Description
Silky layers of sponge, jam, and coconut meringue make this Louise Cake a true New Zealand culinary treasure. Sweet nostalgia and delicate flavors merge in this elegant dessert that promises pure delight with each heavenly bite.
Ingredients
Scale
Base Ingredients:
- 1/2 cup (115g) unsalted butter, at room temperature
- 1/2 cup (110g) caster sugar
- 3 large egg yolks, at room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 3/4 cups (220g) all-purpose flour
Filling Ingredient:
- 2/3 cup (160g) raspberry jam
Coconut Swiss Meringue Topping Ingredients:
- 5 large egg whites (approximately 6.7 ounces or 190g)
- 1 1/3 cups (280g) caster sugar
- 1/4 teaspoon vanilla bean paste (optional)
- 1 2/3 cups (165g) shredded coconut
Instructions
- Preheat the oven to 180°C and prepare a 23cm square pan by lining it with parchment paper, creating an overhang for easy removal. Secure with metal clips if needed.
- Using an electric mixer, cream butter and sugar until fluffy. Incorporate egg yolks and vanilla, mixing thoroughly. Gently fold in salt, baking powder, and flour, being careful not to overmix.
- Distribute the base mixture evenly across the prepared pan, pressing firmly with a flat measuring cup to create a uniform layer.
- Spread raspberry jam consistently over the base, ensuring complete coverage.
- Create Swiss meringue by combining egg whites and sugar in a heatproof bowl placed over simmering water. Whisk continuously until sugar dissolves and mixture reaches 70°C.
- Transfer bowl from heat and whip mixture using an electric mixer until glossy and stiff peaks form, approximately 3-5 minutes. Blend in vanilla extract.
- Gently fold shredded coconut into the meringue until fully integrated.
- Carefully spread coconut meringue over the jam layer, aiming for an even surface without prominent peaks.
- Bake for 30-35 minutes until meringue turns golden brown. Expect the meringue to rise during baking and settle upon cooling.
- Allow to cool completely on a wire rack. Remove from pan using parchment paper sling and slice into squares with a hot, clean knife for precise cuts.
Notes
- Prevent Overmixing carefully when combining base ingredients to maintain a tender, crumbly texture that doesn’t become tough or dense.
- Ensure Precise Temperature when heating egg whites and sugar, using a digital thermometer for accuracy to achieve perfect Swiss meringue consistency.
- Create Clean Cuts by using a hot knife and wiping it clean between slices, which helps achieve professional-looking, smooth edges without dragging or crumbling.
- Adjust Sweetness by selecting raspberry jam with balanced tartness, complementing the rich buttery base and sweet meringue topping for a harmonious flavor profile.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 16
- Calories: 232
- Sugar: 20g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg