Since the 1930s, doberge cake has been a staple NOLA confection. Locals serve up this rich cake for birthdays, anniversaries, Mardi Gras and any other special occasion.
How Doberge Is Made
Doberge cake combines a medley of flavors and textures to create a tasty treat. It has six to eight thin alternating layers of cake and pudding, though some use buttercream, and is topped with a glaze. Lemon and chocolate are the most popular flavors—sometimes they’re even combined! (Wondering how that combo would taste? Try these Chocolate Lemon Cream Bars.)
This cake doesn’t require any complex or rare ingredients. However, it is constructed of several alternating layers of cake and frosting, so a lot of time, energy and TLC goes into baking this masterpiece.
A Brief History of Doberge
The doberge cake was invented by New Orleans baker Beulah Ledner in 1933 as a modification of the Hungarian “Dobos torte.” Ledner made the recipe her own by replacing the buttercream in the torte with a custard filling. She also iced the cakes with buttercream and a thin layer of fondant.
Ledner’s original recipe is available in her daughter Maxine Wolchansky’s cookbook, Let’s Bake with Beulah Ledner: A Legendary New Orleans Lady.
Where to Get the Best Doberge Cake
If you ever find yourself in The Big Easy, be sure to pick up a big slice of doberge cake to celebrate whatever occasion feels right.
The most famous New Orleanian rendition of this dessert has been made by Gambino’s Bakery since 1946. Bakery Bar in the Lower Garden District offers a colorful doberge and king cake fusion. You can also enjoy a classic chocolate fudge doberge torte at Haydel’s Bakery.
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