Sponge cake impregnation syrup - 8 recipes at home

Properly prepared syrup for impregnation of biscuit will make the cakes softer, more delicate and tasty. Modern housewives can use our proven, most successful recipes. The eight easiest and fastest of them are published below.

Sugar syrup for impregnation of biscuit

The syrups used for impregnation contain an average of 50% sugar. Its density is determined by taste, stickiness and appearance, as well as by the boiling temperature of the solution: with an increase in the concentration of sugar in water, the boiling temperature rises.

Ingredients: 110 g granulated sugar, 160 ml filtered water, 60 ml cognac.

1. For cooking sweet syrup, only thick-walled dishes are always used.
2. At the bottom of the selected pan granulated sugar spills. Filtered water flows there.
3. The ingredients must be mixed thoroughly so that all the sweet grains dissolve in the liquid.
4. The pan goes on fire until the syrup boils. As soon as the first bubbles appear on its surface, you can remove the container from the fire.

Cognac is added to sugar syrup already cooled to room temperature. You can use it to soak cakes immediately. In this case, the biscuit should be cooled.

Coffee Impregnation Recipe

Ingredients: half a glass of purified water and fat milk, 2 large spoons of natural coffee, a glass with a pile of granulated sugar.

1. First, coffee must be processed in a coffee grinder. Then it is poured with the indicated amount of boiling water and boiled until tender. Sugar is not added to the liquid.
2. The resulting drink is slightly cooled, filtered.
3. Sugar is dissolved in warm milk in a separate stewpan.The mixture is sent to the stove and brought to a boil. Whole sweet grains should not remain in it, otherwise they will be strongly felt in the finished syrup.
4. Immediately after the appearance of the first bubbles, the liquid of their second step is poured into the mixture.

It remains to cool the coffee syrup and use as directed.

For chocolate biscuit

Ingredients: ¼ cup of fat milk, 2 large tablespoons of liquor without flavoring, half a glass of granulated sugar, ¼ cup of purified water, 2 large tablespoons of instant coffee.

1. Coffee is poured with boiling water and left to brew.
2. While the drink is brewing, sugar is poured into the pan. It must be poured with hot milk and sent to the stove.
3. With slow heating, the sweet milk mixture is brought to a boil. Future syrup must be constantly stirred.
4. Ready coffee is poured into the base for impregnation. The components are mixed until uniform.

After cooling the syrup, liquor is added to it. Sponge cakes are immediately watered with finished impregnation.

Lemon Cake Impregnation Syrup

Ingredients: 6 large spoons of granulated sugar, half a liter of filtered water, 4 large spoons of brandy, large fresh lemon.

1. First of all, the fruit is thoroughly washed and wiped dry. The zest is removed from the grater with the smallest divisions. This must be done in such a way as not to touch the white flesh. Otherwise, the finished syrup will be bitter.
2. Juice is squeezed from the remainder of the citrus component. It is necessary to ensure that no seeds get into the liquid.
3. Water is brought to a boil over low heat. Granulated sugar spills into it.
4. When the liquid reaches a boil, zest and lemon juice are added to it. It will be enough 2-3 spoons.
5. A container with a sweet mass is removed from the fire.

When the lemon syrup for impregnation has completely cooled down, it must be filtered and combined with cognac. If desired, an alcoholic beverage can be excluded from the recipe. or use white / dark rum.

With cognac

Ingredients: 240 g granulated sugar, 320 ml filtered water, 3 large spoons of brandy.

1. Water is poured into a stewpan. When the liquid warms up a little, sugar must be completely dissolved in it.
2. The mixture is brought to a boil with frequent stirring, after which it is removed from the heat.
3. The impregnation is cooled at room temperature.

It remains to add brandy to the syrup and mix it well. Cold mixture can be soaked in biscuit cakes or muffins.

Creamy impregnation - step by step

Ingredients: 380 ml of medium-fat cream, 8-9 large spoons of condensed milk (not boiled!).

1. To prepare such a gentle soak, you will need to combine the condensed milk and cream. Both dairy products must first be well cooled.
2. The resulting mixture with a special nozzle of a blender or mixer is whipped until smooth.
3. The finished mass is immediately used to impregnate biscuit cakes.

If you take as much cream as possible for such a mixture, the result will be too thick.

From sour cream

Composition of products: a liter of sour cream, 45 g vanilla and 150-170 g ordinary sugar.

1. For the discussed impregnation, it is best to use liquid store sour cream. Of course, homemade is much tastier, but it is more suitable for making cream.
2. To sour cream, ordinary sand first pours out, and then vanilla sugar.
3. The first few minutes, the ingredients are mixed with a wide spoon.
4. Next, you need to thoroughly beat the mass with a mixer or blender until all sweet grains are completely dissolved in it.
5. Finished impregnation moves in cool for 30-40 minutes.

Before use for spreading cake layers, the mass is re-whipped for 1-2 minutes.

Caramel syrup

Composition of products: 160 g of white granulated sugar, 160 ml of purified filtered water, 20-25 ml of freshly squeezed lemon juice.

1. First you need to combine sugar with fruit juice. These ingredients are placed in dishes with a thick bottom and walls.
2. The mass is heated on low heat. In the process, the sweet grains should completely dissolve in the citrus juice.
3. Future syrup warms up for a couple of minutes.
4. Cool boiling water is poured into the container.
5. After thoroughly mixing the constituents, the mass is cooked over minimal heat with systematic stirring.

As soon as the syrup acquires a light caramel color, it can be removed from the heat and used to impregnate biscuit cakes. It is most convenient to use a mixture of hot.