CYMOT Ultimate Adventure Competition
March 29, 2016
4 Non Blondes and The Carpenters – Birding with Pompie
March 30, 2016
[vc_row][vc_column][vc_column_text]
MAZAMBALA’S RUM AND PEACH SPONGE
Extract from Life on a Table by Antoinette de Chavonnes Vrugt[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]
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
[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]
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.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]
THE SAUCE
250 ml sugar
250 ml water
250 ml rum
THE TOPPING
250 ml cream
5 ml sugar
1 x 410 g tin peach slices or any other fruit
[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]
Just before serving, beat the cream with 5 ml sugar until stiff. Spread the cream onto the sponge and decorate with the peach slices.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column]
Photo ©Hentie Burger
Life on a table can be purchased from Venture Publications offices at 4 Herzinger Crescent, Klein Windhoek, Namibia. To order a book email bonn@venture.com.na or phone 061 420 514.
[/vc_column_text][/vc_column][/vc_row]
