Kulichi - traditional ritual Slavic pastry, an indispensable attribute of the Easter table. The cake is a sweet spicy bread in the form of a tall cylinder made of yeast dough , often with the addition of raisins. Milk, a large number of eggs and natural butter, as well as various spices (vanilla, cardamom, saffron, nutmeg, and sometimes some others) are used in the preparation of the dough.
In pre-Christian times, kulichs were actively used at everyday level in ritual actions, producing and protective ceremonies associated with the cycles of the seasons and important events that recur from year to year (for example, sowing).
Currently bake cakes usually for the Easter holiday, but not only. The surface of the cake is usually decorated in various ways, one of which is glaze coating.
We will tell you how to prepare glaze for a cake, usually it is prepared on the basis of sugar and / or egg white, sometimes with the addition of various fruit fillers.
Sugar glaze recipe for cake
Ingredients:
- sugar (powder or sugar) - 200 g;
- hot water - 50-60 ml;
- lemon juice - 1-2 tbsp. a spoon.
Preparation
Mix all the ingredients and carefully mix the whisk until the maximum possible part of the powder is dissolved. Water can be hot or warm. Lubricate the cake with a silicone brush. You can sprinkle on top with something else, for example, coconut shavings or sesame seeds, ground nuts. You can prepare the icing not from powdered sugar, but on the basis of a thick sugar syrup (that is, dissolve the maximum amount of sugar in hot water, and then add the rest of the ingredients).
You can add various sweet fruit or berry syrups and / or fresh fruit juice-fresh to the cake frosting. It is better, if the syrups are saturated and have some color - the cake will turn out nicer. If you are using juice-fresh, it is better to cook on warm, but not hot water, so the maximum of vitamins will remain.
The thicker the glaze, the faster it will solidify, so you should grease the cakes while it's still hot.
Recipe for protein glaze for cake
Ingredients:
- egg (squirrels) - 2 pieces;
- powdered sugar - about 250 g;
- lemon or other fruit juice - 1-2 tbsp. spoons.
Preparation
Beat the whites in a light foam. Gradually pour the powdered sugar and knead. Whisk together. Add the juice and whisk. The density of the glaze can be adjusted with water and sugar powder. It does not hurt to include 1-2 tea spoons of fruit liqueur and / or dark rum or cognac into the glaze.
Of course, glaze can be used not only for cakes, but also for covering other confectionery products (cakes, cakes, rum sandwiches, etc.).