Impregnation, syrup, filling for sponge cake at home

Posting in group: Cakes

You can use water, milk, compote, brewed coffee or fruit/berry juice as the basis for the impregnation for the biscuit. As an additional ingredient, you should use condensed milk, vanilla/cane sugar, honey or jam. Among the spices, preference should be given to nutmeg, star anise, cardamom, ground cinnamon and/or vanilla essence.

To prepare the filling for a sponge cake, you can use heavy cream, sour cream, butter, chocolate, condensed milk, natural yogurt, egg whites, and cottage cheese.

General principles for preparing the impregnation and filling

The technology for preparing syrup for soaking a biscuit, first of all, involves mixing liquid with a sweet component. After this, the resulting mixture must be brought to a boil over low heat and simmer for several minutes. until thickened, stirring continuously, and cool to room temperature. Next, the syrup should be mixed with additional components, which depends on the chosen recipe. If necessary, it is recommended to strain the finished impregnation.

The first stage of preparing the filling involves whipping the main component using a regular or immersion blender. Then you need to add additional ingredients. If chocolate or butter is used, they must be melted in advance in a water bath. It is important to maintain exact proportions so that the finished product has the desired consistency.

Fruit syrup

Making delicious biscuits in your own kitchen is not difficult. However, not every housewife knows that with the help of impregnation you can change the taste of the finished dish. Lemon syrup for soaking the biscuit makes the baked goods tender and fragrant. The composition is prepared quite quickly. It is important to know that proportions must be strictly observed. Otherwise, the mass will turn out viscous, and it will be very difficult to soak the baked goods.

Ingredients:

sugar - 40 grams;
lemon - 1 piece;
water - 40 grams;
vanilla - to taste.

Step-by-step cooking recipe:

Prepare the lemon, rinse it, squeeze out the juice.
Pour water into a saucepan, bring to a boil, add sugar.
Combine with vanilla and lemon juice.
The sugar should completely dissolve.
Let the mixture cool and you can start soaking the baked goods.

Classic impregnation - sugar syrup

Classic sugar syrup has a neutral taste, so it’s perfect for any biscuit. It is important to adhere to the recommended proportions and preparation technology so that the finished impregnation is moderately sweet and viscous.

Components

To prepare classic syrup for sponge cakes, you should prepare 6 tbsp. l. filtered water (or cooled boiled water) and 4 tbsp. l. granulated sugar. If desired, you can add a little vanillin or vanilla sugar to the cooled product, which will make the impregnation more aromatic.

Sequencing

Stages:

First you need to pour water into a saucepan with a thick bottom and add granulated sugar.
Next, mix the ingredients thoroughly and place the dishes on the stove, turning on minimal heat.
Then you need to wait until the sweet ingredient is completely dissolved, stirring continuously.
After a light foam appears on the surface of the syrup, the pan must be removed from the heat and left to cool for a while.

You can add a little vanilla to the cooled liquid and stir.

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.

Impregnation with coffee

Coffee impregnation is ideal for sponge cake with butter cream. To prepare this product, it is recommended to prepare ground coffee. It is advisable to grind the grains immediately before brewing the drink so that the impregnation is as aromatic as possible.

Components

Required Products:

2 tbsp. l. coffee;
1 tbsp. filtered water;
½ tbsp. granulated sugar.

If desired, you can prepare 1 tbsp. l. cognac

Sequencing

Stages:

First of all, you should brew an unsweetened drink by mixing coffee and ½ of the prepared volume of water using a Turk or coffee maker.
Then the resulting mixture must be left for 15 - 20 minutes. for insisting.
After time, the liquid must be filtered.
Next, pour the rest of the water into a saucepan or small saucepan, add granulated sugar and mix the ingredients.
Then it is recommended to put the container on low heat.
Then you should wait for ½ of the liquid volume to evaporate, continuously stirring the sweet liquid. This will indicate the readiness of the syrup.
Next, you need to turn off the heat and combine the sweet mass with the brewed coffee.
After this, the coffee impregnation must be cooled.

Impregnation for sponge cake can be made from coffee.
To enhance the aroma, you can add 1 tbsp to the completely cooled syrup. l. cognac (if desired).

Coffee flavored syrup

Of all the variety of options offered, for lovers of sweet notes, here is a recipe for syrup for soaking a biscuit; it can be either chocolate or coffee. The prepared composition differs not only in taste characteristics, but also in appearance. Its consistency is thick and its color is brown. Many housewives prefer this particular recipe. With this impregnation, the finished dish will amaze you with its amazing taste.

Ingredients:

ground coffee - 40 grams;
sugar - 200 grams;
water - 250 ml;
cognac - 20 grams.

Step-by-step cooking recipe:

Pour 1⁄2 part of water into the container, add sugar, place the pan on the fire.
As soon as the liquid boils, you can remove the container with the contents from the stove.
Brew coffee. Pour the rest of the water into the Turk, add coffee, and place on the stove.
After boiling, remove the container to the side for 20 minutes, the broth should cool slightly.
After 20 minutes, strain the coffee drink, cool, mix with sugar syrup and cognac.

Lemon

The impregnation for sponge cake with lemon turns out to be very aromatic. Preparation of this product takes no more than 15 minutes. It is important to follow the recommended proportions and manufacturing technology. The result should be a sweet mass of viscous consistency.

Components

Required Products:

2 tbsp. l. granulated sugar;
lemon;
2 tbsp. l. boiled water.

You can also additionally prepare ½ tsp. vanilla sugar or a few drops of spicy essence.

Sequencing

Stages:

First you need to thoroughly rinse the lemon and roll it on the table, lightly pressing it. This action will help extract the maximum amount of liquid from the fetus.
Then you should squeeze the juice from the citrus.
Next, you need to pour the prepared water into a thick-bottomed saucepan or saucepan and add granulated sugar.
After this, it is recommended to mix the components and place the container on the switched on stove.
Then you should add lemon juice, vanilla (optional) and mix the ingredients well.
Then you should boil the syrup, constantly stirring the mixture so that the granulated sugar is completely dissolved.

Next, you need to remove the container from the heat and cool.

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.

With cherry juice

Soaking with cherry juice will make the sponge cake more aromatic and juicy. It is not recommended to use a packaged drink to prepare syrup. You can add a small amount of liqueur or cognac (1 - 2 tbsp) to the cooled finished product, which will significantly improve the aroma of the finished dessert.

Components

Required Products:

½ tbsp. boiled or filtered water;
1 tbsp. l. granulated sugar;
½ tbsp. cherry juice.

If desired, you can prepare 15 - 20 ml of high-quality alcohol.

Sequencing

Stages:

First of all, you should pour water into a saucepan or pan with a thick bottom and put the container on the fire.
After the liquid boils, it is recommended to add sugar and mix the ingredients thoroughly.
The resulting mixture must be boiled for 3 – 5 minutes, stirring continuously, reducing the heat to minimum.
After time has passed, remove the syrup from the heat and leave for a while until it cools completely.

Then you need to pour in the cherry juice and mix the products well. You can also add a little cognac. This drink goes well with the berries used.

Biscuit soaking recipes

When taking a young confectioner's course, we must definitely master the lesson on moistening sponge cakes, otherwise all our previous efforts and achievements will go to waste. To do this, we must familiarize ourselves in detail with the options for preparing various syrups.

In general, if you don’t want to bother too much, then you can use as a base the classic sugar impregnation for a biscuit made from refined sugar and water, taken in a ratio of 4:6 and boiled until the sweet crystals are completely dissolved, and based on this decoction, add aromatic inclusions to obtain necessary impregnation.

To prepare a simple syrup, you can use vanilla or lemon juice as a flavoring. However, we are not looking for easy ways, so we will prepare each wetting consistency strictly according to an individual recipe.

However, it is not enough to simply brew aromatic liquid; it is also necessary to comply with the technical parameters for processing biscuits. For example, an extremely important aspect is compliance with the time regime for holding the finished baked goods before wetting, which is about seven hours. If patience is not your strong point, and you still “sinned” by moistening the future cake ahead of time, then, alas, the cakes threaten to fall apart, and the product itself loses its attractiveness, and the taste characteristics “suffer” significantly.

In addition, the process of applying the aromatic solution itself is important. But first things first. First, let's take a brief look at the recipes for the most popular syrups.

Cognac and rum impregnation for chocolate sponge cake with cognac

Granulated sugar – 4 tbsp;
Water – 6 tbsp;
Cognac – 2 tbsp. or rum 1 tbsp;

Heat the sugar and water and boil a little until syrup forms, then turn off the brew and add alcohol to it. From the stated proportions, the output is 300 g of impregnation.

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Strawberry sponge cake impregnation without alcohol

Strawberries – 300 g;
Water – 320 g;
Granulated sugar – 50 g;

Preparation:

Usually, such a biscuit “moisturizer” is prepared with the addition of alcohol-containing drinks, but not every parent will dare to feed their offspring such a cake, so we will prepare a harmless “sober” syrup.

We pass the strawberries through a juicer. Mix the resulting cake with sugar and water, cook for 5 minutes over low heat, then filter and mix with strawberry juice. Boil the aromatic liquid again for no more than 3 minutes and cool.

Coffee impregnation for biscuit

Ingredients:

Natural ground coffee – 2 tbsp;
Granulated sugar - 1 tbsp;
Water – 250 ml;
Cognac or coffee liqueur – 1 tbsp;

Preparing coffee syrup for impregnating the biscuit:

Sugar needs to be mixed with 125 ml of water and heated until the grains of sand are completely dissolved, and as soon as the sweet liquid boils, turn it off. Now brew coffee in the remaining amount of water, and after boiling, set the Turk aside for 20 minutes so that the broth is saturated with coffee aroma and cools a little. After the allotted time, filter the strong drink, cool and mix with cognac and syrup.

Milk impregnation for biscuit with condensed milk

Probably the simplest impregnation for a biscuit is made from condensed milk. Even a baby can cope with this task. All you need to do is dilute a jar of sweet, thick milk with 750 ml of boiling water, top everything with vanilla or cinnamon, cool and process the cakes.

If you don’t have ready-made condensed milk at home, you can prepare an impregnation from milk brought to a boil (2-3 tbsp.) and 1 tbsp. granulated sugar.

Orange and lemon impregnation for sponge cake

Among all the exotic fruits, the most aromatic are, of course, citruses, and this is easy to see. Here, for example, is an excellent recipe for making orange or lemon syrup for soaking a sponge cake; it is ideal for a “tropical” roll or “fruit and berry” cake. For both fruits, the cooking method is identical, the only difference is in the selection of juice.

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Ingredients:

Freshly squeezed orange (lemon) juice – ½ tbsp.;
Chopped lemon zest – 1 tsp;
Chopped zest of 1 orange;
Granulated sugar - ¼ tbsp.;

Preparation:

Before grinding citrus fruit skins, soak them in boiling water for 15 minutes to remove the bitterness.

Mix all the ingredients in a saucepan and put on the fire, where all this aromatic splendor will boil at a minimum temperature for about 15 minutes. After this, we filter the brew to extract the cake from the peel, cool it and use it for its intended purpose.

Honey and sour cream impregnation for biscuit

How delightful is the combination of honey syrup and sour cream; together, this impregnation gives the confectionery a magical taste and indescribable tenderness.

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Preparing this combination is quite easy; for the syrup you just need to dilute honey in a small amount of water, the proportions should be selected based on the consistency of bee nectar. If it is quite liquid, then for every 2 tbsp. product should be 1 tbsp. water, the impregnation itself should be somewhat thick.

Having moistened the cakes, we now need to grease them with cream, which is prepared by mixing a small amount of sugar with sour cream.

Impregnation for jam sponge cake

Jam is probably available in every home, and from this favorite product of Carlson, you can make an excellent syrup in a matter of minutes, which goes perfectly with butter and sour cream. Moreover, we have a wonderful choice of flavors for future impregnation: raspberry, blackcurrant, blackberry, peach or apricot...whatever the handy housewife’s pantry is stuffed with.

We will need:

Half a glass of fruit and berry mass;
1 tbsp. water;
2 tbsp. granulated sugar;

Preparation:

Mix the jam, water and sand in an enamel bowl and put on the fire until it boils.
After removing the brew from the stove, we should strain it and cool it.

Cherry impregnation for biscuit

This option can rightfully be considered one of the most aromatic and tasty. To make it you will need the following ingredients:

Cherry juice – 80-100 ml;
Granulated sugar – 2 tbsp;
Cherry liqueur – 3 tbsp;

This syrup does not need to be boiled, just combine all the components, mix until the sugar dissolves, and then add water to a volume of 250 ml.

Honey

Impregnation for sponge cake with honey is perfect for classic chocolate cakes.

The taste of this product will directly depend on the type of honey used, so you should carefully consider its choice. When preparing the syrup, it is recommended to additionally use citrus juice so that the impregnation is not cloyingly sweet.

Components

Required Products:

½ orange;
150 ml of clean water;
2 tbsp. l. natural honey (preferably liquid).

It is also worth preparing 30 ml of cognac, but you can omit this component if desired.

Sequencing

Stages:

First you need to squeeze the juice out of half an orange, which is first recommended to be washed well and rolled on the table, lightly pressing with your hand.
Then you need to mix citrus juice with water in a saucepan or small saucepan.
After this, you should put the dishes on the fire.
After boiling, the mixture should be boiled for 1 minute, reducing the heat to minimum.
After a specified time, the liquid must be cooled to room temperature.

Next, you need to add honey, cognac (optional) and mix the ingredients well until the sweet product is completely dissolved.

Impregnation for biscuit with cognac (wine)

To prepare you need 50 ml of alcoholic drink, 150 ml of water. Also take 50-60 g of sugar (depending on the size of the cake). Mix water with sugar in a saucepan and bring the mixture to a boil. After the caramel has cooled, cognac is added to it. The resulting mass is applied, evenly distributed around the entire perimeter. A softener for sponge cakes with wine is prepared using the same principle, only instead of 50 ml of cognac, the same amount of red wine is added.

Alcohol impregnation

Impregnation for sponge cake with the addition of a small amount of cognac will make the dessert more aromatic. In this case, the alcoholic drink must be of high quality. To prepare syrup, you can use not only cognac, but also rum, liqueur, dessert wine, amaretto or brandy. This ingredient must be added only to the cooled syrup.

Components

Required Products:

100 g granulated sugar;
25 ml cognac;
100 ml filtered water.

Granulated sugar can be replaced with powdered sugar.

Sequencing

Stages:

First of all, you need to pour water into a thick-bottomed saucepan or stewpan and place the container on the stove, setting the heat.
The boiled liquid should be cooked for 1 minute, then removed from the heat and left for a while at room temperature until it cools completely.
Next, the syrup must be thoroughly mixed with the alcoholic drink.

Then the impregnation can be used for its intended purpose.

Expert advice

To get an aromatic and tasty impregnation, you should listen to some recommendations from experienced chefs. These tips will help during the cooking process. The result will be an amazing syrup.

Do not add flavorings to hot liquids. All substances will evaporate, the resulting composition will not have a bright and rich aroma.
Before using the syrup, it must be cooled.
After preparing the impregnation, it is advisable to let it stand for 24 hours.
The composition can include not only cognac. Liqueur or other alcoholic drink can also be used.
An important point is to maintain proportions. All ingredients should be added in strict accordance with the proposed recipe. Otherwise, the biscuit will turn into a wet mess.
You need to correctly calculate how much syrup is needed to impregnate the product. If you take an excessive amount of the composition, the result may be disappointing.

With condensed milk

Impregnation for sponge cake with condensed milk, like any other, is intended to moisten the cake and enhance its taste and aroma. This product is perfect for products with sour cream or butter cream.

Components

Required Products:

3 tbsp. l. condensed milk;
100 ml milk;
100 g sour cream.

To prepare caramel impregnation, you can use regular or boiled condensed milk.

Sequencing

Stages:

To begin with, it is recommended to pour the milk into a heat-resistant container (preferably with a thick bottom) and place the container on the fire.
After the liquid boils, add sour cream, condensed milk and mix the ingredients thoroughly until a homogeneous mass is obtained.
Then the mixture should be removed from the stove and cooled.

Before using such impregnation, it is recommended to make small holes in the cakes in advance using a knife or fork, which will improve absorption.

Chocolate impregnation

Impregnation with the addition of cocoa is perfect for sponge cakes with chocolate filling, making them as fragrant and juicy as possible. To prepare a sweet product, you can use boiled or regular condensed milk. It is also possible to add 1 - 2 tbsp. l. Roma

Components

Required Products:

100 g butter;
1 tbsp. l. cocoa powder;
100 g condensed milk.

The butter can be slightly melted in advance.

Sequencing

Stages:

First, you need to pour cocoa into a thick-walled saucepan or small saucepan and mix it thoroughly with condensed milk.
Then the resulting mixture should be placed on the stove, setting the heating to minimum.
Products should be boiled for several minutes. The result should be a chocolate mass of uniform consistency. This mixture can also be prepared using a water bath.
Next, you need to add softened butter and combine the ingredients. The dairy product must be completely dissolved in the sweet mixture.
After this, the impregnation needs to be cooked for another 2 - 3 minutes, stirring continuously.

After a specified time, it is recommended to cool the finished product, after which you can begin moistening the cakes.

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.

Impregnation for a biscuit or cake is a sweet or sour-sweet liquid. The basis of impregnation is usually sugar syrup.

Sugar syrup

Ingredients:

To obtain 200 ml syrup

4 tbsp. spoons of sugar 6 tbsp. spoons of water

How to prepare syrup for impregnation:

Then cool the syrup and only then add vanilla to it. Never flavor hot syrup. So, it will lose its aroma very quickly.

Coffee syrup can be used to flavor the sugar impregnation.

Coffee syrup

Ingredients:
1 teaspoon of natural ground coffee half a glass of boiling water

How to prepare coffee syrup for soaking:

Let it sit for another 10 minutes. After this, the pure infusion can be poured into the sugar impregnation.

Use fresh and canned fruit juices, essences, and tinctures to flavor the impregnation. However, make sure that when adding liquids the consistency of the impregnation does not change dramatically.

Alcoholic beverages are often used in impregnations. They give the biscuit a special aroma.

Impregnation with vodka

Ingredients:
50 ml Finlandia vodka 2 tbsp. spoons of pear jam 250 ml of cooled boiled water

How to prepare impregnation with vodka:

mix vodka, jam, water. Pear jam can be replaced with homemade apple jam.

Sugar impregnation with liqueur

Ingredients:

5 tbsp. spoons of sugar 7 tbsp. spoons of liqueur 1 tbsp. spoon of vodka 7 tbsp. spoons of water a few drops of citrus essence

How to prepare impregnation with liqueur:

Pour sugar into a saucepan and fill with water. Place the container on the fire and bring to a boil. Then cool the sugar and add liqueur, vanillin, cognac, citrus essence. The peculiarity of this impregnation is that it has a very bitter taste.

Chocolate impregnation

Ingredients:

100 grams butter 1 tbsp. spoon of cocoa 1/2 can of condensed milk

How to prepare chocolate impregnation:

Cut the butter into pieces and place in a saucepan. Add cocoa powder and condensed milk: mix everything thoroughly. Do not bring the mixture to a boil.

Vanilla impregnation

Vanilla impregnation for sponge cakes is considered universal because it goes well with any filling. It is recommended to apply the finished syrup to the cakes using a spray bottle or a silicone kitchen brush.

Components

Required Products:

2 tbsp. l. granulated sugar;
200 ml filtered or boiled water;
1 g vanillin.

Vanillin can be replaced with 2 - 3 drops of vanilla essence or 15 g of sugar.

Sequencing

Stages:

First of all, it is recommended to pour the prepared water into a small thick-walled pan and add granulated sugar.
Then you need to mix the ingredients and put the container on the fire.
After boiling, the mixture should be boiled for 2 - 3 minutes, stirring continuously, reducing the heat to minimum.
Next, you need to leave the syrup for some time at room temperature until it cools completely.

At the last stage of preparation, you need to add vanillin and combine the ingredients.

Sponge cake fillings

In cooking, there are a large number of fillings for sponge cake. The most commonly used cream is based on sour cream, cottage cheese, condensed milk, natural yogurt, cream, chocolate, as well as custard made from egg whites. It is recommended to cool the prepared filling before assembling the cake.

With condensed milk

Filling sponge cakes with condensed milk is considered an excellent alternative to buttercream. Adding thoroughly whipped cream makes it more tender and airy. This recipe involves the use of boiled condensed milk.

Required components:

250 ml high fat cream;
100 g softened butter;
250 g condensed milk.

It is recommended to use cold cream.

Cooking steps:

First, pour the cream into a deep bowl and beat with a mixer until stable peaks appear. It is recommended to cool the container and whisk before use.
Then you need to put the butter and condensed milk in a separate bowl.
Next, beat the sweet mixture (which must be done for at least 5 minutes). The result should be a fluffy mass.

After this, you need to add whipped cream and carefully combine the ingredients using a spatula in a “folding” motion. Before use, the finished cream should be cooled.

Curd

Before preparing the filling, it is recommended to remove excess moisture from the cottage cheese by hanging it in a piece of gauze for several hours. This recipe calls for powdered sugar, but it can be replaced with cane sugar.

To prepare curd cream for sponge cake you will need:

Product name	Required amount
Cottage cheese	½ kg
Powdered sugar	120 g
Corn starch	1 tsp.
Milk	½ tbsp.
Butter	15 g
Vanilla essence	2 – 3 drops.

It is advisable to use high fat cottage cheese.

Manufacturing steps:

First you need to grind the cottage cheese through a sieve to get a homogeneous mass.
Then pour the milk into a saucepan or small saucepan, add starch, 60 g of powdered sugar and mix the products thoroughly.
Next, you need to add butter (preferably softened) and place the dishes on low heat.
The mixture should be brought to a boil, stirring continuously with a whisk, then simmer for about 2 to 3 minutes. During this time the milk should thicken.
Then the container must be removed from the stove and cooled to room temperature, stirring the ingredients periodically.
At this time, it is recommended to beat the ground cottage cheese using an immersion or regular blender, adding powdered sugar. The result should be a smooth, creamy mass.
Then it needs to be combined with cooled milk cream and vanilla essence. If desired, you can additionally add finely chopped fruits or berries to the resulting mixture.

At the end of cooking, the filling should be placed in the refrigerator for 20 minutes, after which you should proceed to assembling the cake.

Smetannaya

To prepare sour cream, you need to prepare ½ kg of high-fat sour cream (30%), 10 g vanilla and 1 tbsp. cane sugar.

Manufacturing steps:

First of all, you need to put the sour cream and both types of sugar into the blender bowl.
Then you need to thoroughly beat the components, which should be done for at least 5 minutes. (until the sweet crystals are completely dissolved). The result should be an air mass of uniform consistency.
Next, it is recommended to put the cream in the refrigerator for 15 – 20 minutes.

After time has passed, you can begin to grease the cakes.

With yogurt

The filling for a yoghurt-based sponge cake is similar in consistency to sour cream.

To prepare this product you will need:

½ liter of natural yogurt without additives;
50 g dark chocolate;
200 ml condensed milk.

If desired, the amount of chocolate can be increased.

Cooking steps:

First, melt small pieces of dark chocolate using a double boiler, stirring frequently.
After this, it must be cooled to room temperature.
At this time, you should put the yogurt in a blender bowl, add condensed milk and beat the products until a homogeneous creamy mass is obtained.
Then you should add 2 tbsp. l. Add the resulting mass to the cooled chocolate and mix thoroughly.
Next, carefully combine the chocolate mixture with yogurt. To do this, you should use a silicone kitchen spatula.

It is recommended to put the prepared cream in the refrigerator for 1.5 - 2 hours to harden.

Custard

To prepare custard for sponge cake you will need:

30 ml of cooled boiled water;
2 egg whites (55 g);
3 – 4 drops of lemon juice;
170 g granulated sugar.

It is also worth preparing 1.5 g of vanillin.

Cooking steps:

First you need to place the egg whites in a chilled blender bowl and add lemon juice.
Then you need to thoroughly beat the components for 5 - 10 minutes.
At this time, pour water into the saucepan, add granulated sugar and place the container on the stove, turning on low heat.
As the syrup boils, it is recommended to stir continuously, and after it reaches 120°C, remove from heat and carefully pour in a thin stream into the whipping whites.

Next, reduce the speed of the blender and beat the ingredients for another 5 minutes.

Chocolate filling

To prepare the chocolate filling for the biscuit, you need to prepare:

250 ml heavy cream;
200 g dark chocolate;
40 ml of natural liquid honey;
1 tbsp. l. instant coffee.

You will also need 80 g of butter.

Cooking steps:

First of all, you need to pour the cream into the saucepan, then add coffee and honey.
Then you need to combine the products and place the container on moderate heat.
Next, bring the mixture to a boil, stirring constantly.
At this time, place the softened butter and small pieces of chopped/grated chocolate in a separate bowl.
Then it is recommended to pour in the boiled creamy mixture and mix well with a silicone spatula.

After this, the cream should be tightly covered with cling film and left at room temperature for 6 – 8 hours to infuse. After the specified time, you can start assembling the cake.

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 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 this confectionery procedure can be carried out 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.

Useful tips and tricks

To prepare a delicious biscuit dessert, you must follow some rules:

Between soaking the cakes and applying the cream, 20-30 minutes should pass.
In order for the sponge cake to become as moist as possible, you need to leave the assembled cake for at least 6 hours.
For better viscosity, a little starch (preferably corn) should be added to the impregnation. For 1 liter of finished syrup you will need 1 tsp. dry component.
To keep the cake fresh for a long time, it is worth adding more granulated sugar to the syrup, which acts as a natural preservative.
It is recommended to soak the biscuit using a silicone kitchen brush or a spray bottle.
To remove excess moisture, you can wrap the cake in a paper towel or clean cloth and leave for 20 - 30 minutes.
To prepare an airy cream of uniform consistency, it is recommended to beat the components for at least 7 - 10 minutes.

It is better to apply alcohol impregnation using a dark drink to a chocolate or coffee dessert. If the cakes are light in color, it is recommended to add liqueur or dessert wine. It is recommended to cool the product completely before assembling the sponge cake. It is also worth pausing for 20-30 minutes. between applying the impregnation and filling.