Doberge cake

See also: doberge cake

English

Slice revealing the layers of a Doberge cake

Alternative forms

• doberge cake

Etymology

The cake and its name are Frenchifications by New Orleans baker Beulah Levy Ledner of the Dobos torte, named for its creator, Hungarian József Dobos.

Pronunciation

• (General American) IPA^(key): /ˈdoʊbɑʃ/, /ˈdoʊbæʃ/, /ˈdoʊbæʒ/

Noun

Doberge cake (countable and uncountable, plural Doberge cakes)

1. A dessert made of alternate layers of cake and pudding, often half chocolate and half lemon, and covered with a fondant shell or poured glaze.

   Synonym: doberge

   • 2016, Belinda Alexandra, “Ruby”, in Southern Ruby, Sydney, N.S.W.: HarperCollinsPublishers, →ISBN, page 28:

     Lord, my Aunt Elva was evil and I wished her dead! But I smiled sweetly instead and offered her another piece of Doberge cake.

Related terms

• Dobos torte

Further reading

• 2017 March 2, James Steen, The 50 Greatest Dishes of the World, Icon Books, →ISBN:

  In New Orleans Memories: One Writer's City, Caroyln Kolb writes: 'The first change Mrs Ledner made was in the name - "dobos" doesn't sound very French, and knowing that Orleanians loved their French pastries, she clever settled on "doberge" - which sounds about the same.' The doberge cakes are usually chocolate or lemon flavoured, and covered in buttercream, followed by a coating of icing.