Doberge Cake with Lemon (New Orleans)

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.

Cake:
2¼ cups all-purpose flour, unbleached
2 tsp. baking powder
¼ tsp. sea salt
½ cup butter
¼ cup shortening
1½ cups sugar
1 tsp. pure vanilla extract
3 egg yolks
¾ cup milk
3 egg whites, stiffly beaten

Lemon Icing:
2 (3 oz) pkg cream cheese, softened
3 cups confectioners' sugar
1 tsp. lemon peel, finely shredded
¼ tsp. pure vanilla extract

Lemon Filling:
1¼ cups sugar
3 Tbsp. cornstarch
3 Tbsp. all-purpose flour, unbleached
1 dash sea salt
1½ cups water, cold
2 Tbsp. butter
½ tsp. lemon peel, finely shredded
⅓ cup lemon juice, freshly squeezed
3 egg yolks, beaten

Garnish:
lemon peel, freshly shredded

For the 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.

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5). Grease and lightly flour three 8x1½" round baking pans. Set aside.

For the Cake:
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 ¾ cup of batter into each prepared pan, spreading evenly over the bottom of pan.

Bake for 10-12 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.

For the 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.

Assembly:
Place 1 cake layer on serving plate. Spread a scant ½ 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.