The most popular base for all kinds of desserts is a biscuit. Delicate, airy, it is good with any cream or even on its own. But the impregnation must be done in any case, otherwise the cake will be dry. Moreover, this rule works for rolls, cakes and pastries. Lemon impregnation for biscuit allows you to quickly prepare a great dessert for adults and children.
General principles
Novice cooks make common mistakes. The first is that a very thick cake is baked. There is no chance to soak it, and inside it will be dry and boring. The second error usually follows the first. When trying to make the perfect dessert, next time it is watered with all my heart. As a result, the biscuit resembles soaked bread and leaves syrup on a plate of puddle. This is also not an option.
Traditionally, ordinary sugar syrup is used for these purposes. To do this, 1 part sugar is taken in 2 parts of water and boiled. After cooling, add rum or liquor, fruit juice or coffee, cognac, essence. Lemon impregnation for biscuit is popular. It is very important not only to prepare it correctly, but also to apply it to the cake. Here you need to consider all the details:
- The number and thickness of cakes.
- Used cream.
- Will you add nuts, fruits or chocolate.
All this will ultimately affect the humidity and taste of the finished product. Therefore, pastry chefs compile technological maps, which take into account all the subtleties.
Lemon biscuit impregnation is a fairly easy way to revitalize dry cake and give it a twist. But too liquid syrup, thickened impregnation are common problems, and following a proven recipe will help to avoid them.
Rules for Beginners
If you like dry biscuits, then you can limit yourself to lightly grease the cake with a silicone brush, and then apply the cream. But most often, children prefer wet biscuits. And if you want to please sweet tooth, then take the classic 2: 1 ratio as the basis. And if you want to cook a not too sweet treat, then it is better to change the ratio of water to sugar by 3: 1.
If you want the solution to linger in the pores, add a little starch to it.
The more sugar you add to the syrup, the longer the finished product will remain fresh.
If the biscuit is very wet, just wrap it with a clean cloth. It absorbs excess moisture.
Cake processing
When you take out the hot cake from the oven, you do not have much time. Experienced confectioners say that you need to cut, soak and shape until it is completely cool. This requires skill. In addition, cakes should not be too thick, otherwise in any case they will be dry inside.
Lemon impregnation for biscuit refers to liquid syrups, so working with it is quite easy. The application of hot composition is a separate science. Often, housewives use a teaspoon for this. This is quite inconvenient, and the liquid gets unevenly on the dough. It is best to use a pastry brush or spray.
Another point. A sponge cake spills liquid like a sponge. Therefore, if you soak it with syrup, you need to apply a minimum of composition to the lower cake. Soak the middle cake in moderation, but you can pour on the top without stinting. This syrup will gradually pass through all the floors of the confectionery.
Basic impregnation recipe
Lemon syrup for impregnation of biscuit - this is one of the varieties, which are quite a lot. But its basis is sugar syrup. This is the base. It must be mastered so that you can move on.
In the recipe, which we will now meet, the number of products is enough to soak a biscuit of five eggs. Based on this, you can calculate how much is needed for your cake.
Have to take:
- Water - 10 tbsp. l
- Sugar - 6.5 tbsp. l
The preparation itself cannot be called complicated. Pour water into a saucepan, pour sugar and put on a small fire. Bring the syrup to a boil and immediately remove from the stove. Before use, be sure to cool to room temperature. The recipe for lemon soaking for biscuit, which we will now consider, is not very different from the base, so you can easily master it.
Fragrant Dessert
A citrus-flavored wet cake is a refreshing version of tea sweets. It will require a light cream of cottage cheese or yogurt, but not butter. At the same time, preparing syrup is very simple. It impregnates a biscuit of any thickness. You will need:
- Water - 500 ml.
- Sugar - 90 g.
- Lemon - 1 pc.
- Cognac - 4 tbsp. l
The recipe for biscuit impregnation syrup is quite variable. Alcohol can be replaced by any other or completely removed. It will not be worse from this. The first step is to get the zest from the lemon. For this, a thin layer is removed. In a saucepan, combine water and sugar, add the zest and bring to a boil. Add lemon juice and remove from heat. When the syrup has completely cooled, pour in cognac.
Orange summer
Let's continue to consider how to soak a biscuit. Cooking recipes are better to master a few. Then you will be able to please your home with aromatic sweets every day and will not bother them with monotony. It is best to soak chocolate cakes and muffins with this syrup. It turns out to be moderately sweet, with light bitterness and sourness. You need to cook:
- Oranges - 2 pcs.
- Sugar - 4 tablespoons.
- Water - 2/3 Art.
- Cognac - 4 tbsp. l
First, remove the zest from the fruit and squeeze the orange juice. Now mix sugar with water, add zest and juice and boil for a minute. When the syrup has cooled, pour alcohol at will. Orange and lemon biscuit impregnation are well suited for making summer desserts, when you do not want to use heavy creams, and the soul asks for something light and tasty.
Impregnation without zest
She gives a bitterness that not everyone likes. But a citrus note is what you need. Then this recipe will definitely work. You will need:
- Water - 30 g.
- Lemon.
- Sugar - 30 g.
Choose ripe and juicy fruits, then the impregnation will be aromatic, and the pastries are incredibly tasty. First you need to squeeze the lemon. Boil water and dissolve sugar in it. Add juice and vanilla, mix everything thoroughly.
Instead of a conclusion
In a similar way, you can prepare other syrups for impregnation. It can be a strawberry or vanilla, peach or chocolate composition. Do not forget that the cream must be selected in each case individually. For example, orange and cherry go well with chocolate. But lemon is a very moody fruit. With it, you can imagine only a light curd cream. If the impregnation is chocolate, it is best to take a similar cream. Then the cake will be very rich and vibrant. But no citrus notes, in this case they will be superfluous. But vanilla or cinnamon, on the contrary, will complement the picture.
At first glance, syrups for impregnation seem like a trifle. In fact, the taste of the dish to a greater extent depends on them.