Marmeladeglasur (jam or jelly glaze)

Ingredients

Directions

These glazes are Vienna's standard trick for adding a touch of sweetness between cake layers or - their most important use - to prime the top cake layer to take a sugar frosting smoothly. What's more, the glaze undercoat gives the final frosting an extra gloss.

All the sugar-frosting recipes that follow in this chapter presuppose such an undercoat. JAM GLAZE (generally apricot jam): Put 2 tablespoons jam through a sieve or food mill so there are no pieces of fruit in it. Simmer jam with 1 tablespoon cold water, over low flame, until hot and well blended.. With pastry brush, s[pread glaze over cake. ORANGE-MARMALADE GLAZE: Don't put the marmalade through a sieve (the bits of rind will show through the finished frosting to give it a pretty, bumpy look); but otherwise proceed as in Jam Glaze. JELLY GLAZE (generally red currant jelly): Simmer 2 tablespoons jelly (with no water) over low flame until melted and hot. Wiht pastry brush, spread glaze over cake. (Glaze for 8-inch torte). From: THE ART OF VIENNESE PASTRY by Marcia Colman Morton.

Doubleday & Company, New York. 1969. From the collection of Karin Brewer

Submitted By KARIN BREWER On 01-24-95