- The Cake
- Eggs 4 • 130 kcal
- Flour 3 1/2 cups
- White sugar 2 cups • 392 kcal
- Butter 3/4 cup (room temperature) • 717 kcal
- Salt 1/2 tsp • 1 kcal
- Milk 1 cup • 49 kcal
- Baking powder 2 tbsps • 156 kcal
- Lemon juice 1 tsp
- Vanilla Extract 1 tsp
- The filling
- Confectioners’ sugar 2 cups, sifted
- Butter 2 cups • 717 kcal
- Cocoa 1 cup
- Chocolate bitter 1/2 cup
- Vanilla 1 tsp
- Cornstarch 3/4 cup • 338 kcal
- The chocolate ganache
- Dark bitter chocolate in drops 2 cups
- Butter 1 cup • 717 kcal
Doberge cake is a layered dessert that comes from New Orleans, Louisiana. Still popular in the area, the cake is made of multiple thin layers of alternating cake with dessert pudding. Very often the cakes are made with half of chocolate pudding and half of lemon pudding. They are covered in a thin layer of buttercream and a peel of the fondant or, alternatively, a glaze poured on the outside. They are usually made with six or more layers, but many fans make versions with less. The traditional flavors are chocolate, lemon and caramel.
- Preheat oven to 100 C.
- Separate egg whites from egg yolks. Beat the egg whites until they form peaks. Reserve this mixture at room temperature; will be incorporated at the end.
- Mix butter and sugar with electric mixer at medium speed, until creamy. This process should last at least 10 minutes. The cake will be spongy if you take this step with care.
- Add eggs and milk and continue beating for ten more minutes. Then add the lemon juice. Add the flour mixed with the baking powder, vanilla and salt. Beat well. With a teaspoon incorporate the egg whites with wrapping movements
- Bake in a greased and floured pan until a fine knife comes out clean. Let it cool.
- If you want a high cake and with many layers you have two options; bake on a smaller diameter baking sheet or beat twice the mixture.
- When the cake is at room temperature, observe if it is curved at the top. If so, with a long knife cut off the top to remove the curve before flipping the cake. If the top of the cake is flat, flip it normally. This cut is called leveling and is made to avoid that the cake is twisted on the tray as well to obtain uniformity in the height of the layers.
- To cut the layers, after turning the cake, measure with a ruler or tape measure the height of the cake in total. With this measure, divide by the number of layers you want.
can be two, three or whatever we consider necessary; this is to determine how much is the thickness that can have each one of them.
- Mark the measurements using small chopsticks as orientation points and make the cut with a sharp knife.
- Put each layer cut on a waxed paper so that it does not adhere to any surface; when all the layers are ready, start with the fill.
With an electric mixer mix all the ingredients, beat very well until there are no lumps.
- Put in a medium saucepan over low heat; cook until thick. You should stir it constantly to prevent it from sticking to the bottom. If this happens, the mixture burns quickly and you should do it again.
- Refrigerate this mixture for at least one hour; should have firm consistency.
- Choose the tray to present the cake. On the tray put two tablespoons of cream and paste the first layer of cake.
- About this add cream generously and glue all layers. Patiently accommodate each layer to keep the cake straight.
- With remaining mixture, cover the surface and sides of the cake. Refrigerate for at least an hour.
The Chocolate Ganache.
Melt the chocolate in the microwave for 20 seconds. Put the melted chocolate in hot water bath, add the butter and mix gently until the mixture is homogeneous.
Cover the cake with this mixture, spread well with a spatula of pastry.
If desired, you can decorate with chocolate butter; is an equal mixture of confectioners’ sugar and butter and cocoa powder to taste.