Lucerne cheese torte part 6
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Lucerne cheese torte part 6
  Cheese    Tortes  
Last updated 6/12/2012 12:59:04 AM. Recipe ID 21946. Report a problem with this recipe.
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      Title: Lucerne cheese torte part 6
 Categories: Baker
      Yield: 4 Servings
 
           Decoration
           	3/4 c  heavy cream
 
  Whip the heavy cream until soft peaks and slowly closing tracks form.
  Using a flexible metal icing spatula, and holding the cake on the
  palm of the other hand, apply a dab of whipped cream to the side of
  the cake. Without lifting the spatula, spread the frosting away from
  you in a smooth, even stroke, moving forward, around and down. The
  spatula should avoid touching the cake, or it will pick up and spread
  crumbs on the frosting. Scrape the spatula on the edge of the bowl
  between strokes to get rid of excess frosting and crumbs, which could
  make tracks and mar the finish of your final coat.
  
  After the sides have been completely sealed with a thin coat, place
  the cake on a turntable, and apply a thin coat of whipped cream to
  the top. (You never frost the top in your hand because it requires
  different leverage and perspective.) Apply a second coat in the same
  manner as the first,
  
  to smoothly finish the cake. When the top and sides are completely
  covered, spoon the remaining whipped cream into the pastry bag fitted
  with a #4 star or 5A decorating tip, and pipe a swirl in eight places
  on top of the cake. Refrigerate until 1 hour before serving. If
  desired, make caramel sheet. When cool and hard, break off shards and
  stick into each piped swirl to decorate the cake.
  
  Caramel Sheet: 3 tablespoons water
      1/2    cup sugar
  
  Place a strip of aluminum foil onto a baking sheet or line the baking
  sheet with a small silicone mat. Pour water and sugar into a 3 cup
  saucepan or 10 inch skillet. Heat over low heat just until sugar
  dissolves. Raise heat and boil until caramel is amber in color. Pour
  over foil or silicone mat and spread thinly. Allow to cool and harden.
  
  Yield: 8 servings
  




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Recipe ID 21946 (Apr 03, 2005)

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