Hertzoggies

Apparently these little tartlets were named after an Old president of South-Africa J B M Hertzog.  They look complicated to make, but they really are not.  They are usually made in a muffin tin or patty pan tin that is not that deep (this recipe makes about 30) but I like it bite size so I make it in a mini muffin pan. This recipe is from the You winning recipe book, a lovely book to have with wonderful recipe's in it.

What you need:
Crust:
250g Flour
25g   Castor Sugar
2 tsp Baking powder
1/2 tsp Salt
125g Butter (room temperature)
3 large Egg Yolks
15 ml Water
Filling:
6 Tbs fine Apricot Jam
3 large Egg Whites
250g Castor Sugar
500ml desiccated coconut (not sweetened)

Heat the oven to 180C

Sift together the flour, castor sugar, baking powder and salt.

Rib the butter into the flour mixture, until mixed and has a crumb texture.

Beat the egg yolks, mix with the water and add to the flour mixture.

Mix until a soft but manageable dough forms.

Add a few drops more water if needed.

Cover and set aside for a few moments.

Spray the muffin tins.

Roll the dough out on a floured surface.

Cut circles large enough for the hole of the muffin tin.  Remember not to measure the size of the hole the dough must go inside, so you will need something a bit bigger.

Now place these circles in the hollows and lightly press down to take the shape of the hollow.

Put about a half teaspoon of jam in the hollow.

Now beat the egg whites until stiff.

Slowly add the sugar bit by bit, beating well after each addition.

Fold in the coconut.

Put a spoon full on each tartlet to make a pretty dome on top.

Bake for 20 - 25 min in the centre of the oven.

Allow to cool on cooling rack once cooked.

Serve as is with tea.

Easter {Vanilla and Marshmallow} cake

This is such a beautiful cake, one that deserves a photo taken of it :-) it looks very impressive {and it's not that difficult}

What you need:
2 basic vanilla cakes
butter icing
400g marshmallows {10 for the middle of the cake}
1 packed of speckled eggs
1 Tablespoon butter

Place the one layer of vanilla cake on the cake stand, and spread half of the icing on the cake.  Cut the marshmallows in half and spread it on the cake.  Cover the bottom of the other vanilla cake with the res of the butter icing.  Then place it on top of the marshmallows.  

Melt the butter in a saucepan.  Place the rest of the marshmallows in the pan and stir until melted.  When all the marshmallows have melted completely, pour it over the cake.

Place the speckled eggs on top of the cake.

This is a beautiful cake, but difficult to cut.  So make sure you have a sharp knife to cut it with.  Kids also love it they can pull everything apart.

If you don’t have a recipe for a basic vanilla cake or butter icing here is some out of the “You, Let’s cook book” a very easy cake recipe and only need one mixing bowl :-)

Basic white cake
150 g soft margarine
3 extra-large eggs
200 ml milk
5 ml (1t) vanilla essence
500ml (2c) cake flour
12 ml (2.5t) baking powder
pinch of salt
250 ml (1c) caster sugar

Preheat the oven to 180C
Grease two 20cm loose-based cake tins with butter, margarine or nonstick spray.
Line the base with baking paper.
Place the margarine, eggs, milk and Vanilla essence in a large mixing bowl and beat well.

Sift the Flour, baking powder, salt, and caster sugar over the margarine mixture in the bowl.  Beat with an electric beater for 1min or until well blended.

Divide the batter between the 2 cake tins, making a slight well in the centre of each.  Bake in the preheated oven for about 30 min or until a testing skewer comes out clean when inserted into the centre of the cakes.  Turn out onto a wire rack and leave to cool completely.  {makes 2 layers}

Butter icing
150g soft butter
900ml icing sugar
5ml (1t) vanilla essence

Beat the butter until creamy.  Sift in the icing sugar by the spoonful while beating continuously.  Add the vanilla essence and beat until creamy.

HAPPY EASTER!

Carrot cake and brunch ideas

I had my sister's baby shower this week-end and thought I'd share some of the brunch idea's...

For dessert I made a lovely carrot cake {from a previous blog post :-) } it's lovely and moist and very easy!

Some croissants with a piece of wax paper tied with bakers twine just for the finishing touch ;-)

Plain yoghurt, drizzled with  honey and pieces of a seed bar that I cut up and put into the yoghurt.

Serve with a pretty container filled with yummy muesli.

Mini blueberry muffins... {yes I cheated and bought them} and they fit beautifully in the ramekins, so they almost looked like they were baked in them! ;-)