Traditional 8 Layer Doberge Cake |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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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! Ingredients:
3/4 cup butter |
2 cups sugar |
1/4 teaspoon salt |
4 eggs, separated, whites stiffly beaten |
1 cup milk |
3 teaspoons baking powder |
3 1/2 cups cake flour (measured after sifting) |
scant teaspoon lemon juice |
1 teaspoon vanilla |
2 cups granulated sugar |
1/2 teaspoon salt |
4 tablespoons flour |
4 tablespoons cornstarch |
2 kitchen spoons cocoa (heaping spoonfuls) |
4 tablespoons bitter chocolate |
4 eggs (whole) |
1 tablespoon butter |
1 tablespoon vanilla |
4 cups milk |
2 cups confectioners' sugar, sifted |
1/2 lb oleo, softened (margarine) |
1 teaspoon vanilla |
1 cup cocoa |
1 ounce bitter chocolate, melted |
1 cup light brown sugar |
1 cup granulated sugar |
4 semi-sweet chocolate baking squares, melted |
1/4 cup butter |
3/4 cup cream |
1 teaspoon vanilla |
Directions:
1. 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 3/4 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.
2. 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.
3. 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.
4. 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.
5. 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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