Swell the gelatine with the water for 10 minutes and let it heat up in the microwave, it only takes seconds! Of course, this also works in a water bath.
Separate the egg white from the yolk and place at the ready.
Put the first 250 g of sifted powdered sugar in a bowl, which is best done with a hair sieve, and make a recess in the middle. The egg white, syrup, glucose powder, glycerine, tragacanth and hot gelatine are quickly put in there. Everything is immediately mixed with the powdered sugar from the middle. Now take the soft dough out of the bowl and gradually knead in the remaining sifted powdered sugar. This takes a while. Even if you think that the dumpling is no longer absorbing powdered sugar, the whole 750 g of powdered sugar must be kneaded in at least. Finally, knead in the butter vanilla flavor.
Tip: A pinch of Palmin rubbed in your hands makes kneading easier.
This recipe contains an exactly calculated amount of liquid so that you don`t need 3 packets of powdered sugar at the end because the fondant does not get the right consistency. You should already have 4 packets of powdered sugar a 250 g in stock, as you also need powdered sugar to dust the work surface for the unrolling. The fondant is right if it is firm and reminiscent of plasticine.
The fondant is best rolled out on a silicone mat. Dust the corrugated wood with a little powdered sugar. I roll out the fondant, lift it up, spread some powdered sugar on the work surface again, continue rolling out, and so on until the cake is the desired size. If you do this, it is easy to pick up and does not stick to the substrate at the end.
For those in a hurry: This fondant can be used immediately, I`ve tried it! Otherwise it can rest for one day in two plastic bags at room temperature and the next day it is super elastic, supple and not gritty. 880 g of finished fondant is sufficient for 1 large cake.
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