A Doberge torte recipe from Chef John Kozar of the John Folse Culinary Institute at Nicholls State University
From 1987's "Let's Bake with Beulah Ledner" cookbook by Maxine Wolchansky, Ledner's daughter. The "Doberge Queen of New Orleans" adapted the famous Hungarian dobos torta to the local climate and gave it a French-sounding name, doberge. She retired in 1981 at the age of 87 and died at age 93.
You would want all ingredients to be at room temperature before starting. (The only changes I’ve made are to reserve some of the sugar for use in the meringue and eliminating the teaspoon of lemon juice.)
1-½ sticks butter (6 oz)
1-3/4 cups sugar
¼ teaspoon salt
4 eggs, separated, whites stiffly beaten with ¼ cup sugar
1 cup milk
3 teaspoons baking powder
3 ½ cups cake flour (measured after sifting)
1 teaspoon vanilla
Cream butter, 1-3/4 cups 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.
I am using my own recipes for the fillings and glaze:
Chocolate Buttercream Italian Meringue
1 cup Sugar
2 oz Water
1 tsp Lemon Juice
4 ea Egg Whites
3 TB Sugar
14 oz Softened Butter
1 tsp Vanilla extract
5 oz Sweet Dark Chocolate melted and cooled slightly
Bring the Sugar, Water and Lemon Juice to a boil. Continue boiling to 245°F (the soft ball stage). Meanwhile, whip Egg Whites and remaining Sugar to medium-stiff peaks.
Stream the syrup into the egg whites while the mixer runs on medium speed. Whip until cool. Bit by bit, add 14 ounces of Softened Butter to the mixer. Add the melted chocolate and vanilla extract.
2 cup Sugar
4 oz Water
1 tsp Lemon Juice
10 oz Heavy Cream
Combine Sugar, Water and Lemon Juice in a heavy saucepan. Bring to a boil over medium heat, stirring only to dissolve the sugar. Cook just until syrup starts to caramelize and reduce the heat to very low. Remove from heat when syrup becomes golden. Let cool for 5 minutes.
Meanwhile, bring the heavy cream to a boil. Add a few ounces to the caramel and stir. Continue adding and stirring. Return to heat and stir to dissolve all of the caramel. Let cool completely. If the cooled filling is too thick, consistency can be adjusted by adding a few ounces of milk or cream.
Place 1 layer of the torte on a cake board and apply chocolate Buttercream. Place 2nd layer on top and apply Caramel Filling. Continue alternating layers, finishing with chocolate Buttercream on top. Cover sides and top with a thin layer of chocolate Buttercream. Glaze with chocolate ganache.
1 lb Dark Chocolate
12 oz Heavy Cream
Bring cream to a low boil and pour over dark chocolate. Stir and let stand a few minutes. Stir again until the chocolate is completely melted and the mixture is smooth.
Pour over the Buttercream-coated torte. Garnish with piped Buttercream.