How to make raspberry frosting for a cake. Biscuit impregnation – making the biscuit sweet, juicy and aromatic

Biscuit is a very tender and airy dessert. Both adults and children love it for its softness and unique taste. Creams and impregnations can be so varied that this delicious dessert will always remain welcome on any table.

You can make a sponge cake 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 sponge cake impregnation. Impregnations do not take much time to prepare, and the number of ingredients for them is minimal, but later you do not risk getting a dry and hard sponge cake, which even a large amount of cream cannot save.

To give a special aroma to the impregnation, alcoholic drinks are used. To soak a light sponge cake, it is better to use light wines, liqueurs or cognac, and for dark ones (coffee or chocolate) it is better to add red wine or cognac. Well, for fruit biscuits - fruit impregnations. As for the cakes, you can.

Below are recipes for impregnations with cognac:

With lemon juice

Required ingredients:

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

With cherry juice

Required ingredients:

• Cherry juice (half a glass)
• Water (half a glass)
• Cognac (3 tbsp)
• Sugar (1 tbsp)

Dissolve sugar in boiling water. Add cherry juice and cognac to the syrup. Stir.

With coffee

Required ingredients:

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

Pour water (1 tbsp) into the pan. Dissolve sugar in it, remembering to stir. Bring to a boil. Brew coffee in the remaining water (don't forget to strain), add it to the syrup. — other methods of preparing coffee impregnations for biscuits.

The video shows everything about soaking cakes:

Orange juice

Required ingredients:

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

Dissolve sugar in orange juice over heat, stirring. If you have orange zest, add it to the syrup for more flavor and aroma, cutting it into small pieces. Add cognac at the end. To make crusts you can try

Of all the variety of cakes, biscuits have always been especially popular among those with a sweet tooth. They are loved for their magical softness and airiness, for their delicate, incomparable taste.

Both adults and children like this dessert - it simply melts in your mouth, and various fillings allow people with different taste preferences to enjoy it.

Cream, chocolate, halva, nuts, fruits - this is an incomplete list of what can be added to the dough.

It can be purchased ready-made, or you can prepare it yourself. One little secret - for the cakes to turn out tasty, they must be properly soaked.

Read also:

Impregnation for biscuit

Any baked shortbread needs softening, otherwise it may turn out dry and harsh; even a large amount of cream will not save it. Considered the most universal sugar syrup, it softens the cake and gives it a delicate taste. This method is very simple, and even novice housewives can do it.

To do this, bring the mixture of water and sugar to a boil over low heat. proportions 3:2, let it cool and coat the cakes. The syrup should be quite thick, but not turn into caramel.

Alternatively, you can add regular sugar add vanillin, and thereby give the biscuit a completely new taste. Depending on your taste preferences, you can add coffee, cognac, or juice to the basic sugar syrup. Today, various flavors for cakes are popular. Each component will give the cake its own unique taste.

What can you soak the cakes with besides all of the above? So, they can be “buttered” with green tea with the addition of lemon, as well as currant compote. Pineapple syrup from canned fruit is also often used. Instead of water, syrup can be prepared with milk; children love this dish.

Types of syrups

Syrup for softening cakes can be with adding alcohol This cake is perfect for a romantic dinner. To do this, cognac, liqueur, and rum are added to the main sugar syrup. At the same time, cognac does not have to be the most expensive; you can also use regular vodka. If you wish, you can experiment with wine; white is best.

An excellent option would be coffee syrup. To do this, you need to pour a cup of coffee into the basic sugar one. This option goes well with chocolate cream and cakes. You can also make chocolate syrup by adding cocoa instead of coffee. The main thing is not to overdo it so that the cake does not turn out too sugary.

For lovers lighter cakes You can add the juice and zest of fresh citrus fruits - lemon, orange or lime - to the syrup. This is especially good for light-colored options. In addition to citrus fruits, other fruits are also used. Impregnation for cakes made from cherry, apricot, grape and pomegranate juice is very popular.

How to soak cakes

You only need to coat the cakes that have cooled after baking, and also the syrup. should be cold. If the cake layers or syrup are warm, the cake may turn out misshapen. Experienced housewives advise cooling the cakes after the oven for at least three hours, but some leave them for a day.

The syrup is applied to the cakes with a pastry brush. Some people use a regular spoon or a pastry syringe, but this is more difficult as it may turn out unevenly. Usually a syringe is used for thick cakes. After spreading, you need to wait a little and repeat this procedure if necessary. It is better not to apply a lot of syrup right away so that the cake does not turn out too “wet”.

Impregnation for a biscuit or cake is a sweet or sour-sweet liquid. The basis of impregnation is usually sugar syrup.

Sugar syrup

Ingredients:

To obtain 200 ml syrup

4 tbsp. spoons of sugar
6 tbsp. spoons of water

How to prepare syrup for impregnation:

Combine sugar and water in a saucepan. Place the pan on the fire and bring to a boil. At this time, constantly stir the syrup and skim off foam if it forms.

Then cool the syrup and only then add vanilla to it. Never flavor hot syrup. So, it will lose its aroma very quickly.

Coffee syrup can be used to flavor the sugar impregnation.

Coffee syrup

How to prepare coffee syrup for soaking:

Pour boiling water over the coffee. Cover the glass with a lid and leave for 20 minutes. Now fold a piece of gauze in half and strain the coffee through it.

Let it sit for another 10 minutes. After this, the pure infusion can be poured into the sugar impregnation.

Use fresh and canned fruit juices, essences, and tinctures to flavor the impregnation. However, make sure that when adding liquids the consistency of the impregnation does not change dramatically.

Alcoholic beverages are often used in impregnations. They give the biscuit a special flavor.

Impregnation with vodka

How to prepare impregnation with vodka:
mix vodka, jam, water. Pear jam can be replaced with homemade apple jam.

Sugar impregnation with liqueur

Ingredients:

5 tbsp. spoons of sugar
7 tbsp. spoons of liqueur
1 tbsp. spoon of vodka
7 tbsp. spoons of water
a few drops of citrus essence

How to prepare impregnation with liqueur:
Pour sugar into a saucepan and fill with water. Place the container on the fire and bring to a boil. Then cool the sugar and add liqueur, vanillin, cognac, citrus essence. The peculiarity of this impregnation is that it has a very bitter taste.

Chocolate impregnation

Ingredients:

100 grams of butter
1 tbsp. spoon cocoa
1/2 can of condensed milk

How to prepare chocolate impregnation:

Prepare this impregnation in a water bath. Pour water into a large saucepan and place on fire. Place a smaller saucepan inside the large saucepan: prepare the impregnation in it.

Cut the butter into pieces and place in a saucepan. Add cocoa powder and condensed milk: mix everything thoroughly. Do not bring the mixture to a boil.

Impregnation with orange zest

Zest of one orange
half a glass of orange juice
1/4 cup sugar

How to prepare citrus impregnation:

Place all ingredients in a saucepan and cook until the sugar dissolves. Reduce heat and simmer for another 15 minutes. The amount of syrup should be reduced by half.

Soak the cake with warm mixture.

Syrup from any tasty jam is also suitable for impregnation, but you don’t need to add anything to it. For impregnation, there are special pastry brushes that distribute the liquid evenly and prevent puddles from forming. If you don't have a brush, use a teaspoon. Do not fill the spoon completely, but take a little at a time and spread evenly. The impregnation layer should be very thin and almost invisible.

A quick and delicious homemade cake according to the recipe of the famous pastry chef Oleg Ilyin! Watch the video!

A variety of cake layers are used to make cakes, pastries, rolls and other delicacies. But the biscuit is especially popular. Not surprisingly, making a sponge cake is quite simple, it turns out fluffy, tender, and both adults and children like it. To give a special taste and softness, the biscuit should be soaked.

How to soak a biscuit - general principles

Impregnation for biscuits leaves room for the imagination of any cook. Traditionally, the biscuit is soaked in sugar syrup in a 1:2 ratio, where 1 part granulated sugar is used to 2 parts water. Wine, cognac, coffee, fruit juices, liqueurs, all kinds of essences and flavorings are often added to the cooled syrup.

It is important not only to prepare the impregnation correctly, but also to saturate it. What is important here is the quantity of ingredients used, as well as the thickness and number of cake layers, what kind of cream will be used to coat the sponge cake, and whether fruits, nuts and other fillings will be added.

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

1. What to soak the biscuit with: vanilla syrup

Ingredients:

vanillin - half a teaspoon;

250 ml water;

granulated sugar - one glass without a slide;

Cooking method:

Pour water into a small container and add granulated sugar.

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

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

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

2. What to soak the biscuit with: berry syrup with cognac

Ingredients:

berry syrup - a little more than one glass;

granulated sugar – 30 grams;

cognac – 20 ml;

250 ml purified water;

For the berry syrup:

blackcurrant jam - five tablespoons;

250 ml water.

Cooking method:

Cook the berry syrup: put the jam in a deep metal mug, pour in water and boil over low heat until bubbles appear. Remove the foam and turn off the heat. Cool the syrup. Strain through a fine mesh sieve.

Pour water into the prepared cooled berry syrup, add sugar and boil over low heat until the sugar dissolves, stirring continuously.

After the sugar has dissolved, remove the aromatic impregnation from the heat, cool, pour in cognac, and mix well.

3. What to soak the biscuit with: 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 with hot water. Place the container over low heat, stirring, and cook until it boils.

Cool the finished coffee drink a little, leave for a few minutes, and strain.

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.

Stir the resulting syrup thoroughly and cool.

4. What to soak the biscuit with: soaking with boiled condensed milk

Ingredients:

half a glass of boiled condensed milk;

half a glass of sour cream 15% fat;

100 ml milk.

Cooking method:

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

Add boiled condensed milk to hot milk and stir thoroughly until smooth.

Add fresh sour cream and mix again.

Coat white or chocolate sponge cakes with the prepared hot syrup.

5. What to soak the biscuit with: 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, and boil until foam appears over low heat.

Grind dry lemon zest in a blender.

When the syrup boils, skim off the foam, stir, add the ground lemon zest, and stir well again.

Close the prepared syrup with lemon aroma with a lid, cool, and leave for ten minutes.

Strain the impregnation through cheesecloth.

6. What to soak the biscuit with: syrup with pomegranate juice

Ingredients:

filtered water – 250 ml;

sugar - half a glass;

one pomegranate.

Cooking method:

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

When the sugar dissolves, remove the pan from the stove and cool the syrup slightly.

While the syrup is cooling, take the pomegranate, cut it into four parts, and remove the seeds.

Extract the juice from the grains using a juicer and filter it through cheesecloth.

Pour the resulting pomegranate juice into the chilled syrup, stir well and soak the biscuit cakes with it.

7. What to soak the biscuit with: lemon infusion syrup

Ingredients:

1 glass of purified water;

half a 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, prepare a lemon tincture: wash the lemon, remove the peel (don’t throw away the peel, it will come in handy), squeeze the juice out of the citrus pulp in any convenient way.

Grind the lemon zest using a fine-tooth grater.

Pour the squeezed lemon juice into vodka, add the zest, stir well, close with any lid and leave for 48 hours in a dark place. Then we filter.

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

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

8. What to soak the biscuit with: fresh berry syrup

Ingredients:

fresh strawberries – 300 grams;

purified water – 350 ml;

sugar - half a glass;

Any vodka is a full glass.

Cooking method:

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

Make puree from the prepared berries using a blender.

Mix the resulting slurry along with the juice with sugar and vodka, place on low heat and simmer until boiling, about five minutes.

Remove the foam, mix well, turn off the heat, cool, strain and soak the biscuit dough.

9. What to soak the biscuit with: honey-sour cream impregnation

Ingredients for syrup:

250 ml water;

any thick honey – 100 grams;

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 and stir until dissolved.

Prepare the sour cream liquid cream: add sugar to the sour cream, mix well with a whisk until the sugar dissolves.

First, soak the biscuit dough cakes with honey syrup and then with sour cream.

10. What to soak the sponge cake with: orange-lemon soaking

Ingredients:

two oranges;

one lemon;

lemon zest - two pinches;

orange zest - two handfuls;

granulated sugar - half a glass.

Cooking method:

Peel the oranges and lemon.

Soak the zests individually in hot water for a few minutes to prevent them from becoming bitter.

Grind the soaked zest with a blender or fine-toothed grater.

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

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

Strain the boiled syrup through cheesecloth, cool and soak the cakes with it. If desired, you can add a couple of pinches of vanillin to the cooled syrup.

How to soak a biscuit - secrets

If you like moist biscuits but don't like syrup that's too sweet, just change the proportions. Prepare the impregnation in a ratio of 1:3. The viscosity of the syrup will be given by added starch: for one liter of finished syrup, it is enough to take one teaspoon of starch.

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

The simplest impregnation, which does not require absolutely any preparation, is syrup of canned fruits: pineapples, strawberries, apricots, peach - any of them is tasty.

When using alcohol for impregnation, be careful: for example, cognac or red wine will give the light biscuit an unattractive tint. Therefore, choose them for soaking chocolate and coffee cakes. For fair people, liqueurs and dessert wines are good.

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

Soaking a sponge cake with a spoon is not very convenient; in some places you can underfill it, and in others, on the contrary, you can overfill it. Therefore, use a spray bottle or a pastry brush. You can take a regular plastic bottle with small holes in the lid.

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

Did you accidentally pour a lot of liquid onto the biscuit? Don't worry. Just wrap the cake for a while in any clean cloth, it will absorb excess liquid.

Chocolate cake is a favorite treat for many people with a sweet tooth. Due to the bright taste of the cake itself, it is sometimes difficult to choose the right cream or impregnation to reveal all the beauty of cocoa. It is difficult to choose a coating for a chocolate cake that will highlight the taste, and not hide or distort it. There is a pantheon of matching flavors and recipes that pair perfectly with a chocolate dessert.

Requirements for proper impregnation

Impregnation for chocolate cake and any other biscuit must meet several requirements that will positively affect the texture of the cake without spoiling it:

• The impregnation should not be too sweet, as in an ensemble with cream and sweet biscuit it can become cloying, overwhelming all the tastes.
• The impregnation should not be too liquid, because in the process of combining with the dough it can dissolve it, making it too soft.
• This component should not be too thick, because due to this texture it will become viscous and will not saturate the biscuit at all.

If all the nuances are taken into account in the process, then the chocolate cake and any other dessert will turn out soft, airy, but at the same time juicy.

How to calculate the amount of impregnation for a cake

In order not to make a mistake with the exact amount of impregnation for the confectionery product, you need to use a special formula: for one part of the biscuit you need to take ¾ of the impregnation and 1¾ of the cream. This formula assumes that approximately 600-650 grams of impregnation will be used per kilogram of biscuit.

Professional confectioners often use special tables to calculate the proportions of impregnation for chocolate cake. It is worth considering that 2 tablespoons of sugar takes 3 tablespoons of water. This produces 100 grams of syrup.

If the composition includes additional ingredients, the proportions of sugar and water will naturally change. It is worth considering the consistency of the additional product, which will replace part of the liquid or bulk component.

The simplest impregnation recipe for any type of biscuit

Typically, any recipe for a chocolate cake with soaking provides clear instructions regarding the preparation of the cake layers and cream themselves, but a minimum of information regarding the preparation of the soaking. Often the recipe itself for preparing this component of the confectionery product is described in detail, but the proportions are indicated approximately.

• For a half-kilogram chocolate cake you will need approximately 350-400 grams of sweet syrup, which can be easily prepared from 8 tablespoons of sugar and 12 water.
• For a biscuit weighing 600-700 grams you will need 450-500 milliliters of syrup, which is prepared from 9 tablespoons of sugar and 14 water.
• You can prepare a basic syrup for greasing chocolate biscuits weighing 1 kg, in a volume of 600 grams, from 12 tablespoons of sugar and 18 tablespoons of water.

The cooking principle is the same for all options. Pour sugar into a saucepan and pour in water. Cook over low heat until the sugar crystals dissolve. Cool and only then grease the cakes.

Alcohol impregnation for a unique chocolate cake

Impregnation is absolutely necessary for chocolate confectionery if the recipe specifies buttercream as a layer between the cake layers. At the same time, the taste of the cream itself will have no restrictions in choice.

An interesting recipe option for soaked chocolate cake could be alcohol, which will play a minor but quite noticeable role in shaping the taste of the dessert. In general, alcoholic beverages are quite often used to impregnate confectionery products. The ideal option would be impregnation for chocolate cake with cognac:

• 3 tablespoons of cognac. You can replace the amount of alcohol presented with dessert wine.
• 6 spoons of sugar. Brown sugar may be an ideal option.
• Half a glass of warm water.

The cooking principle is simple. First, a basic syrup is prepared from sugar and water. It is necessary to cool the syrup to about 30 degrees. After this, alcohol is poured in. Mix all the ingredients well and you can immediately apply to the cakes. If the temperature of the syrup is below 30 degrees, then the cognac will not dissolve in the sugar syrup.

Unique cream impregnation for cake with chocolate notes

Sometimes impregnation is completely unnecessary. This option is possible when the cream itself is sufficiently liquid and saturates the cake deeply and efficiently. Usually the ideal companion for any type of confectionery product is chocolate cream for soaking the cake.

To prepare chocolate cream-impregnation you will need the following ingredients:

• A can of condensed milk.
• ¼ kilogram of butter.
• 60 grams of cocoa powder.
• A pack of vanilla.

Preparing cream impregnation is very simple:

1. Pour a can of condensed milk into a container.
2. Add butter to the condensed milk, which must be cut into small pieces.
3. The resulting mass must be whipped with a mixer until the cream acquires an airy consistency.
4. Add vanillin and cocoa powder, beat the ingredients again with a mixer.

At this stage, the preparation of the impregnation cream is completed, and you can begin to use the finished product.

for sponge cake

A good combination is a citrus base and a chocolate sponge cake with any cream. Making citrus syrup is easy, but it takes about 6 hours to steep. Citrus syrup for soaking chocolate cake is prepared according to the following scheme:

1. In a 1:1 ratio you need to mix water and sugar. Place the container on low heat and stir until the crystals are completely dissolved.
2. When the syrup has cooled a little, add finely grated citrus peel to it.
3. After 5-6 hours, it is worth straining the syrup, removing the zest.

The citrus syrup for the chocolate sponge cake is completely ready.

Cherry impregnation for the original taste of chocolate dessert

The ideal combination is chocolate and cherries, so many recipes for sponge cakes with chocolate layers also include a cherry cream base. Cherry-infused chocolate cake can also include hints of alcohol.

For cherry impregnation you will need the following products:

• 100 grams of fresh pitted cherries.
• 30 milliliters of cognac.
• A glass of water.
• 40 grams of sugar.

Prepare a fragrant version of cherry impregnation:

1. Place the peeled cherries in a saucepan and pour water over the berries.
2. Boil the berries over low heat.
3. Once the cherries have shriveled and the water has turned red, the berries must be completely removed.
4. Cool the broth slightly.
5. Pour sugar into warm water and pour cognac, stir well.

When the sugar crystals dissolve, you can start using the viscous substance.

Chocolate impregnation

A real find for a chocolate sponge cake will be chocolate impregnation. There are several options for preparing it:

1. Chocolate impregnation for a sponge cake can be prepared on the basis of a base syrup to which melted chocolate is added. The proportions of chocolate and syrup can be chosen according to preferences.
2. You can prepare a chocolate impregnation, which will not immediately penetrate into the base of the biscuit, but will turn out no less tasty. Simply mix melted chocolate and butter in a 2:1 ratio. Sometimes melted chocolate is mixed with a little water.
3. Some self-taught confectioners simply melt the chocolate and generously pour it over the slices of the cakes. In this case, the result can be unpredictable, since it completely depends on the quality and composition of the tile or confectionery glaze.

When using such impregnations for sponge cakes, it takes some time for the composition to penetrate into the “pores” of the cakes, making them tender and soft.

Non-alcoholic impregnation options

In addition to the standard impregnation options, namely chocolate, cherry and cognac, there is a huge variety of recipes. All of them are based on sugar syrup, and additional taste and aroma are obtained through additional additives.

The following impregnations for chocolate cake without alcohol are especially popular:

• citrus;
• strawberry;
• raspberry;
• coffee shop;
• dairy;
• vanilla;
• banana

Basically, standard sugar syrup is boiled first. When the sticky base has cooled, an auxiliary ingredient is added in the selected proportion. Each option must be ideally combined with the cream, otherwise the taste of the entire confectionery product will be ruined.

In the case of fruits, the ingredient itself is not always boiled in water; puree can be used. Pureeed fruit is poured into the syrup. It is advisable that at the time of joining, the ingredients are already cooled and at approximately the same temperature.

Rules regarding the use of impregnation

It is necessary not only to choose the ideal impregnation to taste, but also to prepare it correctly. When the main points are taken into account, you should not forget about the correct use of impregnation. It is important to apply a softening agent to the base of the cake in accordance with the norms in order to maintain the texture of the sponge cake.

How to properly use chocolate cake impregnation:

1. It is worth evenly dividing the total volume of impregnation between all cakes.
2. Divide each mini portion into 2 more parts.
3. Using a tablespoon, spread one portion of syrup over the surface. Do this procedure with each cake.
4. A few minutes after distributing the first portion of the sweet spread, you need to repeat the procedure with the second part of the consistency.

In this situation, the cakes will be fully saturated and allow the cream to penetrate into the pores of the biscuit, making it tender and juicy. Another application option involves distributing the first portion over the cake using a pastry bag or syringe. It is worth using a nozzle with a fine tip for such purposes.

The syrup is ideally absorbed into cakes that have stood for about 10 hours. After moisturizing with syrup, you need to wait another quarter of an hour and then apply the cream. In order for the flavors of the cream, chocolate sponge cake and impregnation to combine, the cake needs to stand for another 5 hours before serving.

Cocoa powder and coffee base for soaking the cake

Often, creams that do not contain fresh fruits or berries are used for chocolate biscuit cakes. Therefore, coffee base is often used as an impregnation for standard types of creams. Cocoa coatings for chocolate cake are especially popular.

Chocolate glaze can also be an ideal substitute for impregnation. Just melt the butter in a water bath. Add sugar and gradually add cocoa powder. The consistency depends on the proportion of oil in the total mass.

The coffee version is just as easy to prepare. First, a basic syrup is prepared from sugar and water. Next you need to brew natural ground coffee. It is enough to use only 30-50 grams of coffee as an additive. Sometimes the product from coffee machines or coffee machines is used. This is an alternative with a question that specifically concerns quality.

You can immediately use two presented options within one confectionery product. The cut cakes are greased one by one. At the same time, application rules are observed. One cake must be lubricated with one type of impregnation.