Cake Glaze, Unbaked

Cake glaze: it gives the cake shine, additional flavor and prevents the fruit from falling when the cake is cut. 1/2 l of liquid is usually enough for a cake of 22 to 26 cm ø. Always thicken the icing a tiny bit before applying so that it doesn’t run past the fruit and soften the base. It is best to apply it thickly with a brush.

Gelatin jelly: Soak the gelatin. Boil juice or wine with sugar and let the gelatin melt in it. When the jelly begins to thicken, drain it or carefully brush it on, depending on the texture of the cake surface.

Agar-agar jelly: Boil juice or wine with agar-agar and sugar, simmer on low heat for three minutes. Tighten and carefully spread or drizzle over the cake with a brush.

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