For the Easter holiday, someone buys ready-made cakes, and someone bakes them independently. If you belong to the second category, then you will certainly be interested not only in a successful and popular dough recipe for fluffy and tender Easter cakes, but also in delicious icing that does not crack, does not stick, or crumbles. In short, a dream, not a frosting! Cooked without adding raw eggs.
Ingredients for the glaze:
- 1 cup of powdered sugar;
- 6 tbsp. l water;
- 1 tsp gelatin.
- Gelatin soaked in 2 tbsp. l water for 10 min.
- In the remaining water, dissolve the sugar, heat it over low heat until the grains dissolve.
- Remove from sugar the resulting sugar syrup, add soaked gelatin. Stir well. Beat the resulting consistency with a mixer for a couple of minutes, until it becomes more lush and white.
- We give the glaze a little cool, dip the cakes, sprinkle with confectionary dressing at will and serve to the table. The frosting quickly hardens, literally in 5 minutes, and when cutting the cake, it does not crumble at all!