“But, I miss Pistachio/Chocolate Churro/[insert your favorite flavor here]! ” We miss them too, and we’re hoping to bring back some of your favorites as seasonal flavors!
What is this Doberge?
And how do you say it? However ya Mom an ’em say it, of course! It doesn’t really matter. All that matters is that you don’t let a birthday pass without some. From what we understand, back in the 1930s Beulah Ledner adapted both the name and the cake from the Hungarian dobos torta, a much heavier layered cake filled with buttercream. The idea seemed to be to lighten up the cake for the heavier (it’s-not-the-heat-it’s-the-humidity) New Orleans climate by replacing the buttercream with custard, and giving it a name that appealed to local French sensibilities. Six to eight layers of white or yellow cake with chocolate or lemon pudding, custard, curd or ganache filling and poured fondant is the doberge cake most of us have grown up with.
We’ve personally never tried Beulah’s original recipe, but we feel in the right spirit continuing the evolutionary tradition from which doberge emerged by baking the lightest, fluffiest white, red velvet and chocolate cakes, slicing them into seven layers, and figuring out how to turn every flavor under the sun into a pudding and poured fondant. We do love chocolate and lemon, but we see no reason to stop there. We also see no reason to limit doberge to full-sized cakes. For a bite sized option, check out our dobites, five layers of cake and pudding covered in poured icing.
Where can I find it?
At our new storefront, Debbie on the Levee!! We will have a selection of cakes, dobites, and so many other pastries available for you to buy straight from the case. Debbie on the Levee can be found at 2118 Reverend Richard Wilson Dr. in super cute Rivertown, Kenner.
AND at Bakery Bar, where you can get slices and whole cakes, as well as delicious food, and some cocktails too. Click here to check out that menu! Bakery Bar is located at 1179 Annunciation Street in New Orleans.