Ingredients with Measurements:
- 1 package of ladyfingers
- 1 cup of sugar
- 1 cup of water
- 1/2 cup of lemon juice
- 1/2 cup of strawberry jam
- 1/2 cup of fresh strawberries, chopped
- 1 cup of heavy cream
- 1/4 cup of powdered sugar
- 1 tsp of vanilla extract
- 1/4 cup of sliced almonds
Special equipment needed:
- 8-inch springform pan
- Electric mixer
- Piping bag with a star tip
Step-by-step instructions:
1. In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, stirring occasionally until sugar dissolves. Reduce heat and simmer for 5 minutes. Remove from heat and let cool.
2. Line the bottom of an 8-inch springform pan with ladyfingers, cutting them to fit if necessary.
3. Brush the ladyfingers with the cooled syrup, making sure to cover them evenly.
4. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
5. In a separate bowl, mix the strawberry jam and chopped strawberries.
6. Spread half of the whipped cream over the ladyfingers, followed by the strawberry mixture.
7. Repeat with another layer of ladyfingers, syrup, whipped cream, and strawberry mixture.
8. Cover the top with sliced almonds.
9. Refrigerate for at least 4 hours or overnight.
10. Before serving, pipe the remaining whipped cream onto the top of the bombe using a star tip.
Time:
Preparation time: 30 minutes
Cooking time: 5 minutes
Chilling time: 4 hours or overnight
Temperature:
Refrigerate at 40°F or below.
Serving size:
8 servings
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 10g
Cholesterol: 60mg
Sodium: 55mg
Total carbohydrates: 45g
Dietary fiber: 1g
Total sugars: 34g
Protein: 3g
Substitutions for ingredients:
- Strawberry jam can be substituted with raspberry or blackberry jam.
- Ladyfingers can be substituted with sponge cake or angel food cake.
- Lemon juice can be substituted with lime juice.
Variations:
- Add a layer of sliced fresh strawberries between the layers of whipped cream and strawberry mixture.
- Substitute the sliced almonds with chopped pistachios or hazelnuts.
Tips and tricks:
- Make sure to brush the ladyfingers with the syrup evenly to prevent any dry spots.
- Use a piping bag with a star tip to create a decorative design on top of the bombe.
- To make the whipped cream easier to pipe, chill the piping bag and tip in the refrigerator for 10 minutes before using.
Storage instructions:
Store the bombe in the refrigerator, covered with plastic wrap, for up to 3 days.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
Serve the bombe on a decorative cake stand or plate. Garnish with fresh strawberries and mint leaves.
Garnishes:
- Fresh strawberries
- Mint leaves
Pairings:
- Serve with a glass of champagne or sparkling wine.
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad with a balsamic vinaigrette
Troubleshooting advice:
- If the whipped cream is too runny, chill the mixing bowl and beaters in the refrigerator for 10 minutes before whipping.
- If the bombe is difficult to remove from the springform pan, run a knife around the edges to loosen it.
Food safety advice:
- Make sure to refrigerate the bombe at 40°F or below to prevent bacterial growth.
- Use pasteurized eggs when making the whipped cream to reduce the risk of foodborne illness.
Food history:
The Liegnitzer Bombe is a traditional German dessert that originated in the city of Liegnitz (now Legnica, Poland) in the early 20th century. It is a layered dessert made with ladyfingers, whipped cream, and fruit.
Flavor profiles:
The Liegnitzer Bombe is a sweet and creamy dessert with a tangy lemon syrup and a fruity strawberry filling. The sliced almonds add a nutty crunch to the dessert.
Serving suggestions:
Serve the Liegnitzer Bombe as a dessert after a dinner party or special occasion. It is a perfect dessert for spring or summer gatherings.
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Region: German