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New Orleans classic Lemon Doberge (do-bash) cake
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New Orleans classic Lemon Doberge (do-bash) cake, is a decedent blend of fluffy yellow cake, a creamy lemon crème filling, smooth lemon buttercream and silky white chocolate lemon ganache. It is a decadent celebration lemon flavor.
Ingredients:
Cake:
o 3 cups cake flour
o 1 teaspoon baking soda
o ¾ teaspoon baking powder
o ½ teaspoon salt
o ½ cup unsalted butter (at room temp)
o 2 cups sugar
o 1 cup canola oil
o 4 eggs (at room temp)
o Zest of 1 lemon
o Juice of 1 lemon
o 1 tablespoon vanilla extract
o 1 cup buttermilk
Lemon creme filling:
o 1 cup milk
o 1 cup heavy cream
o 5 egg yolks
o ½ cup sugar
o ¼ cup corn starch
o Zest of 1 lemon
o Juice of 1 lemon
o 2 tablespoons unsalted butter
o ¼ teaspoon vanilla
Lemon buttercream :
o 1 ½ cups unsalted butter
o 5 cups confectioners sugar
o 2 tablespoons lemon juice
o 2 tablespoons heavy cream
o 2 ½ teaspoons lemon zest
o ½ teaspoon vanilla extract
o ¼ teaspoon salt
White Chocolate Lemon ganache:
o 12 oz bag white chocolate chips
o 1 cup heavy cream
o 1 tablespoon lemon juice
Instructions:
Lemon Cream:
1.Pour milk, heavy cream, lemon zest into a medium saucepan. Heat in medium until milk mixture comes to a simmer.
2. In a large bowl add eggs yolks, whisk in sugar, then cornstarch. Mix until smooth.
3. Once at a boil remove milk mixture from heat. Strain in half of the milk mixture, whisking constantly for 1-2 minutes. Once eggs are smooth and tempered, strain in remaining milk. Add all back into saucepan.
4. Heat on medium until the mixture starts to thicken. Whisk as the mixture heats up. Once at boiling, let mixture boil for 5-6 minutes. Remove from heat, whisk in butter, then lemon juice and lastly vanilla. Place a layer of plastic wrap, with wrap touching surface of the cream. This will prevent a film from forming over the lemon creme. Refrigerate cream for 1 hour to set.
Cake:
1. Preheat oven to 350 degrees.
2. Prep your cake flour in a separate bowl, by adding baking powder, baking soda and salt. Set aside for later. In a large mixing bowl add butter and sugar, cream together on medium. Next add in lemon zest and blend. Add in canola oil, eggs, lemon juice, lemon zest and vanilla extract.
3. Began adding the flour mixture to the mixing bowl. Add in a 3rd at a time and rotate in buttermilk. Mix on medium until batter is thick and smooth.
4. Fill three 9-inch cake pans, with equal amounts batter. Bake in a 350-degree oven for 25-30 minutes, or an inserted toothpick comes out clean.
5. Remove your cakes from the oven and let cool for 30 minutes. With a serrated knife cut each cake into 2 layers.
Lemon Buttercream:
1. Start your buttercream, by creaming the butter in a mixing bowl. Next add confectioners’ sugar and combine. To soften the buttercream, add in 2 tablespoons heavy cream and blend on medium. Next add lemon juice and vanilla extract and mix on medium until the buttercream is smooth. *Note if your buttercream is still too thick, just add another tablespoon of cream.
2. Began building your cake by adding a smooth layer of lemon crème filling in-between the middle layers.
3. Complete frost the cake in a smooth layer of lemon butter cream.
White Chocolate Lemon Ganache:
1. Start your pudding by adding heavy cream to a saucepan. With the pan on a medium high heat, until just before simmer.
2. Place white chocolate chips in a heat proof bowl. Remove cream from the heat and pour over chopped chocolate. Whisk continually until the chocolate is melted. Add in Lemon juice and whisk until combined and smooth. Add yellow food coloring to desired shade. Let ganache rest for 10 minutes.
3. Pour the chocolate ganache over the entire cake, covering top and sides.
Ingredients:
Cake:
o 3 cups cake flour
o 1 teaspoon baking soda
o ¾ teaspoon baking powder
o ½ teaspoon salt
o ½ cup unsalted butter (at room temp)
o 2 cups sugar
o 1 cup canola oil
o 4 eggs (at room temp)
o Zest of 1 lemon
o Juice of 1 lemon
o 1 tablespoon vanilla extract
o 1 cup buttermilk
Lemon creme filling:
o 1 cup milk
o 1 cup heavy cream
o 5 egg yolks
o ½ cup sugar
o ¼ cup corn starch
o Zest of 1 lemon
o Juice of 1 lemon
o 2 tablespoons unsalted butter
o ¼ teaspoon vanilla
Lemon buttercream :
o 1 ½ cups unsalted butter
o 5 cups confectioners sugar
o 2 tablespoons lemon juice
o 2 tablespoons heavy cream
o 2 ½ teaspoons lemon zest
o ½ teaspoon vanilla extract
o ¼ teaspoon salt
White Chocolate Lemon ganache:
o 12 oz bag white chocolate chips
o 1 cup heavy cream
o 1 tablespoon lemon juice
Instructions:
Lemon Cream:
1.Pour milk, heavy cream, lemon zest into a medium saucepan. Heat in medium until milk mixture comes to a simmer.
2. In a large bowl add eggs yolks, whisk in sugar, then cornstarch. Mix until smooth.
3. Once at a boil remove milk mixture from heat. Strain in half of the milk mixture, whisking constantly for 1-2 minutes. Once eggs are smooth and tempered, strain in remaining milk. Add all back into saucepan.
4. Heat on medium until the mixture starts to thicken. Whisk as the mixture heats up. Once at boiling, let mixture boil for 5-6 minutes. Remove from heat, whisk in butter, then lemon juice and lastly vanilla. Place a layer of plastic wrap, with wrap touching surface of the cream. This will prevent a film from forming over the lemon creme. Refrigerate cream for 1 hour to set.
Cake:
1. Preheat oven to 350 degrees.
2. Prep your cake flour in a separate bowl, by adding baking powder, baking soda and salt. Set aside for later. In a large mixing bowl add butter and sugar, cream together on medium. Next add in lemon zest and blend. Add in canola oil, eggs, lemon juice, lemon zest and vanilla extract.
3. Began adding the flour mixture to the mixing bowl. Add in a 3rd at a time and rotate in buttermilk. Mix on medium until batter is thick and smooth.
4. Fill three 9-inch cake pans, with equal amounts batter. Bake in a 350-degree oven for 25-30 minutes, or an inserted toothpick comes out clean.
5. Remove your cakes from the oven and let cool for 30 minutes. With a serrated knife cut each cake into 2 layers.
Lemon Buttercream:
1. Start your buttercream, by creaming the butter in a mixing bowl. Next add confectioners’ sugar and combine. To soften the buttercream, add in 2 tablespoons heavy cream and blend on medium. Next add lemon juice and vanilla extract and mix on medium until the buttercream is smooth. *Note if your buttercream is still too thick, just add another tablespoon of cream.
2. Began building your cake by adding a smooth layer of lemon crème filling in-between the middle layers.
3. Complete frost the cake in a smooth layer of lemon butter cream.
White Chocolate Lemon Ganache:
1. Start your pudding by adding heavy cream to a saucepan. With the pan on a medium high heat, until just before simmer.
2. Place white chocolate chips in a heat proof bowl. Remove cream from the heat and pour over chopped chocolate. Whisk continually until the chocolate is melted. Add in Lemon juice and whisk until combined and smooth. Add yellow food coloring to desired shade. Let ganache rest for 10 minutes.
3. Pour the chocolate ganache over the entire cake, covering top and sides.
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