To make a sponge cake tender, soft and fragrant, it is imperative to soak it. For this, the syrup should be chosen with great care and prepared strictly according to the recipe.
When choosing an impregnation for a biscuit, you should pay attention to what moisture is present in the cakes and what color they have.
Fruit and dairy impregnations
If the biscuit is light and not too dry, and you want to endow it with a pronounced taste, you should use fruit impregnation. To prepare it, you must take the following ingredients:
- water - 1 glass;
- sugar - 2 tbsp. spoons;
- any fruit syrup - 0.5 cups.
Pour water into a saucepan and put on fire. Wait for it to boil, and then add sugar there, which must be stirred. Then start boiling down the ingredients. The sugar should completely dissolve, and the water has become half as much. Then add fruit syrup there, stir the impregnation, cool and pour over the sponge cake abundantly.
For light and dry cakes, use milk impregnation. It is prepared from the following ingredients:
- vanilla - 1 g;
- water - 3 tbsp. spoons;
- condensed milk - 100 ml.
Take water and bring to a boil. Pour it into a bowl, and then put the condensed milk there. Stir the ingredients thoroughly. You need to get a uniform consistency. Then add the required amount of vanilla, stir the impregnation again, and then leave it to cool. When it's ready, pour it over the biscuit.
Chocolate and cognac impregnations
For dry and dark cakes, cognac impregnations are ideal. To do this, you need to take:
- water - 1 glass;
- sugar - 50 g;
- cognac - 3 tbsp. spoons.
Pour sugar into a saucepan and cover with water. Place the container on the stove and bring to a boil. Wait until the granulated sugar is completely dissolved. Then turn off the hotplate and let the syrup cool. Then add cognac and mix everything thoroughly. Impregnation is ready! Pour it liberally over the cakes.
If the biscuit turns out to be soft and has a dark color, then use chocolate impregnation. Take the following foods:
- what powder - 1 tbsp. the spoon;
- condensed milk - 100 g;
- butter - 50 g.
This impregnation is prepared in a special way. Take a large saucepan, fill it with water and bring it to a boil. Another saucepan is placed inside, in which finely chopped butter is previously placed. Melt it in a water bath, add cocoa and condensed milk there. Then you need to wait until a homogeneous chocolate mass is obtained from these ingredients. You need to soak the biscuit with it immediately, without waiting for it to cool, then the cake will turn out to be more juicy.
