Hi, I used to be known as Norris in Delaware. this is the first time I've posted since registering, so I don't know how I'll show up now.
This is a great recipe.
I just spent hours trying to track this down. So this time I'm printing it, emailing it to myself, and posting it here. I won't loose it again (and if you try it and like it as much as I do, neither will you.) I need this tonight as I'm trying to barter with a "church lady" at a bake sale down the street for the recipe to her Orange Coconut cake (with a bavarian cream filling). If it works, I'll have 2 great cake recipes at the end of the day. smileys/smile.gif
(Note: the typo that was in the original has been corrected below.)
From: Julie in Gainesville (Forsyt2020@aol.com ())
Recipe for Doberge Cake...
This recipe is a New Orleans adaptation
of the European dobos torte....
The 1st list of ingredients is for the cake
part Only... recommend you highlight the
ingredients in the Filling and Icing instruc-
tions to make sure you have everything
you need. This recipe is time-consuming
but easy.... I hope you enjoy it!
Doberge Cake
2 1/4 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, softened
1/4 c. shortening
1 1/2 c. sugar
1 tsp. vanilla
3 egg yolks
3/4 c. milk
3 stiff-beaten egg whites
Lemon Filling
Lemon Icing
~Prepare and cool the Lemon Filling.
Grease and lightly flour three 8-inch round
baking pans. (you can bake them two at
a time if you only have 2 pans)
Set aside. In a medium bowl
combine flour, baking powder, and salt.
~In a large mixer bowl beat butter and
shortening on medium speed for 30
seconds. Gradually add sugar and vanilla,
beating til light and fluffy. Add egg yolks,
one at a time, beating 1 min. after each.
~Add dry ingredients and milk alternately
to beaten mixture, beating after each add-
tion til blended. Gently fold in egg whites
by hand.
~To make the 6 cake layers, transfer a
generous 3/4 c. of batter into each pre-
pared pan, spreading evenly over the
bottom of the pan. Bake in a 375 oven for
10-12 min. or til cakes test done. Cool 5
min. in pans. Remove from pans and cool
on wire racks. Wash, grease, and flour
pans. Spoon the remaining batter into the
pans. Bake and cool as directed above.
Lemon Filling
~In a saucepan combine 1 1/4 c. sugar,
3 TB cornstarch, 3 TB all-purpose flour,
and dash of salt. Stir in 1 1/2 cups cold
water. Cook and stir til thickened and
bubbly. Cook and stir 2 min. more.
~Stir about 1 cup of the hot mixture into 3
beaten egg yolks. Return mixture to sauce
pan. Bring mixture to gentle boil. Cook and
stir 2 minutes more. Remove from heat.
~Stir in 2 TB butter and 1/2 tsp. finely
grated 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.
Lemon Icing
In a mixer bowl beat two softened 3 oz.
packages of cream cheese and 3 cups
confectioner's sugar til light and fluffy. Add
1 teaspoon finely shredded lemon peel and
1/4 tsp. vanilla and beat til smooth
To Assemble
Place 1 cake layer on serving plate.Spread
a scant 1/2 c. Filling evenly atop. Repeat
with 4 more layers and filling. Top with final
layer of cake. Cover and chill thoroughly.
Spread Icing over top and sides of cake.
Cover and store in the refrigerator. Before
serving, sprinkle top with shredded lemon
peel.
http://web.archive.org/web/20030902222154/food4.epicurious.com/HyperNews/get/archive_swap12901-13000/12944/1/2/1.html
This is a great recipe.
I just spent hours trying to track this down. So this time I'm printing it, emailing it to myself, and posting it here. I won't loose it again (and if you try it and like it as much as I do, neither will you.) I need this tonight as I'm trying to barter with a "church lady" at a bake sale down the street for the recipe to her Orange Coconut cake (with a bavarian cream filling). If it works, I'll have 2 great cake recipes at the end of the day. smileys/smile.gif
(Note: the typo that was in the original has been corrected below.)
From: Julie in Gainesville (Forsyt2020@aol.com ())
Recipe for Doberge Cake...
This recipe is a New Orleans adaptation
of the European dobos torte....
The 1st list of ingredients is for the cake
part Only... recommend you highlight the
ingredients in the Filling and Icing instruc-
tions to make sure you have everything
you need. This recipe is time-consuming
but easy.... I hope you enjoy it!
Doberge Cake
2 1/4 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, softened
1/4 c. shortening
1 1/2 c. sugar
1 tsp. vanilla
3 egg yolks
3/4 c. milk
3 stiff-beaten egg whites
Lemon Filling
Lemon Icing
~Prepare and cool the Lemon Filling.
Grease and lightly flour three 8-inch round
baking pans. (you can bake them two at
a time if you only have 2 pans)
Set aside. In a medium bowl
combine flour, baking powder, and salt.
~In a large mixer bowl beat butter and
shortening on medium speed for 30
seconds. Gradually add sugar and vanilla,
beating til light and fluffy. Add egg yolks,
one at a time, beating 1 min. after each.
~Add dry ingredients and milk alternately
to beaten mixture, beating after each add-
tion til blended. Gently fold in egg whites
by hand.
~To make the 6 cake layers, transfer a
generous 3/4 c. of batter into each pre-
pared pan, spreading evenly over the
bottom of the pan. Bake in a 375 oven for
10-12 min. or til cakes test done. Cool 5
min. in pans. Remove from pans and cool
on wire racks. Wash, grease, and flour
pans. Spoon the remaining batter into the
pans. Bake and cool as directed above.
Lemon Filling
~In a saucepan combine 1 1/4 c. sugar,
3 TB cornstarch, 3 TB all-purpose flour,
and dash of salt. Stir in 1 1/2 cups cold
water. Cook and stir til thickened and
bubbly. Cook and stir 2 min. more.
~Stir about 1 cup of the hot mixture into 3
beaten egg yolks. Return mixture to sauce
pan. Bring mixture to gentle boil. Cook and
stir 2 minutes more. Remove from heat.
~Stir in 2 TB butter and 1/2 tsp. finely
grated 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.
Lemon Icing
In a mixer bowl beat two softened 3 oz.
packages of cream cheese and 3 cups
confectioner's sugar til light and fluffy. Add
1 teaspoon finely shredded lemon peel and
1/4 tsp. vanilla and beat til smooth
To Assemble
Place 1 cake layer on serving plate.Spread
a scant 1/2 c. Filling evenly atop. Repeat
with 4 more layers and filling. Top with final
layer of cake. Cover and chill thoroughly.
Spread Icing over top and sides of cake.
Cover and store in the refrigerator. Before
serving, sprinkle top with shredded lemon
peel.
http://web.archive.org/web/20030902222154/food4.epicurious.com/HyperNews/get/archive_swap12901-13000/12944/1/2/1.html