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➠ Glaze for Easter cake with gelatin, so as not to crumble

Glaze for Easter cake with gelatin, so as not to crumble

1716

Kitchen Russian

Calorie content 136 kcal

Portions 3 port.

Cooking time 15 minutes.

Proteins * 0.5 gr.

Fats * 0.1 g

Carbohydrates* 32 gr.

Glaze for Easter cake with gelatin, so as not to crumble

Content

We offer to prepare delicious gelatinous icing for Easter cakes and more. The mass turns out to be very convenient in work - plastic, homogeneous, obedient. After curing, the glaze forms a non-sticky, smooth coating that does not crumble or crumble.

Ingredients

Edible gelatin 1 tsp Water 6 tbsp Granulated sugar 1 tbsp. Lemon juice 12 tsp Vanillin 1 pinch

Cooking process

Put gelatin in a bowl and fill it with two tablespoons of cold water (of the total). Leave it on for five to seven minutes to swell.

To prepare sugar syrup, pour granulated sugar into a refractory dish, add vanillin and pour in the remaining water. We mix.

We put it on the stove. Bring the syrup to a boil while stirring. It is not necessary to boil for a long time: it is important that the sugar crystals dissolve and the syrup becomes hot. Remove the syrup from the stove, pour in the lemon juice, stir.

Put soaked gelatin in hot syrup. Mix well.

Begin to beat the syrup with gelatin with a mixer at high speed. We work for about three to four minutes. The mass will begin to thicken, become whiter.