Baked cake blanks are impregnated with various sweet syrups, which add juiciness and aroma to the products. To improve their taste, they are often flavored with cognac.
It is necessary
-
- For cognac syrup:
- 2 tbsp Sahara;
- 1 glass of water;
- 20 g of brandy.
- For coffee syrup with cognac:
- 2 tsp natural ground coffee;
- 200 ml of water;
- 2 tbsp Sahara;
- 1 tbsp cognac.
- For chocolate impregnation:
- 10 g cocoa powder;
- 2 tbsp Sahara;
- 1 glass of water;
- 1 tbsp cognac;
- half a packet of vanillin.
- For impregnation of jam with the addition of cognac:
- 3-4 tablespoons jam;
- 1 glass of water;
- 1 tbsp cognac;
- 1 tbsp Sahara.
- For cherry and cognac impregnation:
- 250 g cherries;
- 50 g sugar;
- 300 ml of water;
- 1 tbsp brandy for 1 glass of ready-made syrup.
- For strawberry syrup:
- 300 g strawberries;
- 50 g sugar;
- 300 ml of water;
- 1 tbsp brandy per 200 ml of ready-made syrup.
Instructions
Step 1
Cognac syrup for impregnation Dissolve the sugar in water and bring to a boil. After skimming off the foam, remove the syrup from the heat and set to cool. Then strain and add the cognac. Soak the cooled semi-finished cake products with the prepared syrup.
Step 2
Coffee syrup with cognac Prepare a coffee infusion: pour boiling water over the coffee, bring to a boil and leave to infuse for 10-15 minutes. Then strain, add sugar, some water and bring to a boil again. After boiling for about five minutes, cool and add cognac.
Step 3
Impregnation of jam with the addition of cognac Dissolve the jam in a glass of water, add sugar and bring the mixture to a boil. Cook for about two minutes, stirring occasionally. Add cognac to the chilled impregnation.
Step 4
Cherry - cognac impregnation Remove the seeds from the washed cherries and mash them well. Add sugar to the resulting mass, stir, then pour in water and set to cook. After boiling, keep on fire for 3-5 minutes and remove to cool. Strain the finished syrup and add the cognac.
Step 5
Strawberry Syrup Squeeze the juice from the strawberries. Make sugar syrup. To do this, dissolve the sugar in water, add the strawberry pomace and boil them for 5 minutes. Strain the syrup, pour the squeezed juice into it and bring it to a boil again. After boiling for 3-5 minutes, strain and set to cool. Add cognac to the chilled syrup.
