Ingredients with Measurements:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup unsalted butter
- 1/4 cup honey
- 1/4 cup chopped walnuts
- 1/4 cup chopped almonds
- 1/4 cup raisins
- 1/4 cup chopped dried apricots
- 1/4 cup chopped candied orange peel
- 1/4 cup chopped candied lemon peel
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 4 eggs
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
- Pflaumenkompott (plum compote) for serving
Special Equipment Needed:
- 9-inch springform pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides with butter.
2. In a saucepan, combine the heavy cream, granulated sugar, water, unsalted butter, and honey. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture is smooth.
3. Add the chopped walnuts, almonds, raisins, dried apricots, candied orange peel, and candied lemon peel to the saucepan. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and becomes syrupy. Remove from heat and let cool.
4. In a mixing bowl, sift together the all-purpose flour, cornstarch, cocoa powder, baking powder, and salt.
5. In another mixing bowl, beat the eggs and vanilla extract with an electric mixer until light and fluffy.
6. Gradually add the dry ingredients to the egg mixture, beating on low speed until just combined.
7. Fold in the cooled nut and fruit mixture with a rubber spatula until evenly distributed.
8. Pour the batter into the prepared springform pan and smooth the top with the spatula.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes before removing the sides of the springform pan. Let the cake cool completely on a wire rack.
11. Dust the top of the cake with powdered sugar before serving with Pflaumenkompott.
Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
Total time: 1 hour 10 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 393
Fat per serving: 22g
Saturated fat per serving: 11g
Carbohydrates per serving: 47g
Sugar per serving: 34g
Fiber per serving: 3g
Protein per serving: 6g
Substitutions for ingredients:
- You can use any combination of nuts and dried fruits that you like.
- Instead of Pflaumenkompott, you can serve the cake with whipped cream or vanilla ice cream.
Variations:
- You can add a tablespoon of rum or brandy to the nut and fruit mixture for a boozy twist.
- You can add a teaspoon of cinnamon or nutmeg to the dry ingredients for a spiced version of the cake.
Tips and Tricks:
- Make sure to grease the sides of the springform pan well to prevent the cake from sticking.
- Don't overmix the batter or the cake will be tough.
- Let the cake cool completely before dusting with powdered sugar to prevent it from melting.
Storage Instructions:
Store the Liegnitzer Bombe in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in a preheated 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation Ideas:
Serve the cake on a cake stand or platter and dust the top with powdered sugar. Serve the Pflaumenkompott in a separate bowl or pitcher.
Garnishes:
You can garnish the cake with fresh berries or whipped cream.
Pairings:
This cake pairs well with coffee or tea.
Suggested Side Dishes:
Serve the cake with a side of fresh fruit or a green salad.
Troubleshooting Advice:
- If the cake is sticking to the sides of the pan, run a knife around the edges to loosen it.
- If the cake is too dry, try adding a tablespoon of milk to the batter.
Food Safety Advice:
Make sure to cook the nut and fruit mixture until it thickens and becomes syrupy to prevent any bacteria from growing.
Food History:
The Liegnitzer Bombe is a traditional German cake that originated in the city of Liegnitz (now Legnica, Poland) in the 19th century. It is a rich and decadent cake that is typically served during the holiday season.
Flavor Profiles:
This cake is sweet, nutty, and fruity with a hint of chocolate.
Serving Suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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Region: German