Ingenious New Orleans bakers took a European torte and fashioned the New Orleans version.
Aclassic dessertthat dates back to the 1920s, this is a special multilayer cake everyone will love.
Here’s our recipe for Doberge cake, including tips for making the lemon filling.
Credit: Mike Dieter
What Is a Doberge Cake?
Pronounced like do-Bash, this is aspecial occasion cakethat is famous in New Orleans.
The traditional version is a layeredvanilla sponge cakewith creamy custard and a rich frosting.
Youll often find lemon, caramel, and chocolate flavors layered in.
Half and half also exists to keep everyone happy.
She would eventually sell the recipe and its rights to Joe Gambino in the 1940s.
it’s possible for you to still get the original cake today fromGambinos Bakeryin New Orleans.
Grease and lightly flour three 8x1-1/2-inch round baking pans.
In a medium mixing bowl combine flour, baking powder, and salt.
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.
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.
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.
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.
In a mixer bowl beat cream cheese and powdered sugar until fluffy.
Add finely shredded lemon peel and vanilla and beat until smooth.
2,000 calories a day is used for general nutrition advice.
