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How and with what to quickly soak the cakes? Video recipe
Despite the abundance of sweets on store shelves, homemade cakes are in high demand. In order to get a juicy taste of the dessert, you need not only to choose a suitable recipe, but also to know how to soak the cakes, since there are many means for this.
Why are baked goods impregnated?
It would seem that if there is cream between the cakes, it is enough just to put it on the cakes 8-10 hours before serving, and then the cake will turn out to be juicy and tender in taste. But in fact, the biscuit can come out quite dry, especially if the cream is not too liquid, for example, based on oil, or a soufflé is placed between the cakes.
Only a specially impregnated sponge cake can guarantee the tenderness and juiciness of the dessert, and impregnation allows you to get such a quality cake. And in a number of recipes you cannot do without it at all, otherwise the taste turns out to be completely different.
How to soak a cake with fruit and berry syrup
Among the methods of soaking the cakes, the most popular is the use of jam syrup. For lubrication, a couple of tablespoons per cake are enough, since if you lubricate the biscuit too intensively, it can get wet, and not only its taste, but also the appearance of the cake will deteriorate.
Any jam can be used, but it is desirable that the syrup is liquid enough. To make the cakes more soaked, they can be pierced in several places with a fork or toothpick before applying the impregnation.
It is important to remember that only cooled cakes can be lubricated, since if you apply syrup to hot ones, they will get wet
Impregnation of cakes with alcohol syrup
Quite often, the cakes are impregnated with alcohol-containing syrups. The purpose of such impregnation is not at all so that when the cake is consumed, a slight intoxication occurs, but to obtain a more subtle aroma. For this purpose, sweet alcoholic beverages such as rum, amaretto or fortified wine are best suited, after application of which the alcohol evaporates on the cake, leaving only a subtle aroma and aftertaste on the dough. It is most convenient to apply such an impregnation with a culinary brush, which allows you to reduce the volume of alcoholic beverages consumed to a minimum, if there is none, then an ordinary spoon will do.
This impregnation option is ideal for chocolate biscuits. In this case, you can use both unsweetened coffee in its pure form, and coffee with sugar with the addition of cognac or rum. For 2 tablespoons of cold coffee, 1 teaspoon of alcohol is enough to soak 1 cake.
How to soak a cake with sour cream
The most time-consuming recipe for impregnation, which is also cake cream, is a mixture of sour cream with sugar.
In order to do it correctly, you will need:
- 500 g sour cream 20-30% fat
- 100 g sugar or powdered sugar
After mixing the components, the cream must be whipped with a mixer until a homogeneous consistency, and then spread on each cake. If you plan to use glaze, then the top cake should not be impregnated.