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➠ Protein icing for cake with starch

Protein icing for cake with starch

1548

Kitchen Russian

Calorie content 114 kcal

Portions 8 port.

Cooking time 20 minutes.

Proteins * 5.7 g

Fats * 0.1 g

Carbohydrates* 25.7 g

Content

Protein glaze with starch is good because it turns out to be quite hard. It takes time to dry and forms a dense crust. This glaze is ideal for those cases when ready-made cakes need to be transported - it will not stick to the package, will not break with accidental pressure and will retain its original appearance. To prepare the glaze, a mixer is needed; it is unlikely that it will be possible to provide high-quality whipping by hand.

Ingredients

Lemon juice 1 tsp Egg white 4 things. Corn starch 1 tbsp Powdered sugar 4 tbsp.

Cooking process

Immediately mix the powdered sugar with starch and sift the resulting dry mixture through a fine sieve - if there are any impurities or large fractions, they must be removed before adding to the proteins.

Break the eggs and divide them into yolks and whites. Place the proteins in a volumetric bowl and beat with a mixer until a steep, dense foam is obtained, which forms stable peaks. Add the sifted mixture of starch and powdered sugar and continue to beat until the entire dry component is mixed with the proteins.

Pour lemon juice into the resulting thick foam and continue beating at high speed for a few more minutes.

We immediately cover the surface of the cakes with the finished glaze. We leave the products open, for example, just on the table, so that the glaze dries on all sides.