a glass of purified water and full-fat milk, 2 large spoons of natural coffee, a glass with a heap of granulated sugar.

1. First, you need to process the coffee in a coffee grinder. Next, it is poured with the specified amount of boiling water and cooked until tender. No sugar is added to the liquid.
2. The resulting drink is slightly cooled and filtered.
3. In a separate saucepan, sugar is dissolved in warm milk. The mixture is sent to the stove and brought to a boil. There should be no whole sweet grains left in it, otherwise they will be strongly felt in the finished syrup.
4. Immediately after the first bubbles appear, the liquid from the second step is poured into the mixture.

All that remains is to cool the coffee syrup and use it for its intended purpose.

For the chocolate sponge cake

Ingredients: ¼ cup full-fat milk, 2 large spoons of unflavored liqueur, half a glass of granulated sugar, ¼ cup purified water, 2 large spoons of instant coffee.

1. Coffee is poured with boiling water and left to brew.
2. While the drink is brewing, sugar is poured into the pan. It needs to be filled with hot milk and put on the stove.
3. Bring the sweet milk mixture to a boil over low heat. The future syrup must be stirred constantly.
4. Ready coffee is poured into the base for impregnation. The ingredients are mixed until smooth.

After the syrup has cooled, liqueur is added to it. The finished impregnation is immediately poured over the biscuit cakes.

Lemon syrup for soaking the cake

Ingredients: 6 large spoons of granulated sugar, half a liter of filtered water, 4 large spoons of cognac, large fresh lemon.

1. First of all, the fruit is thoroughly washed and wiped dry. Using a grater with the smallest divisions, the zest is removed from it. This must be done in such a way as not to touch the white pulp. Otherwise, the finished syrup will taste bitter.
2. The juice is squeezed out of the remaining citrus component. You need to make sure that no bones get into the liquid.
3. The water is brought to a boil over low heat. Granulated sugar is poured into it.
4. When the liquid reaches a boil, add zest and lemon juice. 2-3 spoons will be enough.
5. The container with the sweet mass is removed from the heat.

When the lemon syrup for soaking has completely cooled, it needs to be strained and combined with cognac. If desired, you can exclude an alcoholic drink from the recipe. or use white/dark rum.

With cognac

Ingredients: 240 g granulated sugar, 320 ml filtered water, 3 large spoons of cognac.

1. Water is poured into a saucepan. When the liquid warms up a little, granulated sugar needs to be completely dissolved in it.
2. The mixture is brought to a boil with frequent stirring, and then removed from the heat.
3. The impregnation is cooled at room temperature.

All that remains is to add cognac to the syrup and mix it well. The cold mixture can be used to soak sponge cakes or muffins.

Creamy impregnation - step by step

Ingredients: 380 ml medium fat cream, 8-9 large spoons of condensed milk (not boiled!).

1. To prepare such a delicate impregnation, you will need to combine condensed milk and cream. Both dairy products must be thoroughly cooled beforehand.
2. The resulting mixture is whipped using a special blender attachment or mixer until smooth.
3. The finished mass is immediately used to soak sponge cakes.

If you use the thickest possible cream for such a mixture, the result will be too thick.

From sour cream

Ingredients: liter of sour cream, 45 g of vanilla and 150-170 g of regular sugar.

1. For the impregnation under discussion, it is best to use liquid store-bought sour cream. Of course, homemade is much tastier, but it is more suitable for making cream.
2. First add regular sand to the sour cream, and then vanilla sugar.
3. For the first few minutes, the ingredients are mixed with a wide spoon.
4. Next, you will need to thoroughly beat the mass with a mixer or blender until all the sweet grains are completely dissolved in it.
5. The finished impregnation is moved to a cool place for 30-40 minutes.

Before using it to coat the cakes, the mixture is re-beaten for 1-2 minutes.

Caramel syrup

Ingredients: 160 g of white granulated sugar, 160 ml of purified filtered water, 20-25 ml of freshly squeezed lemon juice.

1. First you need to combine sugar with fruit juice. These ingredients are placed in a bowl with a thick bottom and walls.
2. The mass is heated over low heat. During the process, the sweet grains should completely dissolve in the citrus juice.
3. The future syrup warms up for a couple more minutes.
4. Cool boiling water is poured into the container.
5. After thoroughly mixing the ingredients, the mass is cooked over low heat with systematic stirring.

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.

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 the culinary manipulations, you need to put the biscuits 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.

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. Using the same principle, a softener for a sponge cake with wine is prepared, only instead of 50 ml of cognac, the same amount of red wine is added.

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.

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.

Impregnation for milk biscuit

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

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.

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.

We calculate the quantity

Before calculating the amount of caramel mass, you should weigh the baked goods. The proportion of biscuit and softener is 1:1/2. If the flour product weighs 600 g, you will need 300 g of sweet syrup. For a “wetter” dessert, use a ratio of 1:0.8.
If fresh fruits or berries are used when preparing a confectionery delight, the quantity is reduced.

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.

If you have your own manufacturing secrets, share them in the comments on. Add the recipe to your “Favorites” so as not to lose it!

Of course, the choice of impregnation depends on the type of cake and your taste preferences. I bring to your attention several types of biscuit impregnation to make it easier to decide.

1.Very tasty impregnation

Products:
1. Cranberry vodka “Finlandia”, clear (it’s better not to take red, it has dye) - 50 g.
2. Homemade pear jam - 2 tbsp. spoons
3. Cold boiled water - 250 ml.

How to prepare a very tasty impregnation for biscuit:

Mix all the ingredients and pour over the prepared biscuit.

2.Syrup for soaking biscuits

Products:
1. Sugar - 5 tbsp. spoons
2. Liqueur, or tinctures, or doda - 7 tbsp. spoons
3. Cognac - 1 tbsp. spoon

How to prepare syrup for soaking biscuits:

Pour sugar into a saucepan and add water. Stirring, bring the syrup to a boil. Then it is cooled and aromatic substances are introduced: any liqueur or tincture, vanillin, cognac, coffee infusion, any fruit essences.

3.Chocolate impregnation

1. Butter - 100 gr.
2.Cocoa powder - 1 tbsp. spoon
3. Condensed milk - 0.5 cans

How to prepare chocolate impregnation for sponge cake:
The impregnation is prepared in a water bath. To do this, you need to pour water into a large saucepan and put it on the fire. And inside the large pan, place a pan of a smaller diameter in which to prepare the impregnation.
Place all the soaking ingredients in a smaller saucepan, cut the butter into pieces so that it melts faster.
To stir thoroughly. But don't bring it to a boil. I use a mixer. Soak the cake with hot impregnation, preferably a warm or hot cake.

4. Currant impregnation for jam cake

1. Currant jam - 0.5 cups
2. Sugar - 2 tbsp. spoons
3. Water - 1 glass

How to prepare currant impregnation for jam cake:
This impregnation is used for the Negro cake in foam. But it can also be used in other cakes in combination with sour cream. Impregnation preparation is standard. Mix all ingredients, bring to a boil and cook over low heat until the sugar dissolves.

5. Impregnation for cake

1.Sugar - 250 gr.
2.Water - 250 ml.
3. Cahors - 2 tbsp. spoons
4. Lemon juice - 1 teaspoon
5. Vanillin.

How to prepare cake impregnation:

Boil water in a saucepan, add sugar, stir until completely dissolved.
Bring the syrup to a boil, add vanillin and lemon juice.
Cool the finished syrup.

6. Coffee syrup

1. Water - 1 glass
2. Cognac - 1 tbsp. spoon
3. Ground coffee - 2 tbsp. spoon
4. Sugar - 1 glass

How to make coffee syrup:
Sugar is poured with water (half a glass) and heated until the sugar grains dissolve; the dissolved syrup is brought to a boil, coffee is brewed with the remaining amount of water (half a glass), which is placed on the edge of the stove for infusion. After 15-20 minutes, the coffee is filtered and the pure coffee infusion is poured along with cognac into sugar syrup, which is thoroughly stirred and cooled.

7. Soaking with green tea and lemon

Brew green tea, add lemon juice. When cool, soak the cakes.

8.Pineapple impregnation

Made with syrup from canned pineapples. I do it by eye. Dilute the syrup a little with water, add lemon juice, a drop of cognac for flavor and simmer for just a couple of minutes.

9.Milk impregnation 1

Fill a can of condensed milk with 3 cups of boiling water. Add vanilla, let cool, and brush the cakes very generously.

10.Milk impregnation 2

Bring 3 tbsp milk to a boil with 1 tbsp (250 ml) sugar

11. Lemon soak

Products:

1. Boiling water - 1 glass
2. Lemon, cut into slices - 0.5 pcs.
3. Sugar - 3 teaspoons
4. Vanilla.

How to make lemon juice:

Pour boiling water over lemon, sugar and vanilla. Let's brew.

12.Orange syrup

Products:

1. Orange zest - 1 pc.
2. Orange juice - 0.5 cups
3. Sugar - 0.25 cups

Cake impregnation allows you to make the cake more juicy and fragrant. Usually cakes also need impregnation, because... The sponge cake is quite dry, does not contain oil, and even less so or will not be able to soak it to the desired state. Of course, the cake with cream will be more moist, but various impregnations will cope with this task much better.

Impregnations are non-alcoholic and with aromatic alcohol.

Recipes for non-alcoholic cake toppings:

Sugar impregnation for cake

• 1 glass of water
• 0.5 cups sugar

Boil water with sugar and cool until warm, add vanillin and mix well, soak the cake.

You can also dip a bag of your favorite flavored tea into the just boiled syrup for a few seconds. Then the impregnation will be even more aromatic and the cake tastier.

Impregnation "Condensed milk"

• 380 ml condensed milk
• 3 glasses of water
• Vanillin

Mix all ingredients until smooth and coat the cake.

Coffee impregnation for cake

• 1 glass of water
• 0.5 cups sugar
• 2 tbsp ground coffee

Pour 0.5 cups of water over sugar and heat until sugar dissolves. While the sugar syrup is cooling, brew coffee from the remaining 0.5 tbsp of water and 2 tbsp. spoons of ground coffee. Let it brew for 10-15 minutes, strain. Pour sugar syrup into coffee. The coffee impregnation for the cake is ready.

If you don’t have ground coffee, you can use instant coffee, you just need to make strong coffee.

Lemon impregnation for cake(or orange, generally citrus)

• 1 glass of water
• 0.5 lemon
• 3 tsp. spoons of sugar

Boil water. Chop the lemon and peel into boiling water, add sugar, and add vanillin. Let it brew. Strain. Soak the cake

Fruit impregnations(pineapple, apricot, cherry, strawberry, etc.)

Dilute syrup from canned pineapples or apricots with water in a ratio of 2 to 1, add 1-2 teaspoons. spoons of lemon juice or 0.25 teaspoons of citric acid. Boil, cool. Soak the biscuit cakes.

You can dilute your favorite jam with water to a pleasant sweetness and soak the cake.

You can also use compote or juice of cherry, raspberry, blackcurrant, etc. as an impregnation for the cake.

Caramel impregnation

Based on caramel sauce

• 100 g sugar
• 0.5 packets of vanilla sugar
• 200 ml milk
• 200 ml cream
• 0.25 tsp. spoons of salt

Heat the sugar and vanilla sugar in a saucepan, stirring gently and constantly until it begins to melt and brown. As soon as this happens, add cream and salt.

The cream should not be cold, otherwise the caramel will curdle. If this happens, you just need to heat everything up, stirring constantly, and then the caramel will become homogeneous again.

Add the cream carefully, do not burn yourself, as it splashes and sizzles greatly due to the difference in temperature.

Cook for 3-5 minutes, add milk, cook for another couple of minutes and cool.

Everything can be soaked in caramel syrup on a cake!

Raspberry impregnation

Dilute raspberry jam with water and soak the cake

You can also use ready-made syrups from the store, diluting them with water to the desired sweetness. It is better not to use maple syrup. It makes the cake unsightly and dirty.

All of the above is not always at hand, but sugar and water are always available. So you can always soak sponge cakes with sugar syrup

Alcohol impregnations for cakes : very easy to do.

You need to use all previous impregnation recipes, adding 2-3 tablespoons at a time. spoons of aromatic alcohol - cognac, brandy, rum.

Please note that we add alcohol to already cooled syrups, otherwise the impregnation will lose its aroma.

The ratio of products in cake impregnation.

It is believed that the ratio of water and sugar in impregnation should be 2 to 1. In fact, it all depends on your preferences.

If the cakes and cream are very sweet, then sometimes you don’t need sugar at all, just dilute the cognac with water and soak the cakes with it, as in this one.

You can make an impregnation from a mixture of orange and lemon juices, as in this one. Everything comes with experience - try, experiment, find your proportions.

The amount of impregnation depends on how dry the cakes are; for example, a sponge cake does not contain oil at all, so it requires more impregnation. It also depends on the thickness of the cakes and their diameter. It also depends on how moist you want the cake to be.

If you overdid it and the cakes turned out to be too wet, then place them on a clean cotton cloth or paper towel; it will absorb excess moisture.

How to soak a cake.
Impregnate the biscuit using a spray bottle or, more simply, using a spoon or syringe, distributing the impregnation evenly throughout the cake. You can pour cake impregnation into a small plastic bottle, make small holes in the lid and soak the cake in this way.

That's all for today! Have fun cooking and share your impressions in the comments. Subscribe to new recipes to always keep up to date with site news

Biscuit is the basis of confectionery art. Almost all cakes, rolls and pastries require the presence of this pastry. Only the degree of density, thickness and additional ingredients in the dough vary.

Properly prepared biscuits are distinguished by a soft and airy texture, but the art of confectionery is constantly evolving, dictating new conditions that require new properties from the base. Sometimes the design of a cake requires additional processing of the sponge cake layers to avoid the effect of a “dry” cake; sometimes, on the contrary, a moist and soft base is needed, and then various impregnations come to the rescue.

Their preparation at home does not require professional knowledge, only strict adherence to the recipe and proportions.

Sugar and liquid are the basis of impregnations that will either turn the cake into the food of the gods or ruin the structure of the cake, so it is better to use the time-tested ratios from the recipes below.

Basic syrup for soaking sponge cakes

First you need to decide on the required volumes; as mentioned earlier, the quality of the cake directly depends on the prepared syrup. There is a special formula for this:

• 1 part is a sponge cake;
• 0.7 - syrup for cakes directly;
• 1.2 is cream.

By part we mean the weight of the product used. For example, if the cake weighs 900 g, it will take about 570-600 grams of impregnation.

To select the necessary proportions for your cake, you can use the table from the book by Kengis and Markhel, dating back to 1959. They suggested the following, taking into account that for every 2 tablespoons of sugar mixed with 3 - water, 100 g of sugar syrup is obtained for soaking the biscuit:

• 8 tbsp. l. sugar sand + 12 tbsp. l. warm water = 400 grams of syrup;
• 9 tbsp. l. sugar sand + 13.5 tbsp. warm water = 500 grams of syrup;
• 12 tbsp. l. sugar sand + 18 tbsp. l. warm water = 600 grams of syrup.

Choose a saucepan with a thick bottom and rinse it with cold water before using. Then the required amount of sugar is poured in and the selected volume of water is poured in.

Cook the syrup over low heat with constant stirring with a wooden spoon or silicone spatula. It is important not to splash the syrup on the walls, but to stir gently.

Once the sugar crystals have completely dissolved, you can stop stirring and wait for it to boil. Foam will appear on the surface; it should be removed and the saucepan removed from the heat.

Syrup for soaking sponge cake with cognac

For gourmets and connoisseurs of good alcohol, the subtle taste and subtle refined aroma of cognac in a piece of delicate cake will be a pleasant surprise. This impregnation goes harmoniously with butter creams, since sometimes cakes with such a layer can be a bit dry without additional processing.

If the cake is small, 4 tablespoons of sugar will be enough. Water is mixed with granulated sugar in a saucepan. Bring the mixture to a boil over low heat. When the base syrup is ready, it is cooled and 50 ml of cognac or dessert wine is added to it.

To carefully and evenly distribute the syrup over the cake, you can pour a spoonful onto your hand, allowing the drops to gently penetrate into the base of the sponge cake.

Lemon syrup for soaking sponge cake

Perfect for a tropical fruit roll or berry pie.

Stir sugar in a bowl of liquid until completely dissolved. Then the lemon tincture is carefully poured in; it can be strained before use. And everything is carefully sorted out again. Since it is not lemon juice that is used, the syrup will not make the biscuit taste sweet and sour.

The tincture itself is quite simple to make. All you need is nothing:

• 1 lemon;
• 6 tbsp. l. vodka.

Finely grate the lemon peel and squeeze the juice out of the pulp through a juicer. Finally, mix the zest and lemon juice in vodka. The components are infused in a dark place for two days, then the resulting tincture is placed in the refrigerator until use.

If you don’t have lemon tincture on hand or don’t want to bother with the preparation, then another recipe will do.

Cut the lemon slices into pieces, then pour a glass of boiling water. Stir sugar into the resulting liquid. After these simple manipulations, you can soak the biscuit.

Coffee-based cake impregnation

This syrup is intended for cakes with nuts or chocolate cream.

First you need to brew a cup of strong coffee. Then add two spoons of sweet sand and stir it well. The drink should be cooled to medium temperature. In order to add a special flavor to the cakes, add a teaspoon of rum to the coffee.

When the impregnation is ready and has cooled to the desired temperature, apply it to the cake. A banal cap from a plastic bottle will help for uniform distribution. Small holes are made in it through which the syrup slowly seeps. It needs to be carefully distributed over the surface with a spoon.

Coffee essence will give this impregnation a special taste. This is a recipe for special aesthetes.

Melt caramelized sugar over low heat. After removing the saucepan with sugar from the stove, add water there, vigorously whisking the mixture with a whisk. Brew coffee with two tablespoons of boiling water and add to the remaining ingredients.

When the essence has cooled, use approximately one-fourth of a cup in the coffee infusion recipe. It can be stored for quite a long time, up to six months, of course, in the refrigerator.

Mint-orange impregnation for sponge cake

This syrup will make the dessert special and unique due to its special refreshing taste and aroma.

Vodka combines with water. The mint is thoroughly washed and finely chopped. In a bowl, crushed leaves are poured with liquid. Add sugar and stir until sugar is completely dissolved.

As a result, the components are poured into a container with a lid for one or two weeks. After the time has passed, when the tincture is ready, all that remains is to add orange juice.

Watch the video recipe for sponge cake with impregnation:

Secrets of using impregnation

1. It is important to cool the syrup to medium temperature before using;
2. Flavoring hot syrup just removed from the stove is prohibited, as the aromatic substances will simply evaporate;
3. The basis of the syrup is sugar, so you should take care in advance about purchasing high-quality sugar;
4. The syrup is aged for one day before use;
5. In hot weather, you need to increase the percentage of sugar in the syrup so that the product lasts longer; granulated sugar and water are used in equal proportions. In winter it is better to stick to the usual recipe;
6. If there are three layers in the cake, then the main amount of impregnation goes to the very top layer, the middle one is not so generously soaked, and the bottom one is content with the leftovers. Accordingly, the proportions are approximately the following - 2:3:5;
7. A standard sponge cake absorbs more syrup than vanilla cakes, so you need to prepare a larger volume of sweet liquid;
8. More impregnation will be needed for a cake coated with soufflé than for one with curd and butter cream.

After soaking, the cake goes into the refrigerator or onto the balcony, if it’s winter outside, overnight. To the basic syrup recipe, you can add absolutely any liqueur (apricot, cherry, chocolate) or liqueur, in addition to those indicated in the recipe. To distribute the impregnation evenly, it is recommended to use a spray bottle; if you don’t have one at hand, then a regular brush will do.