Lucerne cheese torte part 4

4 servings

Ingredients

Quantity Ingredient
4 ounces Cream cheese, room
Temperature
3 tablespoons Unsalted butter, room
Temperature
1 tablespoon Sour cream
1 teaspoon Lemon zest
2 larges Egg yolks
2 tablespoons Water
¼ cup Granulated sugar
¼ cup Heavy cream

Directions

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 1½ 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 ½ cups

BAKERS' DOZEN FLO BRAKER SHOW #BD1A12 Cream Cheese Filling:

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