DOBERGE CAKE
Ingenious New Orleans bakers took the famous European dobos torte and fashioned the New Orleans version, Doberge (DO-bash) Cake, a six-layer cake. If you have only two cake pans, bake two layers at a time.
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 26
Steps:
- Prepare and cool the Lemon Filling. Grease and lightly flour three 8x1-1/2-inch round baking pans. Set aside. In a medium mixing bowl combine flour, baking powder, and salt.
- In a large mixer bowl beat butter or margarine and shortening with an electric mixer on medium speed for 30 seconds. Gradually add sugar and vanilla, beating until light and fluffy. Add egg yolks, one at a time, beating 1 minute after each.
- Add dry ingredients and milk alternately to beaten mixture, beating after each addition until blended. Gently fold in egg whites by hand.
- To make the 6 cake layers, transfer a generous 3/4 cup of batter into each prepared pan, spreading evenly over the bottom of pan. Bake in a 375 degree F oven for 10 to 12 minutes or until cakes test done. Cool 5 minutes in pans. Remove from pans and cool on wire racks.
- Wash, grease, and flour pans. Spoon the remaining batter into the 3 pans. Bake and cool as directed above.
- To assemble, place 1 cake layer on serving plate. Spread a scant 1/2 cup Lemon Filling evenly atop. Repeat with 4 more layers and filling. Top with final layer. Cover and chill thoroughly. Spread Lemon Icing over top and sides of cake. Cover and store in the refrigerator. Before serving, sprinkle top with shredded lemon peel, if desired. Makes 16 servings.
- Lemon Filling: In a saucepan combine 1-1/4 cups sugar, 3 tablespoons cornstarch, 3 tablespoons all-purpose flour, and dash salt. Stir in 1-1/2 cups cold water. Cook and stir 2 minutes more. Stir in 2 tablespoons butter or margarine and 1/2 teaspoon finely shredded lemon peel. Gradually stir in 1/3 cup lemon juice. Mix well. Cover surface with clear plastic wrap. Cool the mixture to room temperature without stirring. Stir about 1 cup of the hot mixture into 3 beaten egg yolks. Return mixture to saucepan. Bring mixture to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Lemon Filling
- In a saucepan combine sugar, cornstarch, all-purpose flour, and dash salt. Stir in cold water. Cook and stir 2 minutes more. Stir in butter or margarine and finely shredded lemon peel. Gradually stir in lemon juice. Mix well. Cover surface with clear plastic wrap. Cool the mixture to room temperature without stirring. Stir about 1 cup of the hot mixture into beaten egg yolks. Return mixture to saucepan. Bring mixture to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Lemon Icing
- In a mixer bowl beat cream cheese and powdered sugar until fluffy. Add finely shredded lemon peel and vanilla and beat until smooth.
Nutrition Facts : Calories 423 kcal, Carbohydrate 69 g, Cholesterol 107 mg, Protein 5 g, SaturatedFat 7 g, Sodium 200 mg, Fat 15 g, UnsaturatedFat 0 g
DOBERGE CAKE
Based on the Hungarian Dobos torte (pronounced Do-bash), this cake was developed in New Orleans and is now a staple throughout Louisiana. It's my husband's all-time favorite and has become a birthday tradition.
Provided by metread
Categories Desserts Cakes Torte Recipes
Time 3h25m
Yield 16
Number Of Ingredients 27
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 3 9-inch cake pans.
- Beat whites of 4 eggs in a glass or metal bowl until foamy. Continue to beat until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Set aside. Reserve egg yolks in a small bowl. Sift together cake flour and baking powder in a separate bowl.
- Beat 3/4 cup butter, 2 cups sugar, and 1/2 teaspoon salt with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add reserved egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Pour in cake flour mixture alternately with 1 cup milk, mixing until just incorporated. Stir lemon juice and 1 teaspoon vanilla extract into batter.
- Whisk beaten egg whites a few times; use a whisk or rubber spatula to fold 1/3 of the egg white mixture into the batter to lighten it. Fold in remaining egg whites, mixing just until combined. Pour batter into prepared pans and spread evenly over bottom.
- Bake in preheated oven until cake is light golden brown and just pulling from the sides of the pan, 15 to 20 minutes. Do not overbake. Cool in pans for 5 minutes, then invert onto cooling racks to cool completely.
- To make custard: combine 1 1/2 cups sugar, 1/2 teaspoon salt, 1/4 cup flour, cornstarch, and 1/4 cup cocoa powder in a saucepan and mix well. In a separate bowl, whisk remaining 1/2 cup sugar into 4 beaten eggs. Pour 4 cups whole milk into saucepan and cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat and gradually pour hot milk mixture into egg mixture, whisking constantly. Add chopped chocolate and stir until chocolate melts.
- Return custard to saucepan and cook, stirring constantly, over medium heat until mixture has thickened, about 5 minutes. Remove from heat; stir in 1 tablespoon butter and 1 tablespoon vanilla extract. Transfer custard to a bowl and allow to cool.
- To make buttercream: place 1 cup softened butter in a mixing bowl. Gradually beat in 3 cups sifted confectioners' sugar. Beat in 1 cup sifted cocoa powder. Mix in 1 teaspoon vanilla extract to make a smooth frosting. If the frosting is too stiff, add a tablespoon of hot water or as needed, drizzling it very slowly, and mix well until desired consistency is reached.
- To make ganache: place chocolate chips in a large mixing bowl. Heat heavy cream in a saucepan until very hot but not boiling. Remove from heat and pour over the chocolate chips. Let stand for 3 minutes, then whisk, scraping sides and bottom of the bowl, until smooth. Stir in 2 teaspoons vanilla extract. Allow to cool to room temperature, cover, and set aside. Ganache should be spreadable and not firm.
- To assemble cake: using a long serrated knife and a gentle sawing motion, slice each cake layer in half horizontally. Cover cake plate with strips of parchment paper or foil for easier clean up. Put a dab of buttercream in the center of the plate to keep cake from shifting. Set a cake half on the plate.
- Spread custard filling onto cake layer, taking care not to spread it too close to the edge (weight of the cake layers will cause it to spread out). Gently lay another cake round on top of the first and repeat with another custard layer. Repeat with remaining layers and custard, topping custard with the last cake layer. Chill cake for 30 minutes to allow it to firm up.
- Frost top and sides of cake with chocolate buttercream. Chill for 30 minutes, to firm and set.
- Spread frosted cake with ganache. Remove parchment strips or aluminum foil from cake plate. Store cake in the refrigerator.
Nutrition Facts : Calories 917.2 calories, Carbohydrate 125 g, Cholesterol 185.4 mg, Fat 45 g, Fiber 4.3 g, Protein 11.3 g, SaturatedFat 27.1 g, Sodium 434.3 mg, Sugar 90.2 g
DOBERGE CAKE (DOBASH)
Also known to a friend as Jewell Cake, named after her mother, this cake is a tower of moist cake layers with icing and is no easy feat to take on! However, this recipe helps simplify it a bit!
Provided by Summer1227
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 1h50m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 8-inch cake pans, and line them with parchment paper.
- Whisk together the cake mix, baking powder, flour, and sugar in a large mixing bowl. With an electric mixer, beat the mixture with water, vegetable oil, and egg whites at low speed until thoroughly mixed; increase speed to medium, and beat 2 minutes. Scoop 1 cup of batter into each of the 5 prepared cake pans.
- Bake in the preheated oven until cakes are set in the middle, about 8 minutes; watch carefully so the thin cakes don't burn. Cool in pans for 10 minutes, then remove to wire racks to finish cooling.
- Whisk the chocolate pudding mix with 2 cups of milk in a bowl until thoroughly blended; let stand 2 minutes to thicken. Place a cake layer on a serving dish, and spread with about 1/2 cup of pudding; repeat with remaining layers and pudding, ending with a cake layer.
- In a bowl, mash the cream cheese and butter together until thoroughly combined; mix in confectioners' sugar, cocoa powder, vanilla extract, and milk, slowly adding and mixing in milk as needed to make a spreadable frosting. Ice the top and sides of the cake with the frosting. Refrigerate leftovers.
Nutrition Facts : Calories 585.8 calories, Carbohydrate 101.1 g, Cholesterol 28.7 mg, Fat 18.7 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 7.7 g, Sodium 649.8 mg, Sugar 82.9 g
CHOCOLATE DOBERGE CAKE
A special Louisiana dessert so sinfully rich and loaded with flavor. The traditional doberge is made with yellow cake, but this chocolate version kicks it up just a notch. Cooling time not included in preparation time.
Provided by Molly53
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 300°F.
- Grease and flour 2 nine-inch round cake pans.
- In a medium bowl, sift the flour, soda, and salt 3 times.
- Cream the margarine and sugar in a large mixing bowl, and add egg yolks, one at a time.
- Gradually alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes.
- Fold in the 3 beaten egg whites, vanilla and almond extracts.
- Bake for 25 to 30 minutes or until the cakes test done.
- Remove from oven and set pans on a cooling rack for five minutes; turn out of pan onto cooling rack.
- When the cakes are completely cooled, carefully split each layer into thirds to make 6 thin layers.
- To make the filling, put milk and chocolate in a saucepan and heat until chocolate is melted.
- In a bowl, combine sugar and flour.
- Make a paste by adding hot milk chocolate by Tablespoons to the sugar and flour, then return to saucepan.
- Stir over medium heat until thick.
- Whisk the eggs in a separate bowl, pour a small amount of the hot liquid into the eggs while simultaneously stirring with your free hand.
- Then pour the egg mixture back into the pot.
- Cook 2 or 3 minutes more.
- Remove from heat, and add butter, vanilla, and almond extract.
- Cool and spread on cake, layering as you go.
- Do not spread on top layer.
- For frosting, combine sugar and milk in a heavy saucepan, and bring to a boil, stirring constantly.
- Reduce heat and simmer for 6 minutes without stirring.
- Remove from heat and blend in chocolate. Add butter and vanilla and return to medium-low heat, cooking 1 or 2 minutes.
- Place in refrigerator to cool.
- Beat well, then spread on top and the sides of the cake.
Nutrition Facts : Calories 800.4, Fat 29.6, SaturatedFat 17.6, Cholesterol 164.7, Sodium 557.5, Carbohydrate 127.7, Fiber 2.1, Sugar 96.9, Protein 11.7
TRADITIONAL 8 LAYER DOBERGE CAKE
This came to me second hand, but I'm told it is the original recipe from "Let's Bake with Beulah Ledner", compiled by the daughter of the "Doberge Queen of New Orleans" after her death. And in case you are interested, the Louisianna pronunciation of "Doberge" is "Dough-bosh"... This is an impressive cake....and does require an impressive effort!! All ingredients should be at room temperature before you begin. The prep and cook time are estimates (edited after Syd's review so hopefully pretty close) and do not include cooling/chillilng time. Good Luck!
Provided by FolkDiva
Categories Dessert
Time 1h50m
Yield 8-10 slices, 8-10 serving(s)
Number Of Ingredients 30
Steps:
- To prepare the Torte: Cream butter, sugar and salt until smooth. Add egg yolks, one at a time, and blend until smooth. Add sifted dry ingredients alternately with milk. Beat until blended. Add vanilla and lemon juice. With a spatula, fold in stiffly beaten egg whites. Grease 9-inch cake pans. Pour ¾ cup batter into each pan, spreading evenly over bottom. Bake in preheated 375-degree oven for 12 to 15 minutes. Repeat process until batter is completely used, to make eight thin layers.
- To prepare the Chocolate Custard: Stir all dry ingredients together in a saucepan, then add the remaining ingredients. Cook over medium heat until thick, stirring constantly. Remove from fire to cool.
- To prepare the Chocolate Butter Cream Icing: Cream sugar and oleo, then add cocoa, then the melted chocolate and vanilla. If too thick, add a little hot water, very slowly, until the consistency is right.
- To prepare the Chocolate Icing: Combine all ingredients in a saucepan and let it come slowly to a boil, then boil about 10 minutes until it thickens. Beat until thick enough to spread.
- To Finish: When cool, put torte layers together with chocolate custard filling and spread chocolate butter cream icing on top and sides. Chill. Then ice with the Chocolate Icing.
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- Make Pudding Filling: Sift cocoa powder, cornstarch and salt together in a medium bowl. Whisk in heavy cream and egg yolks until thick, smooth and void of lumps.
- Temper the cocoa mixture with the hot milk by whisking half into the cocoa mixture. When incorporated, whisk in remaining milk. Return pan to stovetop and bring to a boil over medium-high heat, whisking continuously as it thickens.
- Whisk in vanilla extract. Pour into a shallow container and spread evenly. Press plastic wrap directly onto the surface of pudding to prevent skin from forming.
- Assemble Cake: Slice each Vanilla Buttermilk Cake layer horizontally in half, creating 6 evenly sized layers (for best results use a long, sharp, serrated knife or a layer-cake slicer).
- Apply a crumb coat to entire cake with remaining Chocolate Fudge Buttercream Frosting, making sure the finish is as smooth as possible. Wrap in plastic wrap and refrigerate overnight (or place in freezer for 30 minutes).
- Make Ganache: Place chocolate in medium bowl. Bring heavy cream to a simmer. Pour over chocolate and let sit for 2 minutes, then whisk until smooth (no lumps).
- Place chilled cake on a wire rack over a parchment-lined baking sheet. Pour Chocolate Ganache over top of cake and down sides so that the whole cake is covered, and garnish as desired.
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