Simple syrup on sugar and water for impregnation

The simplest, cheapest, easiest! Impregnation is a very important element in the preparation of sponge cakes. Syrups and impregnations are used to make cakes more juicy, fragrant and pleasant to the taste. Agree, it's not very pleasant to eat a cake with dry sponge cakes that you constantly want to wash down with something.

Julia M.

Recipe author

Simple syrup with sugar and water for impregnation

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 27 g

109 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make a simple syrup with sugar and water for impregnation? To prepare a basic, classic syrup for impregnating a biscuit, pour water into a small ladle.
Step 2:
Add the required amount of white sugar. If you want a syrup with a caramel flavor, then use brown sugar.
Step 3:
Mix the water with sugar and put it on the fire to warm up.
Step 4:
Bring the whole mass to a boil so that all the sugar dissolves. Then remove from heat and cool to room temperature.
Step 5:
You can add a little of any flavor to the cooled syrup. For flavor, you can use rum, cognac, liqueur, lemon or orange zest. And you can use ready-made flavors. Use the finished syrup as intended for soaking biscuits for making cakes.

There are a huge number of variants of various syrups. But they all rely in their composition on a basic recipe made from sugar and water.
Hot and freshly cooked biscuits cannot be soaked, as they will get wet and will not be suitable for use. It is best to wrap the cooled biscuit in a bag and put it in the refrigerator for several hours. At the same time, it will rest well and will cut well with a minimum of crumbs. The syrup for impregnation should also not be hot. It is best to cool it at least to room temperature. The flavoring should also be added only to the cooled syrup. Otherwise, the whole aroma will be exhausted, and the high temperature can distort its taste and aroma.
It is best to apply the syrup with a spray gun or you can use a special brush. In both cases, it is important to make sure that too much syrup does not get on the biscuit. Otherwise, it will get wet and will not be delicious. Also keep in mind that the additional moisture in the biscuit will also pass from the cream that you will use.
Try it and you will succeed!

Write what flavors you like to add to sugar syrup to impregnate a biscuit: lemon, caramel, coffee, vanilla, or some other?