Cherry impregnation for biscuit. Impregnation for biscuit - we make the biscuit sweet, juicy and fragrant

If you decide to please yourself with a cake home cooking, impregnation for biscuit plays a decisive role. Thanks to her, homemade cakes will become tender, fragrant, original. Baking a biscuit according to one recipe, but changing the impregnation, you will always get a new dessert.

Sugar syrup for biscuit impregnation

In order not to spoil the cake, you must strictly follow the recommendations. For a sponge cake that weighs 900 g, you will need approximately 580 g of syrup.

Ingredients:

• granulated sugar- 12 tbsp. spoons;
• warm water - 18 tbsp. spoons.

Cooking:

1. Use a container with a thick bottom. She should be wrapped cold water.
2. Pour in water, add sugar. Set fire to minimum. Stir the syrup constantly, for convenience, you can use a silicone spatula.
3. When the last crystal of sugar dissolves, boil, removing the foam that will appear.
4. Remove from fire.
5. Cool down.

coffee soak recipe

This impregnation a good option for nut cakes or with chocolate-based cream.

Ingredients:

• sugar - 55 g;
• rum - 1 teaspoon;
• coffee - 11 g;
• water - 250 ml of boiling water.

Cooking:

1. Pour boiling water into a cup, add coffee, mix.
2. Pour in sugar.
3. Cool slightly.
4. To make the biscuit acquire a special flavor, pour in the rum. Mix.

For chocolate biscuit

Impregnation for chocolate biscuit with cherries will make the delicacy unforgettable. The cake becomes soft, tender with a multifaceted and bright taste.

Ingredients:

• cherry juice - 3 tbsp. spoons;
• sugar - 12 tbsp. spoons;
• water - 18 tbsp. spoons.

Cooking:

1. Pour sugar into the prepared saucepan, pour it with water.
2. Now you need not to leave the stove and constantly mix. Cook on low heat.
3. Wait for the moment of boiling.
4. Remove from stove.
5. Cool down.
6. Pour in cherry juice, stir.

If you pour juice into hot syrup, the aroma of cherries will disappear and the impregnation will lose its enchanting smell and taste.

With cognac

If you want to deliver a pleasant experience to a gourmet and connoisseur of good spirits, prepare a cake with a subtle flavor and exquisite aroma cognac. Cognac impregnation good in combination with an oil-based cream.

Ingredients:

• sugar - 150 g;
• cognac - 75 ml (can be replaced with dessert wine);
• water - 220 ml.

Cooking:

1. Put sugar in a saucepan, pour water.
2. Put on minimum heat, gradually bring to a boil.
3. Cool down.
4. Pour in alcoholic drink. Mix everything.

Creamy impregnation

Impregnation, which will give the biscuit a fantastic aroma and amazing taste.

Ingredients:

• condensed milk - 1.5 cups;
• fat cream - 250 ml;
• vanilla sugar;
• milk - 370 g.

Cooking:

1. Pour milk and cream into a saucepan.
2. Place condensed milk, stir.
3. Boil composition.
4. Pour in vanilla sugar.
5. For lovers of wet cakes, soak the biscuit immediately.
6. If you want to get a wet result, cool the impregnation first.

How to make from sour cream?

So that the delicacy does not come out dry, you should soak the biscuit. The best way get tender and juicy homemade cakes- this is to prepare an impregnation based on sour cream.

Ingredients:

• sugar - 150 g;
• vanilla sugar - 30 g;
• sour cream - 970 ml.

Cooking:

1. Place sugar in a container.
2. Pour in sour cream, stir.
3. Sprinkle with vanilla sugar.
4. Put in the refrigerator for half an hour.
5. Remove, beat with a whisk until the sugar crystals are completely dissolved.

caramel syrup

This amazing syrup can be soaked the most delicate biscuits, water ice cream, add to cocktails. Of course, you can buy this sweet in the store, but homemade syrup it will come out natural and will be much tastier.

Ingredients:

• sugar - 820 g;
• vanilla - 4 g;
• water - 1.25 liters.

Cooking:

1. Prepare a dry pot.
2. Pour sugar (620 g) into it, put it on the burner.
3. Gradually warm up the sugar. From exposure to temperature, it will melt, and then acquire a beautiful brown tint.
4. Pour in water. This process should be taken very carefully. Pour in a small stream, protecting exposed parts of the body. When hot sugar and water interact, the liquid may splatter.
5. Mix.
6. Pour in the rest of the granulated sugar, sprinkle with vanilla.
7. Boil. Sugar should dissolve completely, then the mass will thicken.
8. Remove from stove.
9. Strain through a sieve.
10. Cool down.
11. Pour the mass into the prepared container.
12. Put in refrigerator.

1. To make the impregnation perfect and not spoil the pastries, follow the recommendations.
2. Before use, the composition is recommended to be cooled to medium temperature.
3. Flavorings should not be added to hot impregnation, otherwise they will simply evaporate.
4. Impregnation before use, it is better to withstand the day.
5. If the weather is hot, the amount of sugar must be increased. For the winter season, follow the recommendations of the recipe.
6. Most bottom cake saturate less than the other layers. Use the main part of the impregnation on the top cake.
7. If cooked vanilla biscuit, then it requires less impregnation than conventional.
8. A soufflé-filled cake requires more soaking, so prepare more syrup ahead of time.
9. For a treat with cream of cottage cheese and cream, you will need less syrup.
10. It is easier to distribute the impregnation with a spray gun. If the household does not have such a device, you can use a brush, the wider, the more convenient.
11. After impregnation, the pastries should be kept in a cold place for several hours.

Biscuit is my favorite dessert

Biscuit cake is one of the most common and favorite desserts. He owes his amazing taste not only to air dough And gentle cream, but also such a seemingly insignificant detail as impregnation for a biscuit, which makes pastry juicy and aromatic. It is not difficult to make it, but certain rules must be followed.

Impregnation for the cake is sugar syrup with any flavor. As a rule, for a biscuit with butter cream, impregnation is prepared with cognac, white wine, coffee, vanilla, liqueur, cream or chocolate. fruit cakes flavor fruit and berry syrups and tinctures with the addition food acid. It can be apricot, orange, cherry, lemon, apple, currant aroma.

Ingredients

Impregnation for biscuit is made from sugar, water and flavoring. For 120 grams of water, you need 130 grams of sugar and a tablespoon of rum, cognac, liquor, syrup, wine, etc.

Pour boiled water into a saucepan, put sugar, put on fire. Stir constantly until it boils. Remove from the stove, cool to a temperature of about 37 degrees. Now you can add any flavor you like. Here are some options.

Impregnation for chocolate biscuit can be prepared according to next recipe. Put condensed milk (0.5 cans), cocoa powder to taste, 100 grams of butter in a small saucepan. IN large saucepan pour water, put on the stove and bring to a boil. Place a small saucepan with the ingredients in it, reduce the heat and simmer, stirring constantly. Do not bring to a boil, therefore, as soon as the butter is melted, remove from the stove. Beat the finished syrup with a mixer until airy.

How to soak

Cakes should not be soaked immediately after baking. They need to be allowed to stand for about seven hours. The amount of syrup will depend on the type of cake. If they are dry, then it will take a lot. And here butter biscuit it is smeared only lightly, to give smell and taste. It is necessary to impregnate the cake evenly, and the sprayer into which you need to pour the syrup will help in this. Sprinkle all the impregnation on the surface of the cakes and place the biscuits in the refrigerator for 8 hours, which will make the cake even tastier.

Biscuit-based baking, by definition, turns out to be rather dry, and it is for it that moisturizing technology is used with special aromatic and flavor compositions. Juicy biscuits are strikingly different from the dry version of serving desserts, they can be made spicy, chocolate, fruit and berry. One simple and verified baking recipe biscuit cakes, supplemented with several options for impregnations and creams, will allow you to cook dozens of different cakes.

Cake syrups - general principles cooking

Biscuit cakes to avoid dryness finished product often require additional impregnation. Most often, specially prepared syrups are used for this. Cake syrup is not just a sweetened liquid that is soaked in a biscuit for juiciness. Various additives included in its composition give the dessert a certain taste and aroma. The choice of impregnation directly depends on the type of cake being prepared and your own taste preferences.

Liquid and ordinary granulated sugar are the main components of any impregnation. When preparing it, first carefully dissolve granulated sugar in a liquid: drinking water, fruit or berry broth, then put on a small fire and bring to a boil. The hot liquid is cooled and then flavored. If flavorings are added to hot impregnation, they will evaporate, and the expected effect will not work.

To properly soak the cake with syrup, you need to decide on necessary quantity liquids. For calculation, you can use a special formula, where weight is taken for one part finished biscuit. IN ideal the mass of the liquid is 0.6 of the weight of the biscuit, the cream should weigh exactly twice as much. For example, if the cakes weigh one kilogram, they should take about 600 grams of syrup for high-quality impregnation.

How to soak a cake with syrup? Simple but essential rules:

1. First of all, make sure that the impregnation does not turn out to be liquid, which can lead to spreading of biscuit blanks.

2. Soak only well-cooled cakes, and bring the syrup to room temperature. The only exception can be the chocolate-based option, which tends to thicken when cooled. In that specific case cakes should be warm, and the impregnation itself should be hot.

3. To apply syrups, use a dining room or dessert spoon. Impregnation is scooped up with it and applied to the surface of the biscuit.

It is worth noting that impregnation of the cake is necessary only if the product is not planned to be coated with oil cream. To saturate the taste of such a cake, flavors and all other additional components should be added directly to the cream.

Simple cognac-sugar syrup for cake

The skate recipe is considered basic for the preparation of such impregnations. The dessert will have a subtle aroma and subtle flavor of cognac. Impregnation goes well with oil creams. Of course, such treats are not recommended for children.

Ingredients:

Five large spoons white sugar;

A tablespoon of three-star cognac;

Seven tablespoons of drinking bottled water.

Cooking method:

1. Pour the sugar poured into the saucepan drinking water and put on a very moderate heat.

2. Stirring continuously to completely dissolve the sugar crystals, bring the mass to a boil and, immediately setting aside from the heat, cool.

3. Add cognac and stir well.

Alcoholic coffee syrup for soaking the cake

Coffee impregnation is prepared on the basis of a strong coffee drink with the addition of ridge. It is used in the preparation of coffee cakes with nuts, for impregnation of biscuit cakes, which are smeared with low-fat coffee cream.

Ingredients:

Full glass cold water;

Two tablespoons of ground coffee;

Spoon of cognac;

200 gr. refined sugar.

Cooking method:

1. Pour 125 ml of cold water over sugar and heat over low heat until the grains dissolve. Bring to a boil while stirring, then remove from heat.

2. Pour into the remaining water ground coffee, boil. Reduce heat to medium, boil coffee drink a couple of minutes and let it brew for a quarter of an hour. Then strain, mix with cognac and add to the cooled sugar syrup.

Lemon syrup for impregnating the cake

Lemon taste is obtained on the basis of lemon infusion, flavored with vanilla. If you do not like the smell of vanilla, you can exclude it, the aroma of lemon zest will be enough.

Ingredients:

Three teaspoons of sugar;

250 ml of purified drinking water;

Half a medium lemon;

Vanilla powder (optional).

Cooking method:

1. Cut half a lemon with zest into slices.

2. Boil water and pour boiling water over lemon. After about 10 minutes, drain all the liquid and pour granulated sugar into it.

3. Put on low heat and boil while stirring. Remove from stove and cool well. If the sugar grains have not dissolved, continue stirring while the mass is still hot.

4. Add vanillin to the slightly cooled sugar mass, mix well again and leave to cool completely.

Chocolate cream syrup for soaking the cake

Such chocolate syrup can be soaked in any dry biscuit. It will give the cake a delicate creamy chocolate flavor. The syrup should be applied to warm cakes while still warm.

Ingredients:

Four yolks;

a tablespoon of water;

300 ml 22% cream;

Beet sugar, refined - 1 tbsp. l.;

200 gr. 74% chocolate.

Cooking method:

1. Separate the yolks from the whites in advance. Place the whites in the refrigerator, and drain the yolks into a clean bowl and leave on the table, covered with a lid.

2. Dilute granulated sugar in water and, stirring, bring to a boil in a water bath. Immediately add the yolks to the hot syrup and beat quickly.

3. Also melt the chocolate broken into pieces in a water bath. Add the resulting chocolate mass V egg mixture, stir thoroughly.

4. In a chilled bowl, beat the cream with a cold whisk until fluffy and add them to the hot chocolate syrup, stir.

5. Allow the liquid to cool slightly before soaking, or soak cakes that have not yet cooled down.

Orange syrup for soaking a vodka cake with mint

Mint adds orange taste its unique refreshing aroma. Used in cooking fresh leaves mint, which are infused with the addition of vodka and sugar for about a week.

Ingredients:

Small orange;

30 gr. fresh mint;

200 gr. sugar;

Drinking water - 125 ml;

100 gr. regular vodka.

Cooking method:

1. Thoroughly, under running cold water, rinse the mint leaves. Wipe them dry with a towel and chop them into thin strips with a knife.

2. Dilute the vodka with water, add all the sugar and stir until the crystals are completely dissolved.

3. Pour the chopped mint with the prepared syrup, cover with a lid. Remove the container in cool place for up to 2 weeks.

4. Strain the infused syrup through a sieve and mix with freshly squeezed orange juice.

How to cook currant syrup for impregnation of cake from jam

Currant syrup is used to impregnate the Negro cake, the cakes of which are prepared for jam. It can also be used in the preparation of other biscuit cakes, in combination with sour cream. For cooking, it is not necessary to take exactly currant jam, it can be replaced with any other containing a lot of liquid.

Ingredients:

Sparse currant jam;

50 gr. refined sugar;

Pure drinking water- 250 ml.

Cooking method:

1. Take about a glass of jam. Use a fine sieve to separate the berries. Take half a glass of liquid jam, dilute it with drinking water, add refined sugar and put on moderate heat.

2. In order for the sugar to dissolve well, mix the contents of the pan thoroughly and continuously. Be sure to remove the resulting foam.

3. After boiling, turn down the heat, boil the syrup for a couple more minutes and remove from the stove, cool.

Cherry-cognac syrup for soaking the cake

Prepared from cherry juice and sugar with the addition of cognac. Can be used liquid jam and preserved in own juice cherry, and adjust the sweetness with granulated sugar. It is good to use for cherry biscuit cakes in combination with simple sour cream.

Ingredients:

Cognac - 40 ml;

A glass of clean boiled water;

4 spoons of cherry syrup;

Sugar - 50 gr.

Cooking method:

1. Mix cherry juice with cognac and water.

2. Pour the entire measure of sugar, stir and put on intense heat. Still stirring, bring to a boil.

3. Then lower the heat to medium and boil the mass for another three minutes, then remove from heat and cool completely.

Cake impregnation syrups - cooking tricks and useful tips

For the preparation of such liquids, it is better to take fine sugar. Its grains will dissolve faster and better.

To extend the shelf life of the soaked cake in hot weather increase your sugar intake.

Before applying the impregnating liquid, determine the condition of the cakes - they are dry or wet, and with what cream you will lubricate. This will help determine the amount of moisture.

If three cake layers are used in the formation of the cake, then most of syrup, about 40%, should go to the top, a little less to the middle, and the bottom is soaked with residues, in a volume of about 20%.

by the most best method application to biscuit blanks, is spraying from a spray gun on both sides of the cake. But this method is not applicable for thick compositions, it is better to apply them with a brush.

To soak the cake well with syrup, it must be placed in the refrigerator for about five hours. Be sure to pack well, otherwise the dessert will be saturated with unnecessary aromas.

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Biscuits are very soft and airy dessert. Both adults and children love him for his softness and unique taste. Creams and impregnations can be so varied that this delicious dessert will always remain desirable on any table.

You can cook a biscuit yourself, or you can buy a ready-made one, but so that it does not seem dry and emphasizes the taste and aroma of the filling, use biscuit impregnation. Impregnations do not take much time to prepare, and the amount of ingredients for them is minimal, but later you do not risk getting a dry and hard biscuit, which even a large number of cream.

To give a special flavor to the impregnation, alcohol is used. It is better to use light wines, liqueurs or cognac to impregnate a light biscuit, and it is better to add red wine or cognac to dark ones (coffee or chocolate). Well, to fruit biscuits - fruit impregnations. As for the cakes, you can.

Below are the recipes for impregnation with cognac:

With lemon juice

Required Ingredients:

• Sugar (half a cup)
• Lemon juice (1 tsp)
• Water (half a glass)
• Vanillin
• Cognac (3h.l)

With cherry juice

Required Ingredients:

• Cherry juice (half a cup)
• Water (half a glass)
• Cognac (3 tablespoons)
• Sugar (1st.l)

Dissolve sugar in boiling water. Add to syrup Cherry juice, cognac. Stir.

With coffee

Required Ingredients:

• Cognac (2 tbsp)
• Water (1.5st)
• Sugar (1st)
• Coffee (2 tbsp)

Pour water (1 tbsp) into the pan. Dissolve sugar in it, remembering to stir. Bring to a boil. Boil coffee in the remaining water (do not forget to strain), add it to the syrup. - other cooking methods coffee impregnations for the biscuit.

On the video - all about the impregnation of cakes:

Sapelin juice

Required Ingredients:

• Sugar (half a cup)
• Orange juice (1st)
• Cognac (2 tbsp)

Dissolve sugar in orange juice over heat, stirring. If there is orange peel, then add it to the syrup for more taste and aroma, cut into small pieces. At the end, add cognac. For making cakes, you can try

For the manufacture of cakes, pastries, rolls and other goodies, a variety of cakes are used. But biscuit is especially popular. It is not surprising that preparing a biscuit is quite simple, it turns out to be lush, tender, and is liked by both adults and children. To give a special taste and softness, the biscuit should be soaked.

How to soak a biscuit - general principles

Impregnation for a biscuit is a scope for the imagination of any culinary specialist. Traditionally, a biscuit is soaked in sugar syrup in a ratio of 1: 2, where 1 part of granulated sugar is used for 2 parts of water. Often wine, cognac, coffee are added to the cooled syrup, fruit juices, liqueurs, all kinds of essences and flavors.

It is important not only to properly prepare the impregnation, but also to impregnate. Here, both the number of ingredients used, as well as the thickness and number of cakes, what cream the biscuit will be lubricated with, whether fruits, nuts and other fillers will be added are important here.

Too liquid syrup, thickened impregnation are common mistakes, carefully selected recipes for biscuit impregnations will help to avoid them, which will give your confectionery masterpiece a truly unique taste and aroma.

1. How to soak a biscuit: vanilla syrup

Ingredients:

vanillin - half a teaspoon;

250 ml of water;

granulated sugar - one glass without a slide;

Cooking method:

Pour water into a small container, add granulated sugar.

Bring the mixture to a boil over low heat, stirring constantly, until the sugar is completely dissolved.

When the syrup boils, remove the foam and remove from heat.

Cool the syrup a little, add vanillin, stir well and soak any biscuit cakes.

2. How to soak a biscuit: berry syrup with cognac

Ingredients:

berry syrup - a little more than one glass;

granulated sugar - 30 grams;

cognac - 20 ml;

250 ml of purified water;

For berry syrup:

blackcurrant jam - five tablespoons;

250 ml of water.

Cooking method:

We cook berry syrup: put jam in a deep metal mug, pour water and boil until bubbles appear on small fire. We remove the foam and turn off the fire. We cool the syrup. Strain through a sieve with small holes.

Pour water into the prepared chilled berry syrup, add sugar and boil over low heat until the sugar dissolves, with continuous stirring.

After dissolving the sugar, remove the fragrant impregnation from the heat, cool, pour in the cognac, mix well.

3. How to soak a biscuit: coffee and milk syrup

Ingredients:

half a glass of milk and purified water;

natural coffee powder - two teaspoons;

sugar - 250 grams.

Cooking method:

Pour coffee powder hot water. Set the container to slow fire, stirring, cook until boiling.

Cool the finished coffee drink a little, insist for several minutes, filter.

In another bowl, mix milk with sugar and boil over moderate heat with frequent stirring.

As soon as the milk boils, pour coffee into it.

The resulting syrup is thoroughly mixed and cooled.

4. How to soak a biscuit: impregnation on boiled condensed milk

Ingredients:

half a glass of boiled condensed milk;

half a glass of sour cream 15% fat;

100 ml of milk.

Cooking method:

Pour milk into an iron mug, boil until the first bubbles appear over medium heat.

Put in hot milk boiled condensed milk, stir well until smooth.

Add fresh sour cream, mix again.

We coat white or chocolate biscuit cakes with prepared hot syrup.

5. How to soak a biscuit: syrup with lemon zest

Ingredients:

purified water - 250 ml;

sugar - four tablespoons;

lemon zest - one handful.

Cooking method:

Pour a glass of filtered water into a small metal ladle, add granulated sugar, boil until foam appears over low heat.

Grind dry lemon zest in a blender.

When the syrup boils, remove the foam, stir, pour in the ground lemon peel, stir well again.

Syrup prepared with lemon flavor close the lid, cool, insist ten minutes.

We filter the impregnation through gauze.

6. How to soak a biscuit: syrup with pomegranate juice

Ingredients:

filtered water - 250 ml;

sugar - half a glass;

one pomegranate.

Cooking method:

Pour water into a container, add sugar, boil until foam appears over low heat.

When the sugar dissolves, remove the pan from the stove, cool the syrup a little.

While the syrup is cooling, take the pomegranate, cut it into four parts, take out the grains.

Squeeze the juice from the grains with a juicer and filter it through cheesecloth.

The resulting pomegranate juice pour into the chilled syrup, mix well and soak the biscuit cakes with it.

7. How to soak a biscuit: syrup on lemon tincture

Ingredients:

1 glass of purified water;

incomplete glass of sugar;

30 ml lemon tincture.

For lemon tincture:

one small lemon;

half a glass of any vodka.

Cooking method:

2-3 days before preparing the impregnation, we prepare lemon tincture: my lemon, free from the peel (we do not throw away the peel, it will still come in handy), squeeze the juice from the citrus pulp in any convenient way.

Grind the lemon zest on a grater with fine teeth.

Squeezed lemon juice pour into vodka, add zest there, stir well, close any lid and leave for 48 hours in a dark place. After we filter.

We prepare simple sugar syrup: pour one glass of water into a small iron or aluminum container, add sugar and boil until a white foam appears over moderate heat. Remove the foam, cool the syrup.

Pour the infused syrup into the cooled syrup. lemon vodka, mix thoroughly and soak the biscuit cakes.

8. How to soak a biscuit: syrup from fresh berries

Ingredients:

fresh strawberries - 300 grams;

purified water - 350 ml;

sugar - half a glass;

any vodka - a full glass.

Cooking method:

Wash the strawberries in a colander with running cold water. We remove the cuttings, greens.

We make puree from prepared berries using a blender.

The resulting slurry, together with the juice, is mixed with sugar and vodka, put on low heat and boil until boiling, about five minutes.

Remove the foam, mix well, turn off the fire, cool, filter and soak the cakes from biscuit dough.

9. How to soak a biscuit: honey-sour cream impregnation

Syrup Ingredients:

250 ml of water;

any thick honey- 100g;

Ingredients for sour cream:

1 small jar of sour cream 15% fat;

granulated sugar - half a glass.

Cooking method:

Pour filtered water into an iron mug.

Add a little honey to the water, stir until dissolved.

Cooking sour cream liquid cream: Pour sugar into sour cream, mix well with a whisk so that the sugar dissolves.

First we impregnate cakes from biscuit dough honey syrup and then sour cream.

10. How to soak a biscuit: orange-lemon impregnation

Ingredients:

two oranges;

one lemon;

lemon zest - two pinches;

orange peel - two handfuls;

granulated sugar - half a glass.

Cooking method:

Remove peel from oranges and lemons.

Soak the zest separately in hot water for a few minutes so that they do not get bitter.

Grind the soaked zest with a blender or on a grater with fine teeth.

We cut the fruit into pieces and squeeze the juice out of them through a juicer.

The resulting lemon and Orange juice pour into the pan, add the zest and cook for five minutes until the liquid is reduced by half.

We filter the boiled syrup through gauze, cool and soak the cakes with it. If desired, a couple of pinches of vanillin can be added to the cooled syrup.

How to soak a biscuit - secrets

if you love wet biscuits, but against too sweet syrup, just change the proportions. Prepare the impregnation in a ratio of 1:3. Added starch will add viscosity to the syrup: it is enough to take one teaspoon of starch for one liter of finished syrup.

In addition to water, you can also use juices, milk and even thawed ice cream. It is permissible to add berry, fruit syrups, and alcohol to any of these bases.

The most simple impregnation, requiring absolutely no preparation, is a syrup canned fruit: pineapple, strawberry, apricot, peach - any of them is delicious.

When using alcohol for impregnation, be careful: for example, cognac or red wine will give a light biscuit an ugly shade. Therefore, choose them for impregnation of chocolate, coffee cakes. For light ones, liqueurs and dessert wines are good.

If you want the biscuit to keep its freshness for as long as possible, use more sugar, which will act as a preservative here.

Soaking a biscuit with a spoon is not very convenient, somewhere you can underfill, but somewhere, on the contrary, overfill. Therefore, use a spray bottle or a pastry brush. You can take an ordinary plastic bottle, in the lid of which small holes should be made.

If your cake consists of several biscuits, soak them like this: the bottom cake is minimal, the middle one is standard, the top one is plentiful. Then the cake will be soaked evenly.

Accidentally poured a lot of impregnation on the biscuit? Do not worry. Just wrap the cake for a while in any clean cloth, it will absorb excess liquid.