For the manufacture of cakes, pastries, rolls and other delicacies, a variety of cakes are used. But biscuit is especially popular. It is not surprising that making a biscuit is quite simple, it turns out to be lush, tender, like 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 biscuit is a space for the imagination of any culinary specialist. Traditionally, a biscuit is impregnated with sugar syrup in a 1: 2 ratio, where 1 part of granulated sugar is used for 2 parts of water. Often wine, cognac, coffee, fruit juices, liqueurs, all kinds of essences and flavors are added to the cooled syrup.

It is important not only to properly prepare the impregnation, but also to impregnate. It is important here, both the amount of ingredients used, and the thickness and amount of cakes, what kind of cream the biscuit will be smeared with, whether fruits, nuts and other fillers will be added.

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 continuously, until the sugar is completely dissolved.

When the syrup boils, remove the foam and remove from the 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:

black currant 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 over low heat. Remove the foam and turn off the heat. Cool the syrup. We filter through a sieve with fine holes.

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

After dissolving the sugar, remove the aromatic impregnation from the fire, cool it, pour in the cognac, mix well.

3. How to saturate the biscuit: coffee and milk syrup

Ingredients:

half a glass of milk and purified water;

natural coffee powder - two teaspoons;

sugar - 250 grams.

Cooking method:

Fill the coffee powder with hot water. We put the container on low heat, stirring occasionally, cook until boiling.

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

In another bowl, mix milk with sugar and simmer over medium heat with frequent stirring.

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

Stir the resulting syrup thoroughly and cool.

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 boiled condensed milk into hot milk, stir well until smooth.

Add fresh sour cream, mix again.

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

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

Ingredients:

purified water - 250 ml;

sugar - four tablespoons;

lemon peel - 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, add the ground lemon zest, stir again well.

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

We filter the impregnation through cheesecloth.

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, and take out the grains.

Squeeze 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. How to soak a biscuit: syrup with 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 the preparation of the impregnation, we prepare a lemon tincture: wash the lemon, free it from the peel (we don’t throw away the peel, it will still come in handy), squeeze juice from the citrus pulp in any convenient way.

Grind the lemon zest on a fine-toothed grater.

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

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

8. How to soak a biscuit: fresh berry syrup

Ingredients:

fresh strawberries - 300 grams;

purified water - 350 ml;

sugar - half a glass;

any vodka - a full glass.

Cooking method:

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

We make mashed potatoes from prepared berries using a blender.

Mix the resulting gruel with juice with sugar and vodka, put on low heat and boil until boiling, about five minutes.

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

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

Ingredients for syrup:

250 ml of 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, stir until dissolved.

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

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

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

Ingredients:

two oranges;

one lemon;

lemon zest - two pinches;

orange peel - two handfuls;

granulated sugar - half a glass.

Cooking method:

Freeing oranges and lemons from the peel.

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

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

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

Pour the resulting lemon and orange juice into a saucepan, add the zest and cook for five minutes until the liquid has boiled down twice.

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

How to soak a biscuit - secrets

If you like wet biscuits, but against too sweet syrup, just change the proportions. Prepare the impregnation in a 1: 3 ratio. The added starch will give the viscosity of the syrup: for one liter of the 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, fruit syrups and alcohol to any of these bases.

The simplest impregnation, which does not require absolutely any preparation, is the syrup of canned fruits: pineapples, strawberries, apricots, peaches - 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 hue. Therefore, choose them for soaking 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.

It is not very convenient to soak a biscuit with a spoon, somewhere you can underfill, but somewhere, on the contrary, pour it over. Therefore, use a spray bottle or 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 cake is minimal, the middle is standard, and the top is generous. Then the cake will be soaked evenly.

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

Sponge cake is the basis of many confectionery masterpieces. But it's not enough to cook a delicate and airy biscuit, you still need to make it tasty. In order for the confection to acquire juiciness and a unique taste, it is worth taking care of the impregnation for the biscuit. Confectioners know many options for making a constituent confection. Some recipes require special skills, but in general, even a beginner can cope with the preparation of the impregnation.

How to make a biscuit tender and juicy

Sponge cake is an airy dough that, during the preparation process, requires special attention and precise aging of the recipes. But at the time of baking, moisture evaporates from the dough. This makes the cakes unnecessarily dry, and the taste of originality is lost.

In the process of preparing a confectionery masterpiece, it is worthwhile to correctly combine the taste of cream, biscuit and impregnation. Currently, impregnations prepared on the basis of elite alcoholic beverages are mainly used. This component will add piquancy and originality to the taste of the dessert, softening the cakes for the cream.

In order not to spoil the biscuit, you need to adhere exactly to the proportions at the time of applying the impregnation to the cakes. The ideal ratio is 1 part biscuit to 0.7 part impregnation and 1.2 parts cream.

What impregnation is better to cook at home

With the development of the art of confectionery, the methods of preparing and processing sweets from this type of dough began to evolve. To avoid dry cakes, in addition to cream, they also began to use impregnation for biscuit.

Any impregnation for a biscuit at home is very simple to prepare. This does not require special devices or ingredients. Most often, it is syrup that acts as an impregnation. The most common option is sugar concentrate, which takes 15 minutes to cook. To diversify the taste characteristics, minor components are added: zest, alcohol, confectionery spices, flavorings.

Recipe for making a classic biscuit impregnation

There is no problem with the preparation of the impregnation. Sometimes, due to lack of experience, the result may turn out to be inappropriate to the need. The consistency can be too liquid or, conversely, thick and viscous. In order to avoid annoying mistakes, it is worth strictly adhering to the proportions.

The standard biscuit impregnation recipe is the simplest way to make sugar syrup:

1. Put sugar and water in a saucepan with a small volume. It is advisable to take products in a 1: 2 ratio.
2. Cook the mixture over low heat. Bring the contents to a boil and cook until it thickens.
3. During the cooking process, you need to constantly stir the syrup and remove the foam if necessary.
4. Remove the pan from heat and cool the contents completely.
5. When the impregnation is completely cool, add flavors or other ingredients to it. Mix the ingredients well together.

You cannot add additional components to a hot mixture of sugar and water. Especially if they are flavors, since all the smell will disappear along with the steam.

Alcohol impregnation from jam

It is easy to prepare a syrup for impregnating a biscuit at home, but you can further simplify the procedure for preparing this component of a confectionery. The principle of preparation of impregnation:

1. You need to prepare 50 grams of vodka, 50 grams of jam or jam, 1 glass of water.
2. First you need to mix water and jam. It is better to take a warm liquid - in it the jam will dissolve quickly and completely. Stir it until you get a homogeneous mass.
3. After stirring, you need to heat the mixture of water and jam over low heat. It is necessary to constantly stir the impregnation so that it does not stick and burn.
4. Remove the pan from the heat and cool the mixture completely.
5. When the jam with water has cooled, you need to pour vodka into the container and mix all the ingredients well.

The biscuit will acquire fruity notes and a bright taste with a tart aftertaste.

The most popular types of impregnation syrups

Biscuit impregnation syrup can be an original addition to the cream. There is a list of the most popular recipes based on regular sugar syrup:

Often several options for auxiliary additives are used in one syrup. The ideal combination is alcohol + syrup + citrus. Coffee can blend in with vanilla. White wine is easily combined with Cahors or cognac.

How to properly soak a finished biscuit

A properly prepared biscuit, an ideal impregnation consistency and a delicious cream are not the key to a perfect confection. Impregnation for a biscuit can not only save it, but also significantly impair its taste and appearance. To prevent this from happening, you need to properly process the cake.

The sponge cake should be completely cooled. Even when the cake has completely cooled down, you should not immediately apply the impregnation - the product must stand, become more elastic. Exposure should be at least seven hours.

In order for the syrup to evenly saturate the cake, it is worth performing the procedure on a flat surface. So that the impregnation completely passes through all the pores of the biscuit and does not collect in one place, it is better to cut off the upper part of the cake. The procedure can be done with sewing thread. Previously, using toothpicks, make a markup that will determine the level of the cut.

The cream is applied to the impregnation after 2-3 hours. The confection will still need a few hours of general aging. Only after that the product will be saturated and will combine all tastes.

The best impregnation for biscuits.

Do you know how to soak a biscuit so that it is very tasty, not dry and fragrant? If not, then use these recipes.

Biscuit impregnation syrup
-Sugar - 5 tbsp. spoons
-Liqueur, or tinctures, or Water - 7 tbsp. spoons
-Cognac - spoon
Pour sugar into a saucepan, pour water over it. While stirring, the syrup is brought to a boil. Then it is cooled and aromatic substances are introduced: any liqueur or tincture, vanillin, cognac, coffee infusion, any fruit essences.

Chocolate impregnation
-Butter - 100 gr.,
- Cocoa powder - 1 tablespoon,
-Condensed milk - half a can
The impregnation is prepared in a water bath. To do this, pour water into a large saucepan, put it on fire. And inside a large pan, put a pan of a smaller diameter, in which to prepare the impregnation.
Put all the impregnation ingredients in a smaller saucepan, cut the butter into pieces to melt faster.
To stir thoroughly. But do not bring it to a boil. I am using a mixer. Soak the cake with hot soak, preferably a warm or hot crust.

Currant impregnation for jam cake
-0.5 cups currant syrup
-2 tablespoons of sugar
- one glass of water.
This impregnation goes for the Negro cake in foam. But it can be used in other cakes in combination with sour cream. Preparation of impregnation is standard. Mix all the ingredients, bring to a boil and cook over low heat until the sugar dissolves.

Impregnation for cake
-250 g sugar
-250 ml of water,
-2 tbsp. Cahors spoons,
-1 teaspoon of lemon juice
-vanillin.
Boil water in a saucepan, add sugar, stir until completely dissolved.
Bring the syrup to a boil, add vanillin and lemon juice.
Cool the prepared syrup.

Coffee syrup
-Water - 1 glass
-Cognac - 1 tbsp.
-Ground coffee - 2 tbsp.
-Sugar - 1 glass
Sugar is poured with water (half a glass) and heated until the sugar grains dissolve; the dissolved syrup is brought to a boil, coffee is brewed on the remaining amount of water (half a glass), which is placed on the edge of the infusion plate. After 15-20 minutes, the coffee is filtered and the pure coffee infusion is poured along with the cognac into the sugar syrup, which is thoroughly stirred and cooled.

Impregnation with green tea and lemon
Brew green tea, add lemon juice there. When it cools down, soak the cakes.

Pineapple impregnation
It is made with canned pineapple syrup. I do it by eye. Dilute the syrup a little with water, add lemon juice, a drop of cognac for aroma and on the fire for just a couple of minutes

Milk impregnation 1
Pour a jar of condensed milk with 3 cups of boiling water. Add vanilla, let cool, and saturate the cakes very generously.

Milk impregnation 2
Bring 3 cups milk to a boil with 1 cup (250 ml) sugar

Lemon impregnation
1 cup boiling water + half a lemon, cut into wedges + 3 teaspoons of sugar + vanilla. Gave it to brew, just cooled down. I ate lemons, used liquid.

Orange syrup
- finely chopped peel of one orange
-1/2 cup orange juice
-1/4 hour sugar
Combine all ingredients in a saucepan. Simmer until the sugar dissolves. Reduce heat and cook open for another 15 minutes or until the syrup is reduced by half. Soak the cakes warm.

Cherry impregnation
Pour into a cup about 1/3 of the cherry juice, add 1-2 tbsp. sugar, 3-4 tablespoons brandy and top up with water so that the total amount of impregnation is about 1 cup. I calculated the amount of impregnation for a multi-layer layer, if you make one cake, half a serving may be enough for you.

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What's the tastiest thing about cakes and pastries? Cream, of course. But the impregnation for the cake also plays a very important role. Indeed, without impregnation, the cake will simply be dry, which can significantly spoil your favorite pastries. It is in this subsection that the most delicious and unusual recipes for cream and impregnation have been selected for you, which will make the taste of the dessert simply unforgettable. The most delicious and tender are, of course, biscuit cakes. And the impregnation for the biscuit is the main thing. However, it is necessary to adhere to the correct proportions during the preparation process, otherwise the cake may be either dry or too saturated, which is also not very good. Impregnation for cake layers can be very diverse. It all depends only on your wishes and taste preferences. It can be coffee, milk, honey, and also often many hostesses use syrup for impregnation. The most popular impregnation syrups are cherry, vanilla, cognac, rum and orange. As for recipes for cake creams, here you will find exactly the cream that will make your dessert exquisite, aromatic and unforgettable. For example, Mascarpone cream is an integral part of the famous Italian Tiramisu cake, which, as it turned out, can be prepared on your own at home. Also here you will find a recipe according to which you can easily prepare cream for Napoleon, sour cream, condensed milk cream, as well as a recipe for custard. And recipes for creams with photos will greatly facilitate the preparation process. With a selection of recipes on how to make a cream, you can easily make homemade cream and delight your household with the most delicious desserts. And remember, only homemade baked goods can bring a lot of unforgettable sensations.

16.07.2018

Charlotte cake cream

Ingredients: butter, sugar, milk, egg, cognac, vanillin

Today I will tell you how to make a delicious Charlotte cake cream. This is very simple and quick to do.

Ingredients:

- 200 grams of butter,
- 108 grams of sugar
- 150 ml. milk,
- 1 egg,
- 1 tbsp. cognac,
- 1 tsp vanilla sugar.

02.05.2018

White chocolate ganache for cake coating

Ingredients: chocolate, cream, butter

Ganache is used by pastry chefs to pour over cakes. It is not difficult at all to prepare such a delicious and beautiful chocolate mass that does not spread and looks simply gorgeous. See how to do it yourself at home.

Ingredients:

- 210 grams of white chocolate,
- 50 ml. cream,
- 25 grams of butter.

24.04.2018

Lemon Kurd

Ingredients: lemon, sugar, egg, water, oil

Lemon Kurd is a cream that I use as a serving for pancakes, cheesecakes, or pour them over ice cream. The taste of this cream is excellent, refreshing. Preparing such a cream will not be difficult for you.

Ingredients:

- 2 lemons,
- a glass of sugar,
- 4 eggs,
- 1 tbsp. water,
- 50 grams of butter.

23.04.2018

White Chocolate Ganache

Ingredients: chocolate, cream, butter

I suggest you make delicious ganache out of white chocolate. You can beautifully decorate the cake with this ganache.

Ingredients:

- 200 grams of white chocolate;
- 200 grams of cream;
- 35 grams of butter.

29.03.2018

Mascarpone and condensed milk cream

Ingredients: mascarpone, condensed milk, cream, vanillin

Half of the success of a cake or pastry is good cream. We recommend making mascarpone cream with condensed milk - you have no idea how delicious it turns out! You will find all the details on how to make it in our recipe.
Ingredients:
- 250 gr mascarpone;
- 3-4 tbsp. condensed milk;
- 150 ml heavy cream (30-33%);
- vanilla extract to taste.

26.03.2018

Custard Protein Cream

Ingredients: egg, water, sugar, vanillin, lemon

If you want to make a cake and don't know which cream to make, I advise you to make this delicious custard. I described the recipe for the cream in detail for you.

Ingredients:

- 2 eggs,
- 40 ml. water,
- 150 grams of sugar
- 1 tbsp. vanilla sugar
- lemon.

15.02.2018

Cream for "Medovik"

Ingredients: sour cream, dried milk

I very often make a honey cake and most often I grease it with this cream with sour cream and condensed milk.

Ingredients:

- 200 grams of sour cream,
- 250 grams of condensed milk.

15.02.2018

Impregnation for biscuit

Ingredients: water, sugar

Today we will prepare the biscuit impregnation. The recipe is very simple and quick.

Ingredients:

- 6 tbsp. water,
- 4 tbsp. Sahara.

10.02.2018

Cream of cream and condensed milk for the cake

Ingredients: cream, icing sugar, condensed milk, vanillin

I suggest you prepare the most delicious cream of cream and condensed milk for your cake. The recipe is very simple and quick.

Ingredients:

- 350 ml. cream;
- 50 grams of powdered sugar;
- 1 can of condensed milk;
- vanillin or vanilla extract.

29.01.2018

Creamy cream "Pyatiminutka"

Ingredients: butter, icing sugar, milk, vanillin

Butter and baked milk make a delicious cake cream. It is prepared in a matter of minutes and even has a corresponding name - "Five Minutes". Try it, you will definitely like it!

Ingredients:
- 250 grams of butter;
- 200 grams of powdered sugar;
- 100 ml of baked milk;
- 2 grams of vanillin.

27.01.2018

Caramel cake cream

Ingredients: cream, water, sugar, vanillin

The caramel cream is prepared on the basis of cream and sugar, has a smooth structure and a very delicate taste that goes well with any cakes for any cake. If you don't know how to cook it, our recipe will help you.

Ingredients:
- 800 ml of cream;
- 2 tbsp. water;
- 200 grams of sugar;
- 0.5 tsp vanillin.

06.01.2018

Cake semolina cream

Ingredients: cream, sugar, semolina, citrus powder, butter, salt

There are a lot of cake creams, they are all very tasty. But today we will prepare a cream for a semolina cake, which you have never tried.

Ingredients:

- 260 ml. cream;
- 120 grams of sugar;
- 45 grams of semolina;
- 10 grams of citrus peel powder;
- 230 grams of butter;
- orange extract;
- salt.

04.01.2018

Thick cream of sour cream with sugar for cake

Ingredients: sour cream, sour cream thickener, sugar

Sour cream is always delicious. But how thick it turns out is of great importance. Sometimes sour cream does not whip well, and the cream comes out liquid. Our recipe will teach you how to always get a thick, thick cream.

Ingredients:
- sour cream - 0.5 liters;
- sour cream thickener - 1 sachet (12 gr);
- sugar - 1 glass.

17.12.2017

Cream "Sundae" for cake like real ice cream

Ingredients: sour cream, vanillin, sugar, egg, flour, butter

I have only recently started using the Sundae cream for cakes, since it is not at all easy to prepare it. But if you learn how to cook it, you will become a real guru in the preparation of the most delicious desserts.

Ingredients:

- 175 grams of sour cream,
- 2 grams of vanillin,
- 55 grams of sugar
- 1 egg,
- one and a half tablespoons flour,
- 60 grams of butter.

10.11.2017

Butter cream

Ingredients: butter, icing sugar

In any cake, the most important thing is the cakes and cream, of course. It can be different - sour cream, custard ... Butter cream turns out to be very tasty. He prepares very simply, so the most novice hostess can handle it. And our recipe will help her with this.

Ingredients:
- butter - 200 gr;
- icing sugar - 200 gr.

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 obtaining such a quality cake. And in a number of recipes, one cannot do without it at all, otherwise the taste turns out to be completely different.

Saturate biscuits with sweet soak

• More details

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. A couple of tablespoons per crust is enough for lubrication, 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 help the cakes absorb better, 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 that when the cake is consumed, a slight intoxication occurs, but to obtain a more subtle aroma. For this purpose, sweet alcoholic drinks 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.

Fast soak with coffee

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.