Cake impregnation

Amazing cake impregnation will save any foundation! If you do not yet know how to prepare a standard cake impregnation, this recipe will help you. As a rule, such impregnation is extremely necessary if you cook any biscuit. Usually the biscuit dough itself is a little dry, so it's better to moisten it with something so that the final food comes out moist, juicy, and pleasant to the taste.

Milada

Recipe author

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Composition / ingredients

servings:

For impregnation:

Syrup (cherry jam syrup can be easily replaced with, for example, strawberry or blackcurrant.)

Cognac

Water

100

Sugar

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 % 36 g

170 kcal

GI: 76 / 0 / 24

Step-by-step cooking

Cooking time: 10 min

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:

Pour half a cup of warm water into a small saucepan, add granulated sugar and mix well. Cook until the liquid boils. As soon as this happens, pour in the cherry jam syrup, reduce the heat to a minimum and continue to cook for at least three more minutes. As a result, we should get sugar syrup with a pronounced cherry flavor. If it came out too thick, you can add another 50 ml of water. At the very end, we pour cognac or liqueur into the impregnation – see for yourself here. In principle, you can even add vodka, just with cognac it turns out more fragrant. As you can understand, cherry syrup in this recipe can be easily replaced with, for example, strawberry or blackcurrant.