A variety of impregnation for biscuit. How and what to impregnate the cake

Among the many confectionery products made from flour, biscuit is the most airy, lush and delicate. At the heart of the sponge cake is egg whites and yolks, beaten with sugar, whipped in two and a half times with whipping. A significant increase in the volume of egg mass is achieved due to the formation in it during the whipping of a multitude of smallest air bubbles. The baked, air-filled egg-flour mass when baked turns out to be very porous and airy.

Baked biscuit cakes are soft, lush, they are an excellent basis for making numerous, very popular worldwide confectionery products with cream and fruit, jam, jam. And just biscuits sprinkled with powdered sugar, are quite finished very delicious product for tea and coffee. The main biscuit test is very suitable for various flavors - nuts, cocoa, grated together with zest lemon or orange, which are put into the dough during its preparation.

In the usual biscuit test - only eggs, sugar and flour. There is also an oil biscuit, which differs from the usual way of cooking and the fact that the composition has a large amount of oil. From oil biscuit prepare traditional cakes and cakes, but it is best suited for baking cupcakes, because its structure is denser and more convenient.

Lush, high sponge cakes are not usually cut into thin layers during the preparation of the cake, if they are not the basis for the curd-fruit souffle. Therefore, to make the cake made entirely from the biscuit, it was more juicy and tender, the cakes before impregnating with cream, soaked. Syrup for biscuit contains an average of 50% of sugar. It is made from sugar and water, taken in approximately equal proportions. For biscuit products with fruit impregnation for biscuit is prepared with the addition of fruit juices, grape wines or liqueurs.

The main impregnation for biscuit is prepared as follows. Sugar is mixed with water in a proportion of 3: 2 and brought to a boil. Then the pan is removed from the plate, the foam is removed from the syrup, it is cooled and various aromatic substances are added to enhance the taste.

So, apricot impregnation for biscuit contains a spoonful of apricot juice or liquor. In the orange syrup, add the juice from the halves of the orange. If several vanillin crystals are added to the main syrup, then vanilla impregnation for the biscuit will be obtained.

If you are going to make a cake for adults only, add a tablespoon of any white grape wine - Muscat, Riesling, Madeira or Port wine - to the impregnation syrup. You can use cognac: from two tablespoons of cognac added to the syrup, the biscuit will get a pleasant aroma and a light cognac flavor. Add also rum essence or two spoons of strong sweet wine to the biscuit impregnation, which also gives it a special aroma and a pleasant taste.

Chocolate biscuits, cooked with the addition of cocoa powder, are well impregnated with coffee syrup. For this, two spoons of infusion of natural or brewed instant coffee are added to the main syrup . Coffee impregnation for biscuit is very suitable for biscuit cakes and cake with chocolate-coffee cream.

After baking, it is advisable to keep the biscuit for about seven hours, and then use the syrup, otherwise the dough becomes softer and becomes flabby. Sugar syrup must be cooled to room temperature before impregnating them with cakes. Sponge cakes are impregnated before interlining creams with cream. On an industrial scale, a real large watering can is used for watering the cakes to water plants, at home, a fine coffee strainer suitable for this purpose is used, through which syrup is passed.