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Almond Cream Bombe Recipe

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This recipe for Almond Cream Bombe, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, August 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (4 oz) can blanched whole almonds
1 (10 3/4 oz) ready to serve frozen pound cake, thawed
1/4 c almond flavor liqueur
1/2 (6oz) package semisweet chocolate pieces
2 c whipping cream
2/3 c powdered sugar
1/8 tsp salt

Directions:
Directions:
Day ahead;
1. In 9' by 9' baking pan, toast almonds in 375 oven until golden, about 10 minutes, stirring occasionally; cool;chop.
2. Meanwhile, line 1 1/2 quart round bottom bowl with plastic wrap; set aside. Cut pound cake into 1/4 inch thick slices, cut each slice diagonally in half to make 2 triangles. Sprinkle almond liqueur over cake triangles. Select triangles with top brown cake crust first to line bowl, placing them, with narrow points at bottom of bowl, so that brown crusts form a pinwheel design. Complete lining bowl by placing more cake triangles around inside of bowl, making sure there are no spaces between cake triangles. Reserve any remaining cake triangles.
3. In heavy 1 quart saucepan over low heat, melt chocolate pieces; cool slightly.
4. In large bowl, with mixer at medium speed, beat whipping cream, sugar and salt until soft peaks form. Fold in almonds.
5. Spread 2/3 whipped cream mixture evenly over cake in bowl. Fold melted chocolate into remaining whipped cream mixture; use to fill center of dessert. Top dessert with remaining cake triangles. Cover with plastic wrap; refrigerate overnight.
To serve; invert bowl onto chilled plate; remove and discard plastic wrap. Cut dessert into wedges.

Number Of Servings:
Number Of Servings:
8 Servings.

 

 

 

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