Baked cake blanks are soaked in various sweet syrups, which add richness and aroma to the products. To improve the taste, they are often flavored with cognac.
Pick your recipe
You will need
-
- For brandy syrup:
- 2 tbsp Sahara;
- 1 glass of water;
- 20 g of brandy.
- For coffee syrup with cognac:
- 2 tsp ground coffee;
- 200 ml of water;
- 2 tbsp Sahara;
- 1 tbsp cognac.
- For chocolate impregnation:
- 10 g of cocoa powder;
- 2 tbsp Sahara;
- 1 glass of water;
- 1 tbsp cognac;
- half a bag of vanillin.
- For impregnation from jam with cognac:
- 3-4 tbsp jam;
- 1 glass of water;
- 1 tbsp cognac;
- 1 tbsp Sahara.
- For cherry - cognac impregnation:
- 250 g of cherries;
- 50 g of sugar;
- 300 ml of water;
- 1 tbsp cognac for 1 cup of gotta syrup.
- For strawberry syrup:
- 300 g of strawberries;
- 50 g of sugar;
- 300 ml of water;
- 1 tbsp cognac per 200 ml of finished syrup.
Instruction manual
1
Impregnation Cognac Syrup Dissolve sugar in water and bring to a boil. After removing the foam, remove the syrup from the heat and set to cool. Then strain and add cognac. Soak the chilled cake mixes for the cake with the prepared syrup.
2
Coffee syrup with brandy Make a coffee infusion: pour coffee with boiling water, bring to a boil and let it brew for 10-15 minutes. Then strain, add sugar, a little water and bring to a boil again. After boiling for five minutes, cool and add cognac.
3
Impregnation of jam with the addition of brandy Dissolve jam in a glass of water, add sugar and bring the mixture to a boil. Boil for about two minutes, stirring occasionally. Add cognac to the chilled impregnation.
4
Cherry - cognac impregnation From the washed fruits of the cherry, remove the seeds, and knead it well. Add sugar to the resulting mass, stir, then pour in water and set to boil. After boiling, keep it on fire for 3-5 minutes and let cool. Filter the finished syrup and add cognac.
5
Strawberry syrup Squeeze juice from strawberries. Make sugar syrup. To do this, dissolve sugar in water, add squeezed strawberries and boil them for 5 minutes. Strain the syrup, pour the squeezed juice into it and bring it to a boil again. After boiling for 3-5 minutes, strain and set to cool. Add cognac to chilled syrup.
note
Impregnation syrup is used only for biscuit dough products.
Useful advice
Usually one large semi-finished product is baked, which is cut lengthwise into 2-3 layers, then each cake is soaked in syrup. The bottom layer - the base of the cake - soak with care so that it does not deform.