The sponge cake needs impregnation, otherwise it will turn out very dry and will not save even the cream. But what can you impregnate the cake, we'll tell you today.
Recipe for impregnation for biscuit cakes
Ingredients:
- black granulated coffee - 15 g;
- cognac table - 35 ml;
- water 210 ml.
- sugar - 210 g.
Preparation
We put sugar in the saucepan, fill it with water and install the dishes on high heat. We heat everything to complete dissolution and bring it to a boil. On the next burner, brew coffee in a Turk and let it brew for 15 minutes, putting it in a warm place. Next, strain the coffee infusion, combine it with table cognac and syrup. Mix everything, cool the syrup and use it to impregnate the biscuit cakes.
Impregnation for biscuit cakes with condensed milk
Ingredients:
- cocoa - 10 g;
- butter - 115 g;
- Condensed natural milk - 125 g.
Preparation
On the burner put the pan with water, install in it a heat-resistant capacity of a smaller. Spread there butter butter, diced, and melt it in a water bath. Next, pour in the cocoa powder and add the condensed milk. We mix everything thoroughly and immediately water the biscuit with this mixture.
Impregnation for finished biscuit cakes
Ingredients:
- cream 20% - 200 ml;
- evaporated milk - 4 tbsp. spoons.
Preparation
Cream and condensed milk is poured into a bowl and beaten with a mixer until smooth at maximum speed. Finished biscuit cakes impregnate with milk syrup and pile one on top of each other.
Alcohol impregnation for biscuit cakes
Ingredients:
- cherry juice - 85 ml;
- sugar - 35 g;
- cognac - 35 ml;
- water.
Preparation
Sugar in a glass with cherry juice and mix. Then pour in cognac, add to the brim with water and put the dishes in the microwave. We warm the impregnation a few minutes before the hot state, and then abundantly moisten the syrup obtained with biscuit cakes.
Currant impregnation for chocolate biscuit cakes
Ingredients:
- currant syrup - 110 ml;
- sugar - 35 g;
- water - 220 ml.
Preparation
So, the currant syrup is poured into a bowl, we throw sugar and mix it well. Then pour in the necessary amount of water, put the dishes on a weak fire and bring to a boil. Boil the mixture for a few minutes, until the crystals are completely dissolved, and then cool and use to impregnate the chocolate biscuit cakes.