MAURICIA’S HERTZOGGIE CAKE
Traditionally, Hertzoggies are light pastry tartlets with a delicious filling of apricot jam and desiccated coconut or coconut meringue. The idea for this Hertzoggie cake came about quite honestly because I was too lazy to make individual tartlets. You can bake it in individual round cake tins, and then serve it as two separate cakes. That’s the recipe being shared here.
Then, there’s the layered option, where you can stack the two on top of each other. My daughter calls it a macaroon cake. I call it a Hertzoggie cake because I use the same ingredients to make a Hertzoggie bake. So, basically it’s a traditional Hertzoggie bake, with my slight twist in style. Don’t forget to read the useful tips section to find out how.
I suppose technically, it’s not really a cake because it’s pastry rather than sponge. Though, it does look like a cake when you stack two layers, three or even four, depending on your preference. Each layer is covered with a jam and cream filling, and the final layer is topped with a billowy coconut meringue and then covered in a swirl of cream.
Be warned!
Placing the final layer that has the coconut meringue topping on top of the cake can become quite tricky as the meringue is very delicate to work with. If you don’t have the patience to work gently with the layered version, rather simply do the single layered cake. Either way it’s a delicious cake worthy of any celebration or afternoon tea.
- 435 ml (1½ cups, plus ¼ cup) self-raising flour
- 250 ml (1 cup) castor sugar
- 125 g butter, at room temperature
- 1 egg
- 10 ml (2 teaspoons) vanilla essence
- 250 ml (1 cup) apricot jam
- 2 egg whites
- 250 ml (1 cup) desiccated coconut
Preheat the oven to 180°C and grease 2 x 20 cm round springform cake tins.
Place the flour, half the castor sugar and butter into a large mixing bowl.
Rub the ingredients together with your fingertips until the mixture resembles breadcrumbs.
Add the egg and vanilla essence and mix to form a dough.
Now divide the dough equally between the two cake tins.
Using your hands press the dough into the cake tins and lightly pierce with a fork.
Place the cake tins in the oven and bake for 10 minutes.
Now start making the meringue topping by whisking the egg whites until soft peaks start to form.
Slowly add the remaining castor sugar until thick and glossy before folding in the coconut.
Remove the cake tins from the oven and quickly spread the jam over the warm base.
Then spread the coconut meringue mixture over the jam.
Place in the oven and bake for a further 15 minutes or until the top is slightly golden.
Remove from the oven and allow to cool down before slicing and serving.
Serve with your favourite cuppa of choice.
Useful Tips:
This recipe serves 16 slices when made as two individual cakes, but when the two cakes are stacked it serves 8 slices.
If you’re going for the layered option, it’s important for the cakes to cool completely before stacking to avoid breaking the cake.
Don’t forget, with the layered option, only one of the cakes will have the coconut meringue topping, whilst the other will only have the apricot jam.
With the layered option, you’ll need an additional ingredient, 250ml (1 cup) fresh cream. Whip the cream and spread half onto the cake with only the apricot jam. This will form the bottom layer of the cake. Now add the cake with the coconut meringue on top. Finally, add the remaining fresh cream gently over the coconut meringue.
Once the cake has cooled, I normally store it in the refrigerator before serving, both to preserve the fresh cream and for the cake to hold its structure well.
Bon appétit
Recipe and photo: Mauricia Jordaan
