DOBERGE LAYER CAKES
Dizziana Gosney, Founder - Dizzi Cakes
It was the summer of 2016 and I was travelling for work in New Orleans. Seeking shelter from the intense afternoon heat I decided to stop in a pretty cafe inside the French Quarter.
And then it happened, my first encounter with the city's cherished Doberge cake.
I had never tasted anything like it. With its slim, seductive layers, refreshing lemony filling - not quite custard, not quite buttercream - and delicate, glossy coating of poured fondant (think Fondant Fancies), it blew me away.
And the best thing of all, was that it went perfectly with the cold glass of bubbly I'd ordered to revive me from the sultry humidity of the Deep South.
That experience of tasting my first slice of Doberge cake never left me.
As a dedicated baker, I knew I had to share this discovery with friends and family when I returned home. I searched high and low, but couldn't find anyone specialising in Doberge in the UK.
That's when I decided to embark on a mission to master the quintessential New Orleans Doberge that I’d tasted that sunny afternoon in the French Quarter.
Now, I’m excited to share the experience of Doberge layer cakes with you.