Ingredients with Measurements:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup unsalted butter
- 1/2 cup chopped walnuts
- 1/2 cup chopped almonds
- 1/2 cup raisins
- 1/2 cup chopped dried apricots
- 1/2 cup chopped candied orange peel
- 1/2 cup breadcrumbs
- 1/4 cup rum
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup all-purpose flour
- 4 eggs
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 4 cups peeled and chopped apples
- 1/4 cup brown sugar
- 1/4 cup apple juice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Large mixing bowl
- Small saucepan
- Wooden spoon
- Medium saucepan
- Whisk
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves. Add the butter and stir until melted. Remove from heat and let cool for 5 minutes.
3. In a large mixing bowl, combine the walnuts, almonds, raisins, apricots, candied orange peel, breadcrumbs, rum, vanilla extract, cinnamon, nutmeg, and salt. Mix well.
4. Add the flour to the nut mixture and stir until well combined.
5. In a separate bowl, beat the eggs with an electric mixer until light and frothy. Gradually add the cooled sugar mixture and beat until well combined.
6. Add the egg mixture to the nut mixture and stir until well combined.
7. Pour the batter into the prepared pan and smooth the top with a spatula. Place the pan on a baking sheet and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then remove the sides of the pan and let the cake cool completely on a wire rack.
9. In a medium saucepan, whisk together the powdered sugar, lemon juice, and cornstarch. Add the chopped apples, brown sugar, apple juice, cinnamon, and nutmeg. Cook over medium heat, stirring occasionally, until the apples are tender and the mixture has thickened, about 10-15 minutes.
10. Serve the Liegnitzer Bombe with the apple compote on the side.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 420
Fat per serving: 22g
Carbohydrates per serving: 53g
Protein per serving: 6g
Substitutions for ingredients:
- You can use pecans instead of walnuts.
- You can use pistachios instead of almonds.
- You can use dried cranberries instead of raisins.
- You can use dried cherries instead of apricots.
- You can use candied lemon peel instead of candied orange peel.
- You can use panko breadcrumbs instead of regular breadcrumbs.
- You can use brandy instead of rum.
Variations:
- You can add chopped chocolate to the nut mixture.
- You can add chopped dates to the nut mixture.
- You can add chopped figs to the nut mixture.
- You can add chopped crystallized ginger to the nut mixture.
Tips and tricks:
- Make sure to grease the springform pan well to prevent sticking.
- Let the sugar mixture cool before adding it to the eggs to prevent curdling.
- Use a toothpick to test the cake for doneness.
- Let the cake cool completely before slicing to prevent crumbling.
- The apple compote can be made ahead of time and reheated before serving.
Storage instructions:
Store the Liegnitzer Bombe in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the apple compote in a small saucepan over low heat. Serve with the Liegnitzer Bombe.
Presentation ideas:
Serve the Liegnitzer Bombe on a cake stand and spoon the apple compote on the side. Dust with powdered sugar before serving.
Garnishes:
Garnish with whipped cream and chopped nuts.
Pairings:
Serve with coffee or tea.
Suggested side dishes:
Serve with vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the cake is too dry, try adding more butter or reducing the baking time.
- If the cake is too wet, try reducing the amount of liquid in the batter or increasing the baking time.
Food safety advice:
- Make sure to wash your hands and all equipment before starting.
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store leftovers in the refrigerator.
Food history:
Liegnitzer Bombe is a traditional German dessert that originated in the city of Liegnitz, which is now part of Poland. It is a rich cake made with nuts, dried fruit, and spices, and is often served during the holiday season.
Flavor profiles:
The Liegnitzer Bombe is rich and nutty, with a hint of rum and cinnamon. The apple compote is sweet and tangy, with a warm spice flavor.
Serving suggestions:
Serve the Liegnitzer Bombe as a dessert after a holiday meal or as a special treat for a coffee or tea party.
Related Categories
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Region: German
Taste: Sweet, Tart, Spicy, Creamy, Caramelized