but decided to use the Famous Chocolate Wafers instead of ladyfingers. I will need 7 dozen cookies and at $5.39 per 9 oz box, thought "no proble, I'll make my own wafers". Am I crazy? Maybe I should stick to the ladyfingers? Was just trying to go for the extra chocolate boost.
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Am I crazy?! I am going to make the Mexican Icebox cake for my luncheon
- Thread starter cheezz
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Stick to the ladyfingers - They're a better contrast to the deep chocolate filling, plus
they look much prettier. Just make sure you brush them with some sort of liquid (I use milk), because they can be a little dry, which is typical of sponge cake. Also, make sure you get the ladyfingers that are split in half. (not the filled ones or whole ones).
And yes, you're crazy, but not for this particular reason! Ha!
they look much prettier. Just make sure you brush them with some sort of liquid (I use milk), because they can be a little dry, which is typical of sponge cake. Also, make sure you get the ladyfingers that are split in half. (not the filled ones or whole ones).
And yes, you're crazy, but not for this particular reason! Ha!
Yeah, I make my own - Two 9-inch layers, and I don't split them, since we like more cake per
filling. I have to brush them really well, since sponge cake is so dry, and I never know how much liquid to use. (I've only tried the sponge cake layers twice so far, using one recipe, so I'm still figuring out the liquid part, plus I may be experimenting with other sponge cake recipes.). For your purposes, I would suggest splitting them, since they'll be more moist, with filling between each thin layer to "sponge" it up. (I would still brush the layers, though, either with liqueur or milk - I don't recommend a simple syrup - it's too sweet).
filling. I have to brush them really well, since sponge cake is so dry, and I never know how much liquid to use. (I've only tried the sponge cake layers twice so far, using one recipe, so I'm still figuring out the liquid part, plus I may be experimenting with other sponge cake recipes.). For your purposes, I would suggest splitting them, since they'll be more moist, with filling between each thin layer to "sponge" it up. (I would still brush the layers, though, either with liqueur or milk - I don't recommend a simple syrup - it's too sweet).
That would be fine, although, I've tried it, and I prefer the milk, since it's neutral,
and I like the contrast of the vanilla sponge cake to the deep chocolate. (The milk idea was given to me awhile back from a pastry chef). But, the coffee will be good, too, plus coffee is a tenderizer - I think some reviewers on Epicurious used it, and some others used Kahlua.
Also, as I mentioned awhile ago, some reviewers replaced all the butter with cream cheese, but I thought it would taste too much like a chocolate cheesecake, so for the past few times I replaced just 2 Tbsp of the butter with cream cheese, and it didn't interfere with the original chocolate taste.
and I like the contrast of the vanilla sponge cake to the deep chocolate. (The milk idea was given to me awhile back from a pastry chef). But, the coffee will be good, too, plus coffee is a tenderizer - I think some reviewers on Epicurious used it, and some others used Kahlua.
Also, as I mentioned awhile ago, some reviewers replaced all the butter with cream cheese, but I thought it would taste too much like a chocolate cheesecake, so for the past few times I replaced just 2 Tbsp of the butter with cream cheese, and it didn't interfere with the original chocolate taste.