Ingredients for South African Melktert
- 1/2 cup (113g) softened butter
- White Sugar
- 4 large egg yolks
- 1 ½ cups (180g) cake flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- Vanilla Extract
- 1 cup (240ml) milk
- 4 large egg whites
- Cinnamon Sugar
- Pie Shell
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How to Make South African Melktert
- Preheat oven to 375°F (190°C). Grease and flour a 9-inch deep-dish pie plate.
- In a large bowl, cream together 1/2 cup (113g) softened butter and 1 cup (200g) granulated sugar until light and fluffy.
- Beat in 4 large egg yolks one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1 ½ cups (180g) cake flour, 1 ½ tsp baking powder, and ¼ tsp salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1 tsp vanilla extract and 1 cup (240ml) milk.
- In a clean bowl, beat 4 large egg whites with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the batter until just incorporated.
- Pour the batter into the prepared pie plate.
- In a small bowl, combine 1 tbsp granulated sugar and 1 tsp ground cinnamon. Sprinkle evenly over the top of the batter.
- Bake for 25 minutes at 375°F (190°C).
- Reduce oven temperature to 325°F (165°C) and continue baking for another 25-30 minutes, or until the center is just set and a knife inserted near the center comes out clean.
- Let cool completely before serving. Serve warm or cold, dusted with extra cinnamon sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
71g
Fat
26g
Carbs
12g
