Lemon Cake Doberge

"This is my family's version of the famous 6 layer New Orleans cake. I hope you enjoy this very special cake... it's a great celebration cake well worth the extra time and effort."
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Es-trada photo by Es-trada
photo by Alexa R. photo by Alexa R.
photo by Alexa R. photo by Alexa R.
photo by Ashley Cuoco photo by Ashley Cuoco
Ready In:
3hrs 30mins
Ingredients:
26
Serves:
16
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ingredients

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directions

  • LEMON FILLING: Make the lemon filling first to allow time for it to cool. In a pan combine, sugar, cornstarch, flour and salt. Stir in cold water and cook till thickened and bubbly. Now cook for two more minutes.
  • Put the beaten egg yolks into a bowl and mix with 1 cup of the hot sugar mixture. When well blended pour the egg yolks mixture back into the hot sugar mixture in the pan, bringing to a gentle boil. Stirring constantly, cook for two more minutes then remove from heat.
  • Stir in butter, 1 tsp lemon peel and lemon juice, make sure to mix well. Cover with plastic wrap, cool at room temperature -- Do Not Stir again.
  • CAKE: Preheat oven to 375 degrees. Grease and flour three 8" round baking pans. Combine flour, baking powder and salt in medium size bowl. Mix butter and shortening till creamy.
  • Add sugar, vanilla and lemon extracts, mix until light and fluffy.
  • Next add egg yolks, one at a time, beating for 1 minute each. Add milk and lemon juice together. set aside.
  • Now add dry ingredients, and milk/lemon mixture alternating until well blended. Gently, fold in the egg whites. Pour 3/4 cup of batter into each prepared pan. Bake in 375 degree oven for 10 - 13 minutes, or until tested done.
  • Cool in pan for 5 minutes. Remove from pans and cool on racks. Now wash, grease and flour pans again and repeat procedure. When finished you will have six cake layers.
  • LEMON FROSTING: Beat cream cheese, icing sugar until fluffy. Add 1 tsp lemon peel, 1/4 tsp vanilla extract and 1/4 tsp lemon extract and beat till smooth.
  • CAKE ASSEMBLY: To assemble the cake, place one layer on bottom of a cake platter. Pour 1/2 cup of lemon filling on top of cake. Repeat the above procedure with the remaining four cake layers and filling.
  • Top with final layer of cake. Cover cake with plastic wrap and put in fridge for 2 hours till well chilled.
  • Spread Lemon Frosting on sides and top of entire cake. Cover and refrigerate until ready to serve. ENJOY! ENJOY! ENJOY!

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Reviews

  1. Alexa R.
    Great recipe! Except I couldn't find 8in cake pans anywhere. So I used 9in instead and only did five layers instead of six. Thank you for posting this recipe, it tastes like the lemon doberge I used to get at a bakery in louisiana. Warning to other bakers: this recipe is time consuming! Carve out at least 4 hours if you want to make this cake.
     
  2. Es-trada
    This is recipe is wonderful! The lemon curd is excellent!
     
  3. CMag1138
    I am pleased to know this lighter version of the Doberge cake!
     
  4. Sydney Mike
    Defintely a time-consuming recipe, but one well worth the OUTSTANDING cake that comes as a result! At first I was tempted to jack up the amount of lemon zest, but was very glad that I didn't ~ the lemon tast was very much in tune with the rest of the ingredients!! I didn't even have a birthday to take it to, but it went over very well at a potluck, outshining all the other desserts by a mile! Thanks for tempting me with this recipe!
     
  5. Irishcolleen
    You're missing the last step of an authentic Doberge cake, which is a poured fondant icing.
     
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