Doberge cake

Discover the history of Doberge cake.

1. Cake Sponge

   • 425 g of cake flour
   • 210 g of whole milk
   • 210 g of vanilla sugar
   • 200 g of butter
   • 200 g of eggs (4 pcs)
   • 10 g of baking powder
   • 5 g of vanilla

   • Start by mixing the butter at room temperature and the sugar in a bowl with the help of a whisk. Beat until you obtain a smooth and glossy texture.
   • Next, add the eggs and vanilla and mix well.
   • Then, add the sifted flour along with the baking powder and the milk, alternating between them to ensure they are well incorporated into the mixture.
   • Once you have a perfectly integrated batter, divide it into six equal parts and transfer them to 20 cm diameter moulds lined with baking paper.
   • Bake for 10 minutes at 180º C.
   • Let it cool at room temperature, remove the baking paper from the sponge discs, and store them in a cool, dry place until use.

2. Lemon Cream

   • 200 g of eggs (4 pcs)
   • 150 g of vanilla sugar
   • 100 g of lemon juice
   • 100 g of butter
   • 10 g of cornflour
   • 8 g of lemon zest (1 pc)
   • 2 g of salt

   • In a saucepan, melt the butter over medium heat.
   • Meanwhile, in a bowl, mix the sugar with the cornflour and the eggs until no lumps remain.
   • Next, add the lemon juice, sugar, cornflour, eggs, lemon zest, and salt to the saucepan and, without stopping stirring with the help of a whisk, cook until the mixture thickens, reaching approximately 84º C.
   • Remove from the heat and emulsify the mixture with a hand blender.
   • Let it cool at room temperature and set aside.

3. Chocolate Pastry Cream

   • 220 g of milk chocolate (32%)
   • 180 g of whole milk
   • 180 g of cream (35% fat)
   • 100 g of eggs (2 pcs)
   • 25 g of cornflour
   • 10 g of cocoa powder

   • In a saucepan, heat the milk, cream, and cocoa powder over medium heat until it comes to a boil.
   • Meanwhile, in a bowl, using a whisk, mix the sifted cornflour and the eggs until you obtain a smooth mixture with no lumps.
   • When the milk mixture comes to a boil, pour it over the egg mixture in a thin stream and incorporate it with the whisk, stirring constantly. Return the mixture to the heat and cook over medium heat until the cream thickens.
   • Once the mixture has thickened, turn off the heat and pour it over the chocolate.
   • Let the hot cream melt the chocolate and then mix with a whisk to fully integrate.
   • Transfer the pastry cream to a container and cover it with cling film in direct contact with the cream. Store in the fridge for at least 4 hours before use.

4. Lemon Diplomat Cream

   • 200 g of lemon cream
   • 125 g of cream (35% fat)
   • 2 g of gelatine

   • Start by hydrating the gelatine in cold water for about 10 minutes.
   • Meanwhile, whip the cream until soft peaks form.
   • Then, drain the gelatine, mix it in a glass with one or two tablespoons of water, heat it in the microwave for about 20 seconds until melted, and incorporate it into the cream.
   • Take the lemon cream out of the fridge, separate 200 g, and lightly beat it with a whisk to smooth its texture. Keep the rest in the fridge for assembling the cake.
   • Then, add the whipped cream in two additions, folding it into the lemon cream with a spatula using gentle folding motions.
   • Transfer the cream to a piping bag fitted with a star nozzle and store in the fridge until use.

5. Chocolate Coating

   • 350 g of cream (35% fat)
   • 200 g of dark chocolate (70%)

   • Start by heating the cream in a saucepan over medium heat until it starts to steam.
   • Then, pour it over the chocolate in a bowl and let it melt for a few moments.
   • Next, mix it with a spatula until you obtain a shiny, smooth, and homogeneous mixture.
   • Set aside until use.

6. Simple Syrup

   • 150 g of water
   • 100 g of vanilla sugar

   • In a saucepan, mix the water with the sugar and heat over medium heat until the sugar is completely dissolved.
   • Then, turn off the heat and set aside at room temperature until use.

7. Assembly

   • 30 g of dark chocolate (70%)
   • 5 g of sunflower oil

   • First, mix the chocolate with the oil and melt it in the microwave.
   • Then, apply a thin layer of chocolate to one side of one of the sponge discs using a kitchen brush or a spoon. Let the chocolate fully harden.
   • This thin chocolate layer placed at the base of cakes is called chablonner and is used to provide stability and rigidity to the cake’s base. Additionally, in the case of soaked sponges, it prevents liquid absorption.
   • Take the chocolate pastry cream out of the fridge and divide it into three equal parts.
   • Take the remaining lemon cream that was set aside for the lemon diplomat cream and divide it into two equal parts.
   • Once the chocolate layer has fully crystallised, turn the sponge disc over, place it on a plate, and start assembling the cake.
   • Assemble the cake as follows: sponge layer and cream on top. Stack them until all layers are placed. Soak each sponge layer with the simple syrup, and smooth each cream layer with a spatula.
   • In the end, you should have, from bottom to top: sponge - chocolate cream - sponge - lemon cream - sponge - chocolate cream - sponge - lemon cream - sponge - chocolate cream - sponge.
   • Once the cake is fully assembled, place it in the fridge for at least 1 hour to firm up slightly.
   • After the time has passed, heat the chocolate coating to 40º C and then pour it over the cake placed on a wire rack.
   • Wait a few minutes for the coating to cool, then pipe the lemon diplomat cream on top in a rose pattern.
   • Decorate with some chocolate pearls to taste and store in the fridge until serving. Leave at room temperature for about 30 minutes before serving.

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