Better Homes And Gardens Doberge Cake

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Doberge Cake

Credit: Mike Dieter

Recipe Summary test

prep:

45 mins

bake:

20 mins at 375°

chill:

240 mins

Servings:

Nutrition Info

Doberge Cake

Ingredients

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Lemon Filling (see below)
2 ¼ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup butter or margarine
¼ cup shortening
1 ½ cups sugar
1 teaspoon vanilla
3 egg yolks
¾ cup milk
3 stiff-beaten egg whites
Lemon Icing (see below)
Shredded lemon peel (optional)

Directions

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Step 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.

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Step 2

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.

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Step 3

Add dry ingredients and milk alternately to beaten mixture, beating after each addition until blended. Gently fold in egg whites by hand.

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Step 4

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.

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Step 5

Wash, grease, and flour pans. Spoon the remaining batter into the 3 pans. Bake and cool as directed above.

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Step 6

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.

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Step 7

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.

Nutrition Facts (Doberge Cake)

Per Serving:

423 calories; total fat 15g; saturated fat 7g; cholesterol 107mg; sodium 200mg; carbohydrates 69g; fiber 1g; protein 5g; vitamin a 486IU; vitamin c 3mg; calcium 71mg; iron 1mg.

Lemon Filling

Ingredients

Ingredient Checklist

1 ¼ cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
dash of salt
1 ½ cups cold water
2 tablespoons butter or margarine
½ teaspoon finely shredded lemon peel
⅓ cup lemon juice
3 beaten egg yolks

Directions

Instructions Checklist

Step 1

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.

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Lemon Icing

Ingredients

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2 3 ounces package cream cheese, softened
3 cups powdered sugar
1 teaspoon finely shredded lemon peel
¼ teaspoon vanilla

Directions

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Step 1

In a mixer bowl beat cream cheese and powdered sugar until fluffy. Add finely shredded lemon peel and vanilla and beat until smooth.

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