Biscuit is one of the most airy, delicate and soft confectionery products made from flour. Soft, lush biscuit cakes are an excellent basis for making various desserts with cream, jam, jam and even fruits. They are not accepted to cut into several parts, therefore, to make the cake more juicy and tender, all the cakes, before spreading cream, thoroughly impregnated with a special impregnation. Of course, the choice of such an ingredient depends on the cake itself and your taste preferences. Therefore, we offer to your attention several universal recipes for the preparation of impregnation for biscuit, so that you can choose the optimum.
Impregnation for biscuit with cognac
Ingredients:
- cherry jam - 4 tbsp. spoons;
- water - 200 ml;
- cognac - 30 ml;
- sugar - 3 tbsp. spoons.
Preparation
How to prepare the impregnation for biscuit? First we pour boiled water into a saucepan, add cherry jam syrup and mix thoroughly. Then we put sugar to taste and pour in some cognac. We put the saucepan on medium heat and bring our mixture to a boil. Cook for 3 minutes, stirring constantly, so that sugar does not pile to the bottom. We remove it from the fire and wait until our cherry-cognac impregnation for the biscuit cools! Now you can finish making the cake.
Coffee impregnation for biscuit
Ingredients:
- water - 1 item;
- cognac - 1 tbsp. a spoon;
- Ground coffee - 2 tbsp. spoons;
- sugar - to taste.
Preparation
Pour sugar into a saucepan and fill it with water. We put it on a plate and heat it until it completely dissolves. Then sugar syrup is brought to a boil and cooled. In another saucepan, make coffee, then strain it and, together with cognac, add it to sugar syrup. We mix everything thoroughly and cool it. Coffee impregnation for biscuit is ready!
Chocolate impregnation for biscuit
Ingredients:
- butter - 100 g;
- cocoa powder - 1 tbsp. a spoon;
- Condensed milk - 100 g.
Preparation
We are preparing this impregnation in a water bath. To do this, take a large pot, pour water and put on a strong fire. Inside we put a smaller saucepan, in which we will prepare chocolate impregnation. Cut the butter with small pieces so that it melts faster, and put it in a saucepan. We add cocoa and condensed milk. All carefully mix and wait until you get a uniform chocolate mass. Biscuit is preferably impregnated with hot impregnation, so the cake will turn out to be more juicy.
Milk impregnation for biscuit
Ingredients:
- water - 3 items;
- Vanilla - to taste;
- condensed milk - 150 ml.
Preparation
We put the condensed milk into a bowl and pour it with steep boiling water. Stir thoroughly and add vanilla to taste. We let the impregnation to cool down well and impregnate biscuit cakes abundantly.
Impregnation for biscuit with wine
Ingredients:
- sugar - 250 g;
- water 250 ml;
- Cahors - 2 tbsp. spoons;
- Vanillin, lemon juice - to taste.
Preparation
Pour the water into a saucepan and put it on the fire. When the water boils, pour sugar and stir until it is completely dissolved. Bring the sugar syrup to a boil, add vanillin, cacao and lemon juice. Ready impregnation is cooled and smeared biscuit.
Currant impregnation for biscuit
Ingredients:
- syrup from the currant - 0,5 st .;
- sugar - 2 tbsp. spoons;
- water - 1 tbsp.
Preparation
Preparation of this impregnation is standard. Pour the water into a saucepan, put it on the fire and wait until it boils. Then add sugar and currant syrup, mix and cook until all the sugar has dissolved. Impregnation is ready!