You can try without elderflower. It is so similar to an old dessert that I make. It always wows
people and the cameras pop out. The only trick is figuring out how to roll the cake sheets so that the coils look neat and pretty. In this photo they are squashed-looking but I prefer them to be actual round rolls. I also prefer a taller mold.
Lemon - White Chocolate Bombe Serves 8-10 Food and Wine
2/3 c. lemon juice
1 teaspoon grated lemon rind
½ c. sugar
6 T. unsalted butter, cut into pieces
3 eggs at room temp
Hot Milk Sponge Cake (follows)
9 ounces good-quality white chocolate, coarsely chopped
1 ½ c. heavy cream
¼ cup strained apricot preserves
2 tablespoons minced pistachio nuts
In a medium nonreactive saucepan, combine ½ cup of the lemon juice, the lemon zest, sugar and butter. Bring to a boil. Remove from the heat.
In a medium bowl, whisk the eggs until blended. Gradually whisk in the hot lemon mixture. Return to the saucepan and cook over moderate heat, stirring occasionally until the mixture thickens. .. 2 to 3 minutes; do not let boil. Scrape the lemon curd into a medium bowl and let cool completely. Cover with plastic wrap and refrigerate until well chilled, about I hour.
Spread the cold lemon curd evenly over the Hot Milk Sponge Cake and carefully roll it up jellyroll-style, starting at a long edge, to form a 17-inch-long log. Wrap the roll tightly in plastic wrap; freeze for at least 3 hours, or overnight.
Butter the bottom of a 6-c. bombe mold or bowl. Line with a round of waxed paper or parchment.
Using a serrated knife, tip the ends of the frozen jellyroll. Slice the roll crosswise Into ¼“ thick rounds. Reserve one-fourth of the slices and return them to the freezer. Beginning at the center of the mold and working toward the rim, line the bottom and sides with the jellyroll slices. Fit the slices tightly together so no spaces remain. Trim the cake even with the top of the mold; reserve any trimmings.
In a medium stainless steel bowl, combine the white chocolate, 2 teaspoons of the lemon juice and 1/4 cup of water. Place the bowl over a pan of very hot water. Stir the chocolate mixture until melted and smooth. Remove the mixture from the heat and let cool.
In a large bowl, beat the cream until soft peaks form. Fold one-fourth of the whipped cream into the melted white chocolate. Fold in the remaining whipped cream. Scrape the mousse into the jelly-roll lined mold.
Press about 2 cups of the reserved trimmings over the mousse to cover. Fit the reserved frozen jellyroll slices evenly over the trimmings, pressing them lightly into the mousse. Refrigerate for 4 hours, or overnight.
Unmold the bombe onto a decorative serving plate and carefully peel off the waxed paper.
In a small nonreactive saucepan, combine the apricot preserves with the remaining 2 tablespoons lemon juice. Warm over moderate heat. stirring until melted and smooth. Brush the glaze over the outside of the cake. Press the pistachio nuts around the bottom edge of the bombe and serve.HOT MILK SPONGE CAKE makes an 11x17" flat sponge cake
3/4 c. sifted cake flour
1 t. baking powder
½ c. milk
2 T. unsalted butter
3/4 c. sugar
3 whole eggs
3 egg yolks
1. Preheat the oven ~ 400. Butter the bottom and sides of an 11" x 7"-inch jellyroll pan and line the bottom with waxed paper or parchment.
2. Sift the flour with the baking powder twice.
3. In a small saucepan, heat the milk and butter over moderate heat until the butter melts, about 5 minutes. Remove from the heat and cover to keep warm.
4. In a large stainless steel bowl, combine the sugar, whole eggs and egg yolks. Set the bowl over a pan of simmering water and whisk until the sugar dissolves and the mixture is warm to the touch, about 5 minutes. Remove from heat.
5. Beat the egg mixture with an electric mixer on high speed until tripled in volume, cool and thick, 3 to 4 minutes. Sift one-third of the flour mixture over the batter and fold until just combined. Repeat twice more, until all the flour is used. Slowly pour the hot milk mixture over the top of the batter and fold to incorporate. Pour the batter evenly into the prepared pan.
6. Bake for 10 minutes, or until the cake is golden brown on top and springs back when lightly pressed in the centre. Let cool completely in the pan. Invert to unmold the cake onto a long sheet of waxed paper and peel off the paper on top. Turn the cake right-side up (the brown side should be face up. Let cool.
My notes on bombe:
1. Roll cake up shortly after removing from oven, cutting off edges of cake first. Do not let cake get even slightly dry before rolling. Angle off inside edge to help make a tighter centre of roll.
2. Cut cake in half before rolling.
3. Do not overdo the lemon flavour in the curd. Better if gentle & subtle.
4. Line bowl with plastic wrap rather than buttering.
5. Fits well in smaller mixer bowl with elegant shape.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Marg%20Cdn/whitechocolatelemonbombe.jpg~original
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Marg%20Cdn/whitechocolatelemonbombe.jpg
