Without the proper impregnation, any cake will look like a dry crust. Syrup isn't just sweetened water poured over biscuits. It makes baked goods juicy and flavorful, giving them a completely new flavor.
Liqueur syrup
Ingredients:
- water - 125 ml (0.5 cups);
- liqueur - 30 ml (2 tablespoons);
- sugar - 185 ml (0.75 cups).
Sugar must be poured into pre-boiled water and put on fire. The liquid should be stirred to dissolve the sand. After the future impregnation boils, you need to add liquor to it.
Too thick syrup will be unevenly distributed in the cake, and baked goods can generally fall apart from a liquid mixture. Therefore, it is necessary to monitor the consistency of the impregnation during preparation.
The syrup must be poured onto the cake gradually, evenly distributing it over the entire surface of the cake. The baked goods should be soaked for an hour at room temperature.
Chocolate syrup
Ingredients:
- chocolate - 200 grams;
- egg yolks - 4 pieces;
- cream - 300 ml;
- water - 1 tablespoon;
- sugar - 1 tablespoon.
The yolks, previously separated from the proteins, must be whipped with a whisk or mixer. Sugar should be diluted in water, then it should be put on fire and brought to a boil. Pour the yolks into this syrup and beat well.
The chocolate must be melted in a water bath and added to the future impregnation. The resulting mass should be thoroughly mixed. Then you need to add cream to the syrup, pre-whipped with a whisk. After that, you need to let the chocolate impregnation cool.
Cognac-cherry impregnation
Ingredients:
- water - 1 glass;
- sugar - 2 tablespoons;
- cognac - 2 tablespoons;
- cherry syrup - 4 tablespoons.
It is necessary to mix water, cherry syrup and cognac. The resulting liquid should be put on fire, add sugar to it and bring to a boil. Next, you need to cook the cognac syrup for another 3 minutes, and then let it cool.
Traditional syrup with different flavor options
Ingredients:
- water - 120 ml;
- sugar - 130 grams;
- juice, wine, liqueur or tincture for flavoring - 1 tablespoon.
Recipes for soaking syrups for cakes and biscuits are quite simple. But due to one ingredient, both the taste of the baked goods and its aroma can change.
It is better not to pour syrup on freshly cooked cakes, otherwise they may crumble.
Sugar must be diluted in water and boiled. After the sand has completely dissolved, remove the pan from the heat and cool the liquid to about 37 ° C. Then add the flavoring ingredient to the syrup.
To make a cake with fruit filling, add orange juice or apricot tincture to the impregnation. Creamy baked goods will become much more appetizing if vanilla liqueur is added to the syrup (you can replace it with 2 grams of vanilla sugar). An impregnation with coffee infusion is suitable for a biscuit cake.
