The birthday cake will turn out to be more juicy and fragrant if you moisten the biscuit cakes with a special composition. Try making your soak to your liking using simple ingredients with brandy, wine, or pastry spices.
Coffee and cognac biscuit impregnation
Ingredients:
- 2 tbsp. ground coffee;
- 1 tbsp. cognac;
- 1 tbsp. water;
- 1 tbsp. Sahara.
Pour in 0.5 tbsp. water in a saucepan and put on high heat. Dissolve sugar in a boiling liquid, stir it until the grains completely disappear and thicken, then set aside and pour into a deep plate. Brew a coffee with the remaining water in a pot or coffee maker. Let it brew for 15-20 minutes, strain through cheesecloth or a fine mesh sieve, combine with still warm syrup and cognac. Mix everything thoroughly, refrigerate and saturate the biscuit.
Chocolate biscuit impregnation
Ingredients:
- 1-1, 5 tbsp. bitter cocoa powder;
- 200 g of condensed milk;
- 100 g of butter.
Cut the butter into small pieces, place in a small saucepan and melt in a water bath. Add condensed milk there, stir in cocoa powder and stir everything well with a whisk or mixer at a minimum speed, achieving a uniform consistency.
A water bath is a construction of containers of different sizes, inserted into one another up to the middle of the height. In a larger bowl, water is heated all the time over medium heat without boiling, and in a smaller one, immersed in a liquid, impregnation is prepared.
Soak the biscuit while it is still hot. It is desirable that the cakes are also still warm, then the cake will turn out to be more juicy.
Wine impregnation for biscuit
Ingredients:
- 2 tbsp. Cahors;
- 1 tbsp. water;
- 1 tbsp. Sahara;
- 1 tsp lemon juice;
- a pinch of vanillin.
Boil the syrup from the specified volume of water and the amount of sugar, pour in lemon juice, Cahors and vanillin. Prepare the wine soak for another minute, refrigerate it, and coat the cakes evenly or brush them over with a cooking brush.
Orange soak for biscuit
Ingredients:
- 1 large orange;
- 3 tbsp. Sahara;
- a pinch of cinnamon.
To remove the bitterness from the orange peel, scald the fruit with boiling water, then dip it briefly in cold water. It will also enhance the citrus flavor of the impregnation.
Remove the zest from the orange and chop it with a knife or finely grate it. Squeeze the juice out of the citrus pulp, strain and heat over medium heat. Mix it with sugar and cinnamon and evaporate, reducing the cooking temperature to the minimum.
Stir the orange syrup periodically to prevent it from burning, until it is halved in volume. Wait for it to cool down to 40-50oC and pour over the sponge cake layers.
