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The Doberge cake, a version of the famous Dobos torte, is New Orlean’s very own birthday cake. The traditional Dobos torte originated in Hungary in the late 1800s when C. József Dobos, a delicatessen owner in Budapest, strived to create a cake that required no refrigeration.
Recipe Summary test prep: 45 mins bake: 20 mins at 375° chill: 240 mins Servings: 16 Nutrition Info Advertisement Doberge Cake Ingredients Ingredient Checklist Lemon Filling (see below) 2 ¼cups all-purpose flour 2teaspoons baking powder ¼teaspoon salt ½cup butter or margarine ¼cup shortening
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. Preheat oven to 375 degrees F (190 degrees C). Grease 3 9-inch cake pans.
You can also find some incredible Doberge at the Bakery Bar on Annunciation Street, which serves cakes created by Debbie Does Doberge that you can enjoy alongside a cocktail. Whether you opt for chocolate, lemon, or a newly created flavor concoction, enjoying a slice of Doberge cake on a hot summer day in New Orleans is truly special.
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