Lemon Cake Doberge Recipes

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!

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.