Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/4 tsp salt
- 1/2 cup cherry jam
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup chopped almonds
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Piping bag with star tip
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg yolk and mix until well combined.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the flour mixture to the butter mixture, mixing until a dough forms.
6. Press the dough into the bottom and up the sides of the springform pan, making sure it is evenly distributed.
7. Bake the crust for 15-20 minutes, or until lightly golden brown.
8. Remove the crust from the oven and let it cool completely.
9. In a small saucepan, heat the cherry jam over low heat until it becomes smooth and spreadable.
10. Spread the cherry jam evenly over the cooled crust.
11. In a large bowl, whip the heavy cream until stiff peaks form.
12. Gradually add the powdered sugar and vanilla extract, continuing to whip until well combined.
13. Spoon the whipped cream over the cherry jam layer, spreading it evenly with a spatula.
14. Sprinkle the chopped almonds over the top of the whipped cream.
15. Chill the Liegnitzer Bombe in the refrigerator for at least 2 hours before serving.
16. Once chilled, pipe decorative swirls of whipped cream around the edges of the Liegnitzer Bombe using a piping bag with a star tip.
17. Serve and enjoy!
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
5. Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes one 9-inch Liegnitzer Bombe, which serves 8-10 people.
Nutritional information:
Calories per serving: 320
Total fat: 20g
Saturated fat: 11g
Cholesterol: 75mg
Sodium: 70mg
Total carbohydrates: 32g
Dietary fiber: 1g
Sugars: 20g
Protein: 3g
Substitutions for ingredients:
- Cherry jam: Any fruit jam or preserve can be used as a substitute.
- Heavy cream: Whipping cream or double cream can be used as a substitute.
- Almonds: Any other nut or seed, such as pecans or sunflower seeds, can be used as a substitute.
Variations:
- Chocolate Liegnitzer Bombe: Add 1/4 cup cocoa powder to the flour mixture to make a chocolate crust. Top with chocolate ganache instead of cherry jam.
- Lemon Liegnitzer Bombe: Add 1 tbsp lemon zest to the butter mixture and use lemon curd instead of cherry jam.
- Mixed Berry Liegnitzer Bombe: Use a mixture of fresh or frozen berries instead of cherry jam.
Tips and tricks:
- Make sure the crust is evenly distributed in the pan to prevent any holes or gaps.
- Use a spatula to spread the whipped cream evenly over the cherry jam layer.
- Chill the Liegnitzer Bombe for at least 2 hours before serving to allow the layers to set.
Storage instructions:
Store the Liegnitzer Bombe in the refrigerator, covered, for up to 3 days.
Reheating instructions:
The Liegnitzer Bombe is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the Liegnitzer Bombe on a cake stand or platter, garnished with fresh cherries or whipped cream swirls.
Garnishes:
Fresh cherries, whipped cream swirls, or chopped nuts can be used as garnishes.
Pairings:
The Liegnitzer Bombe pairs well with coffee or tea.
Suggested side dishes:
Serve the Liegnitzer Bombe as a dessert after a meal, or as a sweet treat with a cup of coffee or tea.
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of water to the dough to help it come together.
- If the whipped cream is too runny, chill the bowl and whisk in the freezer for 10 minutes before whipping.
Food safety advice:
Make sure to use fresh ingredients and store the Liegnitzer Bombe in the refrigerator to prevent any foodborne illnesses.
Food history:
The Liegnitzer Bombe is a traditional German dessert that originated in the city of Liegnitz (now Legnica, Poland) in the 19th century.
Flavor profiles:
The Liegnitzer Bombe has a sweet and buttery crust, a fruity cherry jam layer, and a light and creamy whipped cream topping.
Serving suggestions:
Serve the Liegnitzer Bombe as a dessert after a meal, or as a sweet treat with a cup of coffee or tea.
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Region: German