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 [...]

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 [...]

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, [...]