📝 About This Recipe
A crown jewel of Creole confectionery, the Doberge cake is a decadent New Orleans adaptation of the Hungarian Dobos Torte. This version features six to eight layers of light, airy sponge cake sandwiched with a silky, tart lemon custard and finished with a dual-glaze of lemon buttercream and a poured fondant. It is a labor of love that delivers a bright, citrusy punch and a sophisticated texture that has graced Big Easy celebrations for generations.
🥗 Ingredients
For the Sponge Layers
- 2 1/2 cups Cake flour (sifted)
- 2 cups Granulated sugar
- 1 cup Unsalted butter (softened to room temperature)
- 1 cup Whole milk (at room temperature)
- 4 large Eggs (separated)
- 1 tablespoon Baking powder
- 1 teaspoon Vanilla extract
For the Lemon Custard Filling
- 1 1/2 cups Granulated sugar
- 1/3 cup Cornstarch
- 4 large Egg yolks (beaten)
- 3/4 cup Fresh lemon juice (approximately 4-5 lemons)
- 1 tablespoon Lemon zest (finely grated)
- 2 tablespoons Unsalted butter
- 1 1/2 cups Water
For the Glaze and Finishing
- 3 cups Powdered sugar (sifted)
- 1/2 cup Unsalted butter (melted)
- 3-4 tablespoons Hot water
- 1/2 teaspoon Lemon extract
- 1-2 drops Yellow food coloring (optional for a classic look)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. If you have more pans, you can use them; otherwise, you will bake in batches.
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2
In a large bowl, cream the 1 cup of softened butter and 2 cups of sugar until light and fluffy. Add the 4 egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
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3
Sift together the cake flour and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour. Do not overmix.
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4
In a separate clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the egg whites into the cake batter until just combined.
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5
Divide the batter evenly between the prepared pans. Bake for 12-15 minutes, or until the layers are golden and a toothpick comes out clean. Let cool in the pans for 5 minutes, then turn out onto wire racks to cool completely.
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6
Once the cakes are cool, use a long serrated knife to carefully slice each cake layer in half horizontally, creating a total of six thin layers.
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7
Make the custard: In a medium saucepan, whisk together 1 1/2 cups sugar and cornstarch. Gradually whisk in the water, lemon juice, and beaten egg yolks.
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8
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and stir in the 2 tablespoons of butter and lemon zest. Let cool completely (it will thicken further).
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9
Assemble the cake: Place one thin layer on a serving plate. Spread a thin, even layer of the lemon custard over it. Repeat with the remaining layers, ending with the sixth cake layer on top. Do not put custard on the very top.
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10
Prepare the glaze: In a bowl, whisk the powdered sugar, melted butter, lemon extract, and enough hot water to create a thick but pourable glaze. Add food coloring if desired.
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11
Pour the glaze over the top of the cake, allowing it to drip down and cover the sides smoothly. Use an offset spatula to even it out if necessary.
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12
Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the layers to set and the custard to soften the cake.
💡 Chef's Tips
For the cleanest layers, freeze the cake rounds for 20 minutes before slicing them horizontally. Use fresh lemon juice only; bottled juice lacks the aromatic oils necessary for a true Creole flavor. If your custard is lumpy, pass it through a fine-mesh sieve while it is still warm. To get a perfectly smooth finish, apply a very thin 'crumb coat' of lemon buttercream before pouring the final glaze. Always serve this cake chilled; it is much easier to slice and the flavor is more refreshing.
🍽️ Serving Suggestions
Serve with a dollop of unsweetened whipped cream to balance the tart lemon sweetness. A glass of iced Café du Monde coffee or a chicory coffee pairs beautifully with the citrus. Fresh raspberries or blueberries on the side provide a lovely color contrast and flavor complement. For a celebration, pair a slice with a glass of dry sparkling wine or Champagne. Garnish with thin, candied lemon wheels for a professional bakery-style presentation.