See part 1
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 1 3/4 inch round layer
Cutting the Cake: The genoise is cut in such a fashion that its exterior is
left intact, but a core is removed. Imagine a 1/2 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 1/2 inch. Loosen the 6 1/2
inch circle or inner core of 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 1/2 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 1/2 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 1/2 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 1/2 inch thick layers.
Remove the top 1/2 inch layer, wrap it in plastic, and save for future use.
Split the remaining 1/2 inch layer into two 1/4 inch thick layers, using
the same cutting procedure as above. Remove the top 1/4 inch layer and set
aside. (Use a removable quiche bottom to aid in lifting, if necessary.)
Soaking Syrup: Pour the water into a 1 1/2 quart saucepan. Add the sugar;
stir to blend; then bring to a boil over medium heat. Remove from heat and
cool. Pour into a container with a lid and refrigerate up to 6 months.
Combine the Soaking Syrup and lemon juice in a liquid cup measure. Set
aside.
Cream Cheese Filling: 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 heavyduty 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 waterand 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
1 1/2 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 1/2 cups
Assembling the Dessert: Place the shell of the cake on a cardboard round
for easier handling. Using a pastry brush, coat evenly with a third (or
less) of the dessert syrup inside the entire shell. Spoon half of the
filling into the shell, and smooth it to level. Place one of the thin cake
layers on the filling, and gently press so it adheres. Brush this layer
with dessert syrup. Spoon the rest of the filling over this. Then place the
top layer of cake over the filling, and brush with the remaining third (or
less) of the syrup. Gently press the top layer down with your fingers
continued in part 3
Yields
1 Servings