Quick icing for Easter cake without eggs: hardens well and does not crumble
The problem with classic egg white icing on Easter cake is that it takes a long time to harden, and eventually crumbles quickly. Therefore, if you want to save time and get a successful product, use a variant that does not require eggs at all. The consistency is moderately thick, and the liquid is easily applied to baked goods.
The idea of making egg white-free icing for Easter cake was published on the Instagram page of food blogger Albina with the nickname albik.food. It is based on ordinary gelatin.
Recipe for egg white-free Easter cake icing
Source: Screenshot of a post on the Instagram page of food blogger Albina with the nickname albik.food
Ingredients:
- gelatin - 3 g
- water - 10 g
- sugar - 100 g
- water - 30 g
Method of preparation:
Soak the gelatin
Source: Screenshot of a post on the Instagram page of food blogger Albina with the nickname albik.food
1. Pour gelatin with water.
2. Leave to swell for 5 minutes.
Pour sugar into a container
Source: Screenshot of a post on the Instagram page of food blogger Albina with the nickname albik.food
3. Add water to the sugar.
4. Put on the fire.
5. Stirring constantly, bring to a boil.
Boiling sugar
Source: Screenshot of a post on the Instagram page of food blogger Albina with the nickname albik.food
6. Remove from heat immediately.
7. Add the swollen gelatin.
Whip the chilled sugar syrup
Source: Screenshot of a post on the Instagram page of food blogger Albina with the nickname albik.food
8. Mix well.
9. Leave to cool completely.
Dipping Easter cake in icing
Source: Screenshot of a post on the Instagram page of food blogger Albina with the nickname albik.food
10. Using a mixer, beat everything at high speed until fluffy white and viscous.
11. Easter cake can be simply dipped into the icing or spooned onto the baked top.
Smooth with a spoon
Source: Screenshot of a post on the Instagram page of food blogger Albina with the nickname albik.food
Subscribe
Subscribe
