Vanilla Bombe
Prep
45 mins
Cook
40 mins
Servings
8
Difficulty
Easy
My vanilla bombe is one of my favorite desserts to make because it comes together in just about an hour and a half from start to finish. This elegant frozen treat combines a delicate vanilla cake with a luxurious whipped cream filling, and honestly, it's far simpler than it sounds. The eggs in this recipe are packed with choline, which supports brain health and memory. What I love most is that you probably have all these ingredients in your kitchen already, making this an affordable way to impress your family or guests with something that tastes like it came from a fancy bakery.
Ella x
Ingredients
- 250 gall-purpose flour
- 125 gcold unsalted butter
- 200 gconfectioner's sugar
- 4large eggs
- 2 mLvanilla extract
- 300 mLheavy cream
- 100 ggranulated sugar
- 50 gunsalted butter, softened
- 1 gpure vanilla bean paste
- 1 gsalt
- 10 gconfectioner's glaze
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Make the pastry by combining flour, butter, and confectioner's sugar in a bowl. Mix until the dough comes together, then wrap it in plastic wrap and refrigerate for 15 minutes.
- 3
Roll out the pastry to a thickness of 3mm. Transfer it to a 23cm springform tin and trim the edges.
- 4
Bake the pastry for 15 minutes, then let it cool completely.
- 5
Make the filling by beating the eggs, vanilla extract, and heavy cream in a bowl. Add the granulated sugar, softened butter, and vanilla bean paste, and mix until combined.
Tip: Make sure to scrape down the sides of the bowl.
- 6
Pour the filling over the cooled pastry and smooth the top.
Tip: Make sure to spread it evenly.
- 7
Bake the bombe for 25 minutes, then let it cool completely in the tin.
Tip: Let it cool completely before serving.
- 8
Glaze the bombe with confectioner's glaze before serving.
Tip: You can also dust it with confectioner's sugar for extra decoration.
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