Lucerne cheese torte part 2

4 servings

Ingredients

Quantity Ingredient
Cutting the Cake

Directions

The genoise is cut in such a fashion that its exterior is left intact, but a core is removed Imagine a ½-inch thick border around the outside edge of the cake. Now, using the tip of a shortbladed paring knife, cut along the imaginary line with a sawing motion around the entire cake, stopping short of the cake's bottom by ½-inch. Loosen the 6½ -inch circle or inner core the cake without disturbing the outer shell Using a small serrated knife such as a tomato knife, insert the blade into the side of the cake ½ ~inch from the bottom, creating a small slit. Keeping the knife horizontal and level, pivot the serrated edge in one direction, trying not to cut through the outer shell of cake. (This will eventually loosen the entire bottom of the inner core.) Remove the knife, insert it back into the slit with the serrated edge facing the opposite direction, and pivot the other way. Repeat three more times, rotating the cake a quarter turn each time. After completing four cuts, you should have loosened the core sufficiently to lift it out. Test it gently with a fork around the edge of the core; if you meet resistance anywhere, insert the serrated knife back into the nearest slit, and pivot the blade again. Be patient and keep pivoting as well as tracing the top circle, and soon you'll be able to lift the core with the aid of the fork.

Remove the center core of the cake; it should measure about 6 ½ to 7 inches in diameter and be about 1-inch thick. Place the core on a flat work surface. Mentally divide it in half horizontally. Now, using the paring knife, cut all the way around the side of the cake about ½-inch deep on that imaginary line. Slide a 12-inch knife into the cut. Holding the knife steady in that path, rotate the cake in a circle into the knife blade, cutting in a slow sawing motion all around, until the cake is evenly split into two ½-inch thick layers.

Remove the top ½-inch layer, wrap it in plastic, and save for future use. Split the remaining ½- inch layer into two ¼-inch thick layers, using the same cutting procedure as above. Remove the top ¼-inch layer and set aside. (Use a removable quiche bottom to aid in lifting, if necessary.)

BAKERS' DOZEN FLO BRAKER SHOW #BD1A12

Related recipes