Quote:
Originally Posted by gary_william
Your cake cracked. Next time use a water bath: wrap your springform in foil and set it inside a larger pan, pour got water between the pans, it acts as a thermal buffer to slow heating and cooling.
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Thanks! Correct on the cracking. It is a no-bake recipe and no heat was used, the base is set via gelatine. It cracked because the graham cracker crust cracked and was uneven and unstable, translating cracks through the mousse base and jelly top. Also more time than necessary in a dry refrigerator didn’t help.