Various impregnations for the cake

Any cake will not be so delicious and fragrant without special impregnations used to give the confectionery a unique taste and juiciness. Impregnation for the cake is prepared from a wide variety of ingredients. For each type of dough, there are certain types of these delicious liquids.

Impregnation for the cake before application to the cakes should be sufficiently cooled. It should not be applied to warm, freshly baked cakes. The best time for its implementation comes only after 12 hours from the moment of baking the cake. Application of impregnation is carried out with a conventional tablespoon. It tries to apply evenly over the entire surface of the cake. Thick cakes are usually cut in half (in height), and thin cakes are impregnated whole.

Impregnation for the cake is most often applied in such a way: 100 ml of liquid per 1 half of the cake. It is necessary to take into account the time when the confectionery is served. If it is intended for quick use, this rate of consumption of impregnation fully justifies itself. If the cake is kept for a long time, the norm should be slightly reduced, since some of the moisture from the applied cream will also be absorbed into the cake. Excess impregnation and cream will make the cake very wet. If your cakes have dried, then more impregnation than prescribed by the norm may be necessary.

Impregnation of cakes directly depends on the ingredients that were used to bake the cake and the taste preferences of the consumer.

Very popular with confectioners is cherry impregnation. For her, use cherry juice (150 ml), 50 g sugar, 50 ml cognac and water. All the ingredients are mixed in a standard cup (250 ml), after which water is added to its edges. This amount of impregnation for the cake should be enough for 2-3 cakes (depending on the size of the cake).

Fruit impregnations (orange, apricot, pineapple) are also often used. For the preparation of orange impregnation, freshly squeezed juice of 1 orange, a little orange peel, a pinch of lemon acid and 50 g of sugar is used. Apricot impregnation is prepared from apricot liqueur, and pineapple is made from canned pineapple syrup. For all these types of impregnation, one rule is the same: all liquids are diluted with water, after which they are brought to a boil. Cooled with liquid impregnated cakes.

Often, confectioners use as a basis for impregnation fresh juice obtained from berries such as strawberries, strawberries, raspberries, currants. Such impregnations are great for cakes that are decorated with fresh berries. In addition to taste and aroma, they enrich the cake with useful substances contained in them.

Vanilla impregnation is prepared from a glass of boiling water, into which add a vanilla stick (vanilla sugar) and 100 grams of sugar. Instead of vanilla, you can use 5 drops of vanilla essence or 50 ml of vanilla liqueur.

To improve the taste of honey drinkers, sour cream and biscuits, the usual sugar syrup flavored with vanilla or food essences is used as the impregnation for the cake. They should contain more than 50% of sugar. The readiness of the syrup is determined as follows: a little syrup is poured onto a cold saucer. A cold spoon is pressed against it and lifted up. A good syrup will reach for a spoon in the form of a thin thread.

Often dessert white wine, liqueurs, tinctures, coffee, fruit juices are often used for the impregnation of cakes. Impregnation for biscuit cake may be boiled or raw. The best temperature for applying to the cakes is 40 ° C.

All impregnations for the cake are intended to impart a rich taste and juiciness to the confectionery products. Each housewife can come up with her own recipe for this syrup, focusing on family preferences, the availability of certain ingredients and adhering to the general rules for its preparation.