Kulich without glaze looks boring and ordinary, while elegant it looks more presentable and corresponding to the holy holiday. Prepare three types of icing, differing in color, texture and taste, and surprise everyone with the unusualness of traditional baked goods on a bright Easter morning.
It is necessary
- For white glaze:
- - 1 chicken protein;
- - 0.5 tsp lemon juice;
- - 200 g of icing sugar;
- For the green nut glaze:
- - 100 g of peeled unsalted pistachios;
- - 1/4 lemon;
- - 200 g of icing sugar;
- - 0.5 tsp sea salt;
- - 100 g of spinach;
- For chocolate glaze;
- - 3 tbsp. cocoa powder;
- - 250 g icing sugar;
- - 0.5 lemon juice;
- - 2 tbsp. butter.
Instructions
Step 1
Classic white cake icing
Mix the protein with lemon juice. Sift the powdered sugar through a sieve and stir in small portions into the liquid mass.
Step 2
Whisk the mixture until fairly thick with a whisk or mixer at medium speed. Don't do this too vigorously, or the finished frosting will bubble. It should drip from the spoon, but not spread after that. If the protein mass does not whisk for a long time, put it in the refrigerator for a short time or place blocks of ice under the container.
Step 3
Apply the icing to the cake while it is still hot and decorate with colored powder. Classic glaze can be colored to obtain the desired color by adding rich berry, fruit or vegetable juice or 0.5 tsp. artificial powder dye.
Step 4
Green nut glaze for Easter cake
Peel the lemon and squeeze the juice from the pulp, remove the seeds if necessary. Grind the nuts, sea salt and zest in a mortar or food processor until very fine. Combine it with powdered sugar, citrus juice and mix well.
Step 5
Bring 1 tbsp to a boil. water in a small saucepan and dip the spinach in it. Boil it for 1, 5 minutes, then pour all the liquid into a cup, rub the herbs through a fine sieve, put in the pistachio mass and stir. Dilute the icing with a couple of spoons of broth, cover the cake and garnish with a few whole nut kernels.
Step 6
Chocolate icing for cake
Melt the butter in a saucepan over medium heat in a water bath. Pour in lemon juice and add powdered sugar, and then cocoa powder. Stir everything until smooth, remove the dishes from the heat, cool the frosting slightly and brush the Easter bread with it. Instead of cocoa, you can use half a bar of black, milk, or white chocolate.
