Wednesday, 6 March 2013

Sambocade recipe

I have been asked for a Sambocade recipe.  The one I use is from a Harlian Manuscript>

The modern redaction is below:

225 gr. shortcrust pastry
6 eggs separated
160 gr caster sugar
500 gr cream cheese, or soft cheese
40 gr breadcrumbs
3-4 sprigs elderberry flowers, or 4 tablespoons elderflower cordial
1 tablespoon rosewater
1/2 tablespoon orange flower water.

Preheat oven to 180
Line a 23 cm (9 inch) tart tin, and blind bake for 15 minutes

In a bowl cream together egg yolks and sugar until almost white and shiny, then add the cream cheese , beating after each addition, until well blended.  Stir in the breadcrumbs and the flavourings.

Beat the egg whites until shiny and stiff.  Fold into the cream cheese mixture.  Bake 45 minutes

serve warm or room temperature.  Good with a fruit compote, or cream

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