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.
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: