Glazura od limuna (Lemon glaze)

Sastojci: 150 g šećera u prahu, 2 do 3 kašike soka od limuna (sveže ceđenog), 1 kašičica rendane korice limuna (opciono).

Priprema:

1. Prosej šećer u prahu.

2. Dodaj 2 kašike limunovog soka i mešaj žicom.

3. Po potrebi dodaj još malo soka od limuna (do 3 kašike  ukupno) dok ne dobiješ gustu, ali tečnu glazuru koja se polako sliva niz kašiku.

4. Prelij preko potpuno ohlađenog kuglofa, biskvita, kolača, kolacica.

Saveti:

- Ako želiš da glazura bude deblja i da ostane izražen beli sloj — koristi manje soka.

 - Ako želiš tanji, providniji preliv — dodaj malo više soka.

Upotreba :

1. Kuglof i biskvit kolači

Idealna je za klasičan kuglof, kolač sa jogurtom, limun kolač ili biskvit sa makom. 

Preliva se preko potpuno ohlađenog kolača kako bi ostala glatka i sjajna.

2. Slatke kolacici - mafini i kolačići u korpicama (en. cupcakes).

Daje im osvežavajuću aromu i dekorativni završni sloj. Može se naneti kašikom ili lagano razmazati špatulom.

3. Sitni kolači i čajni keksi

Odlična je za:

- Limun kekse

- Vanila kekse

- Medenjake

- Kolačiće sa bademom

Možeš ih umočiti gornjom stranom u glazuru ili samo poprskati tankim mlazom.

4. Kolači sa voćem

Posebno lepo ide uz:

- Kolače sa borovnicama

- Kolače sa malinama

- Kolače sa makom

- Kolače sa jabukama

Limun naglašava aromu voća i sprečava da kolač bude previše sladak.

5. Mini tartovi i prhko testo

Tanak sloj glazure preko fila od limuna ili fila od sira daje dodatnu teksturu i lep kontrast.

6. Uskršnji i praznični kolači

Koristi se za slatki hleb, slatke pletenice i blage dizane kolače jer daje sjaj i aromu bez teškog krema.

Ingredients: 150 g of powdered sugar, 2 to 3 tablespoons of lemon juice (freshly squeezed), 1 teaspoon of grated lemon zest (optional).

Preparation:

1. Sieve powdered sugar.

2. Add 2 tablespoons of lemon juice and mix with a wire.

3. If necessary, add a little more lemon juice (up to 3 tablespoons in total) until you get a thick but liquid glaze that slowly flows down the spoon.

4. Pour over completely cooled gugelhupf (kugelhopf), biscuits - sponge cake, cakes, cookies.

Tips:

- If you want the glaze to be thicker and to have a prominent white layer - use less juice. 

- If you want a thinner, more transparent topping — add a little more juice.

Uses:

1. Gugelhupf (kugelhopf)  and sponge cakes

Ideal for classic kuglof, yogurt cake, lemon cake or poppy seed sponge cake.

Pour over completely cooled cake to keep it smooth and shiny.

2. Sweet cookies - muffins and cupcakes.

Gives them a refreshing aroma and decorative finish. Can be applied with a spoon or lightly spread with a spatula.

3. Small cakes and tea biscuits

Great for:

- Lemon biscuits

- Vanilla biscuits

- Gingerbread

- Almond cookies

You can dip the top side in the glaze or just spray with a thin stream.

4. Fruit cakes

Especially goes well with:

- Blueberry cakes

- Raspberry cakes

- Poppy seed cakes

- Apple cakes

Lemon enhances the fruit flavor and prevents the cake from being too sweet.

5. Mini tarts and shortcrust pastries

A thin layer of glaze over lemon fillings or cheese fillings adds extra texture and a nice contrast.

6. Easter and holiday cakes

Used for sweet breads, sweet braids, and light puff pastries as it adds shine and flavor without the heavy cream.