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.)
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.