DOBOSH (DOBERGE) CAKE (SALLYE)

Dobosh (doberge) Cake (sallye)

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sallye bates

By
@grandedame

This recipe is in my Encylopedia of Cooking. I haven't actually baked it, but it looks like the one I have made, except smaller, which I have posted under Louisiana Doberge Torte. This baby is not for the faint of heart.

DO NOT BEGIN THIS IF YOU HAVE LIMITED TIME!

Although it doesn't use a cake mix, I think you could play around with it and figure out how to use a mix.

Rating:

★★★★★ 2 votes

Comments:
Serves:
Yield 12 servings
Prep:
1 Hr
Cook:
1 Hr 55 Min
Method:
Bake

Ingredients

  • CAKE:

  • 6 large
    eggs, separated
  • 1-1/4 c
    granulated sugar
  • 2 Tbsp
    lemon juice
  • 1 c
    sifted all purpose flour (measure after sifting)
  • 1/4 c
    cornstarch
  • 1/2 tsp
    salt
  • 1 c
    ground walnuts
  • ·
    glace fruit for garnishment (optional)
  • CHOCOLATE FROSTING:

  • 4-1/2 oz
    semi-sweet chocolate
  • 6 large
    egg yolks
  • 1/2 c
    granulated sugar
  • 3/4 c
    heavy cream
  • 1/8 tsp
    salt
  • 1-1/2 slice
    butter

How to Make DOBOSH (DOBERGE) CAKE (SALLYE)

Step-by-Step

  1. Preheat oven to 350º

    Grease two 9" cake pans. Line the bottom of pans with wax or parchment paper and grease the paper

    Separate the egg yolks and whites into two medium sized mixing bowls
  2. Beat the egg yolks until thick and pale yellow.

    Gradually add the sugar into the yolks, beating until thick and fluffy.

    Add lemon juice and mix well.
  3. Sift together the flour(yes, again), cornstarch and salt over the yolk mixture all at once.

    Fold the flour mixture into the yolks with a rubber spatula.
  4. Beat the egg whites in separate mixing bowl until stiff peaks form.

    Stir approximately 1/4 of egg whites into yolk mixture to lighten.

    Fold in the remaining egg whites into the yolk mixture until no white streaks remain

    Spread the batter into the prepared pans equally, smoothing out with rubber spatula

    Cook at 350º for 20 minutes until tops spring back when lightly touched with a fingertip.

    Cool the cakes in the pans on a wire rack for 10 minutes
  5. WHILE CAKES ARE COOLING, MAKE THE CHOCOLATE FROSTING
  6. Heat double boiler with water in bottom part to boiling, turn down to simmer.

    In top of double boiler, melt chocolate.

    Beat 6 egg yolks and 1/2 cup sugar in a medium size mixing bowl until pale yellow.

    Stir in heavy cream and salt.

    Stir egg mixture into melted chocolate.

    Cook over hot water, stirring frequently until thick.

    Remove from heat and beat in softened butter a tablespoon at a time

    If chocolate mixture cools too rapidly while adding butter, place the chocolate back over the hot water for a minute or two.

    Set aside to cool (may be placed in fridge if necessary to thicken)
  7. Remove cakes from pans, and cut each layer in half horizontally using a serrated knife.

    Brush crumbs away.

    Fill and stack the layers with the chocolate frosting.

    Frost the top layer

    Cover the sides with the ground walnuts

    Garnish the top with walnuts and the glace fruit (optional)
  8. Whew!!! All done except to serve and listen to the compliments.

Printable Recipe Card

About DOBOSH (DOBERGE) CAKE (SALLYE)

Course/Dish: Cakes Other Desserts
Main Ingredient: Flour
Regional Style: Cajun/Creole



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