LEMON DOBERGE CAKE RECIPE
Provided by knothaft
Number Of Ingredients 27
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.
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Sumyia Sumu
[email protected]I'm not a big fan of lemon desserts, but this cake was surprisingly delicious. The lemon curd filling was the perfect balance of sweet and tart. I will definitely be making this cake again.
Jahiem Williams
[email protected]This cake was delicious! I loved the combination of the sweet sponge cake and the tangy lemon curd filling. The cake was also very easy to make, and I will definitely be making it again soon.
Laurel Houston
[email protected]This cake was a bit too sweet for my taste, but my husband loved it. He said it was the best cake he's ever had. I will definitely be making this cake again for him.
nicol murimi
[email protected]I made this cake for my daughter's birthday and she loved it! The cake was beautiful and delicious. I will definitely be making this cake again.
Keagan Hodge
[email protected]This cake was amazing! The sponge cake was moist and fluffy, and the lemon curd filling was the perfect balance of sweet and tart. I will definitely be making this cake again.
Jeremiah Johnson
[email protected]This cake was a bit too dry for my taste, but the lemon curd filling was delicious. I think I will try making it again with a different sponge cake recipe.
Jorge Gonzalez
[email protected]I loved this cake! The sponge cake was light and fluffy, and the lemon curd filling was perfectly tangy. I will definitely be making this cake again.
Sayem Sajib
[email protected]This cake was easy to make and turned out beautifully. The lemon curd filling was the perfect balance of sweet and tart. I will definitely be making this cake again.
Sheila Schaffer
[email protected]I made this cake for a potluck and it was a huge success! Everyone loved it. The cake was moist and fluffy, and the lemon curd filling was delicious. I will definitely be making this cake again.
Shirat Nabunya
[email protected]This cake was a bit too sweet for my taste, but my kids loved it! They said it was the best cake they've ever had. I will definitely be making this cake again for their birthday parties.
Cheyenne Peake
[email protected]I'm not a big fan of lemon desserts, but I decided to try this cake anyway. I'm so glad I did! The cake was surprisingly delicious, and the lemon curd filling was the perfect balance of sweet and tart. I will definitely be making this cake again.
Ahmed mujtaba Soonro
[email protected]This cake was delicious! I loved the combination of the sweet sponge cake and the tangy lemon curd filling. The cake was also very easy to make, and I will definitely be making it again soon.
Adfendou Jatta
[email protected]I made this cake for my husband's birthday and he absolutely loved it! The cake was moist and flavorful, and the lemon curd filling was the perfect balance of sweet and tart. I will definitely be making this cake again for special occasions.
Sukra Limbu
[email protected]This cake was a hit at my dinner party! Everyone loved the light and fluffy texture of the sponge cake, and the lemon curd filling was perfectly tangy and sweet. I will definitely be making this cake again.