How to impregnate biscuit cakes for cake

Biscuit cakes, cakes and pies are incredibly popular desserts that are easy to cook at home. Simple technology for the preparation of this delicacy does not require special training or knowledge. But there are small tricks, how to make your biscuit even more delicious, juicy and fragrant. We are talking about additional impregnations that biscuit cakes are missing.

1

Impregnation rules for biscuit

• To make the cakes not splash and do not fall apart, before applying the syrup, they must completely cool down (within 6-7 hours).
• The impregnation should also be warm, but not hot.
• An important point is the ratio of syrup components.
• In order for your cake to be too "wet" and "didn't swim", when applying impregnations, follow the ratio 1: 0.7: 1,2 - the amount of biscuit, the number of syrup, the volume of the cream. Those. If your cake has a weight of 0.6 kg, then impregnations will be required for it not more than 420.

2

Impregnation for biscuit cores - preparation of syrup base

The basic component of the biscuit impregnation is syrup whose components are sugar and water. To obtain the scope of syrup you need the following number of ingredients:

• 8 tbsp. Sugar and 12 tbsp. For preparation 400 ml of sweet water
• 9 tbsp Sugara sand and 14 tbsp
• 12 tbsp of sugar and 18 st .L water will give 600 ml of sweet base

1. Prepare a thick base container.
2. Pour into it the required amount of sugar.
3. Fill it with water.
4. Place the dishes on the weak fire and cook the composition, it is continuously stirring it with a wooden or silicone spatula.
5. When sugar is dissolved, stop it to interfere and let the syrup boil.
6. After the appearance of the foam, turn off the fire and give the syrup to cool.

3

Impregnation for biscuit cortes with citrus

To obtain fragrant citrus impregnation, prepare:

• Lemon (or Orange) - 0.5 pcs
• Sugar - 4 tbsp
• Water - 6 tbsp
• Vanilla (optional) - pinch

The number of ingredients is indicated to obtain 200 ml of impregnation

1. Using sugar and water, prepare sugar syrup.
2. Citrus Wash, cut in half.
3. From half of Lemon squeeze juice.
4. Citrus Zestra Stoda on the grater.
5. Connect the cooled syrup, lemon juice and zest. In the same stage you can also include vanilla. Mix all the components.

Sugar syrup should be cooled otherwise impregnation will lose the citrus fragrance. Alternatively, fresh fruit can use 2-3 centuries of lemon tincture or 2 st. Limoncello.

4

Impregnation for biscuit cores with brandy

To obtain 500 ml of cognac impregnation, prepare:

• sugar syrup - 400 ml
• cognac - 60-80 ml

1. The initial stage of preparation involves the preparation of sugar syrup. To do this, take 100 g of sugar and 250 ml of water.
2. When syrup cools, add brandy.

5

Impregnation for biscuit cakes with coffee

Prepare the following ingredients:

• Water - 250 ml
• Ground coffee - 2 ppm
• Rum - 1 tsp
• Sugar - 3-4 tbsp

1. Cooking begins with the preparation of a coffee drink.
2. Using 0.5 glasses of water and coffee, cook a cup of sturdy drink.
3. From the remaining 125 ml of water and sugar boil sweet syrup.
4. In the prepared (liquid) coffee, bring sugar syrup and thoroughly mix the composition.
5. Add rum and wait until the impregnation cools off.

6

Impregnation for biscuit cakes with wine

To obtain impregnation with the inclusion of alcohol, not only strong drinks (cognac, rum), but also wine or liquor can be used. On 200 ml of syrup you will need 1 tbsp of wine (white or kagora). An alternative option may be the use of any fruit liqueur - apple, cherry, apricot or coconut.

1. Prepare the desired syrup volume.
2. Make a alcohol additive into it (at the rate of 1 tbsp of a drink on 200 ml of sweet water) and immediately remove the syrup from the fire.
3. Stir the composition.

7

Mint-fruit impregnation for biscuit cakes

Refreshing taste and chic aroma biscuit will give impregnation prepared according to the next recipe. Prepare:

• Water - 0.5 glasses
• Sugar - 200 g
• Orange - 1 pc
• Fresh mint - 30 g
• Vodka - 100 ml

1. Connect water and vodka.
2. Mint rinse thoroughly under water and put finely.
3. Fill the fragrant plant previously obtained with a solution. Give the compositions in the course of 3-4 hours.
4. Perfect the tincture.
5. Next include sugar-mint composition. Stir the composition to completely dissolve sweet crystals.
6. Pour the tincture into a container with a lid and leave the liquid for another 1-2 weeks.
7. After the specified time, the composition is ready. Attach the squeezed juice of the orange and apply impregnation to the biscuit.