Recipes and Cooking Doberge Cake 5.0 (1) 2 Reviews Ingenious New Orleans bakers took the famous European dobos torte and fashioned the New Orleans version, Doberge (DO-bash) Cake, a six-layer cake. If you have only two cake pans, bake two layers at a time. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 15, 2022 Print Rate It Share Share Tweet Pin Email Photo: Mike Dieter Prep Time: 45 mins Bake Time: 20 mins Chill Time: 4 hrs Total Time: 45 mins Servings: 16 Jump to Nutrition Facts Ingredients Lemon Filling (see below) 2 ¼ cup all-purpose flour 2 teaspoon baking powder ¼ teaspoon salt ½ cup butter or margarine ¼ cup shortening 1 ½ cup sugar 1 teaspoon vanilla 3 egg yolks ¾ cup milk 3 stiff-beaten egg whites Lemon Icing (see below) Shredded lemon peel (optional) Lemon Filling 1 ¼ cup sugar 3 tablespoon cornstarch 3 tablespoon all-purpose flour dash of salt 1 ½ cup cold water 2 tablespoon butter or margarine ½ teaspoon finely shredded lemon peel ⅓ cup lemon juice 3 beaten egg yolks Lemon Icing 2 3 ounce package cream cheese, softened 3 cup powdered sugar 1 teaspoon finely shredded lemon peel ¼ teaspoon vanilla Directions 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. 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. Add dry ingredients and milk alternately to beaten mixture, beating after each addition until blended. Gently fold in egg whites by hand. 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. 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. Makes 16 servings. 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. Lemon Filling 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. Lemon Icing In a mixer bowl beat cream cheese and powdered sugar until fluffy. Add finely shredded lemon peel and vanilla and beat until smooth. Rate it Print Nutrition Facts (per serving) 423 Calories 15g Fat 69g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 423 % Daily Value * Total Fat 15g 19% Saturated Fat 7g 35% Cholesterol 107mg 36% Sodium 200mg 9% Total Carbohydrate 69g 25% Protein 5g Vitamin C 3mg 15% Calcium 70.7mg 5% Iron 1.3mg 7% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.