Lucerne Cheese Torte Recipe

Lucerne Cheese Torte

Recipe by Flo Braker

Watch the video demonstrating how to prepare this recipe.

• Difficulty: Easy
• Yield: One 8 x 1 3/4 inch round layer
• Nutritional Information Per Serving (Serving size 1 of 14 servings): Calories 315, Total Fat 11 g, Saturated Fat 6 g, Carbohydrates 52 g, Dietary Fiber 0 g, Sugars 44 g, Protein 4 g, Cholesterol 106 mg, Sodium 76 mg

Ingredients

• 1 cup sifted cake flour
• 1 tablespoon granulated sugar
• 1/8 teaspoon salt
• 2 tablespoons unsalted butter
• 4 large eggs, at room temperature
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Soaking Syrup:

• 1 1/4 cups water
• 2 1/4 cups granulated sugar
• 1/4 cup fresh lemon juice, strained

Cream Cheese Filling:

• 4 ounces cream cheese, softened
• 3 tablespoons unsalted butter, softened
• 1 tablespoon sour cream
• 1 teaspoon lemon zest
• 2 large egg yolks
• 2 tablespoons water
• 1/4 cup granulated sugar
• 1/4 cup heavy cream

Instructions

1. Preheat the oven to 350F (175C) and position the rack in the lower third, 5 to 6 inches from the bottom. Grease an 8-inch round pan with solid shortening, dust generously with flour, tap out excess, and line the bottom with parchment or wax paper.
2. Sift the flour, 1 tablespoon sugar, and salt together onto waxed paper to distribute evenly and remove lumps. Set aside. Melt the butter over low heat in a small pan, then pour into a 1-quart bowl.
3. Crack eggs into a heavy-duty mixer bowl, add 1/2 cup sugar, and whisk briefly by hand. Warm over a pan of 1-inch hot water (about 120F), whisking constantly for 30 seconds until body temperature (around 110F).
4. Whip with whisk attachment on medium speed until tripled in volume, pale, fluffy like whole egg meringue (3-4 minutes). Add vanilla near end. Test with ribbon; continue if needed. Remove bowl.
5. Sprinkle one-third sifted flour over batter; fold gently. Repeat twice until incorporated.
6. Pour 1 cup batter into melted butter; fold to blend. Return to main batter and fold gently.
7. Pour into prepared pan carefully, smooth from center to edges with a slight raised rim for even baking.
8. Bake 25-27 minutes until top springs back, sounds spongy, and sides pull away.
9. Cool on rack 5-10 minutes. Loosen sides, invert onto parchment-lined rack (sticky side up), flip right side up, and cool completely.
10. For later assembly, air-dry uncovered slightly; staling aids syrup absorption for better flavor and longevity.
11. Make syrup: Boil water and 2 1/4 cups sugar in saucepan; cool. Mix with lemon juice; store refrigerated up to 6 months.
12. Soften cream cheese in 2-3 quart bowl. Add butter gradually until smooth. Stir in sour cream and zest. Whip yolks fluffy (2 minutes). Boil water and 1/4 cup sugar to 238F; pour into yolks, whisking. Cool yolk mixture on mixer (4 minutes); blend into cream cheese.
13. Whip heavy cream to soft peaks; fold into cream cheese mixture. Yields about 1 1/2 cups; firms in fridge for perfect texture.
14. Cutting the Cake: Leave 1/2-inch outer border intact. Saw inner 6 1/2-inch circle 1/2 inch from bottom with paring knife. Loosen core bottom with horizontal serrated knife pivots around cake. Lift out core.
15. Split core horizontally: Cut 1/2-inch deep around side; saw into two 1/2-inch layers with thin knife.
16. Reserve top 1/2-inch layer wrapped for other use. Slice remaining half into two 1/4-inch layers; set aside top 1/4-inch separately. Use quiche bottom for thin layers if needed.