the cake component on ROSE’S heavenly CAKES: Torta de las Tres Leches (page 211) was used to make debbie’s mango truffle cake.
this cake is the easiest method i know of for biscuit de savoie making!
debbie hosted a baking party, and hired me to make the mango truffle cake for 4 students plus an audience.
oh… we had fun!
hector’s newer take on ROSE’S heavenly CAKES: Torta de las Tres Leches (page 211). it is a giant truffle made of dark chocolate ganache, and filled with ladyfingers soaked in tres leches milk:
for the Kona Mango Festival 2011, i made a mango version. who can resist mango with chocolate? recipe here.
[ photo credit: my sister ]
hector’s new take on ROSE’S heavenly CAKES: Torta de las Tres Leches (page 211), using store bought savoiardi ladyfingers imported from italy and quick tres leches milk.
[ photo credit: my sister ]
the piping tip i use to cover a cake with rose petals is the ateco 108. note it is much larger than the ateco 126.
my favorite method to stabilize whipped cream (maximum consistency and minimal watering down), is to use dulce de leche instead of sugar. also, i prewhip the cream, or whip in stages.
i suspect plain condensed milk instead of dulce de leche will work, too. add 10% (by weight) of dulce de leche to heavy whipping cream, stir till dissolved. for the exact amount of dulce de leche, please see page 334 of this book.
on a NON-chilled metal bowl (cream emulsifies better when starting at room temperature), whip till traces of soft peaks start to appear. now chill in the refrigerator for at least 2 hours, preferably overnight (whipped cream keeps consistency best when chilled!).
now whip till soft peaks appear. do not whip any more with a mixer.
now whip -BY HAND- till desired consistency. stiff peaks works best for rose petals, so you see some realistic ragged rose petal tips. never finish whipping with the mixer as you can’t tell when it is done and if you overwhip it will water down.
there are many recipes of Tres Leches Cake. my friend Sonia Martinez from soniatasteshawaii.com writes “Tres Leches was brought to the states by the big Nicaraguan migration to Miami back in the late 80′s and the Cubans adopted it as our own!”
here is Sonia’s take, the cake base is a yellow butter cake. exquisitely done for the xmas holidays:
here while enjoying the visit of my nephew:
1- we made coffee:
2- we went to church:
3- we went pig hunting:
4- and made chicharrones and jamon del pais:
5- we made more coffee:
6- we made more bread:
7- we made more flan:
hector’s new take on ROSE’S heavenly CAKES: Torta de las Tres Leches (page 211), using store bought savoiardi ladyfingers imported from italy and quick tres leches milk.
here while enjoying the visit of my nephew:
1- we went fishing:
2- we made flan:
3- we made bread:
4- we ate out:
6- we ate so much, i had to tape my abs:
7- we painted my kitchen yellow and my bathroom blue:
8- we ate out again:
9- we sent the brother to buy ladyfingers, he came home with finger gloves instead:
10 – we kept eating, till i got sick:
11 – we made more and more bread. this is my basic sourdough bread, using part toasted hazelnut paste:
hector’s new take on ROSE’S heavenly CAKES: Torta de las Tres Leches (page 211), using store bought savoiardi ladyfingers imported from italy and quick tres leches milk.
starts like this.
1- soak for 2 days, savoiardis with quick tresh leches milk:
2- then unmold:
3- while you wait those 2 days, go paddling with your family:
hector’s new take on ROSE’S heavenly CAKES: Torta de las Tres Leches (page 211), using store bought savoiardi ladyfingers imported from italy and quick tres leches milk.
this cake is my nephew’s -carlos miguel- favorite.
i has been one year since my nephew graduated from Seattle U and i made him the Bernachon Palet d’Or Gateau.
certainly feels like just yesterday.
last month, nephew and dad came to hawaii for a 2 week family reunion. on the first day of nephew’s visit, he asked me to make him a graduation cake. i answered: “didn’t i just made you one last year?” nephew’s answered back: “for my law degree, i would like a bigger cake: like the one you made for my dad on his wedding:”
nephew wasn’t born when i made that cake. his dad must have loved the wedding cake so much that it remains vivid and desired on the son’s mind! i couldn’t help showing nephew the cakes i made shortly after:
the cake for my dad’s 50th birthday:
the cake for my youngest brother 7th birthday:
the cake for my youngest brother graduation from high school:
the cake for my niece’s 1st birthday:
the cake for my niece’s 2nd birthday:
the cake for my niece’s 3rd birthday:
[ story continues tomorrow . . . ]
this is a slice of hector’s take on ROSE’S heavenly CAKES: Torta de las Tres Leches (page 211), green tea take, that has been thawed and frozen twice!
i notice that sponge cakes such as these, keep their texture when freezing / thawing.
hector’s take on ROSE’S heavenly CAKES: Torta de las Tres Leches (page 211), closeups.
