Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 1/2 cup almond paste
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup sliced 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.
2. Grease the springform pan and set aside.
3. In a mixing bowl, cream the butter and sugar until light and fluffy.
4. Add the egg yolks one at a time, beating well after each addition.
5. Stir in the milk and vanilla extract.
6. In a separate bowl, sift together the flour, baking powder, and salt.
7. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
8. In another mixing bowl, beat the egg whites until stiff peaks form.
9. Fold the egg whites into the batter until just combined.
10. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
11. Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
12. In a mixing bowl, beat the almond paste, heavy cream, and powdered sugar until smooth.
13. Cut the cake horizontally into three equal layers.
14. Spread the almond cream on the bottom layer and top with the second layer.
15. Repeat with the remaining almond cream and top with the third layer.
16. Pipe rosettes of almond cream on top of the cake and sprinkle with sliced almonds.
Time:
Preparation time: 30 minutes
Cooking time: 30-35 minutes
Total time: 1 hour 5 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 360
Fat per serving: 21g
Carbohydrates per serving: 38g
Protein per serving: 6g
Substitutions for ingredients:
- Almond paste can be substituted with marzipan.
- Heavy cream can be substituted with whipped cream.
Variations:
- Add a layer of raspberry jam between the cake layers for a fruity twist.
- Substitute the almond cream with chocolate ganache for a decadent chocolate version.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Use a serrated knife to cut the cake layers for a clean cut.
- Chill the almond cream in the refrigerator for 30 minutes before spreading it on the cake for easier handling.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Microwave individual slices for 10-15 seconds or until warmed through.
Presentation Ideas:
Serve the cake on a cake stand and dust with powdered sugar for a classic presentation.
Garnishes:
Sprinkle the cake with additional sliced almonds or decorate with fresh berries.
Pairings:
Serve the cake with a cup of coffee or tea for a perfect afternoon treat.
Suggested Side Dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting Advice:
- If the cake is too dry, try brushing each layer with simple syrup before adding the almond cream.
- If the almond cream is too thick, add a tablespoon of heavy cream at a time until desired consistency is reached.
Food Safety Advice:
- Make sure to wash your hands and all equipment before starting to prepare the recipe.
- Store the cake in the refrigerator to prevent spoilage.
Food History:
Liegnitzer Bombe is a traditional German cake that originated in the city of Liegnitz (now Legnica, Poland) in the 19th century. The cake is typically made with layers of sponge cake and a variety of fillings, such as whipped cream, fruit, or chocolate.
Flavor Profiles:
The Liegnitzer Bombe mit Mandelcreme has a delicate almond flavor with a light and fluffy texture.
Serving Suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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Region: German