Would you like a sponge cake to be more juicy, tender and flavorful? Prepare a delicious cake soak. Choose from several reliable recipes using simple products.
Coffee and cognac biscuit impregnation
Ingredients:
- 2 tbsp. ground black coffee;
- 2 tbsp. cognac;
- 1 tbsp. water;
- 1 tbsp. Sahara.
Pour sugar into a saucepan or small saucepan, pour 0.5 tbsp. water and put on high heat. Heat everything until the dry ingredient is completely dissolved and bring to a boil. Boil the coffee in a Turk on the next burner with the remaining water and let it brew for 15 minutes, placing it in a warm place, for example, on the edge of the stove.
Strain the coffee infusion, combine it with cognac and sweet syrup. Stir everything thoroughly, cool to room temperature and soak the biscuit cakes.
Before being impregnated with coffee and cognac syrup, the biscuit must be soaked (allowed to dry) for at least 4 hours after baking. If you wet it while still soft, it will quickly get wet and fall apart.
Classic chocolate biscuit impregnation
Ingredients:
- 1 tbsp. bitter cocoa powder;
- 100 g of high-quality butter with a fat content of 82.5%;
- 100 g of condensed milk.
Place a large pot of water up to 2/3 of the height on the stove top. Insert a slightly smaller heat-resistant container into it so that the bottom sinks into the liquid. Put butter, cut into small cubes, and melt it in a water bath, then add cocoa powder and add condensed milk. Mix everything well and pour over the sponge cake immediately, this will make the cake more juicy.
Creamy impregnation for biscuit
Ingredients:
- 200 ml of 10-20% cream;
- 4 tablespoons condensed milk.
Pour the cream and condensed milk into a mixer bowl and stir until smooth. Impregnate the resulting liquid mass of a still hot thin sponge cake, without removing it from the mold, and leave it for several hours until it cools completely.
The process of soaking the biscuit cake can be accelerated by piercing it with a wooden skewer or toothpick in many places.
Biscuit impregnation from juice and alcohol
Ingredients:
- 1/3 Art. juice (cherry, orange, peach, etc.);
- 2 tbsp. Sahara;
- 3 tbsp. strong alcohol (cognac, rum, vodka);
- water.
Pour sugar into a glass of juice, pour alcohol into it and add everything with the right amount of water to the edges of the dishes. Preheat the impregnation so that the grains of the bulk component completely disappear. Remove from heat and moisten well-dried biscuit cakes in a warm place. If the cake is small, prepare half a serving.
