Name: Rhubarb & Custard Bombe
Prep time: 1 h
Cook time: 8 min
Total time: 1 h 8 min
Yield: Makes one bombe cake
Cuisine: United Kingdom
Ingredients: 100 ml (3½ fl oz) milk; 50 g (1¾ oz) caster (superfine) sugar; 5 egg whites; 1 tbsp cornflour (cornstarch); 185 g (6½ oz) ground almonds; Mini white chocolate cigarillos; White and pink chocolate curls; 25 g (1 oz) caster (superfine) sugar; 1 tsp vanilla bean paste; 300 g (10½ oz) rhubarb; 50 g (1¾ oz) plain (all-purpose) flour, sifted; 40 g (1½ oz) butter, melted and cooled; 45 g (1½ oz) caster (superfine) sugar; 100 ml (3½ fl oz) double (heavy) cream; 30 g (1 oz) icing (confectioners) sugar; 185 g (6½ oz) icing (confectioners) sugar, sifted; 1 tsp vanilla bean paste or the seeds scraped from 1 vanilla pod; 50 ml (2 fl oz) water; 5 whole eggs, large; 300 ml (10 fl oz) double (heavy) cream; 3 egg yolks, large

Preparation info

Makes
one
bombe cake

Difficulty
Medium
Ready in
1 hr 10

Appears in

The Pink Whisk Guide to Cake Making

By Ruth Clemens

Published 2013

About

How about a Cake Bombe for a grand show-off dessert? The cake lesson here is a Joconde sponge, a super flexible sheet that can be shaped and moulded all sorts of ways. Here it’s filled with my favourite combination of rhubarb and custard, but I’m sure you can come up with all sorts of flavours for the filling!

Ingredients

Vanilla Cream

300 ml (10 fl oz) double (heavy) cream
1 tsp vanilla bean past

Method

First make the vanilla cream. Place the double cream, icing sugar and vanilla bean paste into a large bowl and whisk until the mixture forms soft peaks. The consistency should be soft but not runny. Cover the vanilla cream with cling film and store in the fridge until later.