home
➠ Easter cakes
➠ Recipes for Easter 2021
➠ Glaze for Easter cake, so that it does not crumble

Glaze for Easter cake, so that it does not crumble

1333

Kitchen Russian

Calorie content 116 kcal

Portions 6 port.

Cooking time 25 minutes

Proteins * 2.8 gr.

Fats * 6.9 gr.

Carbohydrates* 14 gr.

Glaze for Easter cake, so that it does not crumble

Content

This is exactly the kind of glaze that looks spectacular and behaves perfectly when cutting: it does not crumble, does not crumble, does not break. Let's prepare it on the basis of gelatin and cream with the addition of cocoa. Such glaze is quite versatile and can be successfully used not only for cakes, but also for other types of baked goods.

Ingredients

Edible gelatin 10 gr. Water 175 ml. Granulated sugar 150 g Cocoa powder 65 gr. Cream 33% 100 ml

Cooking process

Pour the gelatin into a small bowl and fill it with two tablespoons of cold water from the total. Mix gelatin with water and leave the mixture to swell for twenty to thirty minutes.

Pour the remaining water, cream into a saucepan and add granulated sugar. We put it on the stove. Bring the mixture to almost a boil while stirring. Remove the stewpan from the stove.

Pour cocoa powder into the hot creamy mixture and stir vigorously with a whisk to break all the lumps and achieve complete homogeneity.

Next, in the resulting chocolate mass, we lower the soaked gelatin. Mix thoroughly.

To be sure that the glaze will be smooth without lumps, we filter it additionally through a sieve.

After preparing the glaze, let it cool to about 40 degrees, after which we begin to apply it to the surface of the cakes. It is convenient to use a silicone brush for this, or simply immerse the tops of the cakes in the icing. While the glaze is not frozen, you can sprinkle it with coconut flakes, confectionery decorative elements - they will fix well.

Bon Appetit!