Doberge Cake

This layered dessert, inspired by the famous Hungarian Dobos cake, was invented by a New Orleans baker and pastry chef Beulah Levy Ledner in the 1930s. A Louisiana favorite ever since, Doberge cake is usually filled with either chocolate, lemon, or caramel custard, and is then covered with a thin layer of buttercream and fondant icing or, alternatively, a silky ganache glaze. In 1946, Ledner sold her business and the original recipe to Joe Gambino whose New Orleans bakery continues to make the popular cake even today.