Without suitable impregnation any cake will resemble a dry cake layer. Syrup is the not just sweetened water with which biscuits water. It does pastries juicy and fragrant, impacting it absolutely new relish.
Syrup with liqueur
Ingredients:
- water - 125 ml (0.5 glasses);
- liqueur - 30 ml (2 tablespoons); - sugar - 185 ml (0.75 glasses). Sugar needs to be poured out in previously boiled water and to deliver them on fire. Liquid it is necessary to stir slowly that sand was dissolved. After future impregnation boils, it is necessary to add to it liqueur.
Too thick syrup will be distributed in cake unevenly, and from liquid mix pastries in general can collapse. Therefore it is necessary to watch consistence of impregnation in preparation time.
Syrup needs to be poured out on cake gradually, evenly distributing on all surface of a cake layer. Pastries have to become impregnated within an hour at the room temperature.
Chocolate syrup
Ingredients: - chocolate - 200 grams; - yolks of eggs - 4 pieces; - cream - 300 ml; - water - 1 tablespoon; - sugar - 1 tablespoon. The yolks which are previously separated from proteins need to be shaken up by means of a nimbus or the mixer. Sugar should be parted in water, then it should be put on fire and to bring to the boil. In this syrup it is necessary to pour out yolks and it is good to shake up. Chocolate needs to be kindled on a water bath and to add it to future impregnation. The turned-out weight should be mixed carefully. Then it is necessary to add the cream which is previously shaken up by a nimbus to syrup. After that it is necessary to give to chocolate impregnation will cool down.
Cognac and cherry impregnation
Ingredients: - water - 1 glass; - sugar - 2 tablespoons; - cognac - 2 tablespoons; - cherry syrup - 4 tablespoons. It is necessary to mix water, cherry syrup and cognac. The turned-out liquid should be put on fire, to add to it sugar and to bring to the boil. Further it is necessary to cook cognac syrup 3 more minutes, and then to allow it to cool down.
Traditional syrup with various options of aromatization
Ingredients: - water - 120 ml; - sugar - 130 grams; - juice, wine, liqueur or tincture for aromatization - 1 tablespoon. Recipes of syrups for impregnation of cakes and biscuits are rather simple. But at the expense of one ingredient both the taste of pastries, and its aroma can change.
It is better not to water with syrup just made cakes, otherwise they can be scattered.
Sugar needs to be parted in water and to put to cook. After sand completely is dissolved, it is necessary to remove a pan from fire and to cool liquid approximately to 37 wasps. Then it is necessary to add ingredient for aromatization to syrup. To make cake with fruit filling, to impregnation it is necessary to pour in orange juice or apricot tincture. Pastries with cream will become much more tasty if to add vanilla liqueur to syrup (it is possible to replace with 2 grams of vanilla sugar). The sponge cake will suit impregnation with a coffee extract.