Will a crunchy layer get soggy in a mango entremet?
The entremet dome cake will have mousse, sponge, filling and glaze. I want to add a crunchy layer of coconut and am thinking of a layer of coconut brittle or crumb.
I have no idea what I’m doing and I’m scared that the crunchy layer will get soggy in the entremet... will it?
Thanks and happy baking !