2 teaspoons unflavored gelatin powder, plus 1 tablespoon, for the fondant
1/4 cups water, for the fondant
1/2 cups glucose syrup, for the fondant
2 tablespoons vegetable shortening, for the fondant
1 tablespoon edible glycerin, for the fondant
8 cups icing sugar, for the fondant
Preparation
1h
0 mins
Medium
Preheat the oven to 180 degrees. Separate the eggs. Cream the butter (it should not be too cold) with half of the sugar. Let it fluff and whiten for about 10 minutes.
Add the yolks one by one, integrating each well. Add the vanilla and continue beating on high speed. Beat the egg whites separately to the soft peak stage with the other half of the sugar.
Gently fold the egg whites into the yolk mixture with a whisk. Alternate with the sifted flour until both are finished (flour and egg whites). This should be done quickly so that the air does not escape. Once perfectly combined, pour into a piping bag to fill cupcake liners, or into a greased, lined, and floured mold.
Bake at 180 degrees for about 35 minutes or until a toothpick comes out dry. Unmold while warm. If you want it to be orange or lemon flavored, add the zest along with the vanilla. If you want it to be chocolate, add 50 grams of cocoa and subtract that from the flour.
To prepare the fondant: pour the sprinkled gelatin into the water. Let it rest and hydrate for 5 minutes. Melt the gelatin in a water bath and add the glucose. Add the vegetable shortening, wait for everything to melt and combine.
Turn off the heat and add the glycerin. Sift 4 cups of sugar and make a well. Add the liquid in the center and start mixing. Gradually add the rest of the sifted sugar. You can add any essence of your choice (It is recommended that after making the fondant, store it in a plastic bag to prevent it from drying out).
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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