Protein cake glaze

1 serving
15 min

This recipe is classic and generally accepted for the preparation of white glossy glaze, which is covered with Easter cakes for the Bright Easter holiday. It is very simple and easy to execute, consists of the simplest ingredients and can be prepared even without the use of complex kitchen household appliances (mixer or blender). In order to prepare a traditional glaze for covering Easter Easter cakes, first of all, you need egg white. The remaining yolk can be used to bake the same cakes. It is better to use fresh eggs, and wash them under running water before drinking. Transfer the egg white to a deep bowl and shake it with a hand whisk (you can use a regular dining fork for this). A lush white foam should form on the surface of the protein mass. After that, add about half of the portion of powdered sugar indicated in this recipe to the whipped egg white. And beat the mass again with a hand whisk until the icing sugar is completely dissolved and a white, homogeneous mixture is formed. Pour some freshly squeezed lemon juice into this white mixture and stir well again with a whisk. The addition of lemon juice makes the glaze denser and richer in white. Next, it is necessary to mix the remaining icing sugar into a white mass in small portions and continue to continuously beat the protein mixture with a whisk until homogeneous. As icing sugar is added to the icing, it will become denser and thicker. The icing sugar itself may need a little more or, conversely, less than what is stated in the recipe. It all depends on the size of the egg white and the desired thickness of the glaze itself. The resulting protein glaze must be immediately used to coat the cakes, as it freezes very quickly. Enjoy your meal!