- Joined
- Jun 25, 2022
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Hello All
Looking for some advise please. I'm going to make a Raffaelo cheessecake. So, I want to create a white chocolate cheesecake with thin crunchy layer somewhere within the cake. Best thing to use I ( in my way of thinking )is a dacquoise layer.
If I brush my dacquoise with a chocolate coat on each side, do you think it would protect it enough so it doesn't become chewy?
Any other ideas would be appreciated!
Looking for some advise please. I'm going to make a Raffaelo cheessecake. So, I want to create a white chocolate cheesecake with thin crunchy layer somewhere within the cake. Best thing to use I ( in my way of thinking )is a dacquoise layer.
If I brush my dacquoise with a chocolate coat on each side, do you think it would protect it enough so it doesn't become chewy?
Any other ideas would be appreciated!