Glaze for cakes that does not crumble

The main difference between this recipe and the classic one is that egg whites (and eggs themselves) will not be needed to prepare the glaze. Since raw eggs are used in the popular method of protein glaze, many are afraid of catching salmonellosis. This recipe excludes such a possibility. In addition, such a glaze, which includes gelatin, turns out to be more resistant and does not crack over time, standing in the open air.

First of all, you should prepare the gelatin itself. To do this, pour it into some cup and pour 1/3 of clean drinking water. Leave it for a while until it swells. Gel balls should form on the surface.

While the gelatin is swelling, you can make sugar syrup. To do this, put all the powdered sugar in a small saucepan, pour the rest of the drinking water, put it on the stove and bring the mixture to a homogeneous mass over low heat. At the same time, so that the sugar does not burn, and the mixture turns out homogeneous, it is necessary to constantly stir the sugar syrup.

Then remove the sugar syrup from the heat and cool slightly. Pour the sugar syrup into the bowl of the mixer and add the swollen gelatin mass there. Add a little vanilla for a pleasant aroma of the future glaze. After that, pour in a few drops of lemon juice (preferably freshly squeezed) and mix all the ingredients well together.

Next, you need to beat this mixture with a mixer. At first at a small speed, gradually increasing the power. It is necessary to beat until a snow-white glaze of the desired density is formed in the bowl.

Ready-made glaze should be immediately spread on rich homemade cakes. Otherwise, it may freeze and it will be very problematic to do this.

Beautiful culinary masterpieces!