Glaze for Easter cake with gelatin

"White Riding Hood" on Easter cakes looks beautiful and festive. Gelatin cake glaze is an option for those who don’t want to use eggs. In the classic version, it is created on their basis. The protein glaze is tasty, but brittle and brittle, and crumbles a lot when cut. Fudge for Easter cake made with gelatin turns out snow-white, fluffy and holds its shape well. The recipe is for 3 Easter cakes.

1. Calories
   242,87 kcal
2. Protein
   1,28 gram
3. Fat
   0,01 gram
4. Carbohydrates
   65,52 gram
5. ~ Time
   45 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Powder gelatin

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   1 tsp. = 5 g
2. Water

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   6 tbsp. l. = 108 g
3. Sugar

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   9 tbsp. l. = 225 g
4. Lemon juice

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   1 tsp. = 5 g
5. Confectionery sprinkle

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   optional

Steps:

1. 
   Conveniently place on your work table the necessary products for gelatin glaze for Easter cake. Prepare the mixer.
2. 
   Dissolve gelatin for Easter cakes. To do this, pour gelatin into a bowl and add 2 tbsp. cold water. Stir and leave to swell for 20-30 minutes.
3. 
   Boil sugar syrup. Pour 4 tbsp into a saucepan. water and add sugar. Place on the fire, bring the syrup to a boil and the sugar is completely dissolved. Once the sugar has dissolved, remove from heat.
4. 
   Combine gelatin and syrup. To do this, add gelatin to the hot syrup and mix thoroughly.
5. 
   Make the glaze. Using a mixer, start beating the mixture slowly. The glaze will begin to turn white and gradually thicken. While beating, add 1 tsp. lemon juice and continue whisking until desired thickness. Cool the finished gelatin cake glaze slightly and apply it onto the cakes using a spoon or brush.
6. 
   While the glaze on the Easter cakes has not hardened, decorate the baked goods with confectionery sprinkles.