Hertzoggie Cake

Hertzoggie Cake

Warning: Attempt to read property "grams" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 613 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 613 Warning: Attempt to read property "grams" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 614 Warning: Attempt to read property "calories" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 615 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 615 Warning: Attempt to read property "caloriesFromFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 616 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 616 Warning: Attempt to read property "totalFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 617 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 617 Warning: Attempt to read property "totalFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 618 Warning: Attempt to read property "saturatedFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 619 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 619 Warning: Attempt to read property "saturatedFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 620 Warning: Attempt to read property "transFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 621 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 621 Warning: Attempt to read property "polyunsaturatedFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 622 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 622 Warning: Attempt to read property "monounsaturatedFat" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 623 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 623 Warning: Attempt to read property "cholesterol" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 624 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 624 Warning: Attempt to read property "cholesterol" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 625 Warning: Attempt to read property "sodium" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 626 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 626 Warning: Attempt to read property "sodium" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 627 Warning: Attempt to read property "totalCarbohydrates" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 628 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 628 Warning: Attempt to read property "totalCarbohydrates" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 629 Warning: Attempt to read property "dietaryFiber" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 630 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 630 Warning: Attempt to read property "dietaryFiber" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 631 Warning: Attempt to read property "sugars" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 632 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 632 Warning: Attempt to read property "protein" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 633 Deprecated: round(): Passing null to parameter #1 ($num) of type int|float is deprecated in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 633 Warning: Attempt to read property "vitaminA" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 635 Warning: Attempt to read property "vitaminC" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 636 Warning: Attempt to read property "calcium" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 637 Warning: Attempt to read property "iron" on null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 638

A spin on the South African hertzoggie, this Hertzoggie Cake consists of a light coconut sponge cake with crunchy coconut meringue topping and is layered with whipped cream and apricot jam.

#SPONSORED

Do you know what a hertzoggie is? It’s one of the bakes us South Africans are immensely proud of. Like koeksisters, malva pudding, and peppermint crisp tart (there are loads more but these are my favourites!). Hertzoggies are little tarts with a crisp, shortcrust pastry bottom filled with apricot jam and then topped with crispy coconut meringue. It’s a heavenly combination that is only made better with a cup of rooibos tea! This Hertzoggie cake is inspired by those little tarts. 

When the team over at Stork Bake challenged me to make a Mother’s Day bake for their Mmmmzansi campaign (such a cute name!), I immediately knew which cake I wanted to make. On page 51 of my grandmother’s handwritten recipe book, there’s a recipe for ‘Stork Sponge Cake’. The recipe is dated back to 1967 – she wrote it down over 50 years ago! It’s one of my favourite recipes for a reason; all the ingredients get added to a bowl and mixed for 3 minutes.  It has never failed me. 

Although the cake batter is very easy, the golden rule of baking applies specifically to this recipe. All your ingredients MUST be at room temperature – particularly the Stork Bake. If not, your cake batter will curdle and won’t be as light and fluffy as it should be. My grandmother probably didn’t know it at the time, but using Stork Bake is the secret to getting a better rise on your cakes – and that’s something even Mary Berry and Paul Hollywood preach about

Apart from the very special recipe, there are some other rather special features to this cake. The coconut meringue topping is baked onto the cake batter so it really is as crispy and crunchy as the hertzoggies it’s named after! Then lastly, make sure you use the best apricot jam you can find – or make your own – no storebought jam here, please! 

My hertzoggie cake is slathered with a thick layer of Tannie Anita Boonzaaier’s Appelkooskonfyt (apricot jam).  My friend Lehan’s mom makes THE BEST apricot jam and each year I get a jar which I am pedantic about using. This cake? It deserved the entire jar because it is THAT good. 

Hertzoggie Cake
Serves 8
A light coconut sponge cake with crunchy coconut meringue topping is layered with whipped cream and apricot jam.
Print
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 120g (125ml or ½ cup) STORK Bake, softened
  2. 400g (375ml or 1 ½ cups) castor sugar
  3. 360g (875ml or 3 ½ cups) cake flour
  4. 22 ml (1 ½ tbsp) baking powder
  5. 40g (140ml or 1/2 cup + 1 tbsp) desiccated coconut
  6. Pinch of salt
  7. 3 large eggs, at room temperature
  8. 260ml (1 cup + 2 tsp) coconut milk, at room temperature
  9. 100ml milk (1/3 cup + 4 tsp), at room temperature
  10. TOPPING
  11. 170g (125ml or ½ cup) smooth apricot jam, plus extra for spreading
  12. 4 large egg whites, at room temperature
  13. 230g (250ml or 1 cup) castor sugar
  14. 155g (500ml or 2 cups) dessicated coconut
  15. Icing sugar, for dusting
  16. 500ml (2 cups) cold cream, whipped
Instructions
  1. Preheat the oven to 170°C (150°C fan-forced) and line 3 x 20cm springform cake tins with baking paper.
  2. Place the STORK Bake, castor sugar, flour, baking powder, coconut and salt in the bowl of an electric mixer fitted with a paddle attachment and mix together on a low speed until a sandy texture forms.
  3. Whisk the eggs, coconut milk and milk together in a jug then slowly add to the dry ingredients while the mixer is running, to form a batter. Don’t overmix.
  4. Divide the cake batter evenly between the prepared tins. Bake the cakes for 20 minutes.In the meantime, prepare the coconut meringue topping. Whisk the egg whites until soft peak stage then beat in the castor sugar until thick and glossy. Fold in the coconut.Remove one of the cakes from the oven and working quickly, drizzle over ⅓ of the apricot jam and spread the coconut meringue mixture over the top. Return the cake to the oven and bake for a further 15-20 minutes or until a skewer inserted comes out clean.
  5. Allow to cool a little in the tin before turning out onto a cake rack. Trim the cooled cake layers (without the meringue on) by levelling the tops then place one cake layer on a serving plate. Sandwich the cake layers with apricot jam and whipped cream finishing with the coconut-topped layer. Dust with icing sugar, to serve.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
The Kate Tin https://thekatetin.com/
Christmas Mince Pie Hertzoggies

Christmas Mince Pie Hertzoggies

A buttery shortcrust pastry filled with homemade fruit mince and topped with a chewy coconut meringue – introducing the South African Mince Pie Hertzoggie!

SPONSORED

South African Christmas Desserts

Mince pie hertzoggies are the mince pies we should’ve had here in South Africa. At least that’s what I think! Every Christmas I take it as my duty to put a South African spin on some very European traditions that we’ve adopted. I’ve made this No-Bake Christmas Pudding which is actually a fridge cake in disguise, these Gingerbread Beach Huts which look like the colourful Muizenberg huts and this Milk Tart Eclair Trifle with Pinotage Jelly and Naartjie Caramel

Christmas isn’t Christmas without a Christmas pudding, a gingerbread house, trifle or mince pies. But at least we can make it our own, right?! 

 

Hertzoggies

If you don’t know what a hertzoggie is, it’s a local South African tart filled with jam (usually apricot) and finished with a chewy coconut meringue topping. They are sweet, buttery and incredibly moreish! So instead of the usual jam filling, I filled my mince pie hertzoggies with fruit mince. But not just any fruit mince. 

Homemade Fruit Mince

I used Food Lover’s Market’s Luxury Festive Cake Mix as the base of my very own homemade fruit mince. It’s so easy to make you’ll wonder why you’ve been buying the horrid bottled stuff all along. If you’re not a fruit mince fan, then it’s only because you probably haven’t tasted the good stuff. It’s so easy to make and delicious – especially if you use a really excellent quality fruit cake mix. The Red Bucket has been around for 23 years for a reason. It is loaded with dried fruit and has nuts and chopped glazed fruit already in it so it’s packed with flavour and half the work has already been done. At R69.99 for 1kg it’s also really affordable. 

If you’re more of a Christmas cake person, check out the indulgent Chocolate Mousse Fruit Cake I made for Food Lover’s Market last year that was a total hit! 

 

Mince Pie Hertzoggies
Yields 14
The South African jam tart topped with coconut meringue gets a festive Christmas spin and is filled with a homemade fruit mince.
Print
Prep Time
40 min
Cook Time
1 hr
Total Time
1 hr 40 min
Prep Time
40 min
Cook Time
1 hr
Total Time
1 hr 40 min
6530 calories
942 g
538 g
289 g
63 g
173 g
1815 g
3605 g
563 g
8 g
98 g
Nutrition Facts
Serving Size
1815g
Yields
14
Amount Per Serving
Calories 6530
Calories from Fat 2506
% Daily Value *
Total Fat 289g
445%
Saturated Fat 173g
866%
Trans Fat 8g
Polyunsaturated Fat 21g
Monounsaturated Fat 77g
Cholesterol 538mg
179%
Sodium 3605mg
150%
Total Carbohydrates 942g
314%
Dietary Fiber 35g
138%
Sugars 563g
Protein 63g
Vitamin A
139%
Vitamin C
84%
Calcium
51%
Iron
120%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. PASTRY
  2. 210g cake flour
  3. 90g cornstarch/cornflour
  4. 100g icing sugar
  5. pinch salt
  6. 250g salted butter, softened
  7. HOMEMADE FRUIT MINCE
  8. zest and juice of 1 small orange
  9. 60g dark muscovado sugar
  10. 250g Granny Smith apples, peeled, cored and grated
  11. 1/2 tsp mixed spice
  12. ½ tsp ground cinnamon
  13. 200g Food Lovers Market Luxury Fruit Cake Mix
  14. 2 tbsp (25g) mixed peel or chopped crystallized fruit
  15. 30g cherries
  16. ¼ cup (55g) pecan nuts, toasted
  17. 1 tbsp brandy
  18. COCONUT MERINGUE TOPPING
  19. 4 egg whites
  20. 1 cup (230g) castor sugar
  21. 2 cups (155g) desiccated coconut
Instructions
  1. Preheat the oven to 150 degrees celsius with a large metal baking tray on the middle rack. Grease 2 x 12-hole muffin tins.
  2. To make the fruit mince, heat the orange juice and brown sugar until dissolved.
  3. Add all ingredients except the brandy and cook for 40 minutes until the liquid has been absorbed. Stir in the brandy and allow to cool.
  4. To make the pastry, combine dry ingredients in a mixer and gradually add the butter until the shortbread comes together. Dust a surface with flour and roll the pastry out to 5mm thick.
  5. Cut out rounds big enough to line your muffin tin.
  6. Place a spoonful of the fruit mince into each pastry cup.
  7. Whisk the egg whites until soft peak stage then beat in the castor sugar until thick and glossy. Fold in the coconut. Place in a piping bag and pipe meringue to cover the top of the fruit mince.
  8. Bake in the preheated oven on top of the preheated baking tray for 20 minutes or until golden brown. Allow to cool in the tin before removing and dusting with icing sugar.
  9. Pile the hertzoggies high on a cake stand and decorate with spun sugar and sparklers.
Notes
  1. Roll out the leftover pastry and cut out stars. Bake them and use to decorate your tower of mince pies.
beta
calories
6530
fat
289g
protein
63g
carbs
942g
more
The Kate Tin https://thekatetin.com/