Sugar-citrus hard glaze for cake
My late grandmother used to cover her hazelnut torte with a wonderful glaze made of lemon juice and confectioner's sugar. It hardened on top. I tried it, but ended up with a syrup that went into the cake. Nice, but not what I'm looking for. I want to see the glaze and have forks go through with that satisfying icing feeling.
Any tips? Was my ratio off?
Thanks for any advice.
Two possibilities, one your ratio was off it should still look opaque, use just enough lemon to get something you can pour. Two, you tried to put it on while the cake was still too warm it always absorbs when you do that regardless of what your ratio is. Let the cake cool for a couple of hours somewhere away from the stove.