Table of Contents
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. Beat whites of 4 eggs in a glass or metal bowl until foamy.
Bake for 30 to 35 minutes. Cool and frost with Dobash Frosting. In a saucepan, combine sugar, 1 1/2 cups of the water, butter, and salt; bring to a boil. In a small bowl, combine the cornstarch, the remaining 1/2 cup water, and cocoa. Stir until smooth; add to hot mixture. Cook on medium heat, stirring constantly, until smooth and thick.
Ingredients. 1 4 eggs, separated. 2 3 ½ cups sifted cake flour. 3 1 tablespoon baking powder. 4 ¾ cup butter, room temperature. 5 2 cups white sugar. 6 ½ teaspoon salt. 7 1 cup milk, room temperature. 8 1 teaspoon lemon juice. 9 1 teaspoon vanilla extract Custard:
Follow the recipe for the Lemon Doberge Cake, substituting 2 cups of prepared chocolate pudding for the lemon curd. To make a chocolate ganache icing, bring 1 1/2 cups of heavy cream to a boil in a medium saucepan. Pour the hot cream over 12 ounces of finely chopped semisweet chocolate and set the bowl aside for 2 minutes.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…