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Glaze for Easter cake with gelatin and protein

1
2053
Kitchen Russian
Calorie content 133.3 kcal
Portions 10 port.
Cooking time 20 minutes.
Proteins * 4.7 gr.
Fats * 0.3 g
Carbohydrates* 27.5 g
* per 100 gr. product
Glaze for Easter cake with gelatin and protein
Content

The housewives prepare the icing for Easter cakes according to different recipes and most often they just beat the sugar with the protein, but this icing quickly crumbles. Nowadays, it has become popular to prepare icing with the addition of gelatin, which is whipped with sugar syrup. This glaze does not crumble and looks like a meringue. In this recipe, you are invited to replace water with citrus juice.

Ingredients

Cooking process

step 1 out of 11
In order not to be disappointed with the result, we measure all the ingredients for the glaze specified in the recipe on a kitchen scale. Wipe the glaze dishes well with a napkin so that they are dry and fat-free.
step 2 out of 11
Pour a teaspoon of gelatin into a small bowl. Squeeze the orange juice into a separate bowl.
step 3 out of 11
Pour gelatin with two tablespoons of juice, mix and leave to swell. We carefully divide the eggs into whites and yolks.
step 4 out of 11
Pour the proteins into the mixer bowl and beat at maximum speed until stable peaks. Well-beaten egg white sticks to the whisk and does not run off when the bowl is tilted.
step 5 out of 11
Then we cook the icing syrup. Pour exactly 180 g of sugar into a small saucepan and add 25 ml of orange juice to it.
step 6 out of 11
Put a saucepan with sugar on medium heat and bring to a boil with continuous stirring for 2 minutes. During this time, the sugar will dissolve completely and the syrup will be covered with a thick foam.
step 7 out of 11
To check the readiness of the syrup, put a drop of it on a saucer and check it with your fingers - the finished syrup is stretched into a string. Then we shift the swollen gelatin into hot syrup and stir everything actively so that the gelatin dissolves completely.
step 8 out of 11
We turn on the mixer again and at the same time pour the syrup with gelatin to the whipped proteins with a thin stream. Beat the frosting with gelatin for 3 minutes until smooth and fluffy white.
step 9 out of 11
Apply the prepared glaze to the cooled Easter cakes using a silicone spatula. We do not level it carefully, as the glaze will spread and cover the Easter cakes with an even layer.
step 10 out of 11
Then we decorate the cakes with pastry sprinkles and draw inscriptions or patterns with glaze.
step 11 out of 11
This glaze will completely harden on the Easter cakes only after a couple of hours. It will not crumble even for several days.
Delicious and successful baking!

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Comments (1) 1

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Yuliya 11-05-2021 10:18
This is not icing. This is a sweet and very, very sticky slime. I did everything strictly according to the recipe, the mass thickened, but did not dry out at all. It is absolutely not subject to transportation, due to its extreme stickiness.
to answer
Site administration
Corrected, there was little gelatin, now the recipe is correct.

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