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Home Cooking

Would a panna cotta layer cake be stable?

sjslugette | Aug 7, 202011:17 AM     18

I want to make a 8" cake with three layers : pistachio cake bottom, a layer of vanilla and a layer of mango panna cotta. I imagine I would use a cake ring and put each layer on, refrigerate till set and move on to the next layer. But I don't know whether such a structure would be stable? Will the pannacotta seep into the cake? Will the cake buckle under the weight? I feel reasonably confident the pannacotta will hold its shape once set due to the gelatin, which is why I'd choose it over mousse or custard.

Any experience or advice here?

(Context : I want to make a green, white & orange dessert to match the colors of the Indian flag for Independence day next week. Pistachio and mango are both popular Indian flavors and delicious. I don't it to just be all cake, hence the pannacotta.)

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