Make a brew from 250 ml of water, 30 ml of vinegar essence (25%), 125 g of chopped onions, 25 g of salt, 125 g of sugar, 5 white peppercorns, which must then steep for 2 days in the refrigerator. This brew can be kept as good as forever.
Then bring 36 g of cake glaze to the boil with 500 ml of water and allow to cool. Put the finished cake icing with the brew and 2 eggs in the mixer and whip on the highest level with 500 ml of oil.
In my experience, it really works best with Livio. I don`t know why, but give it a try! Almost tastes better to us than the Sylt fresh salad!
And don`t be surprised about the cake topping. It`s just carrageenan. A binder that is often found in molecular cooking.
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