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➠ Protein icing for cake with gelatin

Protein icing for cake with gelatin

1577

Kitchen Russian

Calorie content 83.4 kcal

Portions 6 port.

Cooking time 20 minutes.

Proteins * 3.3 gr.

Fats * 0.2 g

Carbohydrates* 17.4 g

Content

Each housewife has her own ways and favorite recipes for making Easter cakes. But everyone has one thing in common - each cake only wins if you cover it with glaze. There are also many coating options, and it has been noticed that the glaze that adheres well to the surface and does not crack when cutting baked goods is especially appreciated. It is this glaze that is suggested in this recipe.

Ingredients

Vanilla sugar 1 tsp Egg white 2 pcs. Hot water 2.5 tbsp Granulated sugar 180 g Edible gelatin 2 tsp

Cooking process

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, stable foam is obtained. Add granulated sugar and vanilla sugar and continue beating until all the grains are dissolved. If you do not achieve dissolution, then in the finished glaze the crystals will crunch on the teeth.

Pour gelatin into a separate container and fill it with the specified amount of hot water. Stir and leave to swell for ten to fifteen minutes. Then we heat the gelatinous mass in a water bath until completely homogeneous.

Pour the hot gelatinous mass in a thin stream into the proteins, whisking at the same time with a mixer. After adding all the gelatinous mass, beat for another ten to fifteen seconds.

We immediately use the finished glaze for its intended purpose - cover the surface of the cakes. The mass grasps very quickly and becomes dense. Therefore, it is important to start decorating baked goods immediately.

Bon Appetit!