No.3 THINGS TO DO WITH SPARE CAMEMBERT . Layered Camembert Cake (see below for recipe). A twist on a common way of using left overs in Normandy. The “epicier has based this very loosely on an unlayered “Duck Cake” from Armelle in the Sunday market in Longueville Sur Scie (sort of replace the cheese with smoked “Magret du canard”). We’ve also come across a similar non layered smoked trout version made by Mrs Barray, who makes our fish soup. HERE’s the recipe. 200g plain flour, 3 eggs, good tea spoon of baking powder, 100ml milk, a whole camembert, 3/4 teaspoon salt, pinch black pepper (optional). Beat the eggs and a mix in the flour a bit at a time, then in with the milk, baking powder, salt and a good pinch of black pepper (optional). To thick batter consistency. Cut the Camembert longways into three circles if you can (hint: cold cheese hot knife!) (see photo). Layer into a well-greased lined tin. Layer as follows - Cake mix, camembert (crust side down- see photo), cake mix, camembert (crust side down), top off with cake mix and then spare middle bit of camembert arranged in a star pattern. Gas Mark 7 / 200C for about 40 minutes. Cool when cooked, slice, serve with …. Nibbly things (bit of pate, rillettes, nuts, glass of red , that sort of thing! YUM
Posted on: Thu, 15 May 2014 11:07:26 +0000
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