Due to a lack of experience in confectionery, many housewives get it dense and dry when preparing a cake. And do not even think that this is due to the fact that you put a little cream! After all, whatever its layer, it still can not penetrate through the thickness of the biscuit. Therefore, to taste your home-made cake was unforgettable for its impregnation it is necessary to use syrup, and how to properly prepare it will be described below, offering interesting recipes.
Recipe for sugar syrup for impregnating a biscuit cake
Ingredients:
- fine white sugar - 90 g;
- clean water - 140 ml;
- vanilla extract - 6 drops.
Preparation
In the scoop we bring the water to the boiling point, pour a fine sugar in a thin trickle, stirring until the crystals dissolve.
Literally a minute later on the surface of the syrup will begin to form a foam, which we always shoot with a noise. After boiling a couple more minutes, we put the ladle off the fire and put it to cool in a cool place. As soon as the impregnation reaches room temperature, we introduce into it a vanilla extract and can safely impregnate it with biscuit cakes.
Simple syrup for impregnation of chocolate cake
Ingredients:
- natural coffee (ground) - 1.5 tbsp. spoons;
- drinking water - 280 ml;
- granulated sugar - 80 g;
- cognac - 2 dessert spoons.
Preparation
At the bottom of the Turks pour good quality ground coffee and pour it over with boiling water. After bringing the coffee to a boil, cook for exactly 2 minutes. We remove the Turk from the fire and cover it with saucer for at least half an hour. Then we filter the coffee. Again, send it to the stove and add sugar and boiled milk. When the coffee-milk syrup gives signs of boiling, we set it aside and wait for complete cooling. Then pour in cognac and soak the chocolate cakes with this gorgeous syrup.
Orange syrup for cake impregnation
Ingredients:
- sugar - 125 g;
- orange juice - 165 g;
- rind of 1 large orange.
Preparation
Zedra finely chopped, placed in a saucepan with sugar and orange juice. Cook on low heat, until the sweet crystals dissolve. Continue to cook for another 10 minutes, until the mass is reduced by 2 times. Then filter the syrup and soak the cakes.
Syrup with cognac for cake impregnation
Ingredients:
- syrup with cherry jam - 75 g;
- water 165 ml;
- cognac - 45 ml;
- sugar - 45 g.
Preparation
First pour water in the bucket, add the cherry syrup and mix. We pour sugar and pour in cognac. We put on an average fire and bring to a boil. Cook for a couple of minutes, stirring to prevent the sugar from burning. Remove from the plate and wait for the impregnation to cool!