Description
Louise cake celebrates New Zealand’s sweet heritage with a delightful trio of coconut sponge, tangy raspberry jam, and fluffy meringue. Delicate layers showcase classic Kiwi baking charm, promising a slice of pure culinary joy you’ll savor with each memorable bite.
Ingredients
Scale
Base:
- 1 cup (125 grams) all-purpose flour
- 1/2 cup (40 grams) desiccated coconut
- 1 teaspoon baking powder
Butter and Sweeteners:
- 1/2 cup (113 grams) unsalted butter, softened
- 1/4 cup (50 grams) granulated sugar
Binding and Flavoring Ingredients:
- 1 egg
- 1/2 teaspoon vanilla extract
Topping:
- 1/2 cup (40 grams) desiccated coconut
- 2 egg whites
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (150 grams) raspberry jam (or any fruit jam of your choice)
Instructions
- Prepare the baking environment by heating the oven to 350F (175C) and lining an 8-inch square pan with parchment paper, ensuring complete coverage with slight overhang for easy removal.
- Create the shortbread base by blending flour, coconut, and baking powder in a mixing bowl. In another container, cream butter and sugar until smooth and airy. Incorporate egg and vanilla, mixing thoroughly. Gently fold dry ingredients into the wet mixture until a cohesive, slightly crumbly dough emerges.
- Transfer the dough into the prepared pan, using fingertips to press and distribute evenly across the bottom, creating a uniform base layer.
- Spread raspberry jam smoothly across the entire shortbread surface, ensuring complete and consistent coverage from edge to edge.
- Craft the meringue topping by whisking egg whites in a spotless bowl until soft, cloud-like peaks develop. Gradually introduce sugar while continuing to beat until glossy, stiff peaks form. Delicately fold shredded coconut into the meringue.
- Distribute the meringue mixture over the jam layer, using a spatula to create an even, attractive surface that completely covers the underlying jam.
- Bake in the preheated oven for 20-25 minutes, monitoring until the meringue transforms into a golden-brown, crisp topping.
- Remove from oven and allow the Louise cake to cool completely within the pan, enabling the layers to set and stabilize before cutting into neat squares.
Notes
- Use room temperature ingredients for smoother mixing and better texture.
- Ensure jam is thick and not too runny to prevent soaking into the base.
- Carefully fold meringue to maintain its light, airy structure and prevent deflating.
- Adjust sweetness by choosing between tart raspberry or sweeter strawberry jam for personal preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: New Zealand
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg