Protein-based Easter glaze
Without icing, Easter will look very ordinary, so we suggest you decorate it with a delicious icing. This recipe is very simple and delicious, because the protein glaze does not spread and tastes like the consistency of mastic for cakes.
Ingredients
| egg white 2 pcs |
| sugar 100 g |
| water 100 ml |
| lemon juice |
Instructions
Step 1
Mix water and sugar and boil them into a thick syrup.
Step 2
Carefully separate the egg whites from the yolks. Put the whites in the freezer for 10 minutes to cool.
Step 3
Whisk the whites to a thick white froth. Turn the plate upside down to check if the whites are thickly whipped. If the whipped whites do not fall out, the whipped whites are the right consistency.
Step 4
The whisking should be done by gradually adding the whites to the sugar syrup. Continue beating the mixture until the syrup has cooled.
Step 5
When the mixture with the whites and syrup has cooled down, you can spread it on the layers.
Step 6
Sprinkle the glaze with raisins, nuts, apricots or food confit if desired.
