Louise Cake comprises a biscuit base, a jam layer and a coconut meringue topping. Fall in love at first bite.
- 150g (⅔ cup) butter
- 180 (1½ cup) caster sugar
- 3 large egg yolks
- 15ml (1 tbsp) vanilla essence
- 180g (1½ cup) self-raising flour
- 180g (1½ cup) all-purpose flour
- 245g (¾ cup) raspberry jam
- 3 large egg whites
- 100g (1 cup) desiccated coconut
- Preheat oven to 160°C / fan 140°C / 320°F / gas 4.
- Line the bottom and sides of a 33x 24 x 5.5cm Tala enamelled steel roaster with baking parchment.
- For the base: Place the butter, half of the sugar, egg yolks and half of the vanilla essence into a bowl and mix until light and fluffy.
- Add the two flours and mix until crumbs form.
- Place the crumb mixture in the Tala tin and press down, ensuring that it’s evenly spread.
- Bake for 20 minutes.
- Remove the tin from the oven and let it cool for 10 minutes.
- For the topping: Beat the egg whites, the remaining sugar and vanilla together in a large bowl until foamy.
- Slowly and systematically, add the sugar while beating the egg mixture until soft peaks form. Fold half of the coconut into the meringue.
- Spread the jam onto the cake base.
- Drop dollops of meringue on top of the jam layer and carefully spread it evenly.
- Sprinkle with the remaining coconut.
- Bake for 15 minutes or until the meringue is slightly hardened on the outside and the coconut toasted and golden in colour.
- Leave to cool completely before serving. Enjoy!
- Although you can do this recipe by hand, using a food mixer will speed up the preparation process.
- You will know the crumb mixture is ready when the crumbs are evenly sized and when you squeeze it together the dough will stick together.
- Desiccated coconut is suitable for the meringue filling but if you want to get fancy, you can use coconut shavings for the topping. These are readily available in health shops.
- Category: Dessert
- Method: Bake
- Cuisine: New Zealand
Keywords: Louise cake, Louise cake slice recipe, New Zealand dessert, New Zealand baking recipe