Doberge Cake (Lemon Cake)

Ainekset

Lemon Filling (see recipe, below)

• 1 1/4 cup sugar

• 3 tbsp cornstarch

• 3 tbsp all purpose flour

• Dash salt

• 1 1/2 cups cold water

• 3 beaten egg yolks

• 2 tbsp butter or margarine

• 1/2 tsp lemon peel

• 1/3 cup lemon juice

Cake

• 2 1/4 cups all-purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 cup butter or margarine

• 1/4 cup shortening

• 1 1/2 cups sugar

• 1 teaspoon vanilla

• 3 egg yolks

• 3/4 cup milk

• 3 stiff-beaten egg whites

Lemon Icing (see recipe, right) Shredded lemon peel (optionaly

• 6 oz softened cream cheese

• 3 cups sifted powdered sugar

• 1 tsp lemon peel

• 1/4 tsp vanilla

Ohjeet

LEMON FILLING

In a saucepan combine sugar, cornstarch, all purpose flour, and dash salt. Stir in cold water. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.

Stir about 1 cup of the hot mixture into egg yolks. Return mixture to saucepan. Bring mixture to a gentle boil. Cook and stir 2 minutes more. Remove from heat.

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.

CAKE

Prepare and cool the Lemon Filling. Grease and lightly flour three 8x1/2 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 till light and fluffy. Add egg yolks, one at a time, beating l minute after each.

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

To make the 6 cake layers, transfer a generous 4 cup of batter into each prepared pan, spreading evenly over the bottom of pan. Bake in a 375° oven for 10 to 12 minutes or till cakes test done. Cool 5 minutes in pans. Remove from pans and cool on wire racks.

Wash, grease, anc flour pans. Spoon the remaining batter into the 3 pans. Bake and cool as dir:cted above.

To assemble, place 1 cake layer on serving plate. Spread a scant cup Lemon Filling evenly atop. Repeat with 4 more layers and filling. Top with final layer. Cover and chill thoroughly. Spread Lemon lcing 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 ICING

In a mixer bowl beat two softened 3-ounce packages cream cheese, and 3 cups sifted powdered sugar till fluffy. Add 1 teaspoon finely shredded lemon peel and 4 teaspoon vanilla and beat till smooth.

Muistiinpanot

Mom's favorite birthday cake from 'Fresh from New Orleans'.