A staple New Orleanian confection. Decadently sweet, and overwhelmingly rich, doberge usually has 6 or 7 thin alternating layers of cake and pudding (though some use buttercream), and is topped with a glaze. The most popular flavors are lemon and chocolate, and it is often served as a mix between the two. The doberge cake was invented by Beulah Ledner in 1933 as a modification of the Hungarian "Dobos torte," but the most famous New Orleanian rendition of this desert has been made by Gambino's bakery since 1946.
by CreoleQueenSuppin January 13, 2010