Best 4 Traditional 8 Layer Doberge Cake Recipes

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Indulge in the delightful journey of creating the iconic 8-layer Doberge cake, a masterpiece of Hungarian confectionery. This delectable treat, originating from the 19th century, boasts a rich history and a symphony of flavors. Its name, derived from the Hungarian word "dobos," translates to "drummer," a nod to its creator, József C. Dobos, a renowned chef and restaurateur. Prepare to embark on a culinary adventure as we unveil the secrets behind this exquisite cake, featuring eight layers of delicate sponge cake, alternating with velvety chocolate buttercream, apricot preserves, and a glossy chocolate ganache. Discover the art of crafting this timeless classic, from preparing the individual components to assembling and decorating it with precision. Along the way, explore variations of the Doberge cake, including a gluten-free version for those with dietary restrictions. Let your taste buds rejoice as you delve into the world of this cherished Hungarian dessert, sure to captivate the hearts of cake enthusiasts everywhere.

Here are our top 4 tried and tested recipes!

DOBERGE CAKE



Doberge Cake image

Ingenious New Orleans bakers took the famous European dobos torte and fashioned the New Orleans version, Doberge (DO-bash) Cake, a six-layer cake. If you have only two cake pans, bake two layers at a time.

Provided by BHG Test Kitchen

Time 45m

Number Of Ingredients 26

Lemon Filling (see below)
2.25 cup all-purpose flour
2 teaspoon baking powder
0.25 teaspoon salt
0.5 cup butter or margarine
0.25 cup shortening
1.5 cup sugar
1 teaspoon vanilla
3 egg yolks
0.75 cup milk
3 stiff-beaten egg whites
Lemon Icing (see below)
Shredded lemon peel (optional)
1.25 cup sugar
3 tablespoon cornstarch
3 tablespoon all-purpose flour
dash of salt
1.5 cup cold water
2 tablespoon butter or margarine
0.5 teaspoon finely shredded lemon peel
0.333 cup lemon juice
3 beaten egg yolks
2 ounce cream cheese, softened
3 cup powdered sugar
1 teaspoon finely shredded lemon peel
0.25 teaspoon vanilla

Steps:

  • Prepare and cool the Lemon Filling. Grease and lightly flour three 8x1-1/2-inch round baking pans. Set aside. In a medium mixing bowl combine flour, baking powder, and salt.
  • In a large mixer bowl beat butter or margarine and shortening with an electric mixer on medium speed for 30 seconds. Gradually add sugar and vanilla, beating until light and fluffy. Add egg yolks, one at a time, beating 1 minute after each.
  • Add dry ingredients and milk alternately to beaten mixture, beating after each addition until blended. Gently fold in egg whites by hand.
  • To make the 6 cake layers, transfer a generous 3/4 cup of batter into each prepared pan, spreading evenly over the bottom of pan. Bake in a 375 degree F oven for 10 to 12 minutes or until cakes test done. Cool 5 minutes in pans. Remove from pans and cool on wire racks.
  • Wash, grease, and flour pans. Spoon the remaining batter into the 3 pans. Bake and cool as directed above.
  • To assemble, place 1 cake layer on serving plate. Spread a scant 1/2 cup Lemon Filling evenly atop. Repeat with 4 more layers and filling. Top with final layer. Cover and chill thoroughly. Spread Lemon Icing over top and sides of cake. Cover and store in the refrigerator. Before serving, sprinkle top with shredded lemon peel, if desired. Makes 16 servings.
  • Lemon Filling: In a saucepan combine 1-1/4 cups sugar, 3 tablespoons cornstarch, 3 tablespoons all-purpose flour, and dash salt. Stir in 1-1/2 cups cold water. Cook and stir 2 minutes more. Stir in 2 tablespoons butter or margarine and 1/2 teaspoon finely shredded lemon peel. Gradually stir in 1/3 cup lemon juice. Mix well. Cover surface with clear plastic wrap. Cool the mixture to room temperature without stirring. Stir about 1 cup of the hot mixture into 3 beaten egg yolks. Return mixture to saucepan. Bring mixture to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Lemon Filling
  • In a saucepan combine sugar, cornstarch, all-purpose flour, and dash salt. Stir in cold water. Cook and stir 2 minutes more. Stir in butter or margarine and finely shredded lemon peel. Gradually stir in lemon juice. Mix well. Cover surface with clear plastic wrap. Cool the mixture to room temperature without stirring. Stir about 1 cup of the hot mixture into beaten egg yolks. Return mixture to saucepan. Bring mixture to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Lemon Icing
  • In a mixer bowl beat cream cheese and powdered sugar until fluffy. Add finely shredded lemon peel and vanilla and beat until smooth.

Nutrition Facts : Calories 423 kcal, Carbohydrate 69 g, Cholesterol 107 mg, Protein 5 g, SaturatedFat 7 g, Sodium 200 mg, Fat 15 g, UnsaturatedFat 0 g

DOBERGE CAKE (DOBASH)



Doberge Cake (Dobash) image

Also known to a friend as Jewell Cake, named after her mother, this cake is a tower of moist cake layers with icing and is no easy feat to take on! However, this recipe helps simplify it a bit!

Provided by Summer1227

Categories     Desserts     Cakes     Cake Mix Cake Recipes     White Cake

Time 1h50m

Yield 10

Number Of Ingredients 15

1 (18.25 ounce) package white cake mix (such as Duncan Hines®)
1 teaspoon baking powder
1 tablespoon all-purpose flour
1 tablespoon white sugar
1 ⅓ cups water
2 tablespoons vegetable oil
3 egg whites
1 (3.9 ounce) package instant chocolate pudding mix
2 cups milk
1 (4 ounce) package cream cheese, softened
¼ cup butter, softened
1 (16 ounce) box confectioners' sugar
½ cup unsweetened cocoa powder
½ teaspoon vanilla extract
1 tablespoon milk, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 8-inch cake pans, and line them with parchment paper.
  • Whisk together the cake mix, baking powder, flour, and sugar in a large mixing bowl. With an electric mixer, beat the mixture with water, vegetable oil, and egg whites at low speed until thoroughly mixed; increase speed to medium, and beat 2 minutes. Scoop 1 cup of batter into each of the 5 prepared cake pans.
  • Bake in the preheated oven until cakes are set in the middle, about 8 minutes; watch carefully so the thin cakes don't burn. Cool in pans for 10 minutes, then remove to wire racks to finish cooling.
  • Whisk the chocolate pudding mix with 2 cups of milk in a bowl until thoroughly blended; let stand 2 minutes to thicken. Place a cake layer on a serving dish, and spread with about 1/2 cup of pudding; repeat with remaining layers and pudding, ending with a cake layer.
  • In a bowl, mash the cream cheese and butter together until thoroughly combined; mix in confectioners' sugar, cocoa powder, vanilla extract, and milk, slowly adding and mixing in milk as needed to make a spreadable frosting. Ice the top and sides of the cake with the frosting. Refrigerate leftovers.

Nutrition Facts : Calories 585.8 calories, Carbohydrate 101.1 g, Cholesterol 28.7 mg, Fat 18.7 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 7.7 g, Sodium 649.8 mg, Sugar 82.9 g

TRADITIONAL 8 LAYER DOBERGE CAKE



Traditional 8 Layer Doberge Cake image

This came to me second hand, but I'm told it is the original recipe from "Let's Bake with Beulah Ledner", compiled by the daughter of the "Doberge Queen of New Orleans" after her death. And in case you are interested, the Louisianna pronunciation of "Doberge" is "Dough-bosh"... This is an impressive cake....and does require an impressive effort!! All ingredients should be at room temperature before you begin. The prep and cook time are estimates (edited after Syd's review so hopefully pretty close) and do not include cooling/chillilng time. Good Luck!

Provided by FolkDiva

Categories     Dessert

Time 1h50m

Yield 8-10 slices, 8-10 serving(s)

Number Of Ingredients 30

3/4 cup butter
2 cups sugar
1/4 teaspoon salt
4 eggs, separated, whites stiffly beaten
1 cup milk
3 teaspoons baking powder
3 1/2 cups cake flour (measured after sifting)
scant teaspoon lemon juice
1 teaspoon vanilla
2 cups granulated sugar
1/2 teaspoon salt
4 tablespoons flour
4 tablespoons cornstarch
2 kitchen spoons cocoa (heaping spoonfuls)
4 tablespoons bitter chocolate
4 eggs (whole)
1 tablespoon butter
1 tablespoon vanilla
4 cups milk
2 cups confectioners' sugar, sifted
1/2 lb oleo, softened (margarine)
1 teaspoon vanilla
1 cup cocoa
1 ounce bitter chocolate, melted
1 cup light brown sugar
1 cup granulated sugar
4 semi-sweet chocolate baking squares, melted
1/4 cup butter
3/4 cup cream
1 teaspoon vanilla

Steps:

  • To prepare the Torte: 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.
  • To prepare the Chocolate Custard: Stir all dry ingredients together in a saucepan, then add the remaining ingredients. Cook over medium heat until thick, stirring constantly. Remove from fire to cool.
  • To prepare the Chocolate Butter Cream Icing: 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.
  • To prepare the Chocolate Icing: 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.
  • To Finish: When cool, put torte layers together with chocolate custard filling and spread chocolate butter cream icing on top and sides. Chill. Then ice with the Chocolate Icing.

DOBERGE CAKE



Doberge Cake image

Based on the Hungarian Dobos torte (pronounced Do-bash), this cake was developed in New Orleans and is now a staple throughout Louisiana. It's my husband's all-time favorite and has become a birthday tradition.

Provided by metread

Categories     Desserts     Cakes     Torte Recipes

Time 3h25m

Yield 16

Number Of Ingredients 27

4 eggs, separated
3 ½ cups sifted cake flour
1 tablespoon baking powder
¾ cup butter, room temperature
2 cups white sugar
½ teaspoon salt
1 cup milk, room temperature
1 teaspoon lemon juice
1 teaspoon vanilla extract
2 cups white sugar, divided
½ teaspoon salt
¼ cup all-purpose flour
¼ cup cornstarch
¼ cup unsweetened cocoa powder
2 (1 ounce) squares bittersweet chocolate, chopped
4 large eggs, beaten
4 cups whole milk
1 tablespoon butter, room temperature
1 tablespoon vanilla extract
1 cup butter, softened
3 cups confectioners' sugar, sifted
1 cup unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
1 tablespoon hot water
2 cups semisweet chocolate chips
2 cups heavy whipping cream
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 3 9-inch cake pans.
  • Beat whites of 4 eggs in a glass or metal bowl until foamy. Continue to beat until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Set aside. Reserve egg yolks in a small bowl. Sift together cake flour and baking powder in a separate bowl.
  • Beat 3/4 cup butter, 2 cups sugar, and 1/2 teaspoon salt with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add reserved egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Pour in cake flour mixture alternately with 1 cup milk, mixing until just incorporated. Stir lemon juice and 1 teaspoon vanilla extract into batter.
  • Whisk beaten egg whites a few times; use a whisk or rubber spatula to fold 1/3 of the egg white mixture into the batter to lighten it. Fold in remaining egg whites, mixing just until combined. Pour batter into prepared pans and spread evenly over bottom.
  • Bake in preheated oven until cake is light golden brown and just pulling from the sides of the pan, 15 to 20 minutes. Do not overbake. Cool in pans for 5 minutes, then invert onto cooling racks to cool completely.
  • To make custard: combine 1 1/2 cups sugar, 1/2 teaspoon salt, 1/4 cup flour, cornstarch, and 1/4 cup cocoa powder in a saucepan and mix well. In a separate bowl, whisk remaining 1/2 cup sugar into 4 beaten eggs. Pour 4 cups whole milk into saucepan and cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat and gradually pour hot milk mixture into egg mixture, whisking constantly. Add chopped chocolate and stir until chocolate melts.
  • Return custard to saucepan and cook, stirring constantly, over medium heat until mixture has thickened, about 5 minutes. Remove from heat; stir in 1 tablespoon butter and 1 tablespoon vanilla extract. Transfer custard to a bowl and allow to cool.
  • To make buttercream: place 1 cup softened butter in a mixing bowl. Gradually beat in 3 cups sifted confectioners' sugar. Beat in 1 cup sifted cocoa powder. Mix in 1 teaspoon vanilla extract to make a smooth frosting. If the frosting is too stiff, add a tablespoon of hot water or as needed, drizzling it very slowly, and mix well until desired consistency is reached.
  • To make ganache: place chocolate chips in a large mixing bowl. Heat heavy cream in a saucepan until very hot but not boiling. Remove from heat and pour over the chocolate chips. Let stand for 3 minutes, then whisk, scraping sides and bottom of the bowl, until smooth. Stir in 2 teaspoons vanilla extract. Allow to cool to room temperature, cover, and set aside. Ganache should be spreadable and not firm.
  • To assemble cake: using a long serrated knife and a gentle sawing motion, slice each cake layer in half horizontally. Cover cake plate with strips of parchment paper or foil for easier clean up. Put a dab of buttercream in the center of the plate to keep cake from shifting. Set a cake half on the plate.
  • Spread custard filling onto cake layer, taking care not to spread it too close to the edge (weight of the cake layers will cause it to spread out). Gently lay another cake round on top of the first and repeat with another custard layer. Repeat with remaining layers and custard, topping custard with the last cake layer. Chill cake for 30 minutes to allow it to firm up.
  • Frost top and sides of cake with chocolate buttercream. Chill for 30 minutes, to firm and set.
  • Spread frosted cake with ganache. Remove parchment strips or aluminum foil from cake plate. Store cake in the refrigerator.

Nutrition Facts : Calories 917.2 calories, Carbohydrate 125 g, Cholesterol 185.4 mg, Fat 45 g, Fiber 4.3 g, Protein 11.3 g, SaturatedFat 27.1 g, Sodium 434.3 mg, Sugar 90.2 g

Tips:

  • Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
  • Use room temperature ingredients: This will help your ingredients mix together more easily and evenly. If you're using butter, let it soften at room temperature for about 30 minutes before using.
  • Cream the butter and sugar together until light and fluffy: This will help incorporate air into the batter, making your cake lighter and more tender.
  • Add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
  • Sift the flour before measuring it: This will help ensure that you have the correct amount of flour and that it is evenly distributed throughout the batter.
  • Do not overmix the batter: Overmixing can toughen the cake. Mix just until the ingredients are combined.
  • Bake the cake in a preheated oven: This will help ensure that the cake bakes evenly.
  • Let the cake cool completely before frosting it: This will help prevent the frosting from melting.
  • When making the frosting, use a stand mixer or hand mixer fitted with the paddle attachment: This will help you achieve a smooth and creamy frosting.

Conclusion:

The Dobos Torte is a classic Hungarian cake that is sure to impress your friends and family. With its layers of tender sponge cake, rich chocolate buttercream, and caramel glaze, it is a truly decadent dessert. While it may seem like a daunting task to make, it is actually quite easy to do. Just follow the steps in this recipe carefully and you will be rewarded with a delicious and beautiful cake.

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