Easter cake cream

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Cooking

Take 1-2 eggs and separate whites and yolks. Whip the whites in the mixer for 5 minutes. Then continue to mix the whites and add sugar or caster sugar. In total, you need to add 200 – 300 g (7-10,5 oz) of sugar. Then add a pinch of vanilla and 1/4 tsp of citric acid. Do not stop to whip.

Grease your Easter cakes with topping/glaze and powder them with sprinkling or add any decorative elements you wish.

Enjoy your meal!

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