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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 .
This sumptuous layer cake from Smith Island, off the mainland coast of Maryland, here consists of 10 thin layers of cake stacked and frosted with old-fashioned chocolate fudge icing.
A cake with alternating layers of sponge cake and whipped cream followed a layer of fresh raspberries and a layer of custard; all these layers are topped with a layer of marzipan. Prinzregententorte: Germany: A torte consisting of at least six thin layers of sponge cake layered with chocolate buttercream and covered in dark chocolate glaze ...
Traditionally, Baumkuchen is made on a spit by brushing on even layers of batter and then rotating the spit around a heat source. Each layer is allowed to brown before a new layer of batter is poured. [4] When the cake is removed and sliced, each layer is divided from the next by a golden line, resembling the growth rings in a tree cross ...
Simply put, there are unequal amounts of batter in each cake pan, leading to variable thickness of each cake layer. Some layers will be too thick and others will be too thin.
For a Dobos torte, all cake layers are baked separately.. Whereas in modern layer cakes, layers are generally baked to a height of around 2 inches (5.1 cm) and split horizontally, another method of preparing cake layers is used for cakes like Dobos torte and Prinzregententorte: The cake batter is baked in seven or eight separate thin layers, [2] about a half-inch thick each in the finished stack.
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