Cooking description:
Sugar blue on gelatin hardens quickly, to speed up the process, you can dip the top of the cakes in the icing. In the recipe, you'll find an easy way to soften the thickened frosting. This amount of glaze is enough for 10-12 small Easter cakes.
Purpose: At the festive table / Easter
Main Ingredient: Gelatin
Dish: Baking / Icing
Ingredients:
- Sugar - 100 Grams
- Gelatin - 1 tbsp. the spoon
- Water - 130 Milliliters
- Lemon juice - 2 Tbsp. spoons
Servings: 10
How to make "Egg-free gelatin cake frosting"
Let's prepare the ingredients.
Pour gelatin with a small amount of water (30 ml). Leave to swell.
Pour the sugar into a saucepan and fill it with water. We send to the fire. Stir while heating. When the sugar has dissolved, remove the syrup from the heat.
Add the swollen gelatin.
Beat with a blender. The mass at this moment foams and increases in size. Add lemon juice and continue to beat for about 3-5 minutes.
Apply the finished glaze to the cooled Easter cakes. Fast, as the glaze will thicken in 5-7 minutes.
If the icing thickens faster than the cakes are covered, add 3-4 tablespoons of warm water and beat again with a blender. I had a natural juice prepared. When the frosting thickened, I added 3 tablespoons of redcurrant juice. The juice gives the glaze a light creamy shade.
I have prepared small cakes that were baked in muffin tins. The icing on the Easter cakes can be sprinkled with candied fruits, before serving, supplemented with fresh mint leaves. Help yourself!
Chef's advice:
Be sure to prepare the water or juice ahead of time to control the consistency of the glaze.