BOMBE AUX AMANDES ET AU CAFE



English cream: 5 egg yolks, 3/4 liter (25,36 oz) of milk, vanilla, 100 g (0,22 lbs) of powdered sugar, 36 spoon biscuits, 175 g butter (0,38 lbs), 175 g (0,38 lbs)  powdered sugar, 225 g (0,49 lbs ) powdered almonds, 1/2 dl of rum.

Coffee glaze: 1/2 egg white, 200 g (0,44 lbs) caster sugar powder, 1 dl water, a few drops of vinegar, 3 tsp instant coffee, 50 g almonds (0,11 lbs) tapered.


Prepare a vanilla custard, let it cool. 

Meanwhile reduce the cream butter using a whisk or mixer.

Add the sugar little by little while working long.

Then add the ground almonds and 5 or 6 tablespoons (or 90 g) of cream English so that the mixture is smooth.

Line a bowl with parchment paper or a round-bottomed terrine.

Line the bowl with a layer of soaked lady finger biscuits of a mixture of rum and water.

Spread a thick layer of cream put back biscuits and fill the salad bowl by alternating the layers.

Finish with cookies. 

Cover the bowl with a small plate, put a weight, place in the refrigerator for at least 12 hours.

Unmould in the center of a round dish. 

Prepare the icing. Beat the egg white.

 When the foam is firm, add the instant coffee while continuing to beat.

 Boil water, vinegar, sugar, monitor the cooking of the syrup: when a drop of syrup poured into a bowl of cold water can be worked between thumb and forefinger forming a soft ball (result obtained approximately, after 4-5 minutes of gentle boiling) the syrup is ready.

Drizzle it over the beaten egg white while whisking vigorously.

Continue beating until the marks from the whip remain imprinted in the sugar mass, which has become shiny and soft.

Spread briskly on the bomb with a flexible blade, let dry. 

Decorate with little ones Christmas topics.

Serve with the rest of the custard.

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