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MAZAMBALA’S RUM AND PEACH SPONGE
Extract from Life on a Table by Antoinette de Chavonnes Vrugt
350 ml breadcrumbs, homemade
6 large eggs, separated
200 ml white sugar
5 ml vanilla
2.5 ml cream of tartar
50 – 100 ml water
Preheat the oven to 180°C, butter a quiche dish and cover the bottom with some of the breadcrumbs.
Mix the egg yolks, vanilla and 200 ml sugar until creamy and the sugar is absorbed. Fold in the rest of the breadcrumbs. Make sure that the breadcrumb mixture is not too stiff. Add a little water to form a soft dough (not runny).
Beat the cream of tartar with the egg whites until stiff. Fold the beaten egg whites into the breadcrumb mixture. Pour into the buttered quiche dish and bake for 25 – 30 minutes. Test with a cake pin to make sure that the sponge is cooked.
250 ml sugar
250 ml water
250 ml rum
250 ml cream
5 ml sugar
1 x 410 g tin peach slices or any other fruit
Just before serving, beat the cream with 5 ml sugar until stiff. Spread the cream onto the sponge and decorate with the peach slices.
Photo ©Hentie Burger
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