Preventing heavy top layer of cake from crushing cream layer

Preventing heavy top layer of cake from crushing cream layer - Delicious dessert with pistachio topping

I'm making a flourless cake with almond meal, thus quite dense, and it's also covered completely with whole cherries.

I thought I'd slice the cake horizontally and put a layer of cream in. The top layer will be quite heavy and I fear the cream will be squeezed out the sides. I wouldn't mind this too much normally, however I'll be transporting it in the springform tin I baked it in and suspect the squeezed out cream will smudge everywhere.

Just beat the cream until it's stiffer? Is there some additive that makes the cream firmer? The cream I was just planning on whipping it with confectioner's (icing) sugar and vanilla extract.

Update:

Gelatine method below worked perfectly with Australian Thickened Cream(35%, pre-thickened with Carrageenan and guar gum--I thought Aussie stuff was pre-thickened with gelatine?). Cream came out thick and did not squeeze out the sides when the heavy top layer was put on.



Best Answer

To make the whipped cream firmer, you could set it with gelatine or agar (which I think would be better unless the cake is being refrigerated until just before serving). For the recipe, I refer you to http://video.about.com/southernfood/How-to-Stabilize-Whipped-Cream.htm (video).

Having looked at the video, you might even want to add a half more of the gelatine/agar so it is really set (much like a pastry cream in a fraisier).

Also, if a creamy filling is required could a pastry cream be used instead of whipped cream? It would set and cut much better (although would lose the lightness of whipped cream which you may be after - you could fold whipped egg whites or cream into it but then you have the same problem of it squeezing out).




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Why does the top layer of my cake peel off?

The cake layers are underbaked. The oven door was opened and slammed while the layers baked. There's too much leavening agent in the batter (baking powder / baking soda). Your oven temperature is off.

How do you keep a layered cake from sliding?

If you're cake still feels wobbly after you've filled the cake, go ahead and freeze it for about 10 to 15 minutes BEFORE the crumb coat. This will help set the filling so your cake doesn't slide around as you apply the crumb coat.

How long to cool cake before stacking?

Cool the Cakes Remove cakes from oven and cool them in the pans on a wire rack for 15 minutes. Then, run a knife around the outside of the cake, place a rack upside down over the top of each cake pan, and invert the cake onto the rack.

How to prevent lopsided cake?

wrap the outside of the cake pan with a damp towel: The damp towel will insulate the edges of the pan, slowing the baking process. use cake strips (which you can buy on Amazon): cake strips work just like a wet towel. You soak cake strips in water and wrap them around the outside of the pan to insulate the cake.



Bulging Cake Fillings, Top 5 Reasons Plus Solutions




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