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Family Size Hertzoggie
For the pastry:
- 60g butter, softened
- 1/4 cup Selati castor snow
- 1 egg yolk
- 1 cup cake flour
- 1 tsp baking powder
- Pinch of salt
For the filling and topping:
- 340g apricot jam
- 4 egg whites
- 11/2 cups Castor snow
- 2 cups desiccated coconut
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Preheat the oven to 160C.
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Cream butter and sugar together and add the egg yolk, beating well to combine.
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Add all the other ingredients – to form a stiff dough.
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Press dough evenly into a greased loose bottomed fluted tart tin (28cm).
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Spread the jam onto the pastry.
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Whisk the egg whites until soft peak stage then gradually whisk in the castor sugar until thick and glossy.
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Fold in the coconut and spoon on top of the jam.
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Bake at 160˚C for 30 minutes or until golden brown.
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Allow to cool in the tin before removing and dusting with icing sugar.