hector’s take on ROSE’S heavenly CAKES: Sybil’s Pecan Torte with Coffee Cream (page 270).
note that i find the following method the best to obtain perfect consistency whipped cream for piping: first, whip the cream till soft peaks using a non-chilled bowl and whisk (cream should be cold). refrigerate 2 hours. whip by hand till stiff peaks (or desired piping consistency). my theory is that cream emulsifies best when not too cold, thus using a non-chilled bowl to start the whipping process.
ROSE’S heavenly CAKES: Sybil’s Pecan Torte with Coffee Cream (page 270) is a flourless cake. it starts as an egg yolk foam folded with ground nuts. i used mac nuts instead of pecans!
that is folded to a basic egg white meringue whipped with small amounts of sugar than usual:
i baked using mini panettone paper cupcake pans:
hector’s take on ROSE’S heavenly CAKES: Sybil’s Pecan Torte with Coffee Cream (page 270) uses home made coffee extract.
it is very simple to do this: soak for 24 hours 1 part of espresso ground coffee with 2 parts of water, by weight, then strain. i think i found the perfect coffee to do this, which is my favorite local coffee with vanilla flavor:
