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Icing for cake made of icing sugar, gelatin and lemon

0
1895
Kitchen Russian
Calorie content 136 kcal
Portions 4 port.
Cooking time 30 minutes.
Proteins * 0.5 gr.
Fats * 0.1 g
Carbohydrates* 32 gr.
* per 100 gr. product
Icing for cake made of icing sugar, gelatin and lemon
Content

The icing for cake made of powdered sugar, gelatin and lemon tastes like gelatinous candies. It is elastic, due to which it fits evenly on the "hats" of Easter cakes, and is snow-white. It does not crumble during storage and cutting, which is also its indisputable advantage.

Ingredients

Cooking process

step 1 out of 5
Soak gelatin in 2 tablespoons of cold water. Stir and leave to swell. Pour the icing sugar and vanillin into a thick-bottomed saucepan. Pour in water and stir.
step 2 out of 5
Rinse the lemon and squeeze the juice out of it. About 1-2 tsp. Focus on your taste. Add lemon juice to sugar syrup.
step 3 out of 5
Place the saucepan on the stove top. Bring the sugar syrup to a boil, stirring constantly. Remove from heat and add swollen gelatin. Stir the sugar mass until the gelatin is completely dissolved.
step 4 out of 5
After the gelatin dissolves in the sugar mass, start beating it. Please note that the sugar mass must still be warm. Beat for about 5-6 minutes, until the mixture is firm and crisp white.
step 5 out of 5
Put the finished icing right in a saucepan in a container with warm water so that it does not thicken unnecessarily while you cover the cakes with it. It is convenient to apply the icing to the Easter cakes with a spatula or brush. Fix the confectionery decor immediately from above, otherwise the frozen glaze will not be additionally decorated. Beautiful Easter cakes decorated with glossy and snow-white glaze are ready to decorate your festive Sunday table.
Bon Appetit!

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