Aboukir is type of a dessert make with a sponge cake that has been baked in a Charlotte mold, divided into multiple layers which are layered with chestnut cream. The assembled dessert is iced with coffee-flavoured fondant and decorated with a garnish of chopped pistachios. According to Larousse Gastronomique the dessert is of French origins. A frozen variation with pistachio ice cream is called an Aboukir bombe.
Aboukir almonds are a type of petit four made with marzipan colored pink or green, with an almond in the center and glazed with boiled sugar or caramel. Aboukir is a region in Egypt where the almond production used to take place. The almonds were exported to Europe from the Aboukir port.
See also
References
- ^ Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated. Clarkson Potter/Ten Speed (published October 13, 2009). August 30, 2022. ISBN 9780593577745.
- Hamlyn (2 August 2018). New Larousse Gastronomique. Octopus Books. ISBN 978-0-600-63587-1.
- "Bombe Aboukir". CKBK. Retrieved 2020-07-25.
- "Aboukir". CooksInfo. Retrieved 2019-09-10.
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