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➠ Easter cake icing with egg white, cocoa and powdered sugar

Easter cake icing with egg white, cocoa and powdered sugar

1157

Kitchen Russian

Calorie content 105.2 kcal

Portions 4 port.

Cooking time 25 minutes

Proteins * 5.9 gr.

Fats * 1.8 gr.

Carbohydrates* 13.5 g

Easter cake icing with egg white, cocoa and powdered sugar

Content

What is an Easter cake without an appetizing hat of sweet glaze? She completely changes the perception of baking, and emphasizes the taste from the best side, and adds juiciness to the airy crumb. We offer a variant of cakes coating for chocolate lovers - based on egg white with the addition of cocoa. Such glaze is perfect for other types of baking - after drying, it becomes covered with a light crust, does not stick and practically does not crumble.

Ingredients

Butter 50 gr. Cocoa powder 50 gr. Egg white 1 PC. Water 50 ml. Granulated sugar 125 gr. Cognac 1 tsp

Cooking process

Break the egg and divide it into yolk and white. Place the protein in a bowl and beat with a mixer until a cool, dense, stable foam.

Pour granulated sugar in the specified amount into a stewpan with a thick bottom, add cocoa powder, pour in water and brandy. The last ingredient is optional. If you avoid alcohol in your diet, you don't need to add it.

Mix all the ingredients in a saucepan with a spatula until smooth - you get a rather thick mass.

It is advisable to get the butter out of the refrigerator in advance so that it has time to soften. Cut it into small pieces and put it in cocoa paste, mix.

We put the saucepan on the stove and heat the paste with continuous stirring. It will begin to liquefy. We heat it almost to a boil, but do not let it boil, stirring actively. We keep it on the stove in this state for two minutes and remove it. Pour into a bowl to cool the mixture faster. Put the warm mass into the whipped protein and mix well with a spatula until completely homogeneous.