Ingredients: |
Ingredients: Cake:
2 1/4 c. flour
2 tsp. baking powder
1/8 tsp. salt
1/2 c. butter, softened
1/4 c. shortening
1 1/2 c. sugar
1 tsp. vanilla
3 egg yolks
3/4 c. milk
3 egg whites, beaten to stiff peaks
Lemon Filling:
1 1/4 c. sugar
3 T. cornstarch
3 T. flour
Dash of salt
1 1/2 c. water
3 beaten egg yolks
2 T. butter
1/2 tsp. finely shredded lemon peel
1/3 c. lemon juice, freshly squeezed
Lemon Icing:
1 (3-oz.) pkg. cream cheese, softened
1 1/2 c. powdered sugar
1 tsp. finely shredded lemon peel
1/4 tsp. vanilla
|
Directions: |
Directions:Lemon filling: In saucepan combine 1 1/4 c. sugar, 3 T. cornstarch, 3 T. flour, and a dash of salt. Stir in 1 1/2 c. cold water; cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir 1 cup of the hot mixture into 3 beaten egg yolks. Return mixture to saucepan, bring to a gentle boil; cook and stir 2 minutes more. Remove from heat. Stir in 2 T. butter and 1/2 tsp. finely shredded lemon peel. Gradually add 1/3 cup lemon juice; mix well. Cover with plastic wrap. Cool the mixture to room temperature without stirring. Makes 2 1/4 cups.
Cake (6 layers): Grease and lightly flour three (9-inch) round pans; set aside. Stir together flour, baking powder, and salt. In a large mixer bowl beat butter and shortening for 30 seconds. Add sugar and vanilla; beat till light and fluffy. Add egg yolks; one at a time, beating 1 minute after each addition. To creamed mixture, add dry ingredients and milk alternately, beating till blended. Fold in egg whites. Pour a generous 3/4 c. batter into each prepared pan, spread to cover pan (reserve remaining batter). Bake layers at 375º for 10-12 minutes. Cool 5 minutes in pan. Remove layers and cool on wire racks. Wash and dry pans; grease and flour again. Spoon remaining cake batter into the 3 pans. Bake and cool as directed above.
Lemon Icing: In a small mixer bowl beat cream cheese and powdered sugar till fluffy. Beat in 1 tsp. shredded lemon peel and vanilla. Makes 2/3 cup icing
Assembly: Place 1 cake layer on plate. Spread with a scant 1/2 c. of lemon filling. Repeat with four more layers and filling. Top with final layer; cover and chill thoroughly. Spread icing over top and sides of cake. Cover and chill several hours or overnight. |
This recipe for Doberge Lemon Cake is from