I want to make the Mexican Chocolate Icebox Cake from Bon Appetit - I've made it many times, and it's great, but this time, I want to use two sponge cake layers instead of the ladyfingers. Do you think the top layer would squish the filling? (there's no gelatin in the filling). I don't want to split them, and each layer has 3/4 cup flour - they're made in 9-inch rounds. Here are the ingredients of the cake I'm considering, which is the Panetela Corriente from Alina:
6 large eggs, separated
1 cup sugar
1½ cups bleached AP flour
2 tsp. baking powder
¼ tsp. salt
1 tsp. vanilla
Here's a link to the cake:
http://www.epicurious.com/recipes/food/views/101955