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Aboukir



Aboukir is a sponge cake. It's baked in a Charlotte Mould, sliced into layers, then reassembled with chestnut cream between each layer. The cake is then glazed with a coffee-flavoured fondant (a thick sugar paste) and garnished with pistachios.

Bombe Aboukir (Bombe Glacée)

A bombe mould pan is lined with pistachio ice cream then filled with a praline filling (in French cooking, "praline" always refers to almond.)



History Notes

Almonds were produced in the region of Aboukir (Abū Qīr), Egypt, and for a time, Aboukir was the port via which they were exported to Europe. Many people assume the desserts are named after a short-lived French victory over the English at Aboukir, but this appears to be speculation as there is no solid backing for it.

See also:

Cakes

Aboukir; Alaska Florida; Angel Food Cake Day; Apple Potato Cake; Baked Alaska; Banbury Cakes; Boston Cream Pie; Boston Favorite Cake; Bundt Cakes; Cake Boards; Cake Flour; Cakes and Ale Day; Cakes; Carrot Cake; Cassatelle di Ricotta; Cheesecake Day; Cheesecake; Chocolate Cake Day; Chocolate Cake; Christmas Cakes; Clafoutis; Coconut Squares; Coffee Cake Day; Coffee Cake; Devil's Food Cake Day; Eccles Cakes; English Madelines; Flan; Galettes; Gâteau St-Honoré; Gâteaux; Genoa Bread; Genoa Cake; Icing & Frosting; Kugelhopf Cakes; Lamingtons; Marzipan Potatoes; Melton Hunt Cake; Muffins; Mustacae; Napolitain Cakes; Parkin Cake; Pasta Margherita; Pasta Paradiso; PET No-Bake Festive Fruitcake; Pineapple Upside-Down Cake Day; Pineapple Upside-Down Cake; Pithiviers; Pound Cake; Poundcake Day; Queen Elizabeth Cake; Royal Icing; Sheath Cakes; Sheet Cakes; Simnel Cake; Slab Cake; Sly Cakes; Sponge Cakes; Stir-up Sunday; Swiss Roll; Tipsy Parson; Tranche Napolitaine; Twelfth Night Cake; Twinkies; Unrefined Icing Sugar; Upside-Down Cakes; Whirlin Cakes; Wycoller Cake; Yule Log; Zuccotto

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Citation

Oulton, Randal. "Aboukir." CooksInfo.com. Published 28 June 2004; revised 31 May 2009. Web. Accessed 12/17/2017. <http://www.cooksinfo.com/aboukir>.

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