I usually use pineapple juice or apple juice while preparing a cake instead of milk. However some juices sound heavy in a cake, for ex. mango juice. What will the cake result in if I used Mango ...
I'm baking a cheesecake with pieces of pears, using rich shortcrust pastry. The problem is that, during the baking, the pear juice is soaking the pastry. How could I avoid that?