Runny cake topping!
I’ve made the glorious Austrian Coffee & Walnut cake many times over the last 18 months, loving that such a relatively easy recipe brings so many plaudits for this unskilled baker! But yesterday the filling/topping would not ‘set’, was so runny that the walnuts just slid off with the topping. Same ingredients, same method - in fact I left in the fridge for longer than usual. The only difference was that I used a plastic bowl with a lid, instead of usual glass bowl with cling film. So I wonder if you can tell me why this might have happened?