Gogol mogol for Easter cake

Step-by-step preparation

Cooking time: 15 mins

1. STEP 1

   

   How to make eggnog for Easter cake? First, prepare the necessary ingredients. Take a cooled egg and separate the white from the yolk. If desired, you can add vanillin or vanilla sugar to the glaze. Instead of lemon juice, you can use citric acid (enough on the tip of a knife).

2. STEP 2

   

   Wash the lemon well and cut it in half, squeeze the lemon juice with your hand, getting about 1-2 tbsp. spoons of juice.

3. STEP 3

   

   Beat the egg white with a mixer or whisk until foam appears.

4. STEP 4

   

   Add powdered sugar to the egg white; you can increase or decrease the amount of powder, depending on whether you want the glaze to flow beautifully from the cake or to hold on with a cap, focus on the desired consistency.

5. STEP 5

   

   Beat the mixture for one minute at low speed until smooth, then add lemon juice to the whipped mixture so that the glaze stabilizes and turns white.

6. STEP 6

   

   Beat everything at high speed until a thick, fluffy white mass forms.

7. STEP 7

   

   The eggnog for Easter cakes is ready, decorate the Easter cakes with it while they are still hot, dipping them into the resulting glaze with a cap or simply brushing them with a spatula. This amount of glaze was enough for me to decorate 6 medium-sized Easter cakes.

8. STEP 8

   

   Place the sweet figures and colorful sprinkles on the cakes immediately while the icing is still wet. Happy cooking!

Comments on the recipe

Natalia M

24.08.2023

4.5

I use this recipe for eggnog for Easter cake every year. I prepare the same proportions of products, but it happens that powdered sugar remains or, on the contrary, more is needed. This time I had about one tablespoon of powder left. The white came from a large domestic egg. First, I beat the egg white with a few grains of salt (it helps with whipping and balances the taste a little), then gradually added powdered sugar and finally poured in lemon juice. The powder I used was not very finely ground, so the glaze was not entirely smooth. I added powder until the mass began to wrap around the whisks. In general, you can adjust the thickness yourself. Some people prefer drips). Density also depends on the protein: domestic eggs have a denser white, which means less powder will be needed. Lemon juice gives the glaze a pleasant taste and aroma, and also makes it more shiny and smooth. I got a thick eggnog, which sat in a lush cap and almost did not drain. You only need to decorate with this glaze when the cake is completely cooled, otherwise the sugar will flow. My glaze completely hardened after a couple of hours, practically did not crumble and became smoother. The taste is sweet with a slight sourness.

alena•♫

24.08.2023

4.6

The eggnog for the Easter cake turned out thick and fit perfectly on the Easter cake. And how delicious it is, words cannot describe it! With it, the cakes became much tastier!! Thanks for the recipe!