Lucerne Cheese Torte Pt 1 Recipe

SOAKING SYRUP
1 1/4 c Water
2 1/4 c Granulated sugar
1/4 c Fresh lemon juice, strained

CREAM CHEESE FILLING
4 oz Cream cheese, room
-temperature
3 tb Unsalted butter, room
-temperature
1 tb Sour cream
1 ts Lemon zest
2 lg Egg yolks
2 tb Water
1/4 c Granulated sugar
1/4 c Heavy cream

DECORATION
3/4 c Heavy cream

CARAMEL SHEET
3 tb Water
1/2 c Sugar

BAKERS’ DOZEN (FLO BRAKER) SHOW #1A12

Position rack in lower third of over 5 to 6 inches from the bottom and
preheat to 350 degrees. Using a paper towel, grease the bottom and sides of
the pan with solid shortening. Dust generously with all-purpose flour, tilt
to distribute, then tap out excess, and insert a parchment or waxed paper
line.

Pour the flour, 1 tablespoon sugar, and salt in that order into a triple
sifter or sieve. Sift onto a sheet of waxed paper to distribute the sugar
evenly and to remove any lumps in the flour, set aside. Melt the butter in
a small saucepan over low heat. Pour into a 1quart mixing bowl, and set
aside.

Crack the eggs into the bowl of a heavyduty mixer. Add the 1/2 cup sugar,
and whisk by hand to combine. Rest the bowl in a shallow pan, such as a
10inch skillet, filled with 1 inch of water that feels hot to the touch
(120 degrees). To prevent the eggs from setting, whisk them continuously
for about 30 seconds. Now test if the mixture has warmed to body
temperature, taking care that it does not exceed 110 degrees. You will
notice if you rub a little mixture between your thumb and forefinger that
it does not feel granular. This is because the sugar begins to dissolve and
forms a partial solution.

Attach the bowl to the mixer, and with the whisk attachment, whip on medium
speed (#5) until the mixture has cooled and increased considerably in
volume (tripled or more), appears light in texture and almost white in
color, and has thickened to the consistency of a whole egg meringue (about
3 to 4 minutes). Pour in the vanilla during the final moments of whipping.
Test if it is time to fold in the flour by lifting the whisk. If some of
the mixture falls back into the bowl in ribbons and remains on the surface,
proceed. But if it sinks back into the batter right away, continue whipping
for a few more minutes, or until the desired consistency is achieved. Then
remove the bowl and its whisk from the mixer.

With the aid of a flexible metal icing spatula, scoop up onethird of the
flour mixture, and sprinkle it over the top. Using a rubber spatula, fold
the mixture into the batter just until incorporated. Repeat procedure two
more times, folding just until all the flour has been absorbed. Gently pour
about 1 cup of the batter into the melted butter, and with the rubber
spatula, fold until combined. Return the butter mixture to reserved batter,
and again fold to combine.

Gently pour the mixture into the pan, taking care not to deflate the foam
structure you have created. With a rubber spatula, smooth the top of the
batter, working from the center outward, until a slightly raised ridge
forms around the outside rim. (Since the cake bakes faster near the metal
rim, mounding the batter around the edges assures a more evenly baked
layer.) Bake for 25 to 27 minutes, or until the top springs back slightly
when lightly touched, sounding spongy when tapped, and the sides begin to
contract from the pan. Even an aroma similar to that of freshly scrambled
eggs pervades your kitchen as an indicator.

Place the cake on a rack to cool for 5 to 10 minutes. With mits, tilt and
rotate the pan, and gently tap it on the counter to see if the cake is
releasing from the metal sides. If not, or if in doubt, run a small metal
spatula or the thin blade of a table knife between the outside cake edge
and the metal rim, freeing the sides and allowing air to get under the
layer as it is rotated. Cover the pan with another cooking rack, invert it
onto that rack, and carefully lift the pan from the cake to remove. Slowly
peel off the parchment liner, turn it over so that the sticky side faces
up, and reposition it on top of the cake. Cover with the first rack, invert
the layer right side up, and remove the top rack. Allow cake to cool
completely.

continued in part 2