Lucerne Cheese Torte Part 4

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Servings: 1 Difficulty: Advanced
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International-style classic side-dish that brings home-style flavor to your table
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This International side-dish features Cream cheese, room. It delivers rich, cheesy flavor, smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Lucerne Cheese Torte Part 4

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 342.0

Description

This International side-dish features Cream cheese, room. It delivers rich, cheesy flavor, smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Temperature 3 tb Unsalted butter, room Temperature 1 tb Sour
  2. cream 1 ts Lemon zest 2 lg Egg yolks 2 tb Water 1/4 c Granulated sugar 1/4 c Heavy
  3. cream In a 2 to 3 quart mixing bowl, manipulate the
  4. cream cheese with a rubber spatula until smooth.
  5. Gradually add the butter, stirring until smooth and homogeneous.
  6. Lastly, stir in the sour cream and lemon zest; set aside.
  7. Place the egg yolks in the bowl of a heavy-duty mixer and with the
  8. whisk attachment, whip them on medium speed (#5) until light in color and fluffy in texture (about 2 minutes).
  9. Detach whisk and remove bowl; set whisk close by to use later.
  10. Combine the water and sugar in a heavybottomed saucepan or sugar pot.
  11. Place over low
  12. heat , swirling the pot occasionally to distribute
  13. heat until the sugar completely dissolves (about 2 minutes).
  14. Keep a pastry
  15. brush in a small glass of water to
  16. wash down any sugar crystals that
  17. form along the sides of the pot.
  18. As soon as the sugar has dissolved, increase
  19. heat to high and
  20. boil until it registers 238 degrees (soft ball stage) on a mercury candy thermometer (about 5 minutes).
  21. pour the syrup into the center of the whipped yolks and
  22. whisk vigorously by hand to
  23. combine , using the mixer's
  24. whisk attachment.
  25. Reattach the bowl and its
  26. whisk to the mixer and whip on medium speed (#5) until the egg yolk mixture thickens, increases in volume, lightens in color and texture and cools to room temperature (about 4 minutes).
  27. Whisk into the cream cheese mixture until blended smoothly.
  28. Whip the heavy cream in a deep 1 1/2 quart mixing bowl until soft peaks form.
  29. Then fold into cream cheese buttercream.
  30. The consistency is soft and thin, but after refrigeration, the
  31. cream cheese and fat become firm to give the filling body and texture.
  32. BAKERS' DOZEN FLO BRAKER SHOW #BD1A12 Cream Cheese Filling

Nutrition Facts

Servings 1

Amount Per Serving
Calories 342.0kcal
% Daily Value *
Total Fat 34.0g53%
Saturated Fat 21.0g105%
Cholesterol 87.0mg29%
Sodium 321.0mg14%
Total Carbohydrate 3.1g2%
Dietary Fiber 0.0g0%
Sugars 1.8g
Protein 5.9g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, boiling, cheese, cream, international, lucerne, part, room, side-dish, title, torte, vegetarian
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