Lemon Cake Doberge Recipes

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DOBERGE CAKE



Doberge Cake image

Ingenious New Orleans bakers took the famous European dobos torte and fashioned the New Orleans version, Doberge (DO-bash) Cake, a six-layer cake. If you have only two cake pans, bake two layers at a time.

Provided by BHG Test Kitchen

Time 45m

Number Of Ingredients 26

Lemon Filling (see below)
2.25 cup all-purpose flour
2 teaspoon baking powder
0.25 teaspoon salt
0.5 cup butter or margarine
0.25 cup shortening
1.5 cup sugar
1 teaspoon vanilla
3 egg yolks
0.75 cup milk
3 stiff-beaten egg whites
Lemon Icing (see below)
Shredded lemon peel (optional)
1.25 cup sugar
3 tablespoon cornstarch
3 tablespoon all-purpose flour
dash of salt
1.5 cup cold water
2 tablespoon butter or margarine
0.5 teaspoon finely shredded lemon peel
0.333 cup lemon juice
3 beaten egg yolks
2 ounce cream cheese, softened
3 cup powdered sugar
1 teaspoon finely shredded lemon peel
0.25 teaspoon vanilla

Steps:

  • Prepare and cool the Lemon Filling. Grease and lightly flour three 8x1-1/2-inch round baking pans. Set aside. In a medium mixing bowl combine flour, baking powder, and salt.
  • In a large mixer bowl beat butter or margarine and shortening with an electric mixer on medium speed for 30 seconds. Gradually add sugar and vanilla, beating until light and fluffy. Add egg yolks, one at a time, beating 1 minute after each.
  • Add dry ingredients and milk alternately to beaten mixture, beating after each addition until blended. Gently fold in egg whites by hand.
  • To make the 6 cake layers, transfer a generous 3/4 cup of batter into each prepared pan, spreading evenly over the bottom of pan. Bake in a 375 degree F oven for 10 to 12 minutes or until cakes test done. Cool 5 minutes in pans. Remove from pans and cool on wire racks.
  • Wash, grease, and flour pans. Spoon the remaining batter into the 3 pans. Bake and cool as directed above.
  • To assemble, place 1 cake layer on serving plate. Spread a scant 1/2 cup Lemon Filling evenly atop. Repeat with 4 more layers and filling. Top with final layer. Cover and chill thoroughly. Spread Lemon Icing over top and sides of cake. Cover and store in the refrigerator. Before serving, sprinkle top with shredded lemon peel, if desired. Makes 16 servings.
  • Lemon Filling: In a saucepan combine 1-1/4 cups sugar, 3 tablespoons cornstarch, 3 tablespoons all-purpose flour, and dash salt. Stir in 1-1/2 cups cold water. Cook and stir 2 minutes more. Stir in 2 tablespoons butter or margarine and 1/2 teaspoon finely shredded lemon peel. Gradually stir in 1/3 cup lemon juice. Mix well. Cover surface with clear plastic wrap. Cool the mixture to room temperature without stirring. Stir about 1 cup of the hot mixture into 3 beaten egg yolks. Return mixture to saucepan. Bring mixture to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Lemon Filling
  • In a saucepan combine sugar, cornstarch, all-purpose flour, and dash salt. Stir in cold water. Cook and stir 2 minutes more. Stir in butter or margarine and finely shredded lemon peel. Gradually stir in lemon juice. Mix well. Cover surface with clear plastic wrap. Cool the mixture to room temperature without stirring. Stir about 1 cup of the hot mixture into beaten egg yolks. Return mixture to saucepan. Bring mixture to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Lemon Icing
  • In a mixer bowl beat cream cheese and powdered sugar until fluffy. Add finely shredded lemon peel and vanilla and beat until smooth.

Nutrition Facts : Calories 423 kcal, Carbohydrate 69 g, Cholesterol 107 mg, Protein 5 g, SaturatedFat 7 g, Sodium 200 mg, Fat 15 g, UnsaturatedFat 0 g

LEMON DOBERGE CAKE



Lemon Doberge Cake image

This is my take on a truly New Orleans cake. A lemon-filled yellow cake, frosted with lemon buttercream and I've included the option for a cake split with a chocolate-filled, chocolate frosted yellow cake half.

Provided by David Guas

Categories     Dessert

Time 2h

Number Of Ingredients 13

2 sticks, plus 2 tablespoons unsalted butter (melted, plus 2 tablespoons for the pan)
1 3/4 cups all-purpose flour (plus 2 tablespoons for the pan)
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon vanilla extract
6 large eggs
1 3/4 cups sugar
3/4 cup whole milk
2 cups prepared lemon curd
1 stick unsalted butter (at room temperature)
4 cups confectioners' sugar
1/4 cup fresh lemon juice
2 drops yellow food coloring ((optional))

Steps:

  • Heat the oven to 350°F (176°C). Butter a 9-inch springform pan with the 2 tablespoons of room-temperature butter. Add the 2 tablespoons of flour and shake the pan to coat the bottom and sides. Tap out any excess flour. Wrap the outside of the bottom of the pan in aluminum foil.
  • In a large bowl, combine the remaining 1 3/4 cups of flour, the baking powder, and salt. Set aside.
  • Stir the vanilla into the 2 sticks plus 2 tablespoons melted butter. Set aside.
  • Add enough water to a medium saucepan to reach a depth of 1 inch. Bring to a simmer over high heat, and then reduce the heat to low. Whisk the eggs and sugar together in a large heatproof bowl, place it over the hot water, and constantly whisk the mixture until it's warm to the touch, about 3 minutes. Pour it into the bowl of a stand mixer (or leave it in the large bowl if using a hand mixer) and whip on high speed until cool and tripled in volume, about 3 minutes.
  • Reduce the mixer speed to medium low and slowly drizzle in the melted butter. Use a whisk to gently fold in a third of the dry ingredients, followed by half of the milk. Repeat, ending with a third of the flour mixture. Use a rubber spatula to gently scrape the batter into the prepared cake pan.
  • Bake the cake until a cake tester inserted into the center comes out clean and the center of the cake resists slight pressure from your fingertip, about 1 hour. Let the cake cool in the pan for 5 minutes, then invert it onto a cooling rack. Unclasp and remove the sides of the pan and then carefully invert the cake so it's right side up. Let the cake cool completely. (You can wrap the cake in plastic and keep it, unsliced, for up to 1 day at room temperature.)
  • Remove the metal springform pan bottom from the cake. Slice the cake horizontally into 4 layers. Set aside.
  • Wash and dry the springform pan, reassemble it, and coat the bottom and sides with nonstick cooking spray. Drape two 20-inch-long pieces of plastic wrap over the pan so the entire bottom and sides are covered, allowing the ends of the plastic wrap to hang over the sides of the pan.
  • Place 1 cake layer in the springform pan. Top it with 1/3 of the lemon curd, using the back of a spoon or an offset icing spatula to spread the curd evenly over the cake layer and leaving a 1/2-inch border of bare cake around the edge. Repeat with the remaining cake layers and lemon curd.
  • Cover the top of the cake with the plastic wrap overhang or an extra piece of plastic wrap, if there isn't enough overhang to completely cover the cake. Refrigerate for at least 4 hours or overnight.
  • After the cake has chilled, make the icing. In the bowl of a stand mixer (or in a large bowl if using a hand mixer), mix the butter and sugar together on low speed until combined. Add the lemon juice and food coloring, if using, and mix on low speed until moistened, then increase the speed to medium and beat until creamy, about 2 minutes. Reduce the speed to low, add 1 tablespoon of warm water, and beat until fully incorporated, about 1 minute longer.
  • Place four 6-inch-wide strips of parchment paper around the edges of a flat plate or cake plate. (Some of the parchment paper should hang off the edge of the plate so you can pull the paper out from under the cake once it is frosted. The parchment simply keeps the plate clean while you ice the cake.)
  • Unfold the plastic from the top of the cake and invert the cake onto the parchment-lined plate. Unclasp the sides of the pan and remove the sides and bottom of the pan, then peel off the plastic wrap. Use an offset spatula to ice the top and sides of the cake. Refrigerate for at least 1 hour. (The filled and frosted cake keeps for up to 3 days in the refrigerator.) Remove the parchment paper before serving. Doberge cake can be served cold or you can let it sit at room temperature for up to 1 hour before serving.

Nutrition Facts : ServingSize 1 serving, Calories 577 kcal, Carbohydrate 107 g, Protein 7 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 115 mg, Sodium 303 mg, Fiber 1 g, Sugar 92 g, UnsaturatedFat 4 g

LEMON-AND-CHOCOLATE DOBERGE CAKE RECIPE



Lemon-and-Chocolate Doberge Cake Recipe image

This multi-flavored, multi-layered cake is truly a labor of love. Our Test Kitchen adapted Guas's recipe to include store-bought lemon curd and chocolate pudding in between the layers, which taste great and save you a few steps in the kitchen.

Provided by David Guas

Categories     Layer Cakes

Time 2h50m

Yield Serves 12

Number Of Ingredients 20

4 1/2 cups bleached cake flour
1 tablespoons baking powder
3/4 teaspoon salt
1 1/2 cups unsalted butter, softened
2 cups granulated sugar
5 large eggs
3 large egg yolks
1 tablespoon vanilla extract
1 1/2 cups whole milk
1 cup unsalted butter, softened
5 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
4 tablespoons whole milk, plus more as needed, divided
1/2 tablespoon lemon zest plus 2 tsp. fresh juice (from 1 lemon)
1-2 drops yellow liquid food coloring
2 teaspoons unsweetened cocoa
1 ounce finely chopped bittersweet chocolate
1 2/3 cups jarred lemon curd
1 2/3 cups refrigerated prepared chocolate pudding

Steps:

  • Prepare the Cake Layers: Preheat oven to 350°F. Whisk together flour, baking powder, and salt in a medium bowl.
  • Beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in vanilla.
  • Add flour mixture to egg mixture alternately with milk in 5 additions, beginning and ending with flour mixture. Beat on low speed until just combined after each addition. Divide batter evenly among 3 greased and floured 9-inch round cake pans.
  • Bake in preheated oven until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Cool in pans on wire racks 10 minutes. Remove Cake Layers from pans to wire racks; cool completely, about 30 minutes. When cool, gently slice each layer in half horizontally, making 6 thin layers.
  • Prepare the Buttercream Frostings: Beat butter with an electric mixer on medium speed until creamy, about 3 minutes. With mixer running on low speed, gradually add powdered sugar, and beat until smooth. Add vanilla, salt, and 3 tablespoons of the milk; beat until smooth, about 1 minute. (Add up to 1 tablespoon more milk, if needed to reach desired consistency.) Remove and reserve 1 cup of frosting in a small bowl. Divide remaining frosting evenly between 2 medium bowls.
  • Stir lemon zest and juice into 1 medium bowl of frosting. Stir in yellow food coloring to achieve desired color.
  • Add cocoa to remaining medium bowl of frosting, and stir until smooth. Place chocolate and remaining 1 tablespoon milk in a small microwavable bowl. Microwave on HIGH until chocolate melts and mixture is smooth, about 20 seconds, stirring every 10 seconds. Cool 5 minutes, and stir into chocolate frosting.
  • Place 1 Cake Layer on a serving plate. Spread about 1⁄3 cup lemon curd on half of layer. Spread about 1⁄3 cup chocolate pudding on the opposite half. Repeat process with 4 more Cake Layers. Top with remaining layer. (Indicate on a sticky note which flavor is on each side, and attach to serving plate.) Spread 1 cup reserved plain frosting in a thin layer over sides. Chill 1 hour.
  • Spread lemon frosting over top and frosted sides of lemon half of cake. Spread chocolate frosting over top and frosted sides of chocolate half of cake.

DOBERGE CAKE



Doberge Cake image

Based on the Hungarian Dobos torte (pronounced Do-bash), this cake was developed in New Orleans and is now a staple throughout Louisiana. It's my husband's all-time favorite and has become a birthday tradition.

Provided by metread

Categories     Desserts     Cakes     Torte Recipes

Time 3h25m

Yield 16

Number Of Ingredients 27

4 eggs, separated
3 ½ cups sifted cake flour
1 tablespoon baking powder
¾ cup butter, room temperature
2 cups white sugar
½ teaspoon salt
1 cup milk, room temperature
1 teaspoon lemon juice
1 teaspoon vanilla extract
2 cups white sugar, divided
½ teaspoon salt
¼ cup all-purpose flour
¼ cup cornstarch
¼ cup unsweetened cocoa powder
2 (1 ounce) squares bittersweet chocolate, chopped
4 large eggs, beaten
4 cups whole milk
1 tablespoon butter, room temperature
1 tablespoon vanilla extract
1 cup butter, softened
3 cups confectioners' sugar, sifted
1 cup unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
1 tablespoon hot water
2 cups semisweet chocolate chips
2 cups heavy whipping cream
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 3 9-inch cake pans.
  • Beat whites of 4 eggs in a glass or metal bowl until foamy. Continue to beat until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Set aside. Reserve egg yolks in a small bowl. Sift together cake flour and baking powder in a separate bowl.
  • Beat 3/4 cup butter, 2 cups sugar, and 1/2 teaspoon salt with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add reserved egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Pour in cake flour mixture alternately with 1 cup milk, mixing until just incorporated. Stir lemon juice and 1 teaspoon vanilla extract into batter.
  • Whisk beaten egg whites a few times; use a whisk or rubber spatula to fold 1/3 of the egg white mixture into the batter to lighten it. Fold in remaining egg whites, mixing just until combined. Pour batter into prepared pans and spread evenly over bottom.
  • Bake in preheated oven until cake is light golden brown and just pulling from the sides of the pan, 15 to 20 minutes. Do not overbake. Cool in pans for 5 minutes, then invert onto cooling racks to cool completely.
  • To make custard: combine 1 1/2 cups sugar, 1/2 teaspoon salt, 1/4 cup flour, cornstarch, and 1/4 cup cocoa powder in a saucepan and mix well. In a separate bowl, whisk remaining 1/2 cup sugar into 4 beaten eggs. Pour 4 cups whole milk into saucepan and cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat and gradually pour hot milk mixture into egg mixture, whisking constantly. Add chopped chocolate and stir until chocolate melts.
  • Return custard to saucepan and cook, stirring constantly, over medium heat until mixture has thickened, about 5 minutes. Remove from heat; stir in 1 tablespoon butter and 1 tablespoon vanilla extract. Transfer custard to a bowl and allow to cool.
  • To make buttercream: place 1 cup softened butter in a mixing bowl. Gradually beat in 3 cups sifted confectioners' sugar. Beat in 1 cup sifted cocoa powder. Mix in 1 teaspoon vanilla extract to make a smooth frosting. If the frosting is too stiff, add a tablespoon of hot water or as needed, drizzling it very slowly, and mix well until desired consistency is reached.
  • To make ganache: place chocolate chips in a large mixing bowl. Heat heavy cream in a saucepan until very hot but not boiling. Remove from heat and pour over the chocolate chips. Let stand for 3 minutes, then whisk, scraping sides and bottom of the bowl, until smooth. Stir in 2 teaspoons vanilla extract. Allow to cool to room temperature, cover, and set aside. Ganache should be spreadable and not firm.
  • To assemble cake: using a long serrated knife and a gentle sawing motion, slice each cake layer in half horizontally. Cover cake plate with strips of parchment paper or foil for easier clean up. Put a dab of buttercream in the center of the plate to keep cake from shifting. Set a cake half on the plate.
  • Spread custard filling onto cake layer, taking care not to spread it too close to the edge (weight of the cake layers will cause it to spread out). Gently lay another cake round on top of the first and repeat with another custard layer. Repeat with remaining layers and custard, topping custard with the last cake layer. Chill cake for 30 minutes to allow it to firm up.
  • Frost top and sides of cake with chocolate buttercream. Chill for 30 minutes, to firm and set.
  • Spread frosted cake with ganache. Remove parchment strips or aluminum foil from cake plate. Store cake in the refrigerator.

Nutrition Facts : Calories 917.2 calories, Carbohydrate 125 g, Cholesterol 185.4 mg, Fat 45 g, Fiber 4.3 g, Protein 11.3 g, SaturatedFat 27.1 g, Sodium 434.3 mg, Sugar 90.2 g

LEMON CAKE DOBERGE



Lemon Cake Doberge image

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.

Provided by Baby Kato

Categories     Dessert

Time 3h30m

Yield 16 serving(s)

Number Of Ingredients 26

2 1/4 cups cake flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup sweet butter
1/4 cup crisco white shortening
1 1/2 cups white sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon extract
3 large egg yolks, room temperature
1/2 cup milk
1/4 cup fresh lemon juice
3 egg whites, beaten till stiff
1 1/4 cups white sugar
3 tablespoons cornstarch
3 tablespoons flour
1/8 teaspoon fine sea salt
1 1/2 cups cold water
3 egg yolks, lightly beaten
2 tablespoons sweet butter
2 teaspoons lemon peel, finely shredded
1/3 cup fresh lemon juice
6 ounces cream cheese, softened, room temperature
3 cups icing sugar
1 teaspoon lemon peel, finely shredded
1/4 teaspoon pure vanilla extract
1/4 teaspoon lemon extract

Steps:

  • 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!

Nutrition Facts : Calories 461.4, Fat 16.1, SaturatedFat 8.2, Cholesterol 97.6, Sodium 154.1, Carbohydrate 76.2, Fiber 0.5, Sugar 57.1, Protein 4.4

LEMON DOBERGE CAKE RECIPE



Lemon Doberge Cake Recipe image

Provided by knothaft

Number Of Ingredients 27

FILLING:
1 & 1/4 cups sugar
3 Tablespoons cornstarch
3 Tablespoons all-purpose flour
dash of salt
1 & 1/2 cups cold water
2 Tablespoons butter
1 teaspoon finely zested lemon peel
1/3 cup fresh lemon juice
3 beaten egg yolks
CAKE:
2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
10 Tablespoons butter
1 & 1/2 cups sugar
3 eggs, separated
1 cup buttermilk
2 teaspoons lemon extract
FROSTING:
6 ounces cream cheese, softened
3 Tablespoons butter, softened
3 cups powdered sugar
dash of salt
2 teaspoons finely zested lemon peel
2 teaspoons vanilla extract
2 Tablespoons fresh lemon juice

Steps:

  • FILLING: In a sauce pan, combine sugar, cornstarch, all-purpose flour, and salt. Stir in cold water. Cook and stir 2 minutes more. Stir in butter and lemon peel. Mix well. Cover surface with clear plastic wrap. Cool the mixture to room temperature without stirring. In a separate bowl, beat the egg yolks. Stir about 1 cup of cooled mixture into the beaten egg yolks. Return the mixture to saucepan. Bring mixture to a gentle boil. Cook and stir 2 minutes more. Remove from heat; cover surface with plastic wrap until ready to use. (Filling can be made a day ahead and refrigerated). CAKE: Preheat Oven to 350 degrees. Grease and flour 6 8-inch round cake pans. In a medium bowl, beat egg whites until very stiff. Set aside. In a medium bowl, sift flour, baking soda and salt 3 times. In a separate large mixing bowl, cream butter and sugar. Add egg yolks, one at a time. Gradually alternate adding the flour mixture and the buttermilk. Add lemon extract & mix well. Beat on high speed for 3 minutes. Fold beaten egg whites into cake batter mixture. Divide cake batter into 6 prepared pans, spreading approximately ¾ cup of the mixture into each pan (use all the batter). Using a small offset spatula, spread the batter out into the bottom of the pan, making sure batter reaches all the way to the edges of the pan (batter will only be about 1/4 - 1/3 inch thick, once spread). Bake for 35-45 minutes. Cakes are done when they are a light golden brown, and toothpick comes out clean. Remove from oven when done and cool for 5 minutes, then turn out onto wire racks and allow to cool completely. FROSTING: In a mixing bowl, beat cream cheese, butter and sugar until fluffy. Add salt, lemon peel, vanilla and lemon juice. Beat until smooth. TO ASSEMBLE: Spread 1-2 Tablespoons of filling into a 3-inch diameter circle, directly onto surface of a cake stand, then center the first layer of cake on top of the filling (this helps prevent the cake from sliding as it gets taller and heavier). Spread one sixth of the filling mixture on top of the first layer of cake. Alternate adding layers of cake and layers of filling. After spreading the last of the filling on the top layer of cake, place cake stand in refrigerator for 45 minutes to allow layers to set. When cake is firmly set, frost cake with the icing and refrigerate until ready to serve.

SYBIL'S OLD FASHIONED LEMON LAYER CAKE



Sybil's Old Fashioned Lemon Layer Cake image

This is one of my grandmother's recipes, a Southern classic. It is similar to a doberge--six thin layers with a tart lemon filling. I usually need 3 large fresh lemons for this recipe to produce the zest and juice.

Provided by REGINAHARRIS

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h15m

Yield 12

Number Of Ingredients 17

3 ¼ cups all-purpose flour
1 tablespoon baking powder
⅛ teaspoon salt
1 cup butter, softened
2 tablespoons butter, softened
2 ¼ cups white sugar
6 eggs, separated
1 cup milk
2 tablespoons milk
¾ teaspoon grated lemon peel
1 ¾ teaspoons lemon juice
2 ¼ cups white sugar
2 tablespoons grated lemon peel
½ cup lemon juice
5 ½ tablespoons all-purpose flour
1 egg, beaten
2 tablespoons butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 9-inch cake pans. In a bowl, whisk together 3 1/4 cups of flour, baking powder, and salt.
  • Cream 1 cup plus 2 tablespoons softened butter in a large bowl with an electric mixer until smooth, then mix in 2 1/4 cups of sugar until thoroughly blended and fluffy. Beat 6 egg yolks into the butter mixture, one at a time, beating well after each yolk is added. Beat the flour mixture into the butter mixture in thirds, alternating with milk. Mix in 3/4 teaspoon of grated lemon peel and 1 3/4 teaspoon of lemon juice.
  • With clean beaters, beat the egg whites to stiff peaks in a bowl; lightly fold the egg whites into the batter; use a rubber spatula or wire whisk to fold 1/3 of the beaten egg whites into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated.. Pour the batter into the 3 prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes. Allow cakes to cool in pans for 10 minutes; then turn out onto a rack to finish cooling.
  • To make filling, whisk 2 1/4 cup sugar, 2 tablespoons of grated lemon peel, 1/2 cup of lemon juice, 5 1/2 tablespoons of flour, and beaten egg together in a saucepan. Cook the mixture over low heat, whisking constantly, until the filling almost comes to a boil; cook until thickened and smooth, about 1 minute. Whisk in 2 tablespoons of butter until melted. Allow the filling to cool.
  • To assemble, place each cake layer down on a work surface, and place one hand lightly on the top of the cake. Use a serrated knife to slice the cake in half horizontally, with a light sawing motion, to create 2 layers from each cake (6 total layers). Brush crumbs from the layers. Place a cake layer onto a serving dish, and spread with 1/6 of the filling; repeat with all the layers and filling, ending with a layer of lemon filling for the top of the cake.

Nutrition Facts : Calories 652.9 calories, Carbohydrate 106.2 g, Cholesterol 161.2 mg, Fat 22.9 g, Fiber 1.2 g, Protein 8.6 g, SaturatedFat 13.4 g, Sodium 295.5 mg, Sugar 76.7 g

LEMON DUMP CAKE



Lemon Dump Cake image

This easy cake is the perfect balance of tart, creamy, and sweet, and the texture is soft with just the right amount of crispness.

Provided by fabeveryday

Categories     Dump Cake From a Mix

Time 1h

Yield 12

Number Of Ingredients 6

nonstick cooking spray
1 (22 ounce) can lemon pie filling
1 (15.25 ounce) package lemon cake mix
1 (8 ounce) package cream cheese, cubed
½ cup salted butter, cut into small pieces
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
  • Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
  • Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
  • Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
  • Serve topped with Cool Whip®.

Nutrition Facts : Calories 517.1 calories, Carbohydrate 67 g, Cholesterol 117.6 mg, Fat 25 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 412 mg

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More about "lemon doberge cake recipes" NEW ORLEANS DOBERGE CAKE - SAVEUR Mar 03, 2016 · This New Orleans-style cake, a cousin of Hungary’s Dobos torte, came to the …
From stevehacks.com


CLASSIC LEMON DOBERGE CAKE - GAMBINOS BAKERY
Classic Lemon Doberge Cake. Our classic 8’’ doberge cakes boast six layers of rich buttermilk cake sandwiching our handmade custard, frosted with our creamy buttercream, and finished …
From gambinos.com


DOBERGE CAKE RECIPE – KITCHENOFLOVE.ORG
2022-03-07 This recipe is for a lemon and chocolate doberge cake. The cake is made with a vanilla buttercream frosting, which is made by mixing together sugar, egg whites, and water …
From kitchenoflove.org


LEMON AND CHOCOLATE DOBERGE CAKE | IMPERIAL SUGAR
Preheat oven to 350°F. Butter and flour 3, 9-inch cake pans and fit a round sheet of parchment on the bottom to ensure a flawless removal from pans. Set aside. 1. Sift together flour and baking …
From imperialsugar.com


LEMON DOBERGE CAKE | WHERE NOLA EATS | NOLA.COM
2009-07-23 1 cup butter, softened. 2 cups sugar. 4 eggs, separated. 2 3/4 cups all-purpose flour. 3 teaspoons baking powder. 1/4 teaspoon salt. 1 cup milk (or 1/2 cup milk and 1/2 cup water)
From nola.com


DEL FRISCOS LEMON DOBERGE CAKE RECIPE - COOKEATSHARE
2 tsp lemon zest, 1 tsp vanilla Cake, 1 pkt lb. cake mix, 1/4 c. lowfat milk, 1/4 c. lemon.
From cookeatshare.com


LEMON CAKE DOBERGE RECIPE - FOOD.COM - PINTEREST
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


LEMON ANGEL FOOD CAKE DONUTS - THERESCIPES.INFO
Baked Lemon Cake Donuts Recipe ~ Fluffy & Moist best divascancook.com. 1 1/2 tablespoon fresh lemon juice Instructions Preheat oven to 350. Generously grease donut pan set aside. In …
From therecipes.info


LEMON CAKE DOBERGE RECIPE - FOOD.COM - PINTEREST
Ding Dong Cake-rich devil’s food cake, a vanilla cream filling and smothered in chocolate ganache! Ding Dongs, Ring Dings, Swiss Rolls, Hostess Cakes. They are all pretty much the …
From pinterest.com


DOBERGE CAKE ~ RECIPE-BLOGGER
For the Cake:; 11 1/2 ounces (about 2 1/4 cups) all-purpose flour, plus more for flouring pans; 5 tablespoons buttermilk powder; 1 tablespoon baking powder
From recipe-blogger.blogspot.com


LEMON DOBERGE CAKE RECIPE HERB ST. ABSINTHE - RECIPESCHOICE.COM
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Lemon Doberge Cake Recipe Herb St. Absinthe: Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


DOBERGE CAKE - COMPLETERECIPES.COM
2014-02-04 1. Prepare and cool the Lemon Filling. Grease and lightly flour three 8x1-1/2-inch round baking pans. Set aside. In a medium mixing bowl combine flour, baking powder, and salt.
From completerecipes.com


DOBERGE CAKE | RECIPE | DESSERTS, CAKE RECIPES, LEMON RECIPES
Feb 26, 2017 - Ingenious New Orleans bakers took the famous European dobos torte and fashioned the New Orleans version, Doberge (DO-bash) Cake, a six-layer cake. If you have …
From pinterest.ca


CARAMEL DOBERGE CAKE - THERESCIPES.INFO
Caramel cake is rooted in European origins. Among the Old World traditions that crossed the Atlantic was the Doberge torte, a multi-layered of cake and frosting. While this torte can still …
From therecipes.info


LEMON DOBERGE CAKE | THE HUMMINGBIRD BAKERY - YOUTUBE
For the full recipe method and more baking tips visit our blog: https://hummingbirdbakery.com/blogs/hummingbird-bakery-blog/video-lemon-doberge …
From youtube.com


DOBERGE CAKE - RECIPE - FINECOOKING
Make the cakes. Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans, and line the bottom of each with a circle of parchment paper. In a medium bowl, whisk together …
From finecooking.com


DOBERGE CAKE RECIPE GAMBINO'S LEMON : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


LEMON AND CHOCOLATE DOBERGE CAKE | DIXIE CRYSTALS
Directions. Preheat oven to 350°F. Butter and flour 3, 9-inch cake pans and fit a round sheet of parchment on the bottom to ensure a flawless removal from pans. Set aside. 1. Sift together …
From dixiecrystals.com


BEST LEMON BLUEBERRY SNACK CAKE RECIPE - DELISH.COM
13 hours ago Preheat oven to 350º. Spray an 8"-by-8" cake pan with cooking spray. Line bottom of pan with parchment. In a medium bowl, mix flour, baking powder, baking soda, and salt.
From delish.com


LEMON CAKE DOBERGE RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
In a sauce pan, combine sugar, cornstarch, all-purpose flour, and salt. Stir in cold water. Cook and stir 2 minutes more. Stir in butter and lemon peel. This cake is actually "Lemon Doberge …
From foodnewsnews.com


DEL FRISCOS LEMON CAKE RECIPE - THERESCIPES.INFO
Del Friscos Dels Delight Recipe - share-recipes.net. new www.share-recipes.net. Del Frisco's Lemon Cake Recipe October 2021. 3 hours ago Set the oven at 375 degree F for preheating. …
From therecipes.info


DEL FRISCO'S LEMON CAKE RECIPE | MAY 2022
2021-09-03 Set the oven at 375 degree F for preheating. Prepare three 8” round baking pans. Grease well and flour the pans. Step 5: Sift flour, baking powder and salt in a bowl. Mix well. …
From recipeself.com


DEL FRISCO'S LEMON CAKE DELIVERY - CAKENATION.NET
2021-10-26 In a pan add sugar, cornstarch, flour and salt. Mix in cold water and cook until gets dense and turns bubbly. Cook for two more minutes. Cool it down. Step 2: Take a bowl. Pour …
From cakenation.net


RECIPE: LEMON DOBERGE CAKE - RECIPELINK.COM
2021-11-28 Bake in 9 inch pans allowing 6 tablespoons of the cake batter for each layer. Bake at 350 degrees F. for approximately 30 to 40 minutes. Remove from pans and let cool slightly …
From recipelink.com


LEMON BLUEBERRY DUMP CAKE - BELLE OF THE KITCHEN
2022-06-29 Instructions. Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking dish with cooking spray. Spread the blueberry pie filling on the bottom of the baking dish, then …
From belleofthekitchen.com


DOBERGE CAKE - FOOD RECIPES
2022-02-16 To assemble cake: using a long serrated knife and a gentle sawing motion, slice each cake layer in half horizontally. Cover cake plate with strips of parchment paper or foil for …
From recipes.studio


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