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| Need advice on sponge cake layers with mousse-like filling http://cookaholics.org/viewtopic.php?f=14&t=2281 |
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| Author: | merstar [ Mon May 21, 2012 5:31 pm ] |
| Post subject: | Need advice on sponge cake layers with mousse-like filling |
I want to make the Mexican Chocolate Icebox Cake from Bon Appetit - I've made it many times, and it's great, but this time, I want to use two sponge cake layers instead of the ladyfingers. Do you think the top layer would squish the filling? (there's no gelatin in the filling). I don't want to split them, and each layer has 3/4 cup flour - they're made in 9-inch rounds. Here are the ingredients of the cake I'm considering, which is the Panetela Corriente from Alina: 6 large eggs, separated 1 cup sugar 1½ cups bleached AP flour 2 tsp. baking powder ¼ tsp. salt 1 tsp. vanilla Here's a link to the cake: http://www.epicurious.com/recipes/food/views/101955 |
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| Author: | BeckyH [ Mon May 21, 2012 6:02 pm ] |
| Post subject: | Re: Need advice on sponge cake layers with mousse-like filli |
If you spread the mousse on one layer then chill it, you can lay in the second layer without qualms. One trick is to use a ring form to hold the cake as you build it, then freeze it, and turn it over to glaze. That way the tight square edge where the ring met the sheet tray is your corner, and looks really sharp. |
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| Author: | merstar [ Mon May 21, 2012 8:32 pm ] |
| Post subject: | Re: Need advice on sponge cake layers with mousse-like filli |
Thanks, Becky! |
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