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Ledner made the recipe her own by replacing the buttercream in the torte with a custard filling. She also iced the cakes with buttercream and a thin layer of fondant. Ledner’s original recipe is available in her daughter Maxine Wolchansky’s cookbook, Let’s Bake with Beulah Ledner: A Legendary New Orleans Lady.
The doberge cake is based on a recipe originating in Alsace-Lorraine. Ledner replaced the buttercream filling of the Dobos Cake with a custard filling and iced the cakes with buttercream and a thin layer of fondant .
Ledner’s original recipe is available in her daughter Maxine Wolchansky’s cookbook, Let’s Bake with Beulah Ledner: A Legendary New Orleans Lady. These are our favorite recipes from Louisiana. If you ever find yourself in The Big Easy, be sure to pick up a big slice of doberge cake to celebrate whatever occasion feels right.
How Doberge Is Made. Doberge cake combines a medley of flavors and textures to create a tasty treat. It has six to eight thin alternating layers of cake and pudding, though some use buttercream, and is topped with a glaze. Lemon and chocolate are the most popular flavors—sometimes they’re even combined!
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