Doberge Cake

Doberge cake is a type of cake that originated in New Orleans, Louisiana. It is make of multiple, thin layers of cake alternating with dessert pudding. These cakes are often make with half chocolate pudding and half lemon pudding. They are covered in a thin layer of butter cream and a fondant shell or a poured glaze on the outside. They usually have six or more layers, but can be made with less. They can either have chocolate, lemon, or even caramel flavoring.

This cake was actually created by Beulah Ledner in 1933 after adapting it from the Hungarian/Australian Dobos Cake, which is made of nine genoise cake layers, filled with buttercream, and topped with a hard caramel glaze. Ledner replaced the buttercream filling with a custard filling and iced the cakes with buttercream and a thin layer of fondant.

Here is an example of what this delicious cake looks like:

Looks appetizing, doesn't it? Go ahead and look up this yummy recipe online or go to New Orleans and get the real thing yourself. However you do it, you've got to try this!