The farther, the more interesting: 10 options for syrups for soaking biscuit

Making syrup for soaking biscuit is a great idea! Dessert will sparkle with new bright flavors. And if the cakes are dry or the cream is thick, then impregnation will quickly save the situation. Many melt away from delicate sponge cake with an amazing “wet” taste. And so that the dough does not become too soft and does not start to flow, you need to follow the recipe exactly and spread the syrup with a brush.

How to cook syrup without alcohol?

Non-alcoholic impregnation is prepared simply and quickly. It is enough to observe proportions with sugar and water - and the tasty liquid is ready.

Ingredient Options:

• to choose from: canned juice, jam, honey, coffee, condensed milk, compote, fresh fruit;
• sugar (required);
• spices to taste: cloves, cinnamon, zest, vanillin, nutmeg, vanillin, star anise, cardamom.

Cooking principle:

1. Choose the main ingredient and spices, mix.
2. Add water if necessary. Consistency should be fluid.
3. Pour from 2 to 5 tbsp. tablespoons of sugar (per 100 ml of liquid). You need to taste the syrup so that it does not turn out sugary.
4. Set the average temperature, put the container on fire and bring to a boil.
5. Cook over low heat for 3-5 minutes without a lid.
6. Cool and strain if necessary.

Syrups with alcohol combine better with biscuit desserts. They have a more intense, delicate, playful taste. If the only problem is that the dish is intended for a child, alcohol can be evaporated by boiling the impregnation over low heat for 5 minutes. For a heady taste for adults, liquor or cognac is added at the very end - to the already cooled liquid.

Sugar syrup

The classic recipe includes:

• water - 8 tbsp. spoons;
• sugar - 5 tbsp. spoons.

How to make sugar impregnation:

1. Mix the ingredients in a small saucepan.
2. Put on medium heat and, gently stirring, bring to a boil.
3. If foam forms, it must be removed.
4. Cook for 5 minutes.

Sugar syrup is considered basic. On its basis, more complex impregnations are prepared. It successfully complements the taste of any cakes and creams: fruit, chocolate, milk, coffee. To give a delicate aroma, spices such as vanillin can be added to such a syrup. A refined taste is obtained if 2 tablespoons are poured into a cooled syrup. tablespoons of liquor, brandy or rum. If you plan to make a fruit-flavored cake from a biscuit, it is recommended to add 1-2 teaspoons of lemon juice at the end of cooking.

The hotter the syrup and cakes, the faster and more efficient the impregnation. But in the case of a biscuit, the acceleration of the process is unnecessary. Because of its structure, it instantly absorbs everything, and if you overdo it, it can turn into cereal. Properly spread cold syrup on cold cake and apply cream on top too cold.

Honey syrup

What to cook with honey syrup? Of course, from honey! But it must be supplemented with fresh lemon sourness.

Ingredients:

• bee honey - 8 tbsp. spoons;
• water - 5 tbsp. spoons;
• fresh lemon juice - 1 tsp.

Home cooking technology:

1. Mix honey and water in a ladle or pan with thick walls.
2. Heat the syrup over low heat, stirring constantly, until a homogeneous consistency is obtained (1-3 minutes).
3. Add lemon juice and turn off the heat.

Honey syrup should be thick. It blends perfectly with sour cream. So that honey does not lose its beneficial properties, it can not be boiled.

Any, even the most favorite syrup for impregnation, use in moderation.Never pour it from a glass, but use a brush, teaspoon or spray to evenly apply.

The standard proportions of biscuit, syrup and cream are 10: 7: 12 (meaning calculation by weight, not volume).

Jam syrup

Comprises:

• any jam - 4 tbsp. spoons;
• water - 8 tbsp. spoons;
• sugar - 2 tbsp. spoons.

Syrup Recipe:

1. Pour water into the cooking container, add sugar and jam.
2. Bring the mixture to a boil over medium heat, stirring occasionally.
3. Leave to boil for 1-2 minutes.
4. Armed with a sieve, drain the liquid part.
5. The syrup is ready!

For impregnation of biscuit, jam with a rich smell and taste is great: strawberry, currant, cherry, blueberry. You can take any - the main thing is that the berry flavor echoes the other ingredients of the cake. Suitable for both purchased jam and homemade, with pieces of fruit or in the form of jam.

Experienced confectioners are advised to soak biscuit cakes, backing 2 cm from the edge. Thus, when processing the sides, you will protect yourself from accidental scraping and crumbling of tender dough.

Strawberry syrup

Ingredients:

• strawberries - 300 g;
• sugar - 150 g;
• water - 300 ml;
• lemon zest - 0.5 tablespoon.

How to cook:

1. Cut clean strawberries into halves.
2. Pour 200 ml of water into a small saucepan (the rest will go to sweet syrup), add chopped strawberries and zest.
3. Put on fire and cook after boiling for 5 minutes.
4. While the strawberries are cooling, in another container, mix the remaining 100 ml of water and 150 g of sugar.
5. Boil sweet water and keep on fire, constantly stirring, 2-3 minutes.
6. Rub the cooled strawberries through a sieve.
7. Mix sugar syrup and strawberry slurry.
8. Put to boil for another 15 minutes over low heat.

Strawberry impregnation according to this recipe is very tasty and rich. It is better to use fresh berries, but you can also use frozen ones (throw in boiling water without defrosting).

Cherry syrup

What will be needed for cooking:

• cherry juice - 7 tbsp. spoons;
• water - 7 tbsp. spoons;
• sugar - 1 tbsp. a spoon;
• cognac - 3 tbsp. spoons.

Making syrup:

1. Mix sugar and water, bring to a boil.
2. Hold over low heat for 5 minutes, stirring occasionally.
3. Cool to room temperature, pour in juice and cognac, stir.

It is correct to impregnate from concentrated juice of fresh cherry, squeezed out on its own. It is even better to rub the seedless berries through a sieve. If the cherry is frozen, you will first have to cook a saturated compote (100 g of berries, 100 ml of water, 2 tbsp. Sugar).

Cherry syrup turns out to be tasty and without alcohol, so you can safely cook it according to the same recipe without brandy.

Orange syrup

Delicious impregnation is prepared from four ingredients:

• fresh orange (freshly squeezed juice) - 100 ml;
• sugar - 150 g;
• water - 100 ml;
• orange peel - 2 tbsp. spoons.

What do we have to do:

1. Mix all the ingredients in a saucepan.
2. Put on a slow fire.
3. Cook for 5-10 minutes after boiling.

Zest plays an important role in this recipe. It makes the citrus aroma bright, so it is not recommended to exclude it.

Lemon syrup

Ingredients:

• freshly squeezed lemon juice - 4 tbsp. spoons;
• sugar - 8 tbsp. spoons;
• water - 6 tbsp. spoons;
• zest - 1 tbsp. a spoon;
• Limoncello liquor - 2 tbsp. spoons.

Syrup preparation:

1. Wash and scald with boiling water 1 lemon.
2. Mash it with force, then cut it in half over a glass and pour the juice.
3. Measure 4 tbsp. tablespoons of lemon juice, peel 1 tbsp. spoon of zest, add sugar, water and put in a saucepan on a slow fire.
4. Let the syrup boil for 7-10 minutes.
5. When the impregnation has cooled, add liquor.

So that the dessert does not drip and the biscuit cakes do not slip, it is recommended to make them thin, up to 2 cm in height. The bottom should be a little thicker - it has the entire load. And if you suddenly overdo it with syrup, it will flow down according to the law of physics and easily absorb into a thick biscuit (if the bottom layer is soaked, it is only slightly).

Cognac Syrup

What you need for cooking:

• any basic syrup (sugar, orange, cherry or other) - 100 ml;
• cognac - 3 tbsp. spoons.

Process:

1. Make your favorite base syrup.
2. Wait until it cools down and mix with cognac.
3. Done!

For impregnation, it is better to take a real cognac, rather than cognac essence. Not necessarily expensive, just 3 stars. You can buy a small bottle (100 ml), it will last a long time.

Coffee syrup

Composition:

• ground coffee - 3 tsp;
• water - 200 ml;
• sugar - 5 tbsp. spoons;
• cognac - 2 tbsp. spoons.

A simple way to cook delicious impregnation:

1. Make coffee from 100 ml of water and 3 tsp. ground grains: bring to a boil, then turn off the heat and let stand for 10 minutes.
2. Put in a medium heat sugar syrup from 100 ml of water and 5 tbsp. tablespoons of sugar.
3. After 3 minutes, pour in the prepared coffee, after another 1 minute remove from the stove.
4. After cooling, add cognac and stir.

It tastes very good with coffee not only cognac, but also rum (brown Cuban), Baileys. But vodka or moonshine is better not to replace it. It’s good to use coffee syrup for chocolate cake or chocolate cakes.

Some simply adore juicy biscuit soaked in syrup, others prefer dry “restrained” dough. But in some cases, impregnation simply can not do. The biscuit, like a sponge, absorbs any moisture, and with excessive dryness can take it from the cream. Hence the cracks in the finish layer. Therefore, everything needs to know the measure and observe the proportions indicated in the recipe.