How to soak a biscuit with syrup? How to make a sponge cake juicy Cottage cheese muffins with cherries.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

In the manufacture of any confectionery product, there are subtleties. For a biscuit cake, the liquid that impregnates and saturates the cakes is extremely important. Impregnation for biscuits is used in a variety of ways, so that each cake gets a special taste.

Syrup of water and sugar

Extremely easy to prepare is sugar syrup for soaking biscuit. It goes well with any berries, fruits and creams. Lemon juice or berry jam is added to give a slight sourness.

Ingredients:

• sugar - 8 tbsp. spoons;
• water - 13 tbsp. spoons;
• lemon juice - 2 teaspoons.

Cooking method:

1. Combine sugar with water in a small saucepan, stir, put on fire.
2. Add lemon juice, cook until boiling.
3. When the water boils, make sure that the sugar is completely dissolved, turn off.
4. Let it cool down a bit. The resulting amount is enough to impregnate 2 cakes.

milk syrup

Milk, sugar and vanilla are boiled together to obtain a milk syrup, obtaining a fragrant milk impregnation for a biscuit. Regular milk is often replaced with condensed milk, it gives a richer creamy taste. Vanilla powder can be replaced with rum essence, which works well for tropical fruit cakes.

Ingredients:

• water - 250 ml;
• condensed milk - 200 g;
• rum essence - 2-3 drops.

Cooking method:

1. Dilute condensed milk in water, bring to a boil.
2. When it boils, turn off, add the essence, cool slightly.

coffee impregnation

An excellent option is coffee impregnation for sponge cake. Prepare it on the basis of instant or brewed coffee. The second option is preferable, since natural coffee gives products a more pronounced and refined flavor. Cognac or cognac spirit is added at will.

Ingredients:

• coffee - 2 teaspoons;
• water - 1.5 cups;
• cognac - 40 ml;
• sugar - 120 g.

Cooking method:

1. Brew coffee with half a cup of boiling water.
2. In the remaining water, stir the sugar, boil.
3. Strain the coffee solution, mix with syrup and cognac.

Recipe with cognac or rum

As an impregnation for cakes, alcohol is sometimes used: rum or cognac. Rum is added to milk or sugar syrup, with cognac there are more variations. You can, for example, prepare a mixture of brandy with cherry juice.

Ingredients:

• cherry juice - 200 ml;
• sugar - 70 g;
• cognac - 50 ml.

Cooking method:

1. Stir sugar into cherry juice until completely dissolved.
2. Pour in alcohol, stir, do not boil.

Impregnation for chocolate biscuit

Chocolate biscuit harmonizes well with caramel impregnation. To make it, instead of the usual condensed milk, you need boiled milk, it provides a caramel note. In the process of cooking, constant stirring is the main thing, in order to avoid burning.

Marathon "XII feats of the confectioner" with Nina Tarasova.

The theme of the ХІІІ “feat” was cupcakes. So far, we have already studied Muffins and Cupcakes, Financier and Madeleine (I just have to put it in a magazine). These are all different types of confectionery, from different castes, but they all belong to the same subspecies - “cupcakes”.

The task of the "feat" was to prepare 5 types of cake, with a variety of recipes, in which a different fat component will be used, which subsequently determines the taste and texture of the finished cake:

1. On whipped butter

2. On melted butter,

3. With olive oil

4. On a mixture of olive and butter

5. On Japanese mayonnaise, no oil at all (yes, it happens! :))

In the conclusions, it was required to talk about the resulting textures, tastes. Describe the process of working with the dough, and the final result: crumb, moisture, aftertaste and sensation of taste in general. Make a comparative analysis.

Now some theory:

What is the main ingredient in a cake? What will its structure, humidity depend on?........ Right. From the type of oil that will be used. From its consistency.

It can be creamy (whipped or melted), olive, a mixture of olive and cream, a cake on Japanese mayonnaise.

Important nuances:

1. Oil should always be at room temperature. Very good quality. Very very good quality!!!

2. Eggs room temperature.

3. If you beat the butter and introduce cold eggs into it, the mass will immediately delaminate. This must not be allowed! If this still happened, put a bowl of oil in a water bath, and warm it up quite a bit, stirring constantly. You will see how the mass becomes smooth. Shoot right away! You can only work further when you get a beautiful, smooth emulsion.

4. Impregnation. In case you plan to soak a cake, you need to remember the rule - temperature difference. If the cake is cold - hot syrup. Hot cake - cold syrup. Not adhering to this rule, you can get an unsoaked cake (when it is cold and the syrup is cold). Drops simply will not be absorbed into the surface, or they will cover it only from above. In the case of hot cake and hot syrup, you get porridge. Before impregnation, the cake must be pricked with a toothpick.

5. A cake that will not soak immediately after baking, after 15 minutes, must be removed from the mold. Wrap in cling film while still warm and leave. The purpose of this manipulation is keep all the moisture inside the cake.

6. Cupcakes in the film can be freeze up to a month. Defrosting is done only through the refrigerator!

7.Cake Moisture depends not only on whether the impregnation liquid is used or not. And from the used fat. There will be this vegetable oil - it will turn out very airy, light, dry. Butter cake, on the contrary, is moist, dense, soaked. On a mixture of both - something in between.

8. The use of butter adds moisture and flavor to the cake. It is heavy and flabby.

9. On olive or vegetable oil, the product is light, airy. Doesn't crumble. Something like a sponge. Dry.

10.Give the dough air maybe baking powder, whipped butter, or beaten eggs. combination of these ingredients.

11. as a liquid milk, water, cream, citrus juice, or no liquid at all can be used.

12. Cream give the dough a creamy texture, milky taste and extra moisture.

I can’t leave you without a recipe, so I’m showing you the most interesting and unusual one - a Japanese mayonnaise cake from Adriano Zumbo (a note for those who are looking for excuses not to cook. It’s not difficult to find such mayonnaise now. It is in the department where goods for sushi are sold) :)

This recipe is remarkable, not only for the end result, but also for the ingredients. The cupcake does not include eggs, cream, milk, butter. It is prepared practically on water, flour and cocoa. But the result is magical! For what? The secret is in the main ingredient - Japanese mayonnaise, which already contains all the missing ingredients.

The main rule is to use Japanese mayonnaise, not cooked at home, and not “Russian”. Don't look for a replacement! I'm not responsible for what happens :)

A distinctive feature of this mayonnaise is a light and unobtrusive taste, fine texture. It is made on the basis of vegetable oil, lemon juice, egg yolks and miso paste.

For me personally, the preparation of this cake caused the most emotions and impressions. Firstly, not every day you have to beat mayonnaise with sugar :). And secondly, the result is a moist, loose cake, with a very interesting texture, reminiscent of a honeycomb. Light, airy and almost weightless, but at the same time it cannot be called empty or boring. Its structure is porous, crumbles in the hands. Transferring a cake from a mold to a dish is almost impossible. Even if you take a large piece in your hands, it can fall apart. This cake strangely combines a dense structure, but a very soft and porous crumb. As for moisture, the first bite gives the impression that it has been soaked. The dough is moist - but not "mushy".

In the context of the cupcake is very spectacular. I got black-black, with a lot of small holes.

It is incredibly delicate in texture, but the taste is impressive. The combination of raspberries + chocolate and even chocolate icing. Pieces of raspberries gave extra moisture, and filled with their aroma. Cocoa gave the cake "importance", aroma and bitter aftertaste. And chocolate icing only enhances and focuses on the fact that the cupcake contains a lot of cocoa. The icing hardens, forming a dense crust - crispy on top, and smooth, plastic inside.

Recipe:

• 290 g Japanese mayonnaise
• 210 g fine sugar
• 6 g vanilla extract
• 300 g sifted flour
• 6 g baking powder
• 5 g soda
• 65 g unsweetened cocoa powder
• 285 g water
• 165 g raspberries

Cooking:

1. Preheat the oven to 170 C

2. Grease a cake pan with butter and lightly dust with flour.

3. Mix flour + baking powder + cocoa. Set aside.

4. In a separate bowl, beat mayonnaise with sugar at medium speed of the mixer. + vanilla extract. Beat for about 5 minutes

5. Manually mix the dry ingredients into this mixture alternately with the water. In several stages + add raspberries. If it is frozen, no need to defrost! Dust fresh with flour and shake off excess. Then add to the dough.

6. Lay out in the form.

7. Bake for 45-50 minutes. Check readiness with a wooden skewer.

8. Take out the finished cake, let it cool completely on the wire rack and only then take it out of the mold. Top with warm glaze.

Glaze:

• 80 g cream 33%
• 100 g dark chocolate
• 20g unsalted butter (cut into quarters), room temperature
• 110 g chocolate sauce, warm or room temperature

Cooking:

1. In a saucepan, bring the cream to a boil. Remove from heat and add to chocolate. Stir. Gently stir in the butter, piece by piece.

2. Pour in the chocolate sauce.

3. If the icing is too thick by the time of use, heat it for 30 seconds in the microwave.

Chocolate Sauce:

25 g dark chocolate

15 g sugar

25 g cream 33-35%

Cooking:

1. Chop the chocolate. Pour into a heavy bottomed saucepan + water + cream + granulated sugar.

2. Bring the mixture to a boil, and cook until the sauce becomes oily and stops dripping from the spatula.

3. Cool to room temperature, and stir the measured amount into the frosting.

To begin with, the biscuit itself is tasty and tender, and therefore you don’t want to spoil it or “weight it down”. This should be our main task.

And a couple more "discoveries" that I myself came to or found in prescription reference books.

Do not rush to grease the cakes with cream while they are hot! This will not make them especially tasty: the top layer will be soaked, but the middle and bottom of the cake will remain dry.

Therefore, our actions:

• The first thing you need to do to make the cake soft and to retain moisture in it is to let the cake cool down a bit after baking. Then it is wrapped with a film and placed in the cold for at least 8 hours.

• The second is that 20-30 minutes should pass between impregnation and lubrication of the cake with cream.
• Third! Biscuit cake does not apply to desserts "a la guests on the doorstep." After we soak the cakes and before serving, time must pass, at least 6 hours.

Named all the main subtleties. Now you can go to the dessert impregnations themselves. I'll start with simple recipes.

Impregnation for biscuit from sugar and water

Advantage: always in stock. This impregnation is universal. It is basic and on its basis more complex and interesting tastes can be constructed. You can add both juices, spices, and aromatic substances such as zest (except for spices, everything is added only to the chilled syrup).

Recipe: ideally, water and sugar are taken in a ratio of 6 to 4. For 6 tbsp. water needs 4 tbsp. Sahara.

1. Heat up the water;
2. Add sugar to it. Stir gently to dissolve the sugar;
3. The syrup will boil and immediately remove the bowl with it from the heat so that the syrup does not thicken and caramelize. Cool down.

This biscuit impregnation does not contain alcohol, the most common and simple. In it, when it has cooled to room temperature, you can add vanilla extract to give a sweet aroma. But the main thing is that it goes wonderfully with any cream and cakes: coffee, chocolate, citrus and fruit.

I have used it in many other recipes as well.

Advantage: another basic universal impregnation. That's just the kids to the cakes moistened with it, it is better not to let it. But for an adult company, good cognac added to the syrup has a number of advantages. Of course, this is not 2 in 1, drank and ate. No. Then why is there algolol in the cake? The aroma and taste of cognac is very rich, it will decorate the biscuit, give it a piquant sophistication.
Another important little thing. The fact that there is an alcoholic drink in the composition is more noticeable if a low-quality product is used. Therefore, it is advisable to choose not a confectionery cognac, but an expensive, proven one. Then the taste will be softer, more voluminous.

• Water - 0.5 cups
• Cognac - 60 g.
• Sugar - 0.5 tbsp.

How to cook:

Put sugar into boiled water and mix. Boil the syrup for 5 minutes. Remove from fire and cool. Add cognac when syrup is at room temperature. Stir - and you can grease the cakes.
Most often, such impregnation includes additives: juices, coffee, etc.

Here are some recipe options:

- with coffee

• Water - 1.5 tbsp.;
• Cognac - 2 tablespoons;
• Coffee - 2 tablespoons;
• Sugar - 1 tbsp.

I used this impregnation for.

How to cook:

Boil 1 tbsp. water with sugar. Boil with 0.5 tbsp. coffee water, insist, then strain. When the drink and syrup are at room temperature, mix and add cognac.

— With cherry juice

• Water - 0.5 tbsp.;
• Cherry juice - 0.5 tbsp.;
• Sugar - 1 tbsp;
• Cognac - 3 tbsp.

Boil water, stir with sugar, keep on fire for 3-5 minutes. To keep the juice bright and retain its taste, add only to the cooled syrup. Mix well, add cognac and you can lubricate. This impregnation option is perfect not only for, but also for.

— With lemon juice

• Water - 0.5 tbsp.;
• Sugar - 0.5 tbsp.;
• Cognac - 3 tablespoons;
• Lemon juice - 1 tsp;
• Vanilla extract - 0.5 tsp

Prepare syrup by boiling sugar and water for 3 minutes. Cool and add cognac, vanilla and lemon juice.

Impregnation for milk biscuit

Advantage: suitable for light cakes. Very gentle impregnation. And this recipe is the basis, you can come up with it yourself or take already compiled impregnation options.

Recipe: I will give 2 options.

With milk

• Milk - 3 tbsp.;
• Sugar - 1 tbsp.

Stir and boil until the sugar is completely dissolved. Cooled impregnation can lubricate the cakes.

With condensed milk (I will give proportions for a large cake):

• Condensed milk with sugar - 1 jar;
• Water - 3 tbsp

How to prepare such an impregnation:

Pour condensed milk with boiling water. Mix well and let cool.
Both options can be topped with vanilla, cinnamon, melted chocolate or brewed coffee.

Impregnation for biscuit from jam

Advantage: you can take any jam: cherry and strawberry, apricot and apple. Store bought and homemade will do.
Recipe:

• Water - 1 tbsp.;
• Jam - 0.5 tbsp.;
• Sugar - 2 tbsp.

Mix everything and boil. Cool and pass through a sieve.

Benefit: wine makes cakes juicy and fragrant.

• Wine - 1 tbsp.;
• Sugar - 1 tbsp.;
• Spices - (any to your taste, for example, cinnamon or coriander).

The wine is heating up. Sugar is added. And boil until the sugar is completely dissolved. Spices are added and removed from the oven, cooled.
You can adjust the density of this impregnation. The longer the wine syrup is on fire, the thicker it is, but the alcohol content in it is less.
This biscuit impregnation, the recipe of which I gave, is suitable for both red and white wines.

How to calculate the amount of impregnation per cake?

How to determine if this impregnation is enough for one cake and for the whole cake?

There is a simple formula: for 1 part of a biscuit you need 0.7 parts of impregnation and 1.2 parts of cream.

That is, if the cake is 1 kg, then impregnation - 700 gr, cream - 1 kg 200 gr. But we don't bake such a big cake very often. The best option is a biscuit for 6 eggs. It weighs approximately 400-500 gr. So, to soak it, you need 280-350 grams of syrup, and 480-600 grams of cream. These figures are approximate, because everyone chooses according to their taste. Someone likes drier cakes, another - more moist, so much so that it drains.

How to distribute impregnation?

It is best to do this with a spray gun (yes, you can start it specifically for this purpose). Then the impregnation layer will lie flat, unlike pouring with a spoon. A brush will work too. In a word, there is a choice.
A couple of words after. Impregnation is an important part of the dessert; without it, the colors seem to fade. Yes, and dry cakes are obtained if the cream is too thick or between the soufflé cakes, or soft cheese as a layer. Of course, it's still delicious, I do not argue. But not bright. Therefore, I propose to be creative in the choice of impregnation. What do I consider? Will there be berries in the cream or in the decoration of the cake. And also, what kind of cream, both in density and in composition. If berries (fruits) are supposed to be in the decor and / or cream, then you can and should add berry syrup, fruit juice to the impregnation, if desired, some alcoholic drinks. Checked! Such synchronicity is very impressive! For example, in the Drunk Cherry cake, this rule works well.

Little nuance. You know, some things you just need to check on your own experience. How many have heard that it is better to soak light cakes with light syrups or milk. For dark ones, almost all impregnations can be used. But, when I saw how unsympathetic the classic coffee-impregnated biscuit looks, I realized that the color of the cakes should also be taken into account.

The usual biscuit will be complemented by impregnation with the addition of honey, alcohol, coffee, vanilla ... The list is huge. And it is better not to stop the fantasy, let it tell you. For example, the aroma and mild flavor of lavender, zest, green tea, nut essence, milk, canned pineapple syrup, etc. are interesting. And again, I repeat, as for me, it is better when the cream, the biscuit itself and the impregnation complement each other, and do not play inconsistently. It is only worth considering the consequences, for example, it will not be too lemon-lemon and sour-sour if the taste of this citrus dominates everywhere. Maybe smooth it out with heavy cream or butter?

Is it necessary to soak the biscuit?

I am always grateful to those who help to learn new things and not to forget old recipes! Show off your inventions and secrets, supplement the article, share and tell! After all, our goal is to make holidays and weekdays beautiful and incredibly tasty!

I'm waiting for your feedback =)

Among the whole variety of pastries, classic and newfangled recipes, the biscuit does not lose its popularity. Mild taste and airy consistency make it a favorite treat for those with a sweet tooth of any age. And for children, it is biscuits that are more suitable than other desserts: they have a minimum of ingredients, and only natural ones, and the soft structure is easy to chew. Elderly people prefer biscuits and cakes for the same reason. And all other gourmets can afford to diversify the traditional biscuit dough with taste, aromatic and decorative ways.

The simplest and most versatile is the impregnation of biscuit cakes with syrup. Affordable and uncomplicated technique is suitable for almost countless options. For every taste, age, holiday and just a whim, you can invent and implement new varieties. And in general, the syrup transforms a fairly dry biscuit in the basic variation, making it more moist and tender. This is just a godsend for young housewives or those who do not have much time for culinary delights. Indeed, with the help of different syrups, it is possible to create new, dissimilar works of confectionery art from the same cakes.

Biscuit syrup recipes
For the impregnation of biscuits, syrups and sweet sauces of varying degrees of complexity and cost are used. For a dessert for a romantic dinner, they may include alcoholic drinks, inappropriate in syrups for children's cakes. But the variety of essences, fruit juices and flavors allows you to experiment with existing ones and create new syrup recipes to your taste. Try one of our favorites:

1. Sugar syrup for biscuit. In fact, this is a base, a sweet liquid, in which you can add any flavoring component to give originality. But initially the syrup recipe for biscuit cakes and pastries consists of sugar and drinking water in a 2:3 volume ratio. Stir ingredients and bring to a boil. Skim off the foam and refrigerate the syrup. Only cooled syrup is suitable for flavoring.
   
2. Vanilla syrup for biscuit. Add vanillin to the chilled syrup or immediately use vanilla sugar instead of regular refined sugar.
   
3. Cognac syrup for biscuit. Pour two tablespoons of cognac into the cooled sugar syrup and mix until the liquids are completely combined. The variant with rum and bourbon instead of cognac is also popular.
   
4. Coffee syrup for biscuit. Pour a small cup of freshly brewed espresso into the bowl with the cooled syrup. You will get the perfect syrup for soaking chocolate biscuits.
   
5. Citrus syrup for biscuit. Stir the zest and freshly squeezed juice without the pulp of a lemon, lime or orange into the base syrup.
   
6. Fruit syrup for biscuit. Use any natural juice or even pitted and pulpless liquid jam to give the sugar syrup the color and flavor of the fruit. Apricot, cherry and pomegranate juices are especially well suited for this.
   
7. Chocolate syrup for biscuit. Boil rich cocoa or simply dissolve chocolate powder in the base syrup.
   
8. Liquor syrup for biscuit. All liqueurs perfectly complement the taste of sugar syrup. When coconut, Baileys or Cointreau are added, the impregnation becomes even sweeter. Limoncello gives it a more piquant taste. And in general, almost any alcoholic drink, including vodka, is suitable for enriching the syrup.
   

Technology of biscuit impregnation with syrup
Syrups impregnate not only cakes and pastries, but also any muffins, muffins, rum women. But nevertheless, it is biscuit cakes that, thanks to impregnation, acquire their famous delicacy and plasticity. In order for the tender dough not to become sour from the liquid, they begin to impregnate with syrup only after the biscuit has completely cooled. Otherwise, due to the rush, you risk getting a flabby and shapeless sweet lump instead of a soft cake.

Ideally, after removing from the oven or bread machine, the cakes should be allowed to stand for at least 3, and preferably 6 hours. You can spend this time preparing the syrup, which still has time to cool to room temperature. Use a special culinary brush made of synthetic bristles or silicone. Some housewives are used to using a teaspoon, which, in general, is not important and depends only on your convenience. The main thing is to follow this sequence of actions:
It will be possible to decorate a biscuit and serve it to the table only after the syrup is completely absorbed. But it is better to put moistened cakes on top of each other immediately. This contributes to better flavoring and will make the cake more stable.

We will prepare wonderful muffins from cottage cheese soaked in syrup.

Cupcake Dough Recipe

Mix in a mixer 50 g of butter, 175 g of sugar, a pinch of salt, 125 g of eggs (about 2 medium pieces) and the zest of one orange. Add 75 g of curd cheese, mix until smooth.

Sift flour (135 g) through a sieve and mix with a bag of baking powder (10 g). Pour into the dough and mix.

This recipe makes 12 medium cupcakes.

Put the dough into molds. We drown in each cupcake a blackberry, raspberry or raspberry berry. You can use frozen berries without thawing them.

The recipe for this test is convenient in that, if necessary (if the oven is busy), it can stand without baking for up to 40 minutes.

Bake at 170 degrees for 20 minutes.

Ready cupcakes can be covered with foil and stored in the freezer. For further use, they are taken out and warmed up a little in the oven at 140 degrees for better impregnation.

Impregnation syrup recipe

We heat 600 g of water, 80 g of sugar and 100 g of any berry puree (mango, passion fruit, lemon, etc.) in a saucepan. Bring to a boil and add 100 g of liquor (for example, Cointreau or Amaretto).

Drizzle the finished cupcakes with syrup. They should be well fed. Due to the airiness of the dough, the muffins absorb the syrup well, increase in volume before our eyes.

cream recipe for decoration

We prepare the cream for decorating cottage cheese muffins as follows (we used it in the chocolate dessert recipe). We heat up 150 g of cream and 15 g of trimoline and glucose. Here we also three zest of an orange or lemon and dissolve 17 g of cocoa butter. Strain into a mixture of 50 g of white chocolate and 100 g of curd cheese. Knead with a blender until smooth and pour in 220 g of cream. Knead again with a hand blender and leave for 2 hours in the refrigerator under the film (so that the surface does not wind). After that, you can pierce the cream again with a blender.