Home · Recipes · Historical Cookbook · Baked Goods

Icing or Glaze for Cake or Small Pastries

4 servings

Ingredients

• 125 g refined sugar (fine, sifted)
• 1 pcs egg whites
• lemon juice (or 1 tbsp rum or arrack) (a little)

Instructions

1. Stir the sifted sugar with lemon juice (or alternatively 1 tablespoon of rum or arrack).
2. Gradually stir in the beaten egg white spoonful by spoonful, constantly stirring the icing in one direction until it is snow-white.
3. Once the cake has cooled on the plate, spread the icing over it and let it dry.

Modernized from a treasured 19th-century German cookbook.