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
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.
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
LEMON CAKE DOBERGE
This is my family's version of the famous 6 layer New Orleans cake. I hope you enjoy this very special cake... it's a great celebration cake well worth the extra time and effort.
Provided by Baby Kato
Categories Dessert
Time 3h30m
Yield 16 serving(s)
Number Of Ingredients 26
Steps:
- LEMON FILLING: Make the lemon filling first to allow time for it to cool. In a pan combine, sugar, cornstarch, flour and salt. Stir in cold water and cook till thickened and bubbly. Now cook for two more minutes.
- Put the beaten egg yolks into a bowl and mix with 1 cup of the hot sugar mixture. When well blended pour the egg yolks mixture back into the hot sugar mixture in the pan, bringing to a gentle boil. Stirring constantly, cook for two more minutes then remove from heat.
- Stir in butter, 1 tsp lemon peel and lemon juice, make sure to mix well. Cover with plastic wrap, cool at room temperature -- Do Not Stir again.
- CAKE: Preheat oven to 375 degrees. Grease and flour three 8" round baking pans. Combine flour, baking powder and salt in medium size bowl. Mix butter and shortening till creamy.
- Add sugar, vanilla and lemon extracts, mix until light and fluffy.
- Next add egg yolks, one at a time, beating for 1 minute each. Add milk and lemon juice together. set aside.
- Now add dry ingredients, and milk/lemon mixture alternating until well blended. Gently, fold in the egg whites. Pour 3/4 cup of batter into each prepared pan. Bake in 375 degree oven for 10 - 13 minutes, or until tested done.
- Cool in pan for 5 minutes. Remove from pans and cool on racks. Now wash, grease and flour pans again and repeat procedure. When finished you will have six cake layers.
- LEMON FROSTING: Beat cream cheese, icing sugar until fluffy. Add 1 tsp lemon peel, 1/4 tsp vanilla extract and 1/4 tsp lemon extract and beat till smooth.
- CAKE ASSEMBLY: To assemble the cake, place one layer on bottom of a cake platter. Pour 1/2 cup of lemon filling on top of cake. Repeat the above procedure with the remaining four cake layers and filling.
- Top with final layer of cake. Cover cake with plastic wrap and put in fridge for 2 hours till well chilled.
- Spread Lemon Frosting on sides and top of entire cake. Cover and refrigerate until ready to serve. ENJOY! ENJOY! ENJOY!
Nutrition Facts : Calories 461.4, Fat 16.1, SaturatedFat 8.2, Cholesterol 97.6, Sodium 154.1, Carbohydrate 76.2, Fiber 0.5, Sugar 57.1, Protein 4.4
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