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Russian · Sauces
Gelatin-Based Glaze
A dense and cooperative glaze for Easter cakes that doesn't crumble when sliced and sets in beautiful, flowing waves.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Bloom the gelatin in water and let it swell.
2
Combine sugar and water in a saucepan. Heat while stirring without bringing to a boil, then remove from the heat.
3
In a separate bowl, combine the syrup with the bloomed gelatin and vanilla sugar, stir, and beat with an electric mixer until the mixture increases in volume, turns white, becomes stretchy, and holds a stable ribbon on the surface.
4
Immediately apply the glaze to the Easter cakes by dipping their tops directly into the mixture, spinning them slightly as you lift them out.
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