Lemon Doberge Cake

Last Sunday, we made a Chocolate Doberge Cake, the gold standard by which all New Orleans Doberge cakes are held. You could also combine to make a half/half Doberge Cake like Gambino’s Bakery. Follow the same recipe for the cake as Chocolate Doberge Cake. the filling is essentially a lemon curd recipe, I would bet that a straight lemon curd would be very good in this cake. The first frosting is a simple flavored decorator’s icing.

However, the traditional Doberge Cake uses a poured fondant frosting, the kind that “snaps” under the knife, I am also including that recipe for purists. I highly suggest that you make the frosting 24 hours before you are ready to assemble your cake. It is also wise to make the filling the day before so that it is nice and chilled when you go to spread it on your cake layers. EDIT: to get the fondant frosting to stick well, many bakers will frost with another kind of frosting first. Use the first frosting recipe as a first layer and then use the poured fondant for better coverage and a more professional looking cake. No one said we didn’t like sugar in New Orleans!

Lemon Filling

1 1/2 cup sugar
6 tablespoons cornstarch
1/2 teaspoon salt
1 1/2 cup water
2 eggs, beaten
2 tablespoons butter
4 tablespoons lemon peel
2/3 cup lemon juice

Mix sugar, cornstarch and salt in a saucepan and slowly add water. Bring to a boil while stirring, boil mixture for 1 minute. Add half of hot mixture to egg to temper, then blend in rest of mixture. Bring back to a boil and boil for another minute. Remove from heat and add butter, lemon peel and juice. Refrigerate before filling cake layers.

Lemon Frosting

1 box (1 lb.) confectioner’s sugar
2 tablespoons cornstarch
1 teaspoon lemon extract
1/2 cup shortening
2 egg whites
pinch of salt
yellow food dye

Sift sugar and cornstarch over shortening and mix thoroughly. Blend in egg whites, salt and flavoring. You may need to add a little water to thin this out, weather and humidity can affect this frosting. Add dye at the end, add as many drops to achieve desired hue of yellow.

Poured Fondant Frosting

2-1/2 cups sugar
1/2 cup water
1/4 cup corn syrup

Heat sugar, water and corn syrup to the soft-ball stage (238°F; 114°C). Pour into a food processor fitted with the steel blade. Wash the candy thermometer well and reinsert into the syrup. Let the syrup cool undisturbed in the workbowl to 140°F (60°C), about 30 minutes. Remove the thermometer.

Add any coloring or flavoring (1 to 2 teaspoons lemon oil and/or 2 teaspoons grated lemon peel, 2 to 4 ounces melted unsweetened chocolate, etc.) and process 2 to 3 minutes, until the syrup completely converts from a glassy syrup to an opaque paste. When thoroughly cooled. store sealed at room temperature for 24 hours. Use or refrigerate for later use.

Here is a picture of a cake I made recently. I used the fondant recipe for frosting and it was only 7 layers but tasted so good! I wasn’t going for looks, mainly just testing out the recipe.

Lemon Doberge Cake

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14 thoughts on “Lemon Doberge Cake

  1. Thanks for posting this. I have somewhat mastered the chocolate doberge cake, but was looking for a lemon version for a friend’s birthday cake. Do you have any ideas on tricks for the good home baker to split the cake as they do at Gambino’s?
    Doberge cake happens to be one of my passions, and I thought it would be lovely to make a split of lemon and possibly orange? Is that just too “out there”?

  2. Thank You Thank You I was born in N.O. and raised in Slidell (own a bar there) we love doberge and your recipe was great !!!!!!!!!!!!!!! I made it chocolate and strawberry half and half great xoxoxo Michel & Truedell

  3. Question regarding the poured fondant:
    How do I pour the fondant if I make it a day ahead? Won’t it be too thick to spread?


  4. I love lemon dobasch and have always made a white cake with a lemon pie recipe for the filling, which works well. Baum’s bakery in BR makes a lemon dobasch with a butter cake and a custard filling. Any ideas for a recipe for the lemon custard filling? It might be made with condensed milk but I am not sure.
    Thanks to those who love dobasch

  5. After 4 attempts I still could not get the poured fondant to resemble anything but a big clump of hard sugar. Of course I was hesitant because I had just made the pecan pralines which also go to 238 and I could barely get them out of the pan before the seized up. Same with the fondant. I ended up with another recipe for the lemon curd and added an extra egg to make it more firm. Other than that delicious cake!

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