When thinking of New Orleanian foods that are unique to the rest of the country, the doberge cake definitely comes to mind. Pronounced “DOH bash”, this tall-yet-delicate masterpiece alternates six to eight layers of white or yellow cake with custard, pudding, curd, or ganache and is then topped with either buttercream icing or poured fondant. Traditional flavors are lemon or chocolate, but nowadays the more adventurous can partake in salted caramel, blueberry maple bacon, or fig white chocolate goat cheese flavors. A staple for Birthday celebrations and weddings since the 1930s, it was adapted from a Hungarian recipe to a more appropriate (lighter) version that pairs better with the local climate. Two local favorites for this classic are Gambino’s Bakery and Debbie Does Doberge.