Louisiana Doberge Torte (by Sallye) Recipe

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LOUISIANA DOBERGE TORTE (BY SALLYE)

sallye bates

By
@grandedame

This recipe is found in The Southern Cookbook published in 1968 under "Ella's Dobosh Torte". I have edited it a little to make it easier to follow, but otherwise it is exact.

I have made this a couple of times for showers and it has always been a big hit.

DON'T START MAKING THIS WHEN YOU HAVE A LIMITED TIME FRAME.


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Comments:

Serves:

Yields 35-40 servings

Cook:

1 Hr

Method:

Bake

Ingredients

WHIPPED BUTTER FROSTING:

2 c
scalded milk
3/4 c
granulated sugar
1/2 lb
butter
1/2 c
flour
flaked coconut & crushed almonds (optional)

FUDGE FROSTING:

4 Tbsp
butter (or 2 tbs butter & 2 tbs crisco)
1 Tbsp
light corn syrup
2 oz
chocolate (2 squares)
7 Tbsp
milk
1-1/2 c
gransulated sugar
1/8 tsp
salt
1 tsp
vanilla

TORTE:

2 c
sifted cake flour (measure after sifting)
1 tsp
soda
3/4 tsp
salt
1-3/4 c
granulated sugar
3/4 c
boiling water
4 oz
chocolate (4 squares)
1/2 c
buttermilk (best if fresh buttermilk)
1/2 c
butter or crisco
2 large
eggs, unbeaten
2 tsp
vanilla extract
2 tsp
lemon or rum extract (optional)
2
11" x 15" baking pan with sides

Directions Step-By-Step

1
IMPORTANT - MAKE IN THIS ORDER:

First, make whipped butter filling and place in fridge

Second, Make the fudge frosting and set aside to cool

Last, Make the torte
2
MAKE THE WHIPPED BUTTER FILLING:

Scald the milk in top of double boiler.

Mix flour and sugar together and slowly add to the milk

Continue cooking, stirring continually, until mixture is thick and has lost its "floury" taste.

Cool, very cool. The mixture should be very stiff and cold to the touch

Pour into deep bowl of your electric mixer, add the cold butter and beat on high speed for approx. 20 minutes until mixture is fluffy.

Place in fridge until time to fill the cake.

Reserve the coconut & almonds for use when filling the cake.
3
MAKE THE FUDGE FROSTING:

In a heavy saucepan, combine all ingredients except vanilla.

Place on direct low heat and cook until mixture comes to a rapid boil. BOIL ONE MINUTE ONLY

Remove from heat and cool to lukewarm (105º), add vanilla

Beat on medium high speed until the consistency is stiff enough for spreading

Set aside
4
MAKE THE TORTE:

Preheat oven to 325º

Grease and lightly dust with flour the two baking sheets (these will be your cake pans)

Sift together the flour, soda, salt and sugar into a large mixing bowl

Combine the chocolate and water in the top of double boiler. Cook slowly over hot water until chocolate is melted and mixture is thick, stirring constantly

Remove from heat and add milk and set aside to cool

Beat the butter in a large mixing bowl until creamy

Add dry ingredients, chocolare mixture, eggs, vanilla and lemon or rum extracts. Stir until blended

Beat vigorously on low speed for 2 minutes until batter is smooth and bubble free.

Pour equal amounts into the 2 baking sheets and bake on middle rack of oven for 10 minutes:

CAUTION: DO NOT OVERCOOK THE CAKES.

Allow cakes to cool in pans.

Divide each cake into 3 equal sections 5" x 11", making 6 separate layers.
5
Place one layer of torte on rectangular serving dish

Remove whipped butter filling from fridge

Quickly spread the filling between the layers, sprinkling each layer with coconut and almonds before stacking

Continue until all six layers are filled and stacked (do not put butter filling on top of last layer)

Beat the lukewarm fudge frosting until it loses its gloss and can be spread easily.

Spread on top and sides of torte.
6
Quickly freeze the torte.

Wrap in airtight plastic wrap after it is frozen

To serve, cut with serrated knife while still frozen.

Slice very thin to serve; should make 35 to 40 servings.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Flour
Regional Style: Cajun/Creole
Hashtags: #large, #DOBOSH