I was wondering if someone could help out here. I tried making a brown butter cake twice and, while absolutely delicious, I thought it was too soft. I was absolutely terrified to take it out of the pan to cool because I thought it would fall apart!
I cooled it in the pan and cut it up into pieces and it was fine then, but it didn't seem possible to take the entire cake out of the pan without it falling apart.
Any suggestions to firm up a brown butter cake?