Doberge cake

See also: doberge cake

English

Alternative forms

Etymology

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

Pronunciation

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.

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.
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