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➠ The icing for the Easter cake to keep it from sticking

The icing for the Easter cake to keep it from sticking

1856

Kitchen Russian

Calorie content 224.5 kcal

Portions 10 port.

Cooking time 15 minutes.

Proteins * 2 gr.

Fats * 0.4 gr.

Carbohydrates* 50.4 g

The icing for the Easter cake to keep it from sticking

Content

Easter cakes are made festive by the "snow-white hat" with pastry sprinkles on top of these pastries, and every housewife wants it not to stick to her hands and not crumble. You are invited to prepare such a glaze based on sugar, lemon juice and gelatin. The glaze hardens quickly, holds its shape well and will have a pleasant lemon flavor.

Ingredients

Granulated sugar 100 g Edible gelatin 1 tbsp Water 130 ml. Lemon juice 2 tbsp

Cooking process

First, measure out all the ingredients for the icing in the amount specified in the recipe.

Pour a little (30 ml) of cold water into a bowl to gelatin, stir and leave for 10 minutes to swell.

Pour the rest of the water into a small saucepan, add sugar to it and put on low heat. Stir the sugar until it is completely dissolved, and when the syrup boils, turn off the heat.

Then put the swollen gelatin into the hot syrup and stir with a spatula so that the gelatin dissolves as much as possible.

Then beat the syrup with gelatin with a mixer and at maximum speed. When the whipped mass begins to foam and increases in volume, pour lemon juice to it and beat for another 3–8 minutes, because it is the lemon that makes the glaze shiny.