Impregnation for sponge cake without alcohol

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When preparing a sponge cake, many are surprised why it turns out to be dryish in taste even with a large amount of cream inside, but the whole point is in impregnation, or rather, in its absence. If the cakes are not soaked, then the dessert will not be juicy, it will have to be washed down with a lot of tea or coffee.

There are many different impregnations, but in general they are all based on two or three ingredients: sugar, water and lemon juice. Instead of water, fruit juice, berry syrup, etc. can be used, but this reduces the amount of sugar added.

When creating a classic biscuit syrup, be sure to use lemon juice - fresh or diluted concentrated, since sugar, when dissolved and then heated, can again turn into lump.

Ingredients:

Sugar - 120 g

Water - 120 ml

Lemon juice - 1 tablespoon

Preparation:

Step 1 of 4
Step 1 of 4

Prepare the required ingredients.

Step 2 of 4
Step 2 of 4

Pour the granulated sugar into a container with a non-stick bottom or a small cauldron. Pour hot water and lemon juice there. Stir gently to dissolve the sugar crystals in the water.

The main thing is not to reduce the volume of liquid or increase the sugar rate, otherwise you can get caramel, not syrup.

It is advisable to purchase sugar of good quality, not by weight, but packaged - it has fewer additives.

Step 3 of 4
Step 3 of 4

Place the container on the stove with medium heat. Warm up its contents until large bubbles appear and reduce heat to minimum. Simmer for 1 more minute and turn off heat.

At this stage, various flavors can be added to the syrup: vanilla, citrus, ground cinnamon, etc., as well as food colors.

If you want to get a colorful impregnation, then, stirring, simmer the syrup until the moment when it starts to acquire a caramel shade. After that, immediately turn off the heating, as the caramel color quickly turns dark brown.

Step 4 of 4
Step 4 of 4

Pour the prepared syrup into a gravy boat or bowl, cool at room temperature, and then in the cold, as only chilled ingredients are used to create the cake.

If you overdo it with sugar, then the output will be a viscous caramel, not syrup - it will not work to soak the cakes with it.

It is best to store the impregnation in a closed jar or container in the cold. The shelf life of such a product is 1.5 weeks, so you can cook it in advance.

The impregnation is ideal for making cakes and rolls from biscuit dough, desserts, trifles, cheesecakes and other delicacies.

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