March 21, 2016 12970

Biscuit is the basis of confectionery art. Almost all cakes, rolls and pastries suggest the presence of this pastry. Only the degree of density, thickness and additional ingredients in the composition of the dough vary.

Properly prepared biscuits are distinguished by their tenderness and lightness of texture, but the art of confectionery is constantly evolving, dictating new conditions that require new properties from the base. Sometimes the design of the cake needs additional processing of biscuit cakes in order to avoid the effect of a “dry” cake, sometimes, on the contrary, a moist and soft base is needed, and then various impregnations come to the rescue.

Their preparation at home does not require professional knowledge, only the exact observance of the recipe and proportions.

Sugar and liquid are the basis of impregnations that will either turn the cake into the food of the gods or ruin the structure of the cake, so it's best to use the time-tested ratios from the recipes below.

Basic syrup for impregnation of biscuit cakes

First you need to decide on the required volumes, as mentioned earlier, the quality of the cake directly depends on the prepared syrup. There is a special formula for this:

• 1 part is a biscuit;
• 0.7 - directly syrup for cakes;
• 1.2 is cream.

Part refers to the weight of the product used. For example, if the cake weighs 900 g, it will take about 570-600 grams of impregnation.

To choose the necessary proportions for your cake, you can use the table from the book of Kengis and Marchel, dating back to 1959. They suggested the following, given that for every 2 tablespoons of sugar mixed with 3 - water, 100 g of sugar syrup is obtained to soak the biscuit:

• 8 art. l. sugar sand + 12 tbsp. l. temp. water = 400 grams of syrup;
• 9 st. l. sugar sand + 13.5 tbsp. temp. water = 500 grams of syrup;
• 12 st. l. sugar sand + 18 tbsp. l. temp. water = 600 grams of syrup.

Choose a saucepan with a thick bottom, rinse it with cold water before use. After that, the right amount of sugar is poured in and the selected volume of water is poured.

The syrup is boiled over low heat with constant stirring with a wooden spoon or silicone spatula. It is important not to splash the syrup on the walls, stir gently.

After the sugar crystals are completely dissolved, you can stop stirring and wait for the boil. A foam will appear on the surface, it should be removed, and the stewpan should be removed from the heat.

Syrup for impregnation of biscuit with cognac

For gourmets and connoisseurs of good alcohol, a subtle aftertaste and a subtle exquisite aroma of cognac in a piece of delicate cake will be a pleasant surprise. This impregnation is in harmony with butter creams, since sometimes cakes with such a layer can be dry without additional processing.

If the cake is small, 4 tablespoons of sugar will be enough. Water is mixed with sugar in a saucepan. On low heat, the mixture is brought to a boil. When the base syrup is ready, it cools down and 50 ml of cognac or dessert wine is added to it.

To gently and evenly distribute the syrup over the cake, you can pour it on a spoon on your hand, allowing the drops to gently penetrate into the base of the biscuit.

Lemon syrup for biscuit impregnation

Perfect for a tropical fruit roll or a berry cake.

Sugar is stirred in a bowl with liquid until completely dissolved. Then the lemon tincture is carefully poured in, it can be filtered before use. And everything is carefully bred again. Since lemon juice is not used, the syrup will not make the biscuit taste sweet and sour.

The tincture itself is made quite simply. All you need is nothing:

• 1 lemon;
• 6 art. l. vodka.

Finely rub the lemon peel, and squeeze the juice out of the pulp through a juicer. Finally, mix the zest and lemon juice in vodka. The components are infused in a dark place for two days, then we remove the resulting tincture in the refrigerator until use.

If you don’t have lemon tincture on hand or don’t want to bother with cooking, then another recipe will do.

Lemon slices cut into pieces, then pour a glass of boiling water. Stir sugar into the resulting liquid. After these simple manipulations, you can soak the biscuit.

Impregnation for coffee-based cake

This syrup is intended for a cake with nuts or with chocolate cream.

First you need to brew a cup of strong coffee. Then send two tablespoons of sweet sand there and stir it well. The drink must be cooled to medium temperature. In order to give a special flavor to the cakes, a teaspoon of rum is added to the coffee.

When the impregnation is ready and cooled to the desired temperature, apply it to the cake. For even distribution, a banal cap from a plastic bottle will help. Small holes are made in it through which the syrup slowly seeps. It must be carefully spread with a spoon over the surface.

Coffee essence will add a special taste to this impregnation. This is a recipe for special aesthetes.

Melt caramelized sugar over low heat. After removing the saucepan with sugar from the stove, add water there, actively whisking the mixture with a whisk. Brew coffee with two tablespoons of boiling water and add to the rest of the ingredients.

When the essence has cooled, about one-fourth of a cup is used in the coffee impregnation recipe. It is stored for a long time, up to six months, of course, in the refrigerator.

Mint-orange impregnation for biscuit

This syrup will make the dessert special and unique, due to its special refreshing taste and aroma.

Vodka combines with water. Mint is thoroughly washed and finely chopped. In a bowl, crushed leaves are poured with liquid. Fall asleep and stir until the sugar is completely dissolved.

As a result, the components are poured into a container with a lid and within one or two weeks. After the time has elapsed, when the tincture is ready, all that remains is to add orange juice.

Watch the video recipe for biscuit cake with impregnation:

Secrets of using impregnation

1. It is important to cool the syrup to medium temperature before using;
2. Flavoring hot syrup, just removed from the stove, is prohibited, since the aromatic substances will simply evaporate;
3. The basis of the syrup is sugar, so you should take care of buying high-quality sugar in advance;
4. The syrup is aged for one day before use;
5. In hot weather, you need to increase the percentage of sugar in the syrup so that the product lasts longer, granulated sugar and water are used in equal proportions. In winter, it is better to stick to the usual recipe;
6. If there are three cakes in the cake, then the main amount of impregnation goes to the topmost layer, the middle one is not so generously impregnated, and the bottom one is content with the leftovers. Accordingly, the proportions are approximately the following - 2:3:5;
7. A standard biscuit absorbs more syrup than vanilla cakes, so you need to prepare a larger volume of sweet liquid;
8. More impregnation will be needed for a cake smeared with soufflé than for the one with curd cream.

After impregnation, the cake is sent to the refrigerator or to the balcony, if it is winter outside, for the night. Absolutely any liquor (apricot, cherry, chocolate) or tincture, in addition to those indicated in the recipe, can be added to the basic syrup recipe. To evenly distribute the impregnation, it is recommended to use a spray gun, if one is not at hand, then an ordinary brush will do.