To make your confectionery masterpiece perfect, we offer several recipes for the preparation of syrups, which you can use to impregnate biscuits and get an incomparable cake, and how to properly make them, we will describe in detail below.
Coffee syrup for biscuit impregnation
Ingredients:
- ground coffee - 4 tsp;
- pure water - 220 ml;
- fine sugar - 4 tbsp. spoons.
Preparation
In the ladle we pour fragrant, freshly ground coffee and fill it with hot, boiled water. We put everything on the hot plate of the gas stove and cook the coffee, after the beginning of its boiling for 2-3 minutes. We put the ladle off the fire and seal it with a suitable lid. Half an hour later, when the coffee is already warm, we filter it through a three-folded cut of gauze. In this coffee infusion pour the right amount of fine sugar and put the container with it back on the plate. If signs of boiling appear, turn off the gas and before using the syrup, let it cool down as much as possible at room temperature.
Lemon syrup for biscuit impregnation
Ingredients:
- a large lemon - 1/2 pcs .;
- fine white sugar - 80 g;
- drinking water - 240 ml.
Preparation
Half a large lemon, along with the skin, is cut into random pieces, which we put into a saucepan with a thick bottom. Pour in here a steep boiling water and after 5 minutes we put the pan on the flame of medium fire. When the water with citrus boils, without turning off the hotplate, we introduce into this container fine sugar and about 4 minutes cook lemon syrup. Turn off the gas, and cover the syrup for 20 minutes with a lid. Filter the contents of the pan through a frequent metal sieve and soaked with this syrup only baked sponge cakes.
Sugar syrup for biscuit impregnation
Ingredients:
- brown sugar - 90 g;
- water - 150 ml;
- vanillin - 0,5 tsp.
Preparation
Since brown sugar has a wonderful caramel flavor, to make the sugar syrup according to this recipe, we will take it exactly.
We pour the sugar into the metal, a small container and fill it with cold water. We put the syrup on the burner, turn on the gas for the middle mode and, when heated, stir it regularly. When the syrup starts to boil, a clear foam will form on its surface, which we will remove, so that it does not take up crystals after. After a couple of minutes, the foam stops rising, and then we add vanilla. We keep impregnation for another 1.5 minutes on the stove, and then immediately take it to a cool place. At the end of half an hour the syrup should cool down and then you can use it for the intended purpose.
Cognac syrup at home for impregnating biscuit
Ingredients:
- good cognac - 60 ml;
- drinking water - 160 ml;
- granulated sugar - 100 g;
- cinnamon stick - 1 pc.
Preparation
In a saucepan we put a stick of fragrant cinnamon and together with it we pour out sugar in the container. Fill all with just boiled drinking water and put the pan on the burner. As the water is already hot, it quickly boils and after the beginning of this process we keep the syrup on fire 2, a maximum of 3 minutes. We put it aside, cover it and, of course, cool it. When the temperature of the fragrant syrup is closer to room temperature, extract cinnamon from it and pour in cognac. To impregnate the syrup is used carefully, so as not to overdo it, since it has a rather pronounced spicy aroma.