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You are here: Home / Dishes / Desserts / Cakes / Sponge Cakes / Aboukir

Aboukir

This page first published: Jun 28, 2004 · Updated: Jun 23, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

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.

Tagged With: Aboukir, French Food

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