I am trying to perfect a Black Forest Cake using a more traditional German recipe, all of which seem to call for powdered gelatin in the cream icing. Being a vegetarian myself, and catering to that crowd, I have reservations about this. I understand how drastically gelatin changes the consistency of the icing, and agar (a seaweed derivative) seems to have a very similar effect. Has anyone used agar in place of gelatin before? Is it identical to gelatin in prep and consistency, or should I tweak the recipe slightly? Or might anyone have suggestions for a similar icing that uses neither?
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7/8/11 at 7:29am