The festive cake will turn out to be more juicy and fragrant if you moisten the biscuit cakes with a special composition. Try to make an impregnation to taste from simple ingredients with the addition of cognac, wine or pastry spices.
Pick your recipe
Coffee and cognac biscuit impregnation
Ingredients:
- 2 tbsp ground coffee;
- 1 tbsp cognac;
- 1 tbsp. water;
- 1 tbsp. Sahara.
Pour 0.5 tbsp. water in a stewpan and put on a strong fire. Dissolve sugar in the boiling liquid, stir until the grains completely disappear and thicken, then set aside and pour into a deep plate. Make coffee based on the remaining water in a turk or coffee machine. Let it brew for 15-20 minutes, strain through gauze or a fine-mesh sieve, combine with still warm syrup and cognac. Mix everything thoroughly, cool and soak the biscuit.
Chocolate sponge cake
Ingredients:
- 1-1.5 tbsp bitter cocoa powder;
- 200 g of condensed milk;
- 100 g of butter.
Cut the butter into small pieces, put in a small pan and melt in a water bath. Add the condensed milk there, stir in the cocoa powder and mix everything thoroughly with a whisk or a mixer at minimum speed, achieving a uniform consistency.
Water bath - a design of containers of different sizes, inserted one into the other to the middle of the height. In a larger bowl, water is constantly heated over a medium heat without boiling, and in a smaller bowl immersed in a liquid, impregnation is prepared.
Soak the biscuit while it is still hot. It is desirable that the cakes were also still warm, then the cake will turn out to be more juicy.
Wine Biscuit Impregnation
Ingredients:
- 2 tbsp Cahors
- 1 tbsp. water;
- 1 tbsp. Sahara;
- 1 tsp lemon juice;
- a pinch of vanillin.
Cook the syrup from the indicated volume of water and the amount of sugar, pour in the lemon juice, cahors and pour the vanilla. Cook the wine for another minute, cool it and evenly cover the cakes or brush them with a culinary brush.