Biscuit with coffee impregnation. How to make a sponge cake juicy. Syrup for soaking sponge cake with black currants

The biscuits are delicious on their own. But you can make them even better. Now we will tell you options for preparing syrup for the biscuit.

Syrups

Biscuit syrup recipe

Ingredients:

• sugar – 4 tbsp. spoons;
• water – 6 tbsp. spoons

Preparation

Pour water into a small saucepan and add sugar, stir and place the container on low heat. Stirring to prevent the mixture from burning, bring to a boil. There is no need to boil, the main thing is that the sugar dissolves. After this, remove the syrup from the heat and cool to about 37-40 degrees. This is the classic sugar syrup for a biscuit. Various fruit juices, liqueurs, tinctures and even cognac are often used for flavoring.

Strawberry syrup for soaking sponge cake

Ingredients:

• strawberries – 300 g;
• sugar – 50 g;
• water – 300 g;
• cognac at the rate of 1 tbsp. spoon for 200 g of syrup.

Preparation

Squeeze juice from strawberries. Prepare sugar syrup - add sugar and strawberry pulp to the water, boil for about 5 minutes over low heat. Then we filter the syrup, pour in the previously prepared juice and bring it to a boil again. Boil for 3 minutes. After this, filter the syrup again and let it cool. And just pour cognac into the cooled syrup and mix.

Recipe for coffee syrup for soaking sponge cakes

Ingredients:

• natural ground coffee – 2 teaspoons;
• water – 200 ml;
• sugar – 2 tbsp. spoons;
• cognac – 1 tbsp. spoon.

Preparation

First, prepare the coffee infusion: pour natural ground coffee with boiling water, bring to a boil over low heat, then turn off the heat, cover the container with the coffee drink and let it brew for 10-15 minutes. After this, strain the coffee, add sugar and bring to a boil again. When it cools down, add cognac and stir.

Orange syrup for sponge cake

Ingredients:

• sugar – ¼ cup;
• orange juice – ½ cup;
• zest of 1 orange.

Preparation

Chop the orange zest finely. Place the zest, sugar and orange juice in a saucepan. Cook over low heat until the sugar dissolves. Then reduce the heat to low and cook the syrup for another 10 minutes until it has reduced in volume by half. Then we filter it and soak it.

Syrup for soaking sponge cake with liqueur

Ingredients:

• sugar – ¾ cup;
• water – ¾ cup;
• liqueur – ¼ cup.

Preparation

Combine all ingredients in a small saucepan. Place it on the fire and boil until the sugar dissolves. Then reduce the heat and simmer until the volume is reduced by about 2 times. After this, remove the syrup from the heat, let it cool slightly and soak the cake while still warm.

How to soak a sponge cake with syrup?

We have offered you several syrup options. And now we will tell you how to properly soak a biscuit with syrup.

So, first we determine what kind of cakes we have. The point is that you need to determine whether they are dry or wet. If we have the first option, then we will need a lot of syrup. If the cakes are oily and already moist, then only a little syrup will be used. A regular spray bottle sprays the syrup very well and evenly over the surface of the cake. We take the still warm syrup into it and spray it evenly over the surface. If you don’t have such a device at hand, you can soak the cake using a teaspoon. Pour the syrup a little at a time, it is important that it is distributed evenly, otherwise, it may leak in one place, and the cake will be dry in another. By the way, you can also use a regular brush to impregnate the cake.

After the procedure is completed, put the cake in the refrigerator for 5-6 hours, or even better, overnight.

What syrup to soak the biscuit in is a matter of taste. Above are the basic recipes. Or you can always prepare the main sugar syrup, and for flavor add a little, for example, cherry, chocolate, etc. Tinctures are also suitable for the same purpose. Please note that any additions should be made to the already cooled syrup, so all the aromas will evaporate from the hot one.

Almost all confectionery products are prepared on a biscuit basis. The difference lies only in thickness, density and the presence of additional components in the composition. We can safely assume that sponge cake is one of the basics of cooking. If you prepare the dough correctly, the baked goods will turn out tender and airy. They supply the base with various flavorings, be it chocolate, lemon, mint, orange. The end result varies depending on personal preferences.

Biscuit syrup: a classic of the genre

• drinking water - 180-190 ml.
• granulated sugar - 125 gr.

1. Pour water into a saucepan and place on the stove. Set the heat to medium, wait for the first bubbles. As soon as it starts bubbling, add sugar.
2. Keep stirring the contents and reduce the burner to low. Now you need to wait for the grains to dissolve, then you can turn off the stove.
3. Cool the impregnation to room temperature, slightly covering the dishes with a lid. You need to achieve 36-38 degrees. For convenience, use a candy thermometer.
4. You've got a sugar-based biscuit syrup. Your favorite liqueurs, liqueurs, juice from berries or fruits can be used as flavorings.

Cocoa based syrup

• condensed milk (not boiled) - 175 gr.
• butter - 90 gr.
• cocoa powder - 35 gr.

1. First, build a water bath. Prepare a medium-diameter saucepan, pour regular water into it and place on the stove. Take the second heat-resistant container, insert it into the first, resting it on the handles.
2. The bottom of the last container should be submerged in water. It is in this bowl that the ingredients for the syrup will be placed. Now chop the butter into cubes and grind with cocoa powder.
3. Place the ingredients in a saucepan, stir, and wait until they thaw. When the oil takes liquid form, begin to slowly add condensed milk. Stir and simmer until the first boil.
4. Next, remove the dishes from the water bath and process the contents with a blender or mixer. The syrup should rise and become denser. Cool the impregnation to cake temperature and use as intended.

Coffee syrup with cognac

• granulated sugar - 60 gr.
• filtered water - 190-200 ml.
• ground coffee (bulk) - 45-50 gr.
• cognac - 25 gr.

1. Prepare a saucepan or brew coffee in a Turk. In the first case, move the bulk mixture into a bowl, heat it on the stove, and fry for 1 minute.
2. Boil water in a separate bowl or kettle, pour the liquid over the coffee. Set the heat to medium and cook until the first boil. When this happens, remove the pan and wait for the foam to subside.
3. Repeat the steps 2 more times, then cover the coffee with a lid and leave for a quarter of an hour. After the allotted period has passed, pass the drink through cheesecloth; we won’t need any grounds.
4. Add sugar to the coffee and let it brew again. Wait until it starts to boil, stir. The sand crystals should melt completely. Check the composition for the absence of grains.
5. When the sugar has melted, remove the syrup from the heat and let it cool to a temperature of 38-40 degrees. Then pour cognac into the mixture, stir, and begin soaking the cakes.

Orange juice syrup

• orange zest - 70 gr. (from 1 fruit)
• granulated sugar - 60 gr.
• orange juice (freshly squeezed) - 120 ml.

1. Grate the peel on a medium or fine grater; you can also grind it in a blender/meat grinder. Transfer the shavings to a saucepan and add citrus juice.
2. Place on low heat, cook for 3 minutes. After this time, add sugar, stir and simmer the mixture until the grains dissolve.
3. Now boil the impregnation for another 8 minutes, the composition should become less voluminous. If necessary, increase the cooking time on the stove. Strain the syrup and soak the sponge cakes with it.

Strawberry syrup

• fresh strawberries - 280-300 gr.
• drinking water - 300 ml.
• granulated sugar - 45 gr.
• cognac - 50 ml.

1. Rinse the strawberries under the tap, then transfer to a sieve. Allow the liquid to drain. Place the fruits in a blender and puree them. Place the contents in 5 layers of gauze and squeeze out the juice.
2. Now you need to put the remaining cake in a saucepan, mix with sugar and water. The contents are placed on low heat and cooked for at least 7 minutes.
3. This period is needed to dissolve the sand granules, without which the preparation of syrup becomes impossible. Next, filter the composition through a sieve or cheesecloth, you should get a homogeneous liquid.
4. Add strawberry juice to the mixture, stir and boil again. Allow the impregnation to cool to a temperature of 33-36 degrees, then use it for its intended purpose.

Lemon syrup

• drinking water - 245 ml.
• vanilla sugar (optional) - to taste
• lemon - 0.5 pcs.
• granulated sugar - 55 gr.

1. Rinse half the citrus and puree it with a blender or grater. Place the pulp and zest in a saucepan and add boiled water. Infuse the product for about a quarter of an hour.
2. Now work the mixture with a potato pestle so that the remaining juice comes out of the pulp. Strain the broth several times through cheesecloth. Pour vanillin and sugar into the resulting infusion.
3. Turn the burner on low and cook the syrup base over low heat. The duration of heat treatment is 10 minutes. Stir, turn off the burner.
4. Let the infusion cool to 35 degrees. It is important to bring the impregnation to homogeneity. Grains of granulated sugar and vanillin should not float freely in it.

The basis of the biscuit syrup is water and granulated sugar. The classic impregnation is moderately sweet, not cloying. You can cook it or use other recipes with the addition of cocoa powder, orange zest, lemon, strawberries, natural coffee, cognac. The syrup is often accompanied by liqueur, rum, currant or pineapple juice.

Video: impregnation (syrup) for sponge cake

In American pastry traditions, it is customary to use thick sponge cake layers coated with butter cream for cakes. For our sweet tooth, this is absolutely unacceptable, so we often use cake impregnation, which gives the dessert juiciness and tenderness.

To be fair, it should be noted that not all types of biscuits require impregnation. “Red Velvet”, “Hummingbird”, “Chiffon sponge cakes”, “Dark Larry” are quite moist, but a classic sponge cake cannot be made into a delicious cake without moistening.

Thus, sugar type of impregnation is the most popular and most budget-friendly. It is easy to prepare, and the syrup contains only water, sugar and alcohol (cognac, rum, port or liqueur).

Since cakes of different diameters, and therefore weights, will require different amounts of liquid for soaking, it is convenient to use proportions per 100 g of finished sugar syrup, in which a tablespoon is used as a measure of weight and volume.

Thus, for the specified amount of sugar impregnation you will need:

• 3 tablespoons of water;
• 2 tablespoons granulated sugar;
• ½ spoon of cognac.

Preparation steps:

1. Place sugar and water in a thick-bottomed bowl over medium heat and bring to a boil, stirring continuously. So that the resulting syrup does not have to be soaked while stirring, you need to make sure that sugar crystals do not get on the walls.
2. The boiled solution can be immediately removed from the stove, or you can let it bubble for a few minutes, cool a little and add alcohol.

With berries and cognac

Syrup for soaking the cake can be made with the addition of berries. Depending on the chosen base, the finished dessert will have its own unique taste. So, the taste of cherry goes well with chocolate biscuit.

To prepare cherry impregnation with cognac, you must prepare:

• 75 g of fresh pitted cherries;
• 220 ml water;
• 55 g sugar;
• 30 ml cognac.

Progress:

1. Place the washed berries without stems and seeds into a saucepan, fill them with water and bring to a boil. Boil for two to three minutes and let cool at room temperature to 30 – 35 degrees.
2. Remove all the berries from the warm broth (if they are small, you can simply strain through a sieve), add sugar, pour in cognac and stir. As soon as the last sweet crystal dissolves, the impregnation is ready.

With caramel flavor from condensed milk

Boiled condensed milk has a pleasant caramel taste, but in its pure form it cannot be used to soak cakes, since this product is too thick.

Therefore, it will have to be diluted a little with milk in the following ratio:

• 150 g boiled condensed milk;
• 150 g milk;
• 15 ml cognac.

Cooking method:

1. Place a fireproof container with milk on the fire and warm it up a little, then add boiled condensed milk and stir thoroughly until it melts completely.
2. After this, cool the milk-caramel impregnation and mix with cognac. The result is a coffee-colored solution with a pleasant tart taste.

Coffee impregnation for cake with milk

Coffee lovers will love the juicy biscuits soaked in a sweet coffee solution with the addition of milk. The specific aroma will perfectly complement and highlight the taste of chocolate cakes.

To prepare this impregnation, you will need:

• 36 g natural ground coffee;
• 180 g granulated sugar;
• 125 ml water;
• 125 mo of milk;
• 15 – 20 ml cognac or coffee liqueur.

Sequence of actions:

1. Combine milk with sugar and heat over heat until the sweet grains of sand are completely dissolved.
2. Brew coffee in the specified amount of milliliters of water. After boiling, set the Turk with the aromatic drink aside for 15 - 20 minutes to let it brew.
3. Strain the finished coffee, mix with sweet milk and liqueur.

Made with lemon juice

Lemon soak is suitable for classic, vanilla or Queen Victoria sponge cakes. During the hot season, you should definitely add a little alcohol to it, which will act as a preservative and help keep the dessert fresh longer.

If you are concerned that the mixture for soaking the cakes will be too sour, you can use other citrus fruits (for example, orange or lime).

Proportions of products in the syrup:

• 250 ml water;
• 90 g sugar;
• ½ lemon (juice and zest);
• 30 ml cognac.

How to prepare sugar syrup for soaking a cake with lemon juice:

1. In a small saucepan or saucepan, combine water with sugar. Place the sweet solution on the fire and bring to a boil.
2. While the syrup is boiling, thinly zest the lemon and squeeze out the juice. The sugar and water should boil for 4 - 5 minutes, then you need to remove the saucepan from the stove, add juice and zest to its contents, cover the mixture with a lid and leave until it cools completely.
3. Strain the cooled impregnation, add cognac, mix and use for its intended purpose.

Not only should the soaked cakes cool down, but they themselves should not be hot. It’s good that they rest in the refrigerator, wrapped in cling film, for at least several hours.

Based on honey

You can replace the usual sugar in the impregnation with honey. Not only connoisseurs of this beekeeping product know that one or another of its varieties (floral, buckwheat, herbs, acacia) can differ significantly in taste and make the taste of baked goods unique.

To prevent this syrup from becoming too cloying, it is recommended to add a little orange or lemon juice to it, which will balance out the excess sweetness.

One portion of this solution contains:

• 150 ml water;
• 40 – 50 g honey;
• ½ orange;
• 30 ml cognac.

Preparation:

1. Squeeze juice from half a citrus fruit using any available method. Combine it with water, bring to a boil, and then let cool to a temperature below 60 degrees. Only at this temperature regime are all the beneficial substances that honey is rich in preserved.
2. Add honey and cognac to the slightly cooled base, mix everything until smooth and you can start soaking the biscuits.

Honey impregnation will be an ideal complement for light cakes layered with sour cream.

Milk impregnation for cake

The popular milk dip can be made in two different ways: from whole cow's milk and sugar, or from water and condensed milk. Which one to choose can only be determined by your own taste preferences, and below will be given the proportions and algorithm for preparing each type.

For the first version of syrup you will need:

• 200 ml milk of any fat content;
• 60 g granulated sugar.

Preparation:

1. Combine milk with sugar and boil for about two minutes.
2. Then cool the sweet milk mixture to room temperature and it is ready.

The composition of milk impregnation with condensed milk includes:

• 200 ml condensed milk;
• 225 ml water;
• vanilla to taste.

Cooking technology:

1. Bring water to a boil on the stove; the liquid should gurgle vigorously.
2. Place condensed milk in a container of suitable capacity, pour boiling water over it, add vanilla and mix.
3. The cooled syrup can be used to soak the cakes.

Chocolate syrup for soaking cake layers

This type of soaking of cakes is a true chocoholic’s dream. It will not only make the biscuit juicy, but will also greatly enhance its chocolate taste.

This syrup is prepared from:

• 120 ml water;
• 30 ml of cognac or other alcohol;
• 150 g sugar (it is better to take brown);
• 35 g cocoa powder;
• 1 – 2 g vanillin;
• 3 g salt.

How to make chocolate soak:

1. Pour cocoa powder into a saucepan. Then add water little by little and stir so that there are no lumps. Next, with constant stirring, heat the mixture until the components are completely melted.
2. After this, add sugar, stir it, add salt and vanillin.
3. Boil the syrup for about three minutes after boiling.
4. Like other syrups, chocolate impregnation is used after cooling.

The method of applying the impregnation is of great importance for the juiciness of the finished cake. In order for the cakes to be evenly saturated with syrup, it does not need to be applied with a spoon; the best result will be achieved if you use a pastry brush or a spray bottle.

Impregnation for a biscuit is one of the most important stages in preparing the corresponding dessert. With its help, ordinary cakes become softer and more flavorful. Together with a suitable filling, such a dessert will become the star of the sweet table and will be remembered for a long time by everyone present. Impregnation is simply necessary for rolls and sponge cakes, regardless of the chosen dough and cream recipe.

Preparing the impregnation for the biscuit begins with ordinary sugar syrup. To do this, mix plain water and granulated sugar in a saucepan, then bring the mixture to a boil. If you don’t have the time or desire to experiment with more interesting recipes, then this is quite enough to soak the cakes. However, you can use more original culinary ideas. To do this, just add some aromatic ingredients to the classic syrup. Among them are all kinds of tinctures, liqueurs, fresh fruit juices, vanilla extract, cognac, etc.

Typically, such flavorings are added at the very end of preparing the syrup, when it has already cooled well. After this, you just need to stir the impregnation once and start forming the cake or pie.

Secrets of preparing the perfect impregnation for sponge cakes

Although the biscuit impregnation is not the main component of the cake, it is what gives it softness and juiciness. Various syrups will allow you to experiment with the taste and aroma of familiar dishes, making them more and more interesting. How to prepare impregnation for biscuit in one case or another, you can learn from useful culinary notes:

Secret No. 1.

The sugar syrup does not need to be boiled for a long time, just make sure that all the sugar has dissolved in the water.

Secret No. 3.

For 200 g of syrup you need to add about 1 tablespoon of alcohol (liqueur, cognac, tincture). This amount will be the most optimal, since it will give the impregnation a pleasant aroma, but will not cause an alcoholic aftertaste.

Secret No. 4.

To thoroughly soak the cakes with syrup, you need to let the sponge cake sit for at least 6-8 hours and only then cut it into pieces.

Secret No. 5.

Ingredients:

• The syrup is best absorbed into warm cakes, so if the sponge cake has cooled down, you can warm it up a little in the oven or microwave.
• Secret No. 6.

When choosing additional ingredients for impregnation, make sure that they do not contain dyes, otherwise the appearance of the cake will suffer.

1. It's hard to imagine anything simpler than this recipe. With its help, in just two minutes you can make a classic syrup for a biscuit and significantly improve the taste of your dessert. For a more aromatic syrup, you can use any flavorings, be it vanilla, liqueur, cognac or fruit juice.
2. 6 tbsp. l. water;
3. 4 tbsp. l. Sahara.

Cooking method:

Mix ingredients in a small saucepan and place over low heat.

Ingredients:

• As soon as the mixture boils and the sugar grains are completely dissolved, remove the container from the heat.
• Before soaking, cool the syrup to room temperature.
• Interesting from the network
• This recipe produces a very sweet and aromatic impregnation. What sets it apart from its closest competitors is the presence of fresh strawberry juice. However, this syrup is only suitable for those cakes whose filling harmonizes well with the berries. Before adding cognac and directly soaking the biscuit, the syrup must be cooled.

When choosing additional ingredients for impregnation, make sure that they do not contain dyes, otherwise the appearance of the cake will suffer.

1. 300 ml water;
2. 50 g sugar;
3. 300 g strawberries;
4. 2 tbsp. l. cognac
5. Wash the strawberries, peel and squeeze the juice out of them.

Place the remaining cake in a saucepan, add water and add sugar.

Ingredients:

• Boil the syrup for 5 minutes, then strain through a fine strainer.
• Add strawberry juice to the resulting impregnation, stir and boil again.
• Boil the syrup for 3 minutes, cool to room temperature and pour in the cognac, stir again.
• For chocolate sponge cake, it is better to use coffee flavored impregnation. It will fit most harmoniously into the dessert and give it an amazing smell. Coffee liqueur will further enhance the effect, although if desired, you can replace it with an alcoholic drink of any other flavor. Only ground, natural coffee should be used.

When choosing additional ingredients for impregnation, make sure that they do not contain dyes, otherwise the appearance of the cake will suffer.

1. Pour the coffee into a saucepan and add hot water and boil.
2. Remove the coffee infusion from the heat and let it stand with the lid closed for 10 minutes.
3. Strain the contents of the saucepan, then add sugar to the remaining liquid.
4. Bring the syrup to a boil again and cook for 3 minutes over low heat.
5. Cool the contents of the pan, add liqueur and stir.

Now you know how to prepare sponge cake impregnation according to a recipe with a photo. Bon appetit!

A photo of this sweet will be presented in this article. We will also tell you how to properly use such impregnation.

Classic version

A homemade biscuit is delicious on its own. But if desired, it can be done much better. To do this, we recommend using the following ingredients:

• drinking water - about 6 large spoons;
• fine beet sugar - 4 large spoons.

Cooking process

Classic sugar syrup for soaking sponge cakes is quite simple to prepare. To do this, pour water into a small saucepan and then add sugar. After mixing the ingredients with a spoon, place them on low heat. In this form, the ingredients are brought to a boil. To prevent them from burning, the mixture is constantly stirred with a tablespoon.

You should not boil sugar syrup to soak the biscuit. The main thing is that the sugar is completely dissolved. After this, the finished syrup is removed from the heat and cooled to a temperature of 38-40 degrees.

If you want to get a more aromatic product, you can add various fruit juices, tinctures, liqueurs and even cognac to it.

Making berry syrup

Now you know how classic sugar syrup is made. How to prepare a more aromatic sweet for soaking a biscuit? To do this, we recommend using:

• fresh garden strawberries - about 320 g;
• beet sugar - 50 g;
• drinking water - 300 ml;
• any cognac - at the rate of 1 large spoon per 200 g of finished syrup.

How to cook?

Berry sugar syrup for impregnating the biscuit turns out to be very aromatic and tasty. To prepare it, squeeze out all the juice from fresh strawberries using a sieve and a masher. The remaining cake is added to drinking water, where sugar is subsequently added. After mixing all the ingredients, place them on the stove, bring to a boil and cook for about five minutes.

After the described steps, the syrup is filtered and then combined with the prepared strawberry juice. In this form, the ingredients are again brought to a boil and cooked for exactly three minutes.

After removing the impregnation from the stove, cool it. And only after that add cognac to the cooled syrup and mix everything well.

Preparing coffee syrup

Coffee sugar syrup for impregnating the biscuit turns out to be especially aromatic. It can be used to process not only milk cake, but also chocolate cake. For this we need:

• any cognac - 1 large spoon;
• ground natural coffee - 2 dessert spoons;
• drinking water - about 200 ml;
• fine sugar - 2 large spoons.

Cooking method

Before making such a syrup, you need to prepare a coffee infusion. To do this, pour boiling water over natural ground coffee, put it on low heat and wait until it boils. Next, the container with the coffee drink is removed from the stove, closed and allowed to brew for ¼ hour.

After time, the aromatic mixture is filtered. Then sugar is added to it and placed on the stove again. After bringing the ingredients to a boil, remove them and cool completely. At the very end, add cognac to the coffee syrup and mix thoroughly.

Making syrup with liqueur

How to make a sweet sugar syrup to soak a sponge cake? We will look at the recipe for such a mixture right now. To implement it we need:

Cooking process

To make a very sweet syrup for soaking homemade sponge cake, combine all of the above ingredients in a small bowl, then put them on the fire and cook until the granulated sugar is completely dissolved.

Reducing the heat to low, the resulting mixture is slowly boiled until the volume is reduced by exactly half. After this, the sugar syrup is removed from the stove and cooled slightly. The biscuit should be soaked in this sweetness while still warm.

Orange sugar syrup for soaking sponge cake: recipe with photos step by step

Making this sweetness yourself is not very difficult. The main thing is to adhere to all prescription requirements.

So what components do we need to make sugar syrup at home to soak a biscuit without alcohol? Experienced confectioners recommend preparing the following products:

• fine beet sugar - about ¼ cup;
• natural orange juice (preferably freshly squeezed) - ½ cup;
• orange zest - from one medium fruit.

Step-by-step preparation

Before boiling sugar syrup to impregnate a homemade biscuit, you should carefully separate it from the fruit and then chop it very finely.

Place the peel in a deep saucepan and add freshly squeezed sugar. After mixing the ingredients, place them on low heat and wait until the sugar is completely dissolved.

Reducing the heat to a minimum, cook the aromatic syrup for another 10 minutes. In this case, the impregnation for the biscuit should decrease in volume by exactly half. After the described steps, filter it through a fine sieve and soak all the cakes.

How to properly soak a sponge cake using homemade syrup?

Above we have presented several options for how to make sugar syrup at home. However, this is not enough to ensure that you get a delicious and as tender cake as possible. Therefore, we decided to tell you about how to properly soak biscuits with ready-made syrups.

First of all, we need to determine what kind of cakes we have. In other words, you should identify the dry ones or In the first case, you will need quite a lot of self-prepared syrup. If your cakes are wet and greasy, then impregnation can be used in a minimal amount.

A regular spray bottle sprays sugar syrup quite well and evenly over the surface of the biscuit. However, you should fill it with still warm impregnation, otherwise it will not pass through the tube.

If a spray bottle is not at hand, then the homemade cake can be soaked using usually a dessert spoon. Use it to scoop out sugar syrup in small quantities. In this case, it is necessary to ensure that the impregnation is distributed evenly throughout the biscuit. Otherwise, in one place the cake will remain somewhat dry, and in another it will simply flow.

If using a small spoon seems inconvenient for you, then you can carry out this confectionery procedure using a regular culinary brush.

As soon as the sponge cake is completely soaked in granulated sugar, and also covered with cream and decorated with various confectionery powders, the finished cake is put into the refrigerator for 5-6 hours, or even better, overnight. In the morning, the cakes will soften well, become tender and very tasty.

Let's sum it up

What kind of syrup to soak a homemade sponge cake with is a matter of personal taste. Many chefs prefer to use the classic version. But to give the cake a special taste and aroma, we recommend using more original recipes. To do this, you can add cherry, chocolate or cherry to the main sugar impregnation. Also, various tinctures, juices, cognac, etc. are ideal for the same purpose. By the way, alcoholic drinks should only be added to ready-made and cooled syrup. Otherwise, under the influence of high temperatures, all their aroma will simply disappear.