Brush on egg white cakes

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   To prepare a brush on egg white cakes, prepare all the necessary ingredients. It is better to make powdered sugar yourself by grinding granulated sugar in a coffee grinder. You should not use ready-made ones, as they may contain impurities that will interfere with whipping the proteins. Egg C0, preferably fresher. Make your own lemon juice by squeezing a lemon.

2. STEP 2

   

   Take a deep bowl with a rounded bottom that will fit your whisk comfortably. The whisking utensils and what you use to beat the brush must be clean and dry. Otherwise, the whites may not whip into a thick foam. Sift the powdered sugar through a sieve. This way you will eliminate unground particles of sugar that may not dissolve during the beating process. Add a pinch of salt. Adding salt increases the volume of whipped egg whites.

3. STEP 3

   

   Wash the egg with soap and dry. Separate the white from the yolk. Using a knife over a plate, beat the shell in the center of the egg and split it into 2 halves. Pour from one half of the shell to the other until all the whites have flowed into it. The yolk will remain in the shell. Remove it, you won't need it. It can be used in other dishes. You need to separate the white from the yolk very carefully. If even a small piece of yolk gets into the white, the brush will not work.

4. STEP 4

   

   Add lemon juice. Mix everything until smooth.

5. STEP 5

   

   Use a blender whisk or mixer to beat. Immerse the attachments in the mixture so that when you turn it on, it does not splash around. Beat the brush on low speed until white foam appears. The whipping time depends on the capabilities of the technique you use. It took me 2 minutes on a 1500 W blender.

6. STEP 6

   

   Turn on high speed and beat until the mixture becomes snow-white and glossy. If you are using a hand mixer or blender, move the attachments around the entire bowl as you beat to ensure the mixture is whipped evenly. It will become thicker and seem to increase in volume. When you lift the whisk, the brush should drip slowly, forming a sharp wedge. I spent 10 minutes on this.

Comments on the recipe

Natalia M

20.10.2023

4.7

I made a brush on egg white cakes to decorate the tops. It’s very easy to make; any housewife can do it. The protein must be fresh, preferably from domestic chicken, it is denser and safer. The amount of powdered sugar depends on the weight of the protein; you need to focus on the consistency of the glaze. I also always add salt when whipping, and lemon juice gives not only a pleasant sourness to the brush, but also makes it glossy. I dipped the cakes directly into the bowl of frosting and then sprinkled them with different colored sprinkles. The glaze is really glossy, homogeneous, tasty). After an hour, it hardened on top, but remained tender inside. The surface became smooth, without cracks. I liked this recipe and will continue to use it.