In order for the biscuit cake to turn out to be tender and unique to the taste, the cakes, of course, must be treated before applying the cream of various impregnations. This will ensure a closer neighborhood of sponge cake and cream, as well as make the dessert juicy and balanced. Any sour-sweet or sweet liquid is suitable as a suitable substance for this purpose.
Next, we will tell in detail what and how to properly impregnate biscuit cakes for a cake.
The better to permeate the biscuit cakes?
It is impossible to say for certain that it will be better in a particular case. It all depends on the combination of taste of biscuit and cream, as well as accompanying fillers. Impregnation should harmoniously complement the taste of dessert, and not interrupt it, depriving its main components of the ability to reveal its fragrance, tenderness and saturation.
The simplest option for impregnation is the usual sugar syrup. And its concentration you can determine to your liking. Traditionally it is prepared from 250 milliliters of boiled water and 100 grams of granulated sugar. You can, if desired, acidify the syrup with lemon juice, replace the sugar with honey, and also aromatize it in any available way. When preparing a cake for an adult audience, it is possible to use alcoholic beverages as an additive in the syrup. Cognac, rum, brandy, or liqueurs with a wide variety of tastes are suitable for this purpose.
You can not prepare the syrup purposefully, but take advantage of what is at hand. For example, a decent impregnation can be any berry or fruit juice, sweet compotes or syrup from jam, the main thing is that the chosen option is combined with the taste of the dessert. Also as an option, you can use syrup from canned fruit.
Many housewives successfully impregnate biscuit cakes with ordinary tea brewing, to which sugar and lemon juice, or freshly brewed and cooled coffee, are added to taste.
How correctly to impregnate biscuit cakes?
Determining the type of impregnation used is very important to correctly apply it to its intended use. It is better to use a pastry brush for this, wetting it a little in a sweet mixture and applying a thin layer on the biscuit. But you can, of course, use an ordinary teaspoon, picking up a little syrup, transferring it to the cake and distributing it evenly over the surface. Do not apply too much impregnation, otherwise the biscuit will get wet, and the taste of the cake will be hopelessly spoiled.
It is very important to apply cold impregnation to already well cooled cakes. And it is even better to let them stand after baking for several hours. Then the risk of excessive wetting is reduced to a minimum.
What to impregnate the purchased biscuit cakes?
Many mistresses ask themselves: is it necessary to impregnate the purchased biscuit cakes ? The answer here is ambiguous. If you use sour cream or any other cream with a high moisture content, as well as a lot of juicy fruits as an additional filling, then impregnation here will certainly be superfluous and the cakes can become excessively wet. In other cases, it is possible to impregnate the preform very little with any syrup.
How to soak biscuit cakes with cognac?
We offer one of the many possible options for impregnation of cakes with the addition of cognac.
Ingredients:
- cognac - 20 ml;
- purified water - 250 g;
- granulated sugar - 200 g;
- Vanilla sugar - 5 g;
- lemon juice - 10 ml.
Preparation
Purified water is heated to a boil, dissolve the sugar in it and cool it. Add the lemon juice, cognac into the syrup of vanilla sugar and mix it.