Berry Merry Safari Memories

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Those who have enjoyed a South African safari experience at Thornybush Collection's Waterside Lodge ,are likely to have fond memories of the sumptuous high teas and long lazy afternoons between game drives. Recreate at least part of this luxurious package with a delectable berry meringue torte which will send your taste buds packing, back to these simple idyllic times.


This recipe makes a large cake, so invite your friends over for a trip down memory lane and show them what safari snacking is all about.

Both the base and meringue need to cool completely before assembling the torte and can be made in advance. If you have a traumatic history when it comes to baking meringue, you can enlist the help of your local deli for pre-made meringue discs if you like – we won't tell if you do (as they say, what goes on safari, stays on safari)!

Berry Meringue Torte

The Torte Base

  • 125g butter or margarine, softened
  • 80ml (65g) sugar
  • 1 extra-large egg
  • 5ml Vanilla essence
  • Sift together
  • 375ml (210g) cake flour
  • 10ml baking powder
  • 1ml salt

To make and bake

Turn the oven on to 180°

Pop the butter and sugar into your food processor and whizz it to a creamy consistency before adding the egg. Beat the mixture again until it appears light and fluffy, then pour in the vanilla essence.

Next, add the sifted dry ingredients to the mix and give it another whirl until the ingredients are perfectly combined.

Divide the dough in half, and press each half into a greased 20cm round cake pan and pop them into the oven for 10-15 minutes.

Turn out onto a wire rack to cool completely

The Meringue

  • 4 extra-large egg whites
  • 1ml salt
  • 2ml cream of tartar
  • 250ml (210g) castor sugar
  • 3 ml vanilla essence
  • 3ml baking powder
  • 125ml (50g) pecan nuts, coarsely chopped – optional

To whip up and bake

Pre-heat your oven to 180°

Beat the egg whites until foamy, then add the salt and cream of tartar.

Resume beating, adding the sugar bit by bit until soft peaks forms when you lift the beater out of the mix.

Gently fold in the vanilla essence, baking powder and pecan nuts (if desired) using a metal spoon.

Divide the meringue evenly among two greased 20 cm round cake pans.

Bake for 25-30 minutes and then turn the meringues out on to a wire rack to cool.

The Berry filling

  • Icing sugar to taste
  • Blended mixed berries
  • Whipped cream

To Blend

Blend the berries into a pulp.

Whip the cream until soft peaks form.

Fold the berry mush into the cream with icing sugar to taste.

Build a tower of deliciousness using alternate layers of base, meringue and berry mix.

Refrigerate until set and add some extra fresh berries as garnish before serving.

Enjoy impressing your friends with this European-inspired treat from your memories of an African Safari.

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Thursday, 14 December 2017