A recipe for a firm frosting for the Easter cake
The ideal frosting for Easter cake is firm, not crumbly or sticky to the hands. It can be made with whites and sugar, powdered sugar, gelatin or agar-agar.
One of the cooking blogs(cooking_with_gala) on Instagram published a recipe for frosting for the Easter cake with agar-agar, which turns out very airy and similar to marshmallows.
Ingredients:
- water - 90 ml
- agar-agar - 8 gr
- sugar - 150 g
- dye
- jam - 200 g
- egg white - 1 pc
Method of preparation:
1. Pour water into a saucepan, stir and pour agar-agar. Place on low heat.
2. Gradually add the sugar and bring to the boil, cook for 4 minutes, stirring constantly. If desired, add the dye and remove from the heat.
3. To the jam add the white and start beating until stiff.
4. Gradually add the syrup and continue beating until stiff peaks.
Important: the ready-made glaze should be smeared immediately on the pastries, because it hardens quickly.
Also on OBOZREVATEL you can read the recipes:
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