How to make sugar syrup for cake. Syrups for soaking sponge cakes recipes with photos

Sponge cakes are most often used for making multi-layer cakes, pastries and rolls. Depending on which recipe you decide to master, you need to achieve a certain level of moisture in the sponge cake. In some cases, you need to get a juicy and tender sponge cake, in others – quite dry and dense.

Cake impregnation will help correct the situation that anyone, even an experienced cook, can get into when the cake turns out to be too dry. To prepare the impregnation, you only need to strictly follow the recipe and 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 look at the topic: “How to make impregnations at home.”

Any impregnation basically contains sugar and water, but you need to adhere to exact ratios and include the right additional components.

Impregnation for sponge cakes

4 tbsp. spoons of granulated sugar; 90 ml of water and 0.5 teaspoons of vanilla.

Syrup made from sugar and any liquid is used in cooking to improve the taste of biscuits. It will make the cake more tender and juicy. In addition to the main ingredients, various aromatic ingredients are added to the syrup.

I would like to draw your 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:

1. Pour water into a saucepan and add sugar (see photo).
2. Bring the mixture to a boil, stirring continuously with a spoon.
3. There is no need to boil the syrup; immediately remove it from the stove as soon as you remove the foam from the surface.
4. Cool the resulting liquid to body temperature (this is very easy to check by dipping your finger in the warm syrup) and stir with vanilla sugar.

The good news is that the syrup can be used for cakes with any additional ingredients: cocoa, coffee, pieces of fruit and citrus zest. It goes well with many creams, regardless of the method of preparation.

Syrup for impregnation of biscuit

To make the cake really come close to ideal, remember the proportions. The formula is simple, but it allows you to get a high-quality dessert: for one part of the biscuit, take 1.2 parts of cream and 0.7 parts of impregnation.

For example, it turns out that you have a sponge cake weighing 900 g. Then you will need to prepare 560 g of syrup.

To make the task easier for confectioners, back in the middle of the last century, Marhel and Kengis developed a special table, from which it follows that:

1. 400 ml of syrup will be obtained from 12 tbsp. spoons of liquid (a little condensed milk mixed in water) and 8 tbsp. spoons of granulated sugar.
2. Half a liter of syrup comes out of 13.5 tbsp. spoons of liquid (water mixed with condensed milk) and 9 tbsp. spoons of granulated sugar. And so on.
3. 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’s not difficult to remember, but it makes the process of preparing desserts easier.
4. Pay close attention to the selection of containers in which you plan to cook the syrup. It should have a thick bottom and be rinsed with cool water. First of all, you need to measure out warm water, and then add granulated sugar.

Another subtlety: cook the impregnation over low heat with constant stirring. Make sure that splashes do not fall on the walls of the dishes. Once all the sweet crystals have dissolved, leave the syrup alone and wait until it boils. Skim off any foam that has formed on the surface and remove the pan from the stove.

A simple and delicious orange dip with mint.

The refreshing taste and pleasant aroma make this syrup very popular in the confectionery industry.

The ingredients you will need can be found in any kitchen, so there will be no problems with preparation:

one orange; water – 225 ml; 30 g fresh mint; 200 g granulated sugar.

Cooking steps:

1. Wash the mint, dry it with a paper towel and chop it very finely.
2. In a saucepan, mix water with mint, add granulated sugar and stir until the latter dissolves.
3. Cover the dish with a lid and place it in a cool, dark place for 10-14 days. During this time, the syrup will infuse and become fragrant.
4. Wash the orange and squeeze out the juice using a special device. Mix syrup with juice, strain and use as directed.

Lemon syrup

To prepare the impregnation for the biscuit you will need:

200 ml boiled chilled water; 45 ml lemon tincture (cherry tincture is also useful); 100 g granulated sugar.

The syrup is ideal for berry sponge cake or fruit roll.

Make lemon tincture in advance using one lemon:

1. Rinse the lemon and dry it.
2. Using a fine grater, remove the zest and pour in the juice.
3. Leave the resulting mixture in a dark place, then put it in the refrigerator and use as needed.
4. The syrup according to this recipe is slightly sour, since it contains lemon tincture, and not freshly squeezed juice. To soak the sponge cake, mix the above ingredients in a bowl until the sugar is completely dissolved (as in the photo).

If your busy schedule does not allow you to wait for the cherry or lemon liqueur to be ready, squeeze the juice out of half a lemon and make the soak in a few minutes.

Also take: half a lemon; 150 g granulated sugar; glass of water. Add vanilla extract if desired.

Mix boiling water with juice and granulated sugar. Stir until the granulated sugar is completely dissolved, strain. Use for impregnation of the biscuit, observing the proportions (1 part of the biscuit to 0.7 parts of impregnation).

Coffee impregnation is ideal for chocolate cake with the addition of cocoa. This will make the cake moist and ready for buttercream frosting. For this type of impregnation, a milk base is preferable; this will make it more tender.

List of ingredients from which you will make a soaking liquid: half a glass of milk and the same amount of water; a full glass of sugar; 2 tbsp. level spoons of ground coffee.

Detailed impregnation preparation scheme:

1. Brew coffee in water and let it brew for a few minutes.
2. Mix half a glass of milk with sugar in a heatproof bowl and bring to a boil.
3. The milk and coffee mixture are stirred and used for impregnation.

Add additional flavorings to the cooled syrup to prevent them from dissipating.

Now let’s look at the secrets of using impregnation, because the final result depends on it.

1. Cool the mixture before pouring the mixture over the crust.
2. One of the important components of syrup is granulated sugar. It is important that it is of good quality and not wet.
3. Before use, the finished impregnation must be kept for several hours.
4. In the summer, 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.
5. When soaking the three layers that make up the cake, it is important to distribute the liquid correctly. For the top sponge cake, use half of the syrup; the middle and bottom sponge cakes use the other half. Moreover, the middle biscuit will need more liquid than the bottom one.
6. If the cake cream is made from condensed milk and butter, then you need to prepare the liquid in smaller quantities. If one of the layers is a soufflé, then pour a larger amount of impregnation over the cake.
7. For even application, use a spray bottle or pastry brush.
8. Do not try to pour all the syrup onto the cake; it will be quickly absorbed and you will not have time to distribute it evenly.

Allow several hours to soak the biscuit, placing it in a cool place, and then any dessert with soufflé or condensed milk cream will be incomparable.

What is the most delicious thing about cakes and pastries? Of course, cream. But the impregnation for the cake also plays a very important role. After all, without impregnation, the cake will simply be dry, which can significantly ruin your favorite pastries. It is in this subsection that the most delicious and unusual recipes for cream and impregnation are selected for you, which will make the taste of the dessert simply unforgettable. Sponge cakes are undoubtedly considered the most delicious and tender. And impregnation for the biscuit is the main thing. However, it is necessary to adhere to the correct proportions during the cooking process, otherwise the cake may be either dry or too soaked, which is also not very good. Impregnation for cakes can be very diverse. It all depends on your wishes and taste preferences. It can be coffee impregnation, milk, honey, and often many housewives use syrup for impregnation. The most popular syrups for impregnation are cherry, vanilla, cognac, rum and orange. As for cake cream recipes, here you will find exactly the cream that will make your dessert exquisite, aromatic and unforgettable. For example, Mascarpone cream is an integral part of the famous Italian Tiramisu cake, which, as it turns out, can be prepared independently at home. Also here you will find a recipe according to which you can easily prepare Napoleon cream, sour cream, condensed milk cream, as well as a custard recipe. And cream recipes with photos will greatly facilitate the preparation process. With a selection of recipes on how to make cream, you can easily prepare homemade cream and delight your household with the most delicious desserts. And remember, only homemade baking can bring a lot of unforgettable sensations.

16.07.2018

Charlotte cream for cake

Today I will tell you how to make delicious Charlotte cream for a cake. This is very easy and quick to do.

Ingredients:

- 200 grams of butter,
- 108 grams of sugar,
- 150 ml. milk,
- 1 egg,
- 1 tbsp. cognac,
- 1 tsp. vanilla sugar.

02.05.2018

White chocolate ganache for coating cakes

Ganache is used by pastry chefs to drizzle on cakes. It’s not at all difficult to prepare such a delicious and beautiful chocolate mass that doesn’t spread and looks simply gorgeous. See how to do it yourself at home.

Ingredients:

- 210 grams of white chocolate,
- 50 ml. cream,
- 25 grams of butter.

24.04.2018

Lemon curd

Lemon curd is a cream that I use as a topping for pancakes, cheesecakes, or pour it over ice cream. The taste of this cream is excellent and refreshing. Preparing such a cream will not be difficult for you.

Ingredients:

- 2 lemons,
- a glass of sugar,
- 4 eggs,
- 1 tbsp. water,
- 50 grams of butter.

23.04.2018

White chocolate ganache

I suggest you make a delicious ganache from white chocolate. You can decorate your cake beautifully with this ganache.

Ingredients:

- 200 grams of white chocolate;
- 200 grams of cream;
- 35 grams of butter.

29.03.2018

Mascarpone and condensed milk cream

Half the success of a cake or pastry is good cream. We recommend making mascarpone cream with condensed milk - you can’t even imagine how delicious it turns out! You will find all the details on how to make it in our recipe.
Ingredients:
- 250 g mascarpone;
- 3-4 tbsp. condensed milk;
- 150 ml heavy cream (30-33%);
- vanilla extract to taste.

26.03.2018

Custard protein cream

If you want to make a cake and don’t know what kind of cream to make, I advise you to make this very tasty custard. I have described the cream recipe in detail for you.

Ingredients:

- 2 eggs,
- 40 ml. water,
- 150 grams of sugar,
- 1 tbsp. vanilla sugar,
- lemon.

15.02.2018

Cream for "Honey cake"

I very often make a Honey cake and most often I cover it with this cream with sour cream and condensed milk.

Ingredients:

- 200 grams of sour cream,
- 250 grams of condensed milk.

15.02.2018

Impregnation for biscuit

Today we will prepare the impregnation for the biscuit. The recipe is very simple and quick.

Ingredients:

- 6 tbsp. water,
- 4 tbsp. Sahara.

10.02.2018

Cream and condensed milk cream for cake

I suggest you prepare the most delicious cream for the cake from cream and condensed milk. The recipe is very simple and quick.

Ingredients:

- 350 ml. cream;
- 50 grams of powdered sugar;
- 1 can of condensed milk;
- vanillin or vanilla extract.

29.01.2018

Butter cream “Pyatiminutka”

From butter and baked milk you get a very tasty cream for the cake. It is prepared in a matter of minutes and even has a corresponding name - “Five Minute”. Try it, you will definitely like it!

Ingredients:
- 250 g butter;
- 200 grams of powdered sugar;
- 100 ml of baked milk;
- 2 grams of vanillin.

27.01.2018

Caramel cream for cake

Caramel cream is prepared on the basis of cream and sugar, has a smooth structure and a very delicate taste that goes well with any cake layers. If you don't know how to cook it, our recipe will help you.

Ingredients:
- 800 ml cream;
- 2 tbsp. water;
- 200 grams of sugar;
- 0.5 tsp vanillin.

06.01.2018

Semolina cream for cake

There are a lot of creams for cake, they are all very tasty. But today we will prepare semolina cake cream, which you have never tried before.

Ingredients:

- 260 ml. cream;
- 120 grams of sugar;
- 45 grams of semolina;
- 10 grams of citrus peel powder;
- 230 grams of butter;
- orange extract;
- salt.

04.01.2018

Thick sour cream with sugar for cake

Sour cream is always very tasty. But it matters a lot how thick it is. Sometimes sour cream does not whip well and the cream comes out liquid. Our recipe will teach you how to always get thick, thick cream.

Ingredients:
- sour cream - 0.5 liters;
- sour cream thickener - 1 sachet (12 g);
- sugar - 1 glass.

17.12.2017

Cream "Ice cream" for cake like real ice cream

I only recently started using “Ice cream” for cakes, as it is not at all easy to prepare. But if you learn how to cook it, you will become a real guru in preparing the most delicious desserts.

Ingredients:

- 175 grams of sour cream,
- 2 grams of vanillin,
- 55 grams of sugar,
- 1 egg,
- one and a half tbsp. flour,
- 60 grams of butter.

10.11.2017

Oil cream

The most important thing in any cake is the layers and cream, of course. It can be different - sour cream, custard... Butter cream turns out very tasty. It is prepared very simply, so even the most novice housewife can handle it. And our recipe will help her with this.

Ingredients:
- butter - 200 gr;
- powdered sugar - 200 gr.

Among all the variety of baked goods, classic and newfangled recipes, sponge cake does not lose its popularity. Its mild taste and airy consistency make it a favorite treat for those with a sweet tooth of any age. Moreover, biscuits are more suitable for children than other desserts: they have a minimum of ingredients, and only natural ones, and their soft structure is easy to chew. Elderly people prefer sponge cakes and cakes for the same reason. And all other gourmands can afford to diversify the traditional biscuit dough in tasteful, aromatic and decorative ways.

The simplest and most universal is soaking sponge cakes with syrup. An accessible and uncomplicated technique is suitable for an almost countless number of options. For every taste, age, holiday and just whim, you can invent and implement new varieties. And in general, the syrup transforms the sponge cake that is quite dry in the basic variation, making it more moist and tender. This is just a godsend for young housewives or those who don’t have much time for culinary delights. After all, with the help of different syrups you can create new, different works of confectionery art from identical cakes.

Recipes for syrups for soaking sponge cakes
To impregnate the biscuit, syrups and sweet sauces of varying degrees of complexity and cost are used. For dessert for a romantic dinner, they may include alcoholic beverages that are 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 suit your taste. Try one of these we like:

1. Sugar syrup for biscuits. Essentially, this is a base, a sweet liquid, into which you can add any flavoring or aromatic component to add originality. But initially, the syrup recipe for sponge 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 cool the syrup. Only cooled syrup is suitable for flavoring.
   
2. Vanilla syrup for sponge cake. Add vanillin to the cooled syrup or immediately use vanilla sugar instead of regular refined sugar.
   
3. Cognac syrup for sponge cake. Pour two tablespoons of cognac into the cooled sugar syrup and stir until the liquids are completely combined. The option with rum and bourbon instead of cognac is also popular.
   
4. Coffee syrup for sponge cake. Pour a small cup of freshly brewed espresso into the bowl with the cooled syrup. You will get the perfect syrup for soaking chocolate sponge cake.
   
5. Citrus syrup for sponge cake. Stir the zest and freshly squeezed juice without pulp of lemon, lime or orange into the base syrup.
   
6. Fruit syrup for sponge cake. Use any natural juice or even liquid jam without pulp and seeds to give the sugar syrup the color and aroma of fruit. Apricot, cherry and pomegranate juices are especially suitable for this.
   
7. Chocolate syrup for sponge cake. Brew rich cocoa or simply dissolve chocolate powder in the main syrup.
   
8. Liquor syrup for sponge cake. All liqueurs perfectly complement the taste of sugar syrup. By adding coconut, Baileys or Cointreau, the impregnation becomes even sweeter. Limoncello gives it a more zesty taste. And in general, almost any alcoholic drink, including vodka, is suitable for enriching syrup.
   

Ideally, after removing from the oven or bread machine, the cakes should be allowed to sit for at least 3, and preferably 6, hours. You can spend this time preparing the syrup, which still needs time to cool to room temperature. Use a special culinary brush made of synthetic bristles or silicone. Some housewives are accustomed 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:
You can decorate the biscuit and serve it only after the syrup has been completely absorbed. But it’s better to place the moistened cakes on top of each other right away. This promotes better flavoring and will make the cake more stable.

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. 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.

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!

Ingredients:

1 lemon

1 bottle lemon essence

2 cups soda

2 tbsp. spoons of sugar

How to prepare lemon curd for cake:

1. Squeeze the lemon juice and pour it into boiling water, adding sugar.
2. Stir the syrup until the sugar is completely dissolved, then cool the impregnation.

Chocolate impregnation for cake

• 4 yolks
• 200 g hard chocolate
• 1 tbsp. spoon of sugar
• 300 ml cream

1. Dissolve sugar in water and boil until syrup is obtained.
2. Beat the yolks with a mixer, then carefully add them to the syrup and beat again.
3. Pour chocolate, previously melted in a water bath, into the resulting egg-sugar mousse and mix everything with whipped cream, then cool the soaking.

Caramel impregnation for cake

Ingredients:

100 g brown sugar

2/3 cup cream 20% fat

1 teaspoon lemon juice

2 tbsp. spoons of butter

1/3 cup boiled water

How to prepare caramel coating for a cake:

1. Dissolve sugar in water and add lemon juice to the syrup, then bring it to a boil and reduce heat.
2. Cook the mixture for 10 minutes, stirring constantly, until it turns a rich amber color. Then remove it from the heat and pour the cream into the pan, stirring all the whisks and adding butter.
3. Cool the finished impregnation and use for its intended purpose.

Honey impregnation for cake

Ingredients:

2/3 cup honey

2 tbsp. spoons of lemon juice

How to prepare honey impregnation for a cake:

1. Combine honey and lemon juice in a heavy-walled saucepan.
2. Bring to a simmer and simmer until thickened, 5 minutes.

Impregnation rules

In order for the cake layers to soak well and evenly, it is important to follow some rules. So, the impregnation needs to be poured onto them gradually, carefully distributing it over the surface - otherwise some parts of the cakes will be too dry, and some will be too wet and spread out. After soaking, be sure to leave the cakes to sit at room temperature for one hour, then place them in the refrigerator. When decorating a cake like this, do not use cold cream, but cream at room temperature.

If you are soaking sponge cakes, first place the hot sponge cake on a towel sprinkled with granulated sugar (or simply do not remove the pastry paper) and evenly apply the prepared impregnation onto it (you can use a pastry brush). Then roll it up and leave it to cool - this way you will maintain the softness and airiness of your dessert and will not crumble it when unrolling it to place the filling. Once cooled, unroll the crust, place the filling inside, and roll it up again.

If the biscuit filling is not made from oil ingredients, and from fruits, confiture or jam, you can apply it directly onto a hot soaked sponge cake, having previously warmed the filling in the microwave - this way it will better saturate the dessert from the inside. Finally, wrap the biscuit and place it in the refrigerator.