Louise Cake
This Louise Cake recipe is a sweet bite with the egg yolk base, raspberry filling and coconut meringue topping making for a less traditional, but equally impressive dessert.
Servings 10 bars
Calories 406kcal
Ingredients
Base
- 100 grams / 3.5 ounces butter room temperature
- 100 grams / ½ cup superfine/caster sugar
- 40 grams / 2 large egg yolks room temperature
- 267 grams / 1 ⅔ cups plain flour
- 6 grams / 1 ½ teaspoons baking powder
Filling
- 237 grams / ¾ cup raspberry jam
Meringue topping
- 105 grams / 3 large egg whites room temperature
- 100 grams / ½ cup caster sugar
- 100 grams / 1 cup desiccated coconut
Instructions
Base
- Preheat oven to 160C/320 and line a square baking tin with greaseproof paper.
- Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes.
- Add in the egg yolks and combine until smooth, approximately 1 minute.
- Add your flour and baking powder and beat on the lowest setting until the flour has just been combined and no dry portions remain on the sides of the bowl.
- It will be quite crumbly, but that is what you want!
- Pour the crumbly mixture into your prepared tin and press firmly into your baking tin base until even. Set aside.
Filling
- Spoon the raspberry jam over the base and spread out evenly. Set aside.
Meringue topping
- Place egg whites in a clean and dry bowl and beat on medium until soft peaks form.
- Add in 1 tablespoon of the sugar and beat until well combined, approximately 45 seconds.
- Repeat by adding 1 tablespoon sugar and combine until fully incorporated and the meringue begins to look slightly glossy and are stiff.
- Toss in the coconut and fold into the meringues until well combined.
- Spoon the meringue mixture on top of the cake and make small peaks in the mixture.
- Place in the oven to bake for 30 minutes or until lightly golden on top, covering the meringue with foil, if necessary to ensure it doesn’t brown too much.
- Remove and allow to cool in the baking tin.
- Lightly press the edges of the meringue to pull away from the edges of the tin.
- Once cool completely, pull the slice out of the tin and slice evenly.
- Serve and dig in!
Video
Notes
- Whip your egg whites at medium speed: The best result in a stable but volumized meringue is to whip it at a low, but medium speed (depending on your beaters), this will result in introducing enough air to expand the egg whites without over whipping when you begin to introduce your sugar.
- Offset spatula: A small spatula helps smooth out shortbread style base and the jam filling.
- Baking tin: A 18x18 cm or 7x7 inch square cake pan works well here, though a rectangle or round tin would also work well.
- Feel free to customize this: Experiment with different jams such as plum or strawberry or preserves to create unique variations. You can also add other fruits or even a layer of lemon curd for a zesty twist.
- You can freeze it: Wrap individual slices or the entire cake tightly and place it in a freezer-safe container. It can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator before serving.
Nutrition
Calories: 406kcal