By Judy Walker, The Times-Picayune
How do you pronounce it? (I say dough-bosh; some say dough-bearj or dough-boj.)
Of course you would want all ingredients to be at room temperature before starting.
Doberge torte
1 ½ sticks butter
2 cups sugar
¼ teaspoon salt
4 eggs, separated, whites stiffly beaten
1 cup milk
3 teaspoons baking powder
3 ½ cups cake flour (measured after sifting)
Scant teaspoon lemon juice
1 teaspoon vanilla
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.
Chocolate Custard
2 cups granulated sugar
½ teaspoon salt
4 tablespoons flour
4 tablespoons cornstarch
2 heaping kitchen spoons cocoa
4 tablespoons bitter chocolate (2oz)
4 whole eggs, beaten
1 tablespoon butter
1 tablespoon vanilla
4 cups (1 quart) milk
Stir all dry ingredients together in a saucepan, then add the remaining ingredients. Whisk all together. Cook over medium heat until thick, stirring constantly. Remove from fire to cool.
Chocolate Buttercream Icing (It seemed a bit to rich for me so next time I am going to try the buttercream recipe at bottom of the page)
2 cups confectioners' sugar, sifted
½ pound oleo (margarine), softened
1 cup cocoa
1 teaspoon vanilla
1 ounce square bitter chocolate, melted
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.
When cool, put layers together with chocolate custard filling and spread chocolate butter cream icing on top and sides. Chill. Then ice with Always Delicious Chocolate Icing.
We really don't like the chocolate ganache topping on Doberge cakes so I stop here!!
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Always Delicious Chocolate Icing
1 cup light brown sugar
1 cup white granulated sugar
4 squares melted semi-sweet chocolate
½ stick butter
¾ cup cream
1 teaspoon vanilla
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.
1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!)
3½ cups confectioners (powdered) sugar
½ cup cocoa powder
½ teaspoon table salt
2 teaspoons vanilla extract or 1 teaspoon almond extract
4 tablespoons milk or heavy cream
Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
The kids eating Doberge cake after crawfish.
