You will need
- For stone impregnation:
- 50 ml cognac;
- 300 ml of water;
- 3 tbsp. sugar.
- For impregnation of brandy with cherry syrup:
- 4 tbsp cherry syrup;
- 200 ml of water;
- 30 ml cognac;
- 2 tbsp of sugar.
- For the chocolate impregnation:
- 100 g of butter;
- 1 tbsp of cocoa powder;
- 200 ml condensed milk.
- For Apple impregnation:
- 6 green apples;
- 3 tablespoons of honey;
- lemon juice.
- For breast impregnation:
- ¼ Cup of butter;
- 1 Cup sugar;
- 1 Cup milk;
- liquid fruit syrup.
- Honey for impregnation:
- 2/3 Cup of honey;
- 2 tbsp lemon juice.
- For citrus impregnation:
- half lemon;
- 2 grapefruit;
- 3 tbsp sugar (to taste);
- 300 ml of sugar syrup.
- For the caramel impregnation:
- 100 g of sugar;
- 1 sachet of vanilla sugar;
- 40 g butter;
- 1/4 tsp salt;
- 200 g cream 10%.
Instruction
1
Brandy impregnation
Pour into the pan of drinking water, add the brandy, stir, put on fire, add sugar, bring to a boil and cook for 2-3 minutes. Remove the pan from the heat and let cool impregnation.
Pour into the pan of drinking water, add the brandy, stir, put on fire, add sugar, bring to a boil and cook for 2-3 minutes. Remove the pan from the heat and let cool impregnation.
2
Brandy impregnated with cherry syrup
Pour into a saucepan the brandy, syrup, water, heat in the fire, add the sugar and stir well, bring to the boil and cook for 3 minutes. Remove from heat, let cool, soak the cakes.
Pour into a saucepan the brandy, syrup, water, heat in the fire, add the sugar and stir well, bring to the boil and cook for 3 minutes. Remove from heat, let cool, soak the cakes.
3
Chocolate impregnation
Fill a large pot with water, put on fire. Cut the butter pieces, put in a small saucepan, mix cocoa and condensed milk, add the butter. Place the pot with the impregnation in a water bath, stir, can be used for this mixer. Cook until it forms a homogeneous mass, make sure that the treatment is not boiled. Remove from heat, put on the cakes cooling.
Fill a large pot with water, put on fire. Cut the butter pieces, put in a small saucepan, mix cocoa and condensed milk, add the butter. Place the pot with the impregnation in a water bath, stir, can be used for this mixer. Cook until it forms a homogeneous mass, make sure that the treatment is not boiled. Remove from heat, put on the cakes cooling.
4
Apple impregnation
Peel the apples, grate on a coarse grater, place in a saucepan with a thick bottom, add the honey, lemon juice. Place the saucepan on a small fire, uvarovite, stirring constantly, until the mixture becomes soft.
Peel the apples, grate on a coarse grater, place in a saucepan with a thick bottom, add the honey, lemon juice. Place the saucepan on a small fire, uvarovite, stirring constantly, until the mixture becomes soft.
5
Dairy impregnation
Mix in a saucepan the butter, sugar and milk, put on fire, bring to boil and simmer for 2-3 minutes, remove from heat. Apply to cake layers fruit syrup, then hot milk to steep.
Mix in a saucepan the butter, sugar and milk, put on fire, bring to boil and simmer for 2-3 minutes, remove from heat. Apply to cake layers fruit syrup, then hot milk to steep.
6
Honey impregnation
Pour the honey and lemon juice in a saucepan with a heavy bottom, bring to a boil, cook for 5 minutes on low heat, until the mixture begins to thicken. Remove from heat and cool slightly, pour over the warm cakes impregnation.
Pour the honey and lemon juice in a saucepan with a heavy bottom, bring to a boil, cook for 5 minutes on low heat, until the mixture begins to thicken. Remove from heat and cool slightly, pour over the warm cakes impregnation.
7
Citrus impregnation
Squeeze the juice of lemon and grapefruit, pour into a saucepan, put on fire, add sugar syrup, cook for 3-4 minutes, stirring constantly. Add sugar to taste.
Squeeze the juice of lemon and grapefruit, pour into a saucepan, put on fire, add sugar syrup, cook for 3-4 minutes, stirring constantly. Add sugar to taste.
8
Caramel impregnation
Stir in the sugar in a pan with Teflon coating, heat over medium heat, stirring constantly, until the sugar begins to melt and becomes brown. Add butter, pour in the cream at room temperature, add salt, reduce heat, and cook continuing to stir until the mixture is smooth (about 10-15 minutes).
Stir in the sugar in a pan with Teflon coating, heat over medium heat, stirring constantly, until the sugar begins to melt and becomes brown. Add butter, pour in the cream at room temperature, add salt, reduce heat, and cook continuing to stir until the mixture is smooth (about 10-15 minutes).