Lemon Dobash Cake Recipe Recipe For Hand

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DOBERGE CAKE (DOBASH)



Doberge Cake (Dobash) image

Also known to a friend as Jewell Cake, named after her mother, this cake is a tower of moist cake layers with icing and is no easy feat to take on! However, this recipe helps simplify it a bit!

Provided by Summer1227

Categories     Desserts     Cakes     Cake Mix Cake Recipes     White Cake

Time 1h50m

Yield 10

Number Of Ingredients 15

1 (18.25 ounce) package white cake mix (such as Duncan Hines®)
1 teaspoon baking powder
1 tablespoon all-purpose flour
1 tablespoon white sugar
1 ⅓ cups water
2 tablespoons vegetable oil
3 egg whites
1 (3.9 ounce) package instant chocolate pudding mix
2 cups milk
1 (4 ounce) package cream cheese, softened
¼ cup butter, softened
1 (16 ounce) box confectioners' sugar
½ cup unsweetened cocoa powder
½ teaspoon vanilla extract
1 tablespoon milk, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 8-inch cake pans, and line them with parchment paper.
  • Whisk together the cake mix, baking powder, flour, and sugar in a large mixing bowl. With an electric mixer, beat the mixture with water, vegetable oil, and egg whites at low speed until thoroughly mixed; increase speed to medium, and beat 2 minutes. Scoop 1 cup of batter into each of the 5 prepared cake pans.
  • Bake in the preheated oven until cakes are set in the middle, about 8 minutes; watch carefully so the thin cakes don't burn. Cool in pans for 10 minutes, then remove to wire racks to finish cooling.
  • Whisk the chocolate pudding mix with 2 cups of milk in a bowl until thoroughly blended; let stand 2 minutes to thicken. Place a cake layer on a serving dish, and spread with about 1/2 cup of pudding; repeat with remaining layers and pudding, ending with a cake layer.
  • In a bowl, mash the cream cheese and butter together until thoroughly combined; mix in confectioners' sugar, cocoa powder, vanilla extract, and milk, slowly adding and mixing in milk as needed to make a spreadable frosting. Ice the top and sides of the cake with the frosting. Refrigerate leftovers.

Nutrition Facts : Calories 585.8 calories, Carbohydrate 101.1 g, Cholesterol 28.7 mg, Fat 18.7 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 7.7 g, Sodium 649.8 mg, Sugar 82.9 g

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 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 LAYER CAKE WITH LEMON CURD



Lemon Layer Cake with Lemon Curd image

Deliciously tangy lemon layer cake with lemon curd!

Provided by Becky

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h5m

Yield 12

Number Of Ingredients 19

1 cup white sugar
6 tablespoons unsalted butter, at room temperature
2 large eggs
2 large egg yolks
⅔ cup fresh lemon juice
1 teaspoon freshly grated lemon zest
2 ⅓ cups cake flour
2 ¾ teaspoons baking powder
¼ teaspoon salt
1 ¾ cups white sugar, divided
2 tablespoons lightly packed finely grated lemon zest
¾ cup unsalted butter, softened
1 cup whole milk, at room temperature
5 egg whites, at room temperature
¼ teaspoon cream of tartar
1 cup unsalted butter, softened
2 tablespoons lightly packed finely grated lemon zest
3 ½ cups sifted confectioners' sugar
3 tablespoons fresh lemon juice

Steps:

  • Beat sugar and butter for curd in a bowl with an electric mixer until light and fluffy. Beat in eggs and yolks slowly until well combined. Beat for 1 minute more; stir in lemon juice. The mixture will look curdled; do not panic.
  • Pour mixture into a saucepan and cook over low heat until it becomes smooth, about 5 minutes. Increase heat to medium and cook, stirring constantly without letting it boil, until it thickens enough to leave a path on the back of a spoon when you drag a finger through it and reaches 170 degrees F (77 degrees C), about 5 minutes. Remove from heat and stir in lemon zest.
  • Let cool to room temperature, 20 to 30 minutes. Press plastic wrap on the surface to prevent a skin from forming and chill in the refrigerator.
  • While filling cools, place a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C). Butter and flour two 8- or 9-inch round cake pans.
  • Sift cake flour, baking powder, and salt together in a medium bowl. Pulse 1/4 cup sugar and lemon zest together in a food processor until well combined.
  • Beat butter and lemon sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 1/2 minutes. Add remaining sugar and beat until smooth, about 1 1/2 minutes. Beat in 1/4 of the milk until just blended. Add flour mixture alternately with remaining milk on low speed in 3 batches, scraping the bowl with a rubber spatula as needed; beat until just blended.
  • Beat egg whites in another bowl on medium speed just until foamy. Add cream of tartar. Increase speed to medium-high and beat until stiff peaks form. Add 1/4 of the egg whites to the cake batter and gently fold in. Continue to gently fold in egg whites, being careful not to deflate the mixture. Divide batter between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 35 to 40 minutes. Flip right side-up and let cool on a wire rack, 30 minutes to 1 hour.
  • Cut cooled layers in half and layer with curd.
  • Beat butter and lemon zest for frosting in a medium bowl until light and fluffy. Add confectioners' sugar and beat. Add lemon juice and beat for 1 minute. Frost the assembled cake as desired.

Nutrition Facts : Calories 753.4 calories, Carbohydrate 107 g, Cholesterol 153.6 mg, Fat 35.1 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 21.6 g, Sodium 210.1 mg, Sugar 83.2 g

DOBOSH TORTE (SEVEN LAYER TORTE)



Dobosh Torte (Seven Layer Torte) image

A friend shared this recipe with me it's from the Maida Heatter's Book of Great Desserts. It makes a nice Holiday or dinner party dessert

Provided by Steve P.

Categories     Dessert

Time 37m

Yield 12 serving(s)

Number Of Ingredients 11

7 eggs, separate out yolks
3 egg yolks, additional
3 1/2 cups confectioners' sugar (1 pound)
3/4 cup sifted all-purpose flour
1 tablespoon lemon juice
1/8 teaspoon salt
1/2 lb good quality semisweet chocolate or 1/2 lb bittersweet chocolate
1 cup butter
1 teaspoon vanilla extract
3 egg yolks
2 tablespoons confectioners' sugar

Steps:

  • To prepare for baking seven layers (the usual number): Tear off seven piece of aluminum foil, or baking pan liner paper (NOTE 1), each about 11-inches long.
  • Spread softened butter lightly over a 10-inch square area in the center of each piece of foil or paper.
  • Sprinkle with flour.
  • Shake and tilt the foil or paper to make sure the buttered area is thoroughly floured and shake off any excess.
  • On the floured area trace a 9-inch circle.
  • (Use any 9-inch circular object as a pattern: the bottom of a 9-inch springform pan, an inverted 9-inch cake tin, or a 9-inch pot cover.) Repeat with remaining pieces of foil or paper.
  • Set aside.
  • Place rack in the center of the oven and preheat to 450 degrees.
  • In the large bowl of an electric mixer at high speed, beat the 10 egg yolks for a few minutes til they are pale and lemon-colored.
  • Reduce speed and gradually add sugar.
  • Increase speed to high again and beat for 5 minutes or until very thick.
  • Reduce speed and gradually add the flour, then again increase it to high and beat for 5 minutes more (mixture will be almost stiff), scraping the bowl occasionally with a rubber spatula.
  • Mix in the lemon juice and remove from the mixer.
  • (The mixture will be very thick-use your fingers to get it all off the beaters.) Beat the seven whites with the salt until they hold a point- stiff, but not dry.
  • Since the yolk mixture is very thick, actually stir a few spoonfuls of the whites in to lighten it a bit.
  • Then fold in a few large spoonfuls three or four times til the mixture lightens.
  • Gently fold in the remaining whites.
  • With a large serving spoon, place two or three large spoonfuls of the batter on one of the pieces of prepared foil or paper.
  • Using the back of the spoon, spread the batter thin, slowly rotaing the paper with your left hand as you spread the batter with your right hand.
  • Make it thin, but do not leave any holes in it.
  • A 1/4- inch thickness should give you seven layers.
  • Do not make the edges too thin.
  • Follow the lines closely, but don't worry, the edges can be trimmed later.
  • Slide a cookie sheet under the foil or paper and bake for 5 to 7 minutes or until the top is golden brown with dark brown spots.
  • If the layers are thicker than mine are, they will take longer to bake.
  • If they are not baked long enough they will stick to the foil or paper.
  • Repeat with remaining layers.
  • If you bake more than one layer at a time, rotate the positions of the pans during baking to insure even browning.
  • When a layer is baked and out of the oven, lift the corners of the foil or paper and invert onto a rack.
  • Peel off the paper and immediately invert the layer onto another rack to cool, right side up.
  • (Letting the layer cool upside down will make it stick to the rack.) When you run out of racks, layers may cool on smooth toweling that has been dusted with confectioner's sugar.
  • When you run out of room, cooled layers may be stacked if you sprinkle the tops lightly with confectioner's sugar and place wax paper between them.
  • Cooled layers may be trimmed to even the edges.
  • Working on a board, place an 8-1/2 inch or 9-inch pot cover or cake pan on the layer.
  • Cut around with a small sharp knife and then cut with scissors.
  • FILLING AND ICING: Melt the chocolate in the top of a double boiler over hot water on moderate heat.
  • Remove from heat, stir until smooth, and set aside to cool completely.
  • In small bowl of electric mixer cream the butter.
  • Add vanilla and egg yolks and beat well.
  • Add sugar and cooled chocolate.
  • Beat until thoroughly mixed, scraping the bowl with a rubber spatula.
  • Place four strips of wax paper around the outer edges of a cake plate.
  • Place one cake layer on the plate and with a long, narrow metal spatula spread with a thin layer of the chocolate filling.
  • If you have made more than seven layers, the filling must be spread very thin, in order to have enough for all.
  • Place another layer on top, adjusting it carefully so that the edges are lined up evenly.
  • Continue icing the layers, stacking them as evenly as possible.
  • Spread the remaining chocolate smoothly around the sides first and then over the top.
  • Remove wax paper strips by pulling each one out by a narrow end and refrigerate cake for at least several hours to set the icing.
  • Store in refrigerator and serve cold.
  • NOTES:If you use baking pan liner paper it must be buttered and flourd for this recipe or the layers will stick to it.
  • This is a very firm cake; use a sharp heavy knife for serving.
  • Dobosh Torte may be made a day ahead, or it may be frozen.
  • For a variation you can put cherry, raspberry or strawberry jam or preserves between one or two layers instead of the chocolate filling.

Nutrition Facts : Calories 467.7, Fat 30.1, SaturatedFat 17.5, Cholesterol 232.2, Sodium 209.8, Carbohydrate 48.5, Fiber 3.4, Sugar 36, Protein 8.3

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Dobash Cake Recipe - Food.com top www.food.com. Add remaining milk and egg yolks. Beat until smooth. Fold in the egg whites. Pour into prepared pans. Bake for 30-35 minutes. Cool and slice each layer in half, horizontally, to make 4 layers. Frost with Dobash frosting.
From therecipes.info


CHOCOLATE DOBASH CAKE | CHOCOLATE DOBASH CAKE RECIPE ...
Jun 18, 2012 - This is NOT my recipe, I found it on the internet, for a friend for her birthday. She is from Hawaii and she always has this cake on her birthday. It is really moist, and the
From pinterest.com


ZIPPY'S DOBASH CAKE RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Zippy's Dobash Cake Recipe are provided here for you to discover and enjoy Zippy's Dobash Cake Recipe - Create the …
From recipeshappy.com


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