Doberge cake is the stuff of legend in New Orleans. Created in the 1930s by Beulah Ledner, doberge (say dough-bash) is a riff off the Hungarian dobos torta, a heavy layered cake filled with buttercream. Ledner, taking the local climate into consideration, lightened the treat by replacing the buttercream with custard and Frenchifying the name. Debbie Does Doberge is a newcomer to the scene, dishing up doberge at Bakery Bar, a chill space with nibbles and drinks and a cake case towards the back. Order doberge in flavors like salted caramel, red velvet and praline or sit at the bar and tuck into a slice to see what all the fuss is about.