Ingredients with Measurements:
- 1 package of ladyfingers (200g)
- 1 cup of sugar (200g)
- 1 cup of water (240ml)
- 1/2 cup of lemon juice (120ml)
- 4 egg yolks
- 1/2 cup of heavy cream (120ml)
- 1/4 cup of cornstarch (30g)
- 1/4 cup of cold water (60ml)
- 1 tablespoon of butter (15g)
- 1 teaspoon of vanilla extract (5ml)
Special equipment needed:
- 1 round cake pan (20cm)
- 1 mixing bowl
- 1 saucepan
- 1 whisk
- 1 spatula
Step-by-step instructions:
1. Line the bottom of the cake pan with ladyfingers, cutting them to fit if necessary.
2. In a saucepan, combine sugar and water and bring to a boil, stirring until sugar dissolves.
3. Add lemon juice to the sugar syrup and let it cool.
4. In a mixing bowl, whisk egg yolks until light and fluffy.
5. Gradually add the cooled sugar syrup to the egg yolks, whisking constantly.
6. In a small bowl, mix cornstarch and cold water until smooth.
7. Add the cornstarch mixture to the egg yolk mixture and whisk until well combined.
8. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and starts to boil.
9. Remove from heat and stir in butter and vanilla extract.
10. Let the mixture cool to room temperature.
11. In a separate mixing bowl, whip heavy cream until stiff peaks form.
12. Gently fold the whipped cream into the cooled lemon mixture.
13. Pour the lemon cream over the ladyfingers in the cake pan.
14. Cover the top with more ladyfingers, cutting them to fit if necessary.
15. Refrigerate for at least 4 hours, or until set.
16. To serve, remove from the cake pan and garnish with lemon slices or whipped cream.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Chilling time: 4 hours
5. Temperature:
No specific temperature required.
Serving size:
8 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 45g
Protein: 3g
Sodium: 70mg
Sugar: 35g
Substitutions for ingredients:
- Ladyfingers can be substituted with sponge cake or angel food cake.
- Lemon juice can be substituted with lime juice or orange juice.
- Heavy cream can be substituted with whipped topping or coconut cream.
Variations:
- Add a layer of fresh berries or fruit compote between the layers of ladyfingers and lemon cream.
- Substitute the lemon cream with chocolate mousse or vanilla custard.
- Top with toasted almonds or coconut flakes for added texture.
Tips and tricks:
- Make sure the lemon cream is completely cooled before folding in the whipped cream to prevent it from deflating.
- Use a serrated knife to cut the ladyfingers to fit the cake pan.
- Chill the cake for at least 4 hours to ensure it sets properly.
Storage instructions:
Store the Liegnitzer Bombe mit Zitronencreme in the refrigerator, covered with plastic wrap or foil, for up to 3 days.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
Serve the Liegnitzer Bombe mit Zitronencreme on a cake stand or platter, garnished with lemon slices or whipped cream.
Garnishes:
Lemon slices, whipped cream, toasted almonds, or coconut flakes.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
This recipe does not require a side dish.
Troubleshooting advice:
- If the lemon cream is too thick, add a little more heavy cream to thin it out.
- If the lemon cream is too thin, add a little more cornstarch to thicken it.
Food safety advice:
Make sure to use fresh eggs and refrigerate the cake promptly after serving.
Food history:
The Liegnitzer Bombe mit Zitronencreme is a traditional German dessert that originated in the city of Liegnitz, now known as Legnica in Poland. It is a popular dessert served during special occasions and holidays.
Flavor profiles:
The Liegnitzer Bombe mit Zitronencreme has a sweet and tangy flavor, with a light and creamy texture.
Serving suggestions:
Serve the Liegnitzer Bombe mit Zitronencreme as a dessert after a meal or as a sweet treat with tea or coffee.
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Region: German