Lucerne cheese torte part 1

4 servings

Ingredients

Quantity Ingredient
1 cup Sifted cake flour
1 tablespoon Granulated sugar
⅛ teaspoon Salt
2 tablespoons Unsalted butter
4 larges Eggs, room temperature
½ cup Granulated sugar
1 teaspoon Vanilla

Directions

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 a 8-inch round pan with solid shortening. Dust generously with allpurpose flour, tilt to distribute, then tap out excess, and insert a parchment or waxed paper liner.

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 1 quart mixing bowl, and set aside.

Crack the eggs into the bowl of a heavy-duty mixer. Add the ½ cup sugar, and whisk by hand to combine. Rest the bowl in a shallow pan, such as a 10 inch 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 one third 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 mitts, 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.

If you plan to assemble a dessert later in the day or the next, leave the genoise out, uncovered, on a rack to airdry. (Most genoises benefit from slight staling since they will absorb the dessert syrup more easily.) The theory behind using dessert syrup is twofold: It makes it possible to keep the dessert longer, and it adds to a complexity of flavors.) To use within 2 days, wrap the genoise in plastic wrap. To freeze it (for no more than 10 days), cover the plasticwrapped package in foil. To protect the cake's delicate structure, place the foilwrapped package in a sturdy container, such as a metal tin, before freezing. Add a label, indicating the contents and date baked.

Yield: one 8 x 1¾ inch round layer BAKERS' DOZEN FLO BRAKER SHOW #BD1A12

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