The ability of the hostess to bake cakes is particularly admired by the household and guests of the house. Preparation of baking contains a lot of subtleties, which allow correctly bake the cake, prepare a delicious cream. Special flavoring nuances and the desired tenderness to the home product imparts impregnation to the cake. Than to impregnate cakes for a cake, that the sweet delicacy turned out "firm", it will be interesting to learn both to beginners and experienced cooks.
Clear compliance with the recipe is the main condition for preparing a good syrup for impregnating the cake. There are many recipes for impregnating cake. First we offer the most popular impregnations for a cake without alcohol. For cooking, choose small-sized dishes from stainless steel or with a thick bottom, so that the sugar dissolves evenly, and the impregnation is uniform.
Lemon impregnation
Ingredients:
- lemon - 1 piece;
- sugar - 2 tbsp. spoons;
- lemon essence - 1 bottle;
Preparation
Squeeze out the lemon juice, boil the water, and add all the ingredients to the boiling water. Stir until the sugar dissolves. Let the impregnation cool down.
Chocolate mousse
Ingredients:
- yolks - 4 pieces;
- chocolate - 200 g;
- sugar - 1 tbsp. a spoon;
- water - 1 tbsp. a spoon;
- cream for whipping - 300 ml.
Preparation
Separate the yolks, whisk them with a mixer or whisk. We prepare sugar syrup: we dilute sugar in water and bring it to a boil. Pour into the syrup whipped egg yolks, whisk. Chocolate melt in a "water" bath, combine with a mixture of syrup and yolks. Whisk the cream and mix everything. Let the chocolate impregnate cool.
Caramel sauce
Ingredients:
- sugar (preferably brown) - 100 g;
- cream 20% fat - 2/3 cup;
- lemon juice - 1 teaspoon;
- butter - 2 tbsp. spoons;
- boiled water - 1/3 cup.
Preparation
In the sugar dissolved in water we add lemon juice. Bring the mixture to a boil, then reduce the heat. Cook for 10 minutes, stirring all the time. The syrup should have a rich amber color. We remove the dishes from the plate and pour the cream into the syrup, preventing the whisk. Add the oil and cool to room temperature. The taste of impregnation resembles soft toffee.
To make the product produced qualitative, you need to know how to properly make caramel impregnation for the cake.
- Sugar should be constantly stirred until it boils. Further it is not necessary to interfere.
- You can stir a sweet sauce in one direction.
- Add cream at room temperature, not cold.
Honey treatment
Ingredients:
- honey - 2/3 cup;
- lemon juice - 2 tbsp. spoons.
Preparation
Honey and lemon juice are mixed in thick-walled vessels, bring them to a boil and cook on a slow flame for about 5 minutes to make the mixture thicken. We allow the impregnation to cool slightly. Biscuit impregnated with a warm syrup.
In the end, we will tell you how to prepare impregnation for a cake with alcohol, which will add a touch of piquancy to the taste of cooked baked goods.
Cognac impregnation
Ingredients:
- cognac - 3 tbsp. spoons;
- sugar - 3 tbsp. spoons;
- water - 1 glass.
Pour into the pan water and cognac, and, adding sugar, put on the fire. Bring to a boil, simmer for 2 minutes, stirring. The syrup is allowed to cool.
Cognac-cherry impregnation
Ingredients:- cognac - 2 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- cherry syrup - 4 tbsp. spoons;
- water - 1 glass.
Preparation
Pour into the dishes and mix cognac, syrup, water. We heat everything on fire, add sugar, and,
You need to know how to properly permeate the cake. Syrup poured out gradually, distributing the entire surface of the cake, otherwise, we have some parts of the product will be excessively wet, and others will not permeate. Cakes impregnated with syrup should stand for an hour at room temperature, and only after that the cake is placed in a cold place.
If you are going to bake a biscuit cake, then our tips for preparing sponge cakes and impregnation for biscuit will help.