Dobos torte is a Hungarian layer cake built from six to eight very thin rounds of sponge cake alternated with chocolate buttercream, finished with a hard caramel glaze on top that is scored into individual portions with a knife before it fully sets — the only practical way to cut through it cleanly once hardened. […]

Continue Reading »

Doberge cake is a New Orleans layer cake made from six to eight thin rounds of yellow butter cake alternated with cooked custard filling — chocolate, lemon, or caramel — finished with a thin coat of buttercream and a poured fondant shell. The layers are the structure: each one is thin enough that the cake […]

Continue Reading »