Good cake - a delicious cake. So most likely biscuit. But unfortunately the biscuits themselves rather dryly and require humidification. You can do a cold coffee or cognac. However, the choice of impregnation depends on the type of cake and taste preferences. Some people do not like coffee, but for the children absolutely do not accept alcohol.
Therefore I propose to your attention several types of impregnation biscuit to make it easier to decide.
pear impregnation
-Vodka cranberry "Finland" transparent (red is best not to take it with a dye) - 50 g,
-Povidlo homemade pear - 2 tablespoons,
-Water cold boiled - 250 ml.
All the ingredients mix and water cooked biscuit.
Syrup for soaking biscuits
-Sahar - Article 5. spoons
-Liker or tincture, or water - 7 Art. spoons
-Konyak - spoon
In a saucepan poured sugar, fill with water. Stirring the syrup bring to the boil. Then it is cooled and introduced into aromatic substances: any liquor or tincture, vanillin, cognac, coffee infusion, any fruit essences.
chocolate impregnation
Butyric butter - 100 gr.
-Kakao powder - 1 tablespoon
-Sguschennoe milk - floor banks
Impregnation of preparing a water bath. To do this, pour into a large pot of water, put it on the fire. A large inside diameter smaller pans put pan in which the impregnation and cooking.
All the ingredients are put in soaking smaller pan, butter cut into pieces to melt faster.
To stir thoroughly. But do not bring to a boil. I use a mixer. Impregnating the cake with hot impregnation, preferably warm or hot cake.
Impregnation currant cake out of a jam
0.5 cups of syrup of currants
-2 tablespoons of sugar
-one glass of water
This goes for the impregnation of the cake Negro in the foam. But it can also be used in other cakes in combination with sour cream. Preparation of standard impregnation. Mix all ingredients, bring to the boil and simmer over a low heat until the sugar is dissolved.
Impregnation of cake to Cahors
-250 g of sugar,
-250 ml of water,
-2 art. spoons of Cahors,
H -1. spoon of lemon juice,
-vanillin.
Water to boil in a saucepan, add sugar, stir until dissolved.
Syrup bring to a boil, add the vanilla and lemon juice.
Ready syrup cool.
coffee syrup
-Water - 1 cup
-Konyak - 1 ct.l.
-Coffee ground - 2 ct.l.
-Sahar - 1 cup
Sugar poured water (half a glass) and heated to dissolve the sugar grains; dissolved syrup bring to the boil, in the remaining amount of water (half a glass) brewed coffee which is put on the plate edge for infusion. After 15-20 minutes, the coffee filter and clean the coffee infusion is infused with cognac in a sugar syrup, which is thoroughly mixed and cooled.
Impregnation with green tea and lemon
Brew green tea, add to lemon juice. When cool, soak the cakes.
pineapple impregnation
It is on the syrup out of canned pineapple. I am on the eyes. The syrup is slightly diluted with water, add lemon juice, brandy droplet for flavor and fire is literally a couple of minutes.
Dairy impregnation 1
Bank of condensed milk pour 3 cups boiling water. Add vanilla and let cool
and impregnate the cakes are very generous.
Lactic impregnation 2
3 tbsp. milk boil with 1 tbsp. (250 mL) sugar
citric impregnation
1 cup boiling water + floor lemon, cut into slices + 3 teaspoons vanilla sugar +. Given the present, just cold. Lemons ate, used the liquid.
orange syrup
- finely nashinkovanuyu rind of one orange
1/2 cup orange juice
-1/4 chasgki sugar
Combine all ingredients in a saucepan. Simmer until the sugar gets going. Reduce heat and cook Yeshe open for about 15 minutes or until syrup is reduced by half. Warm soak cakes.
Cherry impregnation
In a cup pour about 1/3 of cherry juice, add 1-2 tbsp sugar, 3-4 tablespoons cognac and replenish water to the total amount of impregnation was about 1 cup.
Number of impregnating I is designed for multi-storey layer, if you make a cake, you may be enough and the floor portion.
Bon Appetit!
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