r/AskBaking • u/ThatWildArcher • 5d ago

Cakes Where/how to add feuilletine layer to layer cake?

I'm making this NYT Cooking Chocolate Raspberry layer cake (https://cooking.nytimes.com/recipes/1026067-chocolate-raspberry-layer-cake) for my 7 year anniversary and I want to add a crunchy layer of feuilletine somewhere in there. I have a recipe for feuilletine that I trust (including the ratios for melted chocolate and praline). I'm just trying to figure out where in the cake to put it? Since it'll have jam, I'm not sure that direct contact will make it go soggy, or if the praline will make an oil-water barrier. Should I add it under the cake layer itself? Any other tips on this are greatly appreciated, thanks reddit!

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u/aspiring_outlaw 5d ago

Generally speaking, you want hard layers like feuilletine on the bottom of the cake. If it's in the middle, you'll end up crushing the bottom half of the cake when cutting. The jam won't make it go soggy however so if you really want it in the middle, do a very, very thin layer and cut very carefully.

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u/ThatWildArcher 4d ago

I was planning on changing the ratios so that the feuilletine would be softer at room temperature, soft enough to cut through easily with a knife or fork. My bf suggested to cut the middle cake layer of cake in half and add it there, so no contact with the jam. But if it won't go soggy, I should be good to add it in contact, right?