Hey everyone,
I'm completely desperate right now and need your help.
Today I baked a raspberry poppy seed cake (middle with curd cream)
So I made the gelatine according to the package instructions, but it didn't say how much water to use when dissolving it, so I used too much…
Now the cream is so liquid that it would probably run through the mold.
Do you think the cream can still be saved or do I have to make a new one :/
(2 votes)
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Did you bake the pot cream with gelatin? Then it is probably because the gelatin has become too hot.