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Doberge cake (often pronounced "doh-bash") [1] is a layered dessert originating in New Orleans, Louisiana, U.S., adapted by local baker Beulah Ledner from the Hungarian Dobos torte. Still popular in the area, the cake is made of multiple thin layers of cake alternating with dessert pudding .
Thankfully, this Red Velvet Doberge Cake is well worth every minute. Get the Recipe. Croquembouche. This classic French Christmas pastry is both a baking and architectural miracle. Dozens of choux ...
Chocolate Doberge Cake. Doberge cake is a quintessential New Orleans cake. Pronounced “doh-bash,” these cakes with 6 or more layers feature pudding in between each tiny cake layer. Chocolate ...
A dark, heavy chocolate layer cake. Doberge cake: New Orleans, United States: A layered cake with custard filling adapted by local baker Beulah Ledner from the Hungarian Dobos torte. Dobos cake: Hungary: A sponge cake layered with chocolate buttercream and topped with thin caramel slices. Dundee cake: Scotland
Doberge cake slices. Beulah Levy Ledner (January 5, 1894 – March 30, 1988) was a dessert and pastry chef in New Orleans, Louisiana, who was most noted for her invention of Doberge cakes, which were an adaptation for Louisiana tastes of the Hungarian/Austrian dish dobos torte.
Doberge cake—a cake with many thin layers, separated with dessert pudding or custard [23] (often half chocolate and half lemon), and with a glazed outer frosting [47] Hubig's Pies —a brand of mass-produced glazed turnovers of fried dough with various fruit fillings; [ 23 ] [ 48 ] the company was founded in 1922; no pies have been made since ...
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