chiqnorris
Posted 27 May 2018 , 1:08am
post #1 of 2
I’m dreaming of a mousse cake with a crispy layer, like wafers. However it needs to sit for a day before being eaten, and still be crispy and not getting soft.
ideas so far are feuilletine or a dasquoise with a thin chocolate coating to keep the crisp. Would dasquoise last without the coating?
are there any other things that could stay crispy on their own? Any magic cookies?
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whatthedogate
Posted 27 May 2018 , 5:41pm
post #2 of 2
I made a hazelnut dsaquoise cake once but I assembled it in the day and we enjoyed it in the evening. Maybe have everything ready to go and then assemble last minute ish.
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