Louise Cake
User Reviews
5
4 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
20 pieces
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Course
Dessert
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Cuisine
New Zealand
Louise Cake
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The New Zealand Louise cake is a delicious traditional cake covered with raspberry jam and topped with crispy coconut meringue.
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Ingredients
For the cake
- 1 cup butter (soft)
- 1 cup caster sugar
- 5 egg yolk
- 1 teaspoon vanilla extract
- 3 cups flour , sifted
- 2 teaspoons baking powder
- 6 oz. raspberry jam
For the coconut meringue cake
- 5 egg white
- 1 cup caster sugar
- 2½ cups coconut unsweetened, shredded
- ½ teaspoon vanilla extract
Equipment
- Rectangular Pan (12x10 inches / 30x24 cm)
- Stand mixer
- parchment paper
Instructions
- Preheat the oven to 320F / 160C.
- Line a 12 x 10 inch (30x24 cm) pan with parchment paper.
- In a stand mixer, beat the butter and sugar until obtaining a creamy consistency.
- Stir in the egg yolks and vanilla, then stir in the flour and baking powder to make a slightly crumbly dough.
- Pour the dough into the pan and press it to form a compact base of about ½ inch (1,5 cm) thickness.
- Bake for about 20 minutes, until slightly golden.
- While the base is baking, prepare the coconut meringue filling.
- Coconut meringue
- Add the egg whites into the bowl of a stand mixer and beat them until soft peaks form.
- Gradually stir in the sugar until the mixture forms a shiny meringue.
- Gently fold in the coconut and vanilla with a spatula.
- Let the baked sponge cake base cool for 10 minutes.
- Spread the jam over it, then spread the coconut mixture over the jam.
- Bake until the top is crisp and slightly golden, for about 30 to 35 minutes.
- Cut about 20 to 25 pieces. Let cool, then store in an airtight container for up to two weeks.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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