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➠ Glaze for Easter cake with gelatin and sugar

Glaze for Easter cake with gelatin and sugar

1572

Kitchen Russian

Calorie content 224.5 kcal

Portions 10 port.

Cooking time 50 minutes

Proteins * 2 gr.

Fats * 0.4 gr.

Carbohydrates* 50.4 g

Glaze for Easter cake with gelatin and sugar

Content

The icing for Easter cakes, prepared with the addition of gelatin, has a number of advantages over the classic version: it does not contain eggs, covers the baked goods with a thick layer, holds the sprinkling well and does not crumble for several days.

Ingredients

Granulated sugar 200 gr. Edible gelatin 1 tsp Water 6 tbsp Lemon juice 0.5 tsp

Cooking process

Pour a teaspoon of gelatin into a separate cup, pour 2 tablespoons of water to it, mix and leave for 15 minutes to swell. Pour sugar into a small saucepan, add 4 tablespoons of water to it and stir so that the sugar absorbs the liquid. This mixture will be thick at first.

Put the saucepan over low heat and, with constant stirring, bring the syrup to a boil, but do not boil. The syrup should be transparent.

Then cool the prepared syrup for 5 minutes and transfer the swollen gelatin to it. Then quickly stir the gelatin in hot syrup with a spoon so that it dissolves as much as possible.

Then immediately and at maximum speed beat this mass with a mixer. We work with a mixer for at least 3 minutes. During this time, the mass will become very thick and white. At the end of whipping, add lemon juice to the glaze. The frosting will be very sweet, so you can add more juice.

Immediately dip the cakes baked by this time in the glaze and sprinkle with any sprinkling. Determine the thickness of the glaze layer on the cakes to your liking.