You’ll be eager to slice into this cake-and-filling layered dome.
By America's Test Kitchen | January 21, 2012
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I’ve really been wanting to try making this since eating the very similar-looking Chocolate Zucatto Cake at Maggiano’s. My problem is the gelatin. My family cannot eat regular gelatin and it’s impossible to find a Kosher/Halal gelatin. Is the gelatin absolutely necessary in this recipe or can it be left out along with the water used to dissolve it? Or is there an alternative that ATK can suggest?
You can use agar, a gelatin from seaweed, I believe. Or, well, I don’t know about Kosher, but vegans and vegetarians can use it. It comes in powder or in strips, both work pretty much the same as regular animal-origin gelatin.
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Can a homemade version of this fancy chocolate and apricot-flavored Viennese cake compete with the real deal? We say, unequivocably, yes it can.
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