TRADITIONAL 8 LAYER DOBERGE CAKE
This came to me second hand, but I'm told it is the original recipe from "Let's Bake with Beulah Ledner", compiled by the daughter of the "Doberge Queen of New Orleans" after her death. And in case you are interested, the Louisianna pronunciation of "Doberge" is "Dough-bosh"... This is an impressive cake....and does require an impressive effort!! All ingredients should be at room temperature before you begin. The prep and cook time are estimates (edited after Syd's review so hopefully pretty close) and do not include cooling/chillilng time. Good Luck!
Provided by FolkDiva
Categories Dessert
Time 1h50m
Yield 8-10 slices, 8-10 serving(s)
Number Of Ingredients 30
Steps:
- To prepare the Torte: Cream butter, sugar and salt until smooth. Add egg yolks, one at a time, and blend until smooth. Add sifted dry ingredients alternately with milk. Beat until blended. Add vanilla and lemon juice. With a spatula, fold in stiffly beaten egg whites. Grease 9-inch cake pans. Pour ¾ cup batter into each pan, spreading evenly over bottom. Bake in preheated 375-degree oven for 12 to 15 minutes. Repeat process until batter is completely used, to make eight thin layers.
- To prepare the Chocolate Custard: Stir all dry ingredients together in a saucepan, then add the remaining ingredients. Cook over medium heat until thick, stirring constantly. Remove from fire to cool.
- To prepare the Chocolate Butter Cream Icing: Cream sugar and oleo, then add cocoa, then the melted chocolate and vanilla. If too thick, add a little hot water, very slowly, until the consistency is right.
- To prepare the Chocolate Icing: Combine all ingredients in a saucepan and let it come slowly to a boil, then boil about 10 minutes until it thickens. Beat until thick enough to spread.
- To Finish: When cool, put torte layers together with chocolate custard filling and spread chocolate butter cream icing on top and sides. Chill. Then ice with the Chocolate Icing.
GERMAN PRINZREGENTEN TORTE ( EIGHT LAYER CAKE )
Eight thin layers of cake filled with chocolate butter cream. Pipe whipped cream rosettes and sprinkle over them with chocolate flakes.
Provided by Olha7397
Categories European
Time 27m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Cut 8 (8-inch) rounds from wax or parchment paper, grease, and place on greased baking sheets.
- TO MAKE THE CAKE: Cream together the 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons sugar.
- Beat in the eggs, one at a time, and stir in the vanilla extract.
- Sift together twice the flour, cornstarch, and baking powder and fold into the mixture.
- Divide the mixture into 8 equal portions and spread thinly into circles, as evenly as possible, on the wax paper rounds, to within 1 1/2 inches of the edges.
- Bake at 375ºF for about 7 minutes or until just lightly tinted.
- Carefully remove each batch as it is done and spread out on a board to cool while the rest are cooking.
- When all are cold, join together with the filling.
- Chill well and cover with the chocolate which has been melted over hot water.
- Decorate with rosettes of whipped cream and flaked chocolate.
- TO MAKE THE FILLING: Put the cocoa, cornstarch, and sugar into a mixing bowl and blend to a paste with some of the milk.
- Bring the remaining milk to the boiling point, add the cornstarch mixture, and stir over moderate heat until thickened.
- Put aside until lukewarm.
- Have the BUTTERS softened, mix them together, and beat until creamy.
- Gradually whip into the cornstarch cream.
- Allow to cool before using.
- Cooking for Family and Friends.
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