Lucerne cheese torte part 4
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Lucerne cheese torte part 4
  Cheese    Tortes  
Last updated 6/12/2012 12:59:04 AM. Recipe ID 21944. Report a problem with this recipe.
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      Title: Lucerne cheese torte part 4
 Categories: Baker
      Yield: 4 Servings
      4 oz Cream cheese, room
      3 tb Unsalted butter, room
      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
  In a 2 to 3 quart mixing bowl, manipulate the cream cheese with a
  rubber spatula until smooth. Gradually add the butter, stirring until
  smooth and homogeneous. Lastly, stir in the sour cream and lemon
  zest; set aside. Place the egg yolks in the bowl of a heavy-duty
  mixer and with the whisk attachment, whip them on medium speed (#5)
  until light in color and fluffy in texture (about 2 minutes). Detach
  whisk and remove bowl; set whisk close by to use later. Combine the
  water and sugar in a heavybottomed saucepan or sugar pot. Place over
  low heat, swirling the pot occasionally to distribute heat until the
  sugar completely dissolves (about 2 minutes). Keep a pastry brush in
  a small glass of water to wash down any sugar crystals that form
  along the sides of the pot. As soon as the sugar has dissolved,
  increase heat to high and boil until it registers 238 degrees (soft
  ball stage) on a mercury candy thermometer (about 5 minutes). Quickly
  pour the syrup into the center of the whipped yolks and whisk
  vigorously by hand to combine, using the mixer's whisk attachment.
  Reattach the bowl and its 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). Whisk into the cream cheese mixture until blended smoothly.
  Whip the heavy cream in a deep 1 1/2 quart mixing bowl until soft
  peaks form. Then fold into cream cheese buttercream. The consistency
  is soft and thin, but after refrigeration, the cream cheese and fat
  become firm to give the filling body and texture.
  Yield: 1 1/2 cups

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Recipe ID 21944 (Apr 03, 2005)

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