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Three recipes for icing for Easter cakes

Three recipes for icing for Easter cakes

Ingredients

Protein glaze (5-6 cakes with a diameter of 9 cm):

  1. Egg white 2 pcs. (57 gr)
  2. Powdered sugar 115 g (2 times more than protein. You can add more, then the icing will harden faster, stick less, but it will crumble)
  3. Lemon juice 1 tbsp
  4. Salt 1 pinch

Glaze on gelatin (3-4 cakes with a diameter of 9 cm):

  1. Sugar 100 gr
  2. Warm water 30 ml
  3. Gelatin 1 tsp (5 gr)
  4. Lemon juice 1 tbsp

Frosting on milk powder (for 1-2 Easter cakes with a diameter of 9 cm):

  1. Milk Powder 60 gr
  2. Powdered sugar 1 tsp
  3. Warm water 25 ml
  • Main ingredients

Cooking:

Step 1: Step-by-step video recipe :.


Protein glaze (5-6 cakes with a diameter of 9 cm):

1. Beat whites with a pinch of salt until lush foam. Add powdered sugar gradually, add lemon juice at the end.

2. Lubricate Easter cakes with glaze. Put the cakes in an oven preheated to 100 degrees for 5 minutes, so that the glaze dries out slightly and to protect itself (Salmonella bacteria die at a temperature of 80 degrees in 5 minutes).

Glaze on gelatin (3-4 cakes with a diameter of 9 cm):

1. Pour 1 tablespoon into gelatin warm water, mix and allow to swell or prepare gelatin according to the instructions on the package.

2. Pour the remaining water into sugar and boil the sugar syrup until the sugar grains are completely dissolved.

3. Let the syrup cool slightly, add the swollen gelatin, mix well until the gelatin is completely dissolved. Beat the mixture with a mixer until white and thicken. Add lemon juice and beat again.

Frosting on milk powder (for 1-2 Easter cakes with a diameter of 9 cm):

1. Mix milk powder with powdered sugar, gradually add warm water to the desired consistency.