3 biscuit cakes syrup recipes

3 biscuit cakes syrup recipes

How to use impregnation?

Despite the fact that culinary art does not use the rules applied in the exact sciences, and the best dishes are prepared intuitively, in this case it is better to turn to mathematics.

French pastry chefs developed the perfect cake formula, which makes it taste unparalleled without disturbing the shape and adding special synthetic additives.

700 pounds of impregnation and 1.2 pounds of cream should fall on 1 kilogram of biscuit cakes.

To make a good cake, you only need to apply this proportion to the biscuit you use. By the way, the formula is suitable only for biscuit cakes - shortbread, puff pastry and other types of bases used require compliance with their special rules.

Brush for applying chocolate biscuit impregnationIt is also important to know when impregnation is used, since errors can turn a magnificent cake into a piece of completely inedible blurred dough.Biscuit cakes should be poured over it after 6-7 hours after baking. If ready-made sponge cakes are used, the process should be started 2-3 hours after they get into the house.

You can use the impregnation of only room temperature - when cooled, the sugar syrup becomes incredibly viscous and collects on the surface, gradually turning into a kind of inaccurate icing. And with its strong heating, the shape of the cake layers is disturbed, causing them to fall inside. Therefore, after preparing the impregnation of your choice, it should be allowed to cool for 2-3 hours, but not put in the refrigerator.

If you use alcohol impregnation for biscuit, you need to clearly understand how many ingredients to take to prepare the perfect composition. When the cake is soaked in cognac, vodka or rum, too much alcohol will make the biscuit taste bitter, completely spoiling the whole culinary masterpiece.

A similar approach is used with cinnamon, lemon peel, coffee and other products that have sufficiently rich flavors and may become dominant in the finished dish.

Basic recipes

Sugar syrup in the panIt should immediately be said that any impregnation for sponge cake is an ordinary sugar syrup, equipped with certain additives.It should be cooked very carefully - for this, a small saucepan with a thick bottom is used, which is placed on a small fire. Moreover, it is impossible to bring the syrup to a boil, otherwise the resulting composition will be extremely unstable and with a decrease in temperature will begin to precipitate, or, which is many times worse, to crystallize.

First, we will look at how to prepare the base, and then - additives that will help make the impregnation exquisite and unique.

Start

To prepare high-quality syrup for impregnation of sponge cake, you need white granulated sugar and filtered water. The last requirement must be observed, since the liquid from the tap has a lot of foreign substances that will not allow the sugar to dissolve normally and spoil the taste. Some gourmets advise you to take cane sugar, which has an exquisite taste, but you need to remember that the cost of such a product is quite high, so the cake will be an expensive pleasure.

Sugar syrup requires a strict proportion, otherwise you will get either sweet water that can flow through the cakes without soaking them, or a thick gruel, more like a glaze.

The optimal amount of ingredients for the preparation of a liter of the mixture is 450-500 ml of water and 0.5 kg of sugar.

If it is necessary to obtain a very strong taste of a certain additive, the amount of sugar can be reduced to 350-400 grams.

Heat over low heat with sugar, but do not bring to a boil. When foam appears, gently remove it and continue cooking, stirring until all the sugar has dissolved. After the end of the preparation of impregnation for biscuit, remove it from the heat and cool for about an hour before adding the flavor. If you do this before, it will simply evaporate, leaving pure sugar syrup.

When everything is ready, you will need to pour the impregnation of the cake, gently rubbing it with a spoon, gradually adding more liquid.

Alcohol supplements

There are a variety of impregnations for biscuit, which are created on the basis of alcoholic beverages. Alcohol significantly enhances the flavor of the cake itself, the cream used, as well as an additional additive, if used.For this reason, fruit or herbal components are often added to the alcohol in the composition of the impregnation.

Wine glasses with cognacThe most popular brandy impregnation, which came to us from the traditions of the French confectionery business. To a liter of syrup, you must add 150 ml of the drink, making sure that it is well mixed with the main thick mass.

In addition, impregnations for biscuits can be made with other alcoholic beverages, including:

  • rum;
  • expensive vodka;
  • liqueurs;
  • tinctures.
It is undesirable to use gin, tequila, absinthe, and Sambuka tincture, as they have very specific flavors that can spoil the impression of the resulting cake.

Original tastes can also be combined with cognac, for example, cinnamon, coffee, chocolate, cherries. Cream, coconut syrup or liqueur, mint, and other herbs are suitable for rum. But impregnations for biscuits based on liqueurs and liqueurs are usually self-sufficient. By adding an additional ingredient to them, you can break the harmony of taste, getting quite unpleasant sensations.

Fruit shades

Two fruit jams in cansTo prepare high-quality impregnations for biscuit based on fruits and berries, you must first choose the best option additives.The best flavor is liquor, tincture or alcohol essence, but you need to be extremely careful with them, because a few extra drops will make the taste too rich, or add excessive bitterness to it. Therefore, many cooks advise to use jams and confitures. However, they must be fresh, since excess density will prevent them from dissolving normally.

It remains only to make a choice. Lemon impregnation, which is also a classic of French, Italian and Spanish confectionery, is considered to be classic. But citrus fruits, including oranges, tangerines, grapefruits, should also be used very carefully, as they have a very intense flavor.

A good option in which you can not be afraid to add a lot of flavor - strawberries, cherries, raspberries, apricots, plums. Also popular are a variety of berries - currants, gooseberries, blueberries, blueberries.

Floral notes

Violet syrup bottle and glassSyrup can be prepared with flower flavors. A good option would be a violet, which will give the cake a delicate flavor. The impregnation using rose, jasmine and other flowers used in cooking will also be original.They are used to make confitures, spirit tinctures and essences, as well as fray with sugar, leave for a few days, and then collect the juice.

Finally, if you have absolutely no time and desire to engage in the preparation of confectionery, and you want to please your loved ones with a tasty cake, you can buy ready-made essence or a synthetic flavor in the store. However, such additives should not be abused, because they are much more harmful to the body than all the above.

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  • 3 biscuit cakes syrup recipes

    3 biscuit cakes syrup recipes

    3 biscuit cakes syrup recipes

    3 biscuit cakes syrup recipes

    3 biscuit cakes syrup recipes

    3 biscuit cakes syrup recipes

    3 biscuit cakes syrup recipes

    3 biscuit cakes syrup recipes

    3 biscuit cakes syrup recipes

    3 biscuit cakes syrup recipes

    3 biscuit cakes syrup recipes

    3 biscuit cakes syrup recipes

    3 biscuit cakes syrup recipes

    3 biscuit cakes syrup recipes

    3 biscuit cakes syrup recipes

    3 biscuit cakes syrup recipes

    3 biscuit cakes syrup recipes

    3 biscuit cakes syrup recipes

    3 biscuit cakes syrup recipes

    3 biscuit cakes syrup recipes