French layered dessert
Aboukir is type of a dessert make with a sponge cake that has been baked in a Charlotte mold, divided into multiple layers which are layered with chestnut cream. The assembled dessert is iced with coffee-flavoured fondant and decorated with a garnish of chopped pistachios. According to "Larousse Gastronomique" the dessert is of French origins. A frozen variation with pistachio ice cream is called an Aboukir bombe.
Aboukir almonds are a type of petit four made with marzipan colored pink or green, with an almond in the center and glazed with boiled sugar or caramel. Aboukir is a region in Egypt where the almond production used to take place. The almonds were exported to Europe from the Aboukir port.