Syrup for soaking honey cakes - why does the honey cake turn out dry?

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Author of the publication

Nelly Akishina

To prepare a delicious pie, cake or rolls, it is not enough to coat the finished cakes with cream. As a rule, in this case the dessert turns out dry and not very tasty. A specially prepared syrup will allow you to create a truly exquisite dish, which will saturate the cakes with moisture, thanks to which each piece of the delicacy will literally melt in your mouth.

But how to properly impregnate the cakes? This is exactly what our article will discuss.

How and what to soak honey cakes with?

There are many types of impregnations. It all depends on what kind of nuance you would like to add. If the cake is being prepared for children, then you can prepare an impregnation based on jam from cherries, currants or other berries and fruits.

Syrup for homemade jam cakes

Take:

a glass of boiled or purified water;
half a glass of your favorite jam (liquid without berries);
sugar (the more sugar, the richer the impregnation will be, do not overdo it, otherwise the sugar will “clog” the berry/fruit taste).

Mix water with jam and put on fire. When the liquid boils, add sugar little by little and cook the syrup until it is completely dissolved. After each serving of sugar, taste the impregnation to determine the exact amount.

Let the finished syrup cool slightly, then apply it to all honey cake layers on one side using a silicone brush.

It is better to soak the cakes with fairly warm, but not too hot syrup, so that they absorb the sweet aromatic liquid well.

How to soak sponge cake layers

A cake is the pinnacle of every housewife’s culinary skill, a unique masterpiece that is proudly served on the festive table so that guests will gasp in admiration and tremblingly ask for the recipe.
This is the most complex dessert, the taste of which can easily be spoiled by incorrectly selected ingredients. Here, for example, is the “secret element” - syrup for soaking the cake. It should be moderately sweet, with a pleasant aroma, which will give the dish as a whole a special charm. If we make a mistake with the composition, the cake will turn out either cloying or with an unpleasant sourness or bitterness. Shortbread and puff desserts will spread due to additional moisture; a simple cream layer is enough for them.

Cake impregnation using alcohol

For an adult company, a cake soaked in syrup with the addition of a small amount of rum, liqueur, wine or cognac is perfect.

Rum or cognac impregnation of cakes

This syrup includes:

2-3 tablespoons of rum or cognac;
150-180 gr. Sahara;
glass of water;
100 gr. cherry syrup or less than a tablespoon of lemon juice (you don’t have to add it, but with each of these ingredients the cake will be tasty and aromatic in its own way).

Place all ingredients in a small saucepan, stir and place on heat. Heat the syrup until the sugar is completely dissolved. If you decide to use cherry syrup, it is advisable to bring the liquid to a boil and boil for 1-2 minutes. Have you decided on lemon juice? Add it already at the stage of cooling of the syrup.

After boiling, set the saucepan aside for 7-10 minutes so that the syrup can infuse and cool slightly.

Liquor syrup

For such impregnation, it is important to choose the right liqueur, since its taste should not be opposed to the cream, which will then be used to lubricate the dessert. It is best to use types of this drink with a more or less neutral taste: milk, coffee, berry (cherry, plum, etc.)

Ingredients :

3 tablespoons of liqueur;
180 gr. Sahara;
glass (200-220 g) of clean water.

Combine all of the above in a small metal container and place on low heat. Stirring, heat the syrup until the sugar dissolves, without bringing to a boil. Remove the impregnation from the stove and leave it to steep for about 10 minutes.

Many people ask: is it necessary to soak honey cakes? You can find the answer only by trying and evaluating the result. We hope that the proposed recipes will help you in this culinary experiment.

Honey cake is a cake that has been loved by many since childhood. This is a relatively low-calorie dessert with a delicate, pleasant taste. However, not everyone knows how to make honey cake with their own hands. There are several recipes for the cake; its taste can be varied as desired. Making honey cake is a rather labor-intensive process. You need to bake the cakes, prepare the cream, assemble the cake. It takes a lot of time to soak the cake in cream. But it’s worth it, because the result is an excellent dessert for the holiday table with the taste of caramel and honey.

To make the cake tender and melt in your mouth, you need to take into account the nuances of its preparation. Preparing honey cake is not difficult, you just need to select the right ingredients, follow the proportions and know some cooking rules:

To bake a cake you need to use liquid honey. If the honey has already become candied, it must be melted in a water bath. With a liquid product it will be easier to knead the dough.
Light honey is suitable for honey cake. Dark honey has too strong a flavor. You should also not use buckwheat honey, otherwise the cake will turn out too tart.
The honey cake will turn out soft and tender if the dough is steamed. To do this, you need to boil water in a saucepan. And place the second pan inside the dish so that its bottom does not touch the water.
You must strictly follow the amount of sugar indicated in the recipe, since honey also gives a sweet taste to the cake. If you put a lot of sugar in the dough, the honey cake will turn out cloying.
Only warm dough is rolled into cakes.
To get a delicate honey cake, it is better to use sour cream. Sour cream gives a pleasant taste to the cake and makes the cakes airy.
For the cream you should use full-fat sour cream. Instead of granulated sugar, it is better to use powder. Before making the cream, the sour cream needs to be cooled, so it will mix more easily with the powdered sugar.
You can add condensed milk or cocoa to the sour cream for cream. You can also replace sour cream with these products.
The taste of the cake can be varied by adding prunes or walnuts to the cream.
Before assembling the cake, you need to put a layer of cream on a dish and place the first layer on it. Assembling a cake should always start with the cream, not the layers.

A simple recipe for honey cake in a water bath

The dough in a water bath turns out to be very elastic and bakes evenly, without lumps or cracks. It is important not to overheat it, and also not to dry out the cakes.

Ingredients:

Eggs – 2 pcs.
Honey - 3 tbsp. l.
Flour – 400 g.
Butter – 100 g.
Sugar – 150 g.
Soda – 0.5 tsp.

For cream:

Condensed milk – 200 g.
Sour cream – 400 g.
Powdered sugar – 150 g.
Vanillin – 0.5 tsp.

Cooking process:

Prepare dishes for constructing a water bath. Take a pan for heating water and a container with the same diameter, but not deep. Place a pan of water on the stove.
In a second container, mix eggs, honey, sugar and soda, beat everything with a fork. Then add soft butter and place the bowl in an open pan of water.
Turn on the stove, bring the water in the pan to a boil, and stir the mixture in the upper vessel without letting it boil. It will increase in volume and become covered with foam. In this state, the mass should be kept in a water bath for several minutes and then removed.
Pour flour into the cooled mixture, knead the dough and put it in a bag or under film, and then place it in the refrigerator for 2 hours.
Divide the dough that has been standing in the refrigerator into 6-8 parts, roll out a thin cake from each.
Bake the cakes in the oven without drying them out. Remember that thin dough for honey cake is prepared quickly; one cake is baked for only 2-3 minutes at a fairly high temperature - about 200 degrees.
Prepare the cream from sour cream, condensed milk and powdered sugar, as well as vanillin. All components just need to be whipped with a mixer. It is permissible to use a cream thickener if the cream stubbornly does not become thick.
Cover the cakes with cream. Let it soak in a little and fold the honey circles one by one. Cover the surface with the creamy mixture as well. Do you choose the topping according to your taste? It could be crumbs from scraps of baked dough, or coconut flakes, or just powdered sugar.
Place the cake in the refrigerator overnight and then decorate it to your liking.

Honey cake recipes

Preparing honey cake consists of several stages:

It is better to prepare honey cake 1 day before use, since soaking the cake takes about 12 hours. It is not recommended to soak the honey cake for 2 - 3 days.

Classic recipe: honey cake “Tenderness”

To prepare the cakes you will need 600 g of flour, 300 g of sugar, 50 g of butter, 150 g of honey, 1 teaspoon of soda, 3 eggs. The cake according to the classic recipe uses 2 types of cream: sour cream and condensed milk. To prepare sour cream cream, you will need 500 g of sour cream (fat content of at least 20%), 300 g of sugar. For condensed milk cream - 1 can of condensed milk (360 g), 200 g of butter.

Honey cake with nuts and prunes without rolling out the cakes

This version of honey cake takes a little time to prepare. To bake cakes you will need 100 g of sugar and butter, 150 g of honey, 3 eggs, 350 g of flour, 1 teaspoon of soda. To make the cream you need 0.5 kg of sour cream (25% fat content), 300 ml of cream (35% fat content), 5 tablespoons of powdered sugar, 300 g of pitted prunes and 200 g of walnuts.

Honey cake “Ryzhik” with custard without water bath

Honey cake can be prepared without steaming the dough. For a cake according to this recipe you will need 1 cup of sugar, 2 - 3 eggs, 2 tablespoons of honey, 2 teaspoons of soda, 3 cups of flour, 100 g of margarine. For the cream you need to take 0.5 liters of milk, 125 g of sugar, a bag of vanillin, 4 tablespoons of flour and 2 eggs.

Honey cake, or “honey cake,” is known to almost every housewife. The honey cake recipe can vary in both the composition of the cake layers and the ingredients for the cream. However, such a cake always turns out very tender, with a light honey aroma and taste. Depending on the components used for the cakes, as well as the preparation time, sometimes it is necessary to resort to additional measures to ensure that the cake turns out juicy. Impregnation is used for these purposes. There are many impregnation options. The most popular of them are as follows.

Ingredients:

Granulated sugar – 180 grams; Water – 200 ml; Vanilla sugar – 10 grams; Cognac or sweet wine – 1 tbsp; Lemon juice – 5-6 grams.

Cooking method step by step:

Pour water over sugar, add vanilla, mix well and put on fire.
When it boils, set aside and cool.
Add lemon juice, or a little citric acid diluted in water, and cognac.

A type of such syrup is coffee syrup. Instead of lemons, you will need 2 tablespoons of natural ground coffee. You need to brew ground coffee and leave it to brew for about 20 minutes. Add a mixture of coffee and cognac to the cooled sugar syrup.

A simple recipe for honey cake with condensed milk and butter

Butter cream with condensed milk goes well with honey cakes. Walnuts complement this union well. The cake turns out sweeter and denser than with sour cream.

Ingredients:

Eggs – 2 pcs.
Honey – 2 tbsp. l.
Flour – 350-500 g.
Soda – 0.5 tsp.
Sugar – 200 g.
Butter – 150 g.

For cream:

Butter – 300 g.
Condensed milk – 1 can.
Walnuts – 150 g.

Cooking process:

Place a container with honey, sugar and butter in a water bath or just on the stove. Do not let it boil, but heat until everything is dissolved.
Add soda to the mixture and, stirring quickly, remove from the stove.
Beat the eggs into the cooled butter with honey and sugar and mix.
Add flour in portions, sifting it through a sieve. Knead a homogeneous thick dough. Don't rush to add flour if the dough seems runny. It should stand in the refrigerator for 30-60 minutes, after which its consistency will change slightly.
Then sprinkle the work surface with flour and turn out the dough. Now you need to objectively evaluate its elasticity and thickness. If it sticks to your hands, add flour. Get a pliable dough and divide it into parts (at least 5)
Roll out each part thinly with a rolling pin and give it the desired shape - square, circle, heart, etc.
Heat the oven to a temperature of 200 degrees and bake the cakes one by one - each for 3-4 minutes.
While the cakes are cooling, prepare the cream. To do this, beat the butter and condensed milk in a blender.
Divide the nuts into two parts - one of them will go into the cream, the other for sprinkling and decoration.
Grease the cakes with cream and sprinkle some of them with crushed nuts.
Mix the crumbs obtained from the dough scraps with crushed nuts and sprinkle the cake with the mixture. Decorate the top of the dessert with the remaining nuts. Leave the honey cake to soak in the refrigerator for several hours.

Another option is honey impregnation.

Ingredients:

Sugar – 75 grams; Honey – 3 tablespoons; Lemon – 2 pieces.

Cooking method:

There are other similar recipes. For impregnation, you can use juice from thawed or canned berries. Instead of cognac, rum, liqueurs or other alcohol are added. But in most cases the base is the same - sugar syrup. You need to soak it in small portions, with a spoon or using a spray bottle, until wet spots appear under the cake. Usually 2-3 tablespoons of syrup are enough for one cake. It all depends on the size and thickness of the cake.

But how to properly impregnate the cakes? This is exactly what our article will discuss.

What are sponge cakes?

Traditionally, sponge cakes are made from eggs, flour, and granulated sugar. In some recipes you can also find butter, but this dough is more suitable for baking muffins.

After preparing the biscuit dough, the delicacy is glazed using soufflé or cream. However, even after such “treatment” the dessert can be quite dry, so experienced cooks prefer to use a special impregnation for the cakes.

What does the biscuit impregnation consist of?

The classic version of the syrup is made from granulated sugar and water, to which alcoholic drinks such as rum, liqueur or cognac can be added as it is prepared.

But children should not be treated to a delicacy prepared according to this recipe. To prepare a “children’s” delicacy, it is better to make sour cream or honey sponge cake.

Sour cream for sponge cake

To make a delicious sour cream for soaking sponge cakes, you will need the following ingredients:

5 kg of fat sour cream (at least 20% fat content);
5 cups granulated sugar;
2 packets of vanillin.

Cooking process:

In a separate bowl, combine sour cream with granulated sugar;
Beat the sour cream with a mixer for at least 10-15 minutes;
When the mixture thickens, add vanillin;
Mix the cream thoroughly.

After preparing the cream, you need to thoroughly coat the baked layers so that they are saturated. This will take from 2 to 3 hours. It all depends on how dry the dough is and what consistency the cream is formed.

Impregnation for honey cakes

If you decide to make a delicate honey cake, you definitely can’t do without delicious syrup.

To prepare the impregnation you need to take the following ingredients:

A glass of freshly squeezed lemon juice;
3 tbsp. l. granulated sugar;
2 tbsp. l. honey

Cooking process:

Heat lemon juice in a metal bowl;
Add granulated sugar to the saucepan, then mix everything thoroughly;
Then add the required amount of honey;
When the honey is completely dissolved, remove the syrup from the heat.

It is advisable to treat the cake or sponge cake with hot syrup, then they will be better soaked. After this, you need to let the cake “rest” for another couple of hours, after which you can start eating.

Cream based on condensed milk

Also, to prepare rolls and cakes, you can use condensed milk-based cream to soak the cakes. Thanks to the delicate consistency of the mass, the confectionery products are incredibly tasty.

So, to make the cream, you will need the following ingredients:

100-120 g butter;
1 tbsp. l. honey;
A can of condensed milk;
6 tbsp. l. sour cream.

Cooking process:

Melt the butter over the fire, then add honey to it;
Bring contents to a boil;
When the mass darkens, cool it to room temperature;
Then add sour cream and condensed milk to the mixture;
Mix all ingredients with a mixer for 5-6 minutes.

The finished impregnation is ideal for honey cakes, cakes and other sweet flour desserts. To make the treat tender, do not skimp on the cream and coat the layers generously.

Syrup with liqueur

To make a delicious “adult” dessert, take the following ingredients:

3 tbsp. l. liquor;
200 g granulated sugar;
200 ml boiled water.

Cooking process:

Take a small metal saucepan and combine all the available ingredients in it;
Heat the contents over low heat until the granulated sugar is completely dissolved;
Then remove the syrup from the heat and let it sit for 5-10 minutes.

“Low-alcohol” syrup for soaking fresh cakes must be used carefully. Therefore, when combining the ingredients, try not to overdo it with the amount of liquor, otherwise the taste of the biscuit will turn out cloying.

Impregnation for sponge cakes, especially for honey ones, requires special attention. The fact is that the dough turns out to be quite dense, so it is advisable that the syrup or cream with which you are going to coat the sponge cake should not be too thick, otherwise the dessert will turn out dry.

Cake is an important dessert for any celebration. The taste of the cake depends not only on the taste of the cake layers and delicate cream, but also on the impregnation. Thanks to it, biscuits become juicy and aromatic. It is done very quickly and simply, the main thing is to follow some rules. The classic recipe for impregnation is sugar syrup with doping and flavoring. Cognac, liqueur, vanillin, white or red wine, sherry or Madeira go well with sponge cakes. Fruit cakes are complemented by fruit and berry syrups. There are special impregnations for the Medovik cake. Let's look at the most popular ones.

Syrup with liqueur

Ingredients:

3 tbsp. l. liquor;
200 g granulated sugar;
200 ml boiled water.

Cooking method:

Take a small metal saucepan and combine all the available ingredients in it;
Heat the contents over low heat until the granulated sugar is completely dissolved;
Then remove the syrup from the heat and let it sit for 5-10 minutes.

Kefir

If for some reason the cakes turn out dry, and you did not think about impregnation in advance, then kefir will come to the rescue. Almost every housewife has this fermented milk drink in her refrigerator. The cake impregnation is very easy to prepare.

Ingredients:

1 glass of kefir of any fat content;
1/2 cup powdered sugar or vanilla sugar;
0.2 teaspoon of cinnamon or vanillin.

Beat kefir with granulated sugar or powdered sugar until completely dissolved. Add cinnamon or vanillin, which will undoubtedly serve as an important addition.

Classic honey cake made in a slow cooker

Cooking honey cake in a slow cooker will save you the hassle of rolling out the dough. Preparing the cake is much easier than in the oven or on the stove, and the dessert turns out tender and airy.

Ingredients:

Flour – 1.5 tbsp.
Eggs – 3 pcs.
Sugar – 0.5 tbsp.
Honey - 3 tbsp. l.
Baking powder – 1 tsp.

For cream:

High fat sour cream – 2 tbsp.
Powdered sugar – 200 g.
Vanillin – 0.5 tsp.
Lemon juice – 0.5 tsp.

Plombirnaya

The original impregnation with ice cream and syrup or jam will not leave anyone indifferent. She can turn an ordinary dessert into a culinary masterpiece!

2 cups of ice cream “Plombir”;
0.5 cups of your favorite jam.

We don't need a waffle cup of ice cream. Place the ice cream in a container and melt it in a water bath or put it in the microwave for 2 minutes.

Syrup for cakes:

For syrup we take sugar and water in a 1:1 ratio.

Melt the sugar to a caramel state, pour in water in a thin stream;
Cook after boiling for no more than five minutes;
Pour the cooled syrup into the ice cream and beat using a mixer or blender.

Syrup can be replaced with jam. To do this, drain the syrup and add it to the melted ice cream.

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Mint - orange

The tincture must be prepared in advance, two weeks before preparing the cake.

It goes well with a layer of fruit, especially if it includes kiwi.

30 gr. fresh mint;
1 orange;
100 ml. cognac;
200 gr. powdered sugar;
0.5 glasses of water.

Cooking process:

We wash the mint, finely chop it, pour it with a mixture of water and cognac or vodka;
Let it brew for 4 hours.
Strain through a sieve and add powdered sugar. The sugar should completely dissolve.
Pour the sugar-mint mixture into a jar and leave it in a dark place to infuse for two weeks;
Before soaking the cakes, add orange juice.

Citrus-sour cream

Citrus fruits go well with sweet sour cream. You can add orange, lemon, zest and a little juice. Citrus juice with sour cream is very tasty. If you love honey cake, then this is an ideal impregnation for honey cakes.

500 gr. fat sour cream;
A glass of sugar;
Orange or lemon.

Beat sour cream with granulated sugar until fluffy;
You can add vanilla sugar, which is especially good for honey cake;
Finely grate the lemon zest, only the dark yellow part;
Add 0.5 lemon juice. Mix thoroughly.

Chocolate

butter - 120 gr.;
chocolate (bitter, milk) - 80 g;
condensed milk - 0.5 cans.

Chocolate impregnation is prepared in a water bath.

Melt dark chocolate in a double boiler;
Add milk to the melted chocolate mass;
Add softened butter, chopped into cubes, to the milk-chocolate mixture.

Mix everything well, do not let it boil. Warm cakes are soaked in hot chocolate.

Classic honey cake with boiled condensed milk

According to this recipe, the honey cake turns out to be very sweet, with a sticky, pleasant cream. To level out excess sweetness in the cream, you can use fresh berries with sourness.

Ingredients:

Flour – 400-500 g.
Honey – 2-3 tbsp. l.
Butter – 100-120 g.
Eggs – 3 pcs.
Baking soda or baking powder - 1 tsp.
Sugar – 1 tbsp.

For cream:

Boiled condensed milk – 1 can.
Butter – 200 g.
Fresh berries (cherries, raspberries, currants) – 150 g.
Fresh milk - for soaking.

Cooking process:

Melt butter with sugar and honey in a container. This can be done on the stove, in the microwave, or in a water bath.
Add baking soda to the hot mixture (baking powder is used at another stage of preparation) and mix well.
Cool the mixture and add eggs one at a time, mixing each one.
Pour the flour into the prepared mixture of honey, butter, sugar and eggs. If you use baking powder rather than soda, it must be added to the total mass along with the flour. The dough will come out immediately, just like for rolling out.
Divide the dough into equal parts and roll out in the desired shape into thin layers - no thicker than 0.5 cm.
Prick the cakes with a fork or toothpick in several places to prevent them from puffing up during baking. It’s better to prepare all the layers at once, because they bake very quickly - literally in 3 minutes. The oven temperature should be about 200 degrees.
Mix boiled condensed milk and butter and beat them with a blender.
Grease the cakes first with milk and then with cream. Place fresh berries on every second cake after cream. Coat the cake with cream on all sides.
Sprinkle the honey cake with crumbs. If there is none left from baking the cakes, you can crumble cookies or gingerbread. To soak, place the cake in the refrigerator overnight or for several hours.

Dairy

This type of impregnation can be prepared using whole or condensed milk.

With whole milk:

milk - 400 ml;
powdered sugar - 1 cup;
vanilla sugar - 1 teaspoon.

Bring to a boil and cool.

With condensed milk:

condensed milk - 0.5 cans;
hot water - 2.5 cups;

Pour boiling water over the milk, then add vanilla sugar. Soak the cakes with hot impregnation.

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Wednesday, January 16, 2013 05:42 + to quote book

I offer you a recipe for a gorgeous honey cake. For me, this is a perfectly delicious honey cake... It combines many flavors, unique aromas and the tenderness of cream cheese.

For the dough: butter (margarine) - 100 g; eggs - 3 pcs.; sugar - half a glass; honey - 1 glass; salt - a pinch; soda - 1 tsp; flour - about 400 g (or 2.5 cups). For cream: cream cheese - 1 pack; condensed milk - 1 can (boiled); butter - 70 g; sour cream - 250 g. For impregnation: lemon juice - a quarter glass; honey - 1 tbsp. l.; sugar - 3 tbsp. l.; flour for kneading - about 130 g.

Beat the eggs into a bowl and add honey and sugar to them, mix with a spoon.

Add butter or margarine, place in a water bath and stir until the butter is completely melted, then keep in the bath for a couple more minutes and remove

Add flour in parts, add salt, soda and stir until smooth.

The dough should be runny and should be refrigerated overnight.

The next day, remove the dough (it will be very thick) from the refrigerator and use flour to make balls (6-7 pieces).

Now we begin to bake the cakes. Take the first ball and flour your hands well as the dough is very sticky. Place on the mold (I have a silicone one). If your mold is not silicone, take a sheet of foil and line the mold. Use your fingers to spread the first ball over the surface of the pan, constantly dipping your hands into the flour. From the ball, pressing the dough with your fingers, make a cake about 1 mm thick and bake in the oven for 4-5 minutes at 220 degrees until brown. Bake the remaining cakes in the same way.

I got 7 cakes. Trim the edges of the cakes to the shape of your cake dish, grind the cut edges (you can sprinkle them on the top and sides of the cake).

Now you need to prepare part of the cream. Beat sour cream with condensed milk.

Cook the honey cake impregnation - mix lemon juice, honey, sugar and cook over medium heat for about 4-5 minutes

Coat the cakes with impregnation and half of the prepared cream, stack on top of each other, leave to soak for 20-30 minutes.

Add butter to the remaining cream and beat, then add cream cheese and use a hand whisk to beat again.

Take the second dish and begin to transfer the already soaked cakes one by one, coating them with our second cream. Then grease the sides and sprinkle with crumbs from the remaining cake scraps. Now the honey cake is ready. https://cook.rutxt.ru/node/3030

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Apricot impregnation is perfect for impregnating honey cake cakes.

To prepare it you will need:

Water – 5 tbsp. spoon;
Apricot liqueur or liqueur - 1.5 tbsp. spoon;
Granulated sugar - to taste.

Cooking steps:

Combine water with granulated sugar;
Bring to a boil, stirring continuously;
Remove from heat and let cool to 50 degrees;
Add apricot liqueur to the chilled syrup for taste and aroma.

On peach syrup:

Syrup - 500 ml. from canned peaches;
Granulated sugar – 1 cup;
Water – 100 ml.

Cooking:

Mix the ingredients;
bring to a boil;
Remove from heat, cool to room temperature.

Subtleties of impregnation preparation:

Water with sugar should be boiled until the sugar is completely dissolved;
Alcohol flavorings for taste and aroma are added only to the cooled syrup;
In order for the cakes to be well soaked in syrup, they need to sit for at least 5 hours;

The cakes will soak faster if you brush them with warm syrup;
The amount of impregnation depends on the number of cakes, as well as taste preferences. The classic version uses the golden rule - 1:0.7:1.2. For one baked cake, 0.7 parts of impregnation and 1.2 parts of cream are used.

Now you are fully armed with recipes for impregnating cake layers for sponge cakes and honey cakes. Bon appetit!

Syrups for soaking biscuits and cakes are widely used in cooking. It is known that sponge cake layers are distinguished by their dryness. Therefore, biscuits, as well as other cakes, are often soaked in sugar syrup.

The cakes soaked in syrup become much juicier and more aromatic, and the texture of the cake becomes more tender and melting. Sugar syrup can be easily prepared at home. It can even be prepared for use, because it can be stored in the refrigerator for a whole month (with the exception of syrups with the addition of natural fruit juices).

The syrups used to soak biscuits contain an average of 50% sugar. That is, approximately the same amount of water and sugar is taken. In addition to sugar and water, wine, cognac, natural fruit juices, coffee, etc. are also added to syrups for soaking biscuits. This allows you to enrich the taste of the cake and add subtle nuances of taste.

For sponge cakes with cream, syrups with cognac, coffee, and wine are used. For fruit cakes, syrups with fruit juices or wine are used. For sour cream cakes, you can use regular sugar syrup or syrup with honey. In general, the choice of a specific syrup recipe for impregnation depends on the cake.

SUGAR SYRUP FOR IMPREGNATION OF BISCUIT (BASIC RECIPE):

Sugar - 4 tbsp.
Water - 6 tbsp.
The yield of the finished syrup is 200 ml.

If you need more or less syrup, use the quantities of ingredients indicated in the table:

Sugar tbsp. 2 3 5 6
Water tbsp. 3 4 1/2 7 1/2 9
Syrup yield: 100 150 250 300

How to prepare sugar syrup for impregnation:

Pour water into a saucepan and add sugar. Put the syrup on the fire, bring to a boil and skim off the foam. Remove syrup from heat and cool to 40 degrees. Add flavorings (cognac, coffee, wine, etc.) to the sugar syrup and mix. Do not add flavorings to hot syrup.

SYRUP FOR IMPREGNATION WITH COGNAC:

Add 2 tbsp to the main recipe. cognac

Try also the biscuit cake “Enchantress”

LEMON SYRUP:

Add juice squeezed from half a lemon to the main recipe. Also, to enhance the taste and aroma, you can add finely grated zest of half a lemon. Another option for lemon syrup is to add 1 tbsp. lemon tincture or lemon liqueur.

VANILLA SYRUP:

Add 2 grams to the main recipe. vanilla sugar.

GRAPE SYRUP (WITH WINE):

Add 1 tbsp to the main recipe. any grape white or amber wine.

ORANGE SYRUP:

Add the juice of half an orange to the main recipe. You can also add finely grated orange zest.

ORANGE MINT SYRUP:

Orange - 1 pc.
Fresh mint - 30 gr.
Water - 125 ml.
Vodka - 50 ml.
Sugar - 200 gr.

How to make orange mint syrup:

Wash the mint leaves and chop finely. Combine water with sugar, add mint and put on fire. Bring the mixture to a boil, cook until the sugar is completely dissolved. Then remove from heat and strain the syrup through a sieve.

Squeeze the juice from the orange. Mix the strained mint syrup with orange juice. Add vodka if desired.

COFFEE SYRUP FOR IMPREGMENTATION:

Add 2 tbsp to the main recipe. strong brewed coffee (espresso).

RUM SYRUP:

Add 1 tbsp to the main recipe. Roma

IMPREGMENTATION FOR JAM CAKE:

Any jam - 2 tbsp.
Water - 250 ml.
Vodka - 50 ml.

How to prepare impregnation for jam cakes: Mix jam with water, put on fire, bring to a boil and remove from heat. Cool to room temperature and add vodka.

We recommend trying “Sponge cake with plums”

CHERRY SYRUP FOR IMPREGMENTATION:

Natural cherry juice - 1/3 cup
Sugar - 2 tbsp.
Cognac - 3 tbsp.
Water

How to prepare cherry syrup for impregnation:

Pour cherry juice into a glass, add sugar and stir until the sugar is completely dissolved. Add cognac and add water until you get a full glass of syrup. Mix again.

This article provides basic recipes for syrups for soaking biscuits, but you can always show your imagination and come up with your own unique recipe. Bon appetit!

IMPREGNATION FROM CONDENSED MILK:

If you have condensed milk on hand, you can use it to make a simple biscuit topping. To do this, mix a few tablespoons of condensed milk with a small amount of boiled hot water. Add water until the condensed milk reaches the consistency of syrup. If you add a little vodka or cognac to this impregnation, the taste will resemble the famous Baileys liqueur.

HONEY SYRUP FOR IMPREGMENTATION:

Honey - 2 tbsp.
Water - 150 ml.
Orange - 1/2 pcs.
Cognac - 30 ml.

How to prepare honey syrup for impregnation:

Squeeze the juice from the orange. Mix water with orange juice, bring to a boil and remove from heat. Add honey and cognac to hot water, stir until the honey is completely dissolved.

How to choose the right coating for a cake

There is a base syrup for moistening sponge cakes. It is prepared very simply using ingredients that are always on hand.

Ingredients:

Preparation

Mix both components, pour the liquid into a saucepan with a thick bottom and place on low heat. Stir continuously until the sugar is completely dissolved, and then leave the mixture to boil.
As soon as foam appears on the surface, remove the syrup and cool. If desired, you can add ½ tsp to the slightly warm liquid. vanilla sugar.

Classic impregnation is ready.
Since its taste can be considered neutral, it is suitable for any biscuit. It is also necessary to adhere to the following ratio : for 1 kg of cakes - 600 g of impregnation and 1.2 kg of cream - then our dessert will turn out perfect.

Do you want the product to be not only pleasantly moist, but also fragrant? Knowing how to prepare sugar syrup for soaking a cake, it’s not difficult to diversify its taste by adding:

coffee
honey
milk, condensed milk, sour cream
fruit and berry juices
liquid jam or marmalade
citrus
alcoholic drinks: liqueur, rum, cognac, sweet wine.

At the same time, it is important that the impregnation combines well with the other ingredients in the cake: cream, fillings (if any), a layer of jam, and so on.

We recommend trying the following options:

Type of layer in the cake	Impregnation
Butter or custard	Citrus, berry, vanilla, milk, honey, white wine, light liqueurs
Condensed milk	Coffee, berry-fruit, vanilla, cognac or rum
Chocolate cream	Coffee, any alcohol, berry (cherry, currant) citrus
Jam, confiture or marmalade	Fruit and berry, liqueur