Lemon Doberge Cake

Hi Megs.

This weekend I wanted to try something really pretty, so I decided to make a Doberge cake (pronounced doh-bash), which is a really popular cake in New Orleans. It usually has 6 thin layers, and the most common flavors are chocolate, caramel, and lemon. My choice was obvious. You know I'm a lemon fiend.

Everything was proceeding as planned. Then, while putting the cake in the fridge to set the layers and the filling, I dropped it. Oops. Oh well, it still tasted really good. When am I going to figure out how to make stuff that looks as pretty as it tastes?

LEMON DOBERGE CAKE

Lemon filling:
3 c sugar
3 T flour
juice and rind of 6 lemons
3 eggs, beaten
1 c water
3 T butter

Mix ingredients well and cook over medium heat, stirring periodically until mixture thickens to a custard/jelly. Chill completely.

Cake:
1 c softened butter
2 c sugar
4 eggs, separated
2 3/4 c flour
1/4 t salt
3 t baking powder
1 c milk
1 t vanilla

Preheat oven to 375. Butter 9 inch cake pans and line with wax or parchment paper. Cream butter and sugar. Add egg yolks one at a time, mixing thoroughly. Add sifted dry ingredients, alternating with milk. Add vanilla. Fold in stiffly beaten egg whites. Put 3/4 c of batter in each pan, and bake for 10 to 12 minutes. Repeat until all the batter is used.

Lemon Cream Cheese Frosting:
8 oz softened cream cheese
1 lb (1 box) powdered sugar
zest and juice of 1 lemon
1 t vanilla

Assemble cake by spreading generous layer of cooled lemon filling between each cake layer but not on top of the last layer. Frost top and sides with cream cheese icing. Do not drop.