Protein glaze for cake

This recipe is a classic and generally accepted for the preparation of a glossy white glaze, which is covered with Easter cakes for the Bright Easter holiday. It is very simple and easy to perform, consists of the simplest ingredients and can be prepared even without the use of complex kitchen appliances (mixer or blender).

So, in order to prepare the traditional glaze to cover the rich Easter cakes, first of all you will need egg white. The remaining yolk can be used for baking the same cakes. It is better to use fresh eggs, and wash them under running water before use.

Put the egg white in a deep bowl and shake it with a hand whisk (you can use an ordinary table 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 specified in this recipe to the beaten egg white. And again beat the mass with a hand whisk until the powdered sugar completely dissolves and a white homogeneous mixture is formed.

Pour a little freshly squeezed lemon juice into this white mixture and mix well again with a whisk. The addition of lemon juice makes the glaze denser and more saturated white.

Next, it is necessary to mix the remaining powdered sugar in small portions into the white mass and continue to continuously whisk the protein mixture with a whisk until smooth. As the powdered sugar is added to the glaze, it will become denser and thicker. Powdered sugar itself may need a little more or, conversely, less than 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 used immediately to cover the cakes, as it hardens very quickly.

Bon appetit!