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➠ Glaze for Easter cake with milk and lemon

Glaze for Easter cake with milk and lemon

1579

Kitchen Russian

Calorie content 86.6 kcal

Portions 10 port.

Cooking time 30 minutes.

Proteins * 1.3 gr.

Fats * 4.5 gr.

Carbohydrates* 21.6 gr.

Glaze for Easter cake with milk and lemon

Content

The recipe for icing on milk for Easter cakes deserves attention, because it is prepared quickly, without eggs and dyes, has a rich white color and does not crumble when sliced. Starch makes the glaze smooth, and lemon peel is added for flavoring, as lemon juice curdles milk. This glaze turns out to be similar to the glazed coating of gingerbread in our childhood.

Ingredients

Powdered sugar 150 g Cow's milk 4 tablespoons Corn starch 10 gr. Vegetable oil 1 tsp Lemon zest 1 tbsp

Cooking process

To prepare the glaze, measure out the amount of dry ingredients specified in the recipe, sift them on a sieve so that the texture of the glaze is uniform, and pour them into a separate bowl. Then stir with a spoon.

Then add milk to this dry mixture, not cold, but normal room temperature. Mix these ingredients well with a spoon so that the mass does not contain lumps.

Then add vegetable oil to the glaze and mix again. It is not necessary to whip the icing, it already turns out to be thick and viscous.

Rinse the lemon and grate the zest directly into the glaze through a fine grater, then stir again. Lemon zest will color the glaze a little yellow and give it a pleasant lemon scent.

Apply the prepared frosting in milk with lemon to the surface of the cooled Easter cakes and decorate them to your liking. This glaze hardens in 20 minutes.

Delicious and successful baking!