Torta 15 de las Tres Leches (page 211) – cafe take

hector’s new take on ROSE’S heavenly CAKES: Torta de las Tres Leches (page 211), is baked on a bottom crust of crushed nuts.  coffee extract is added to the milk sauce, to turn the tres leches cake into a coffee take!for this 6×3″ cake, i used 400 grams of leches sauce, 75 grams of coffee extract, and 25 grams of kahlua.

the frosting is whipped cream stabilized with gelatin.  it is grainy because i piped it too cold, but i think the graininess adds a realistic effect to the rose petals…

7 thoughts on “Torta 15 de las Tres Leches (page 211) – cafe take

    • K, thx! i make my own coffee extract. 1 part of ground coffee and 2 parts of water, by weight. leave at room temperature for 24 hours, then filter with a fine mesh strainer and then with a coffee filter.

      this extract is great for making iced coffee, dilute about 2 to 3 times and add ice.

  1. Jenn says:

    Beautiful H. So how cool/warm is it supposed to be for it not to be grainy? The grainyness is not due to overbeating?

    Very much looking forward to the mango version :).

    • J, I haven’t checked the temperature, but it should be warm enough for gelatin to be fluid.

      no, if is overbeating, you would see liquid separation at this level of whipped cream graininess.

      Sent from my iPhone

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