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Louise Cake

Irresistible Louise Cake: A Slice of Kiwi Bliss

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This Louise Cake features a buttery shortbread base topped with raspberry jam and fluffy meringue, making it a beloved dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 9 slices
Course: Dessert
Cuisine: New Zealand
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 0.5 cups Unsalted Butter Feel free to use salted butter if that’s what you have on hand.
  • 0.5 cups Granulated Sugar You can substitute caster sugar if that's your preference.
  • 1 cups All-Purpose Flour Opt for gluten-free flour for a gluten-free version.
  • 2 large Eggs Use two yolks in the base and five whites in the meringue.
For the Jam Layer
  • 0.5 cups Raspberry Jam Feel free to swap in your favorite fruit jam for customization.
For the Meringue Topping
  • 5 large Egg Whites Using room-temperature whites will yield the best results.
  • 1 cups Shredded Coconut Desiccated coconut can also be used without altering the amount.
  • 0.75 cups Granulated Sugar (for Meringue) Essential for achieving that delightful airy texture.

Equipment

  • Mixing Bowl
  • 9" square baking pan
  • Electric Mixer
  • double boiler
  • Spatula

Method
 

Step-by-Step Instructions for Louise Cake
  1. Preheat your oven to 350°F (180°C) and line a 9" square baking pan with parchment paper.
  2. In a mixing bowl, cream together ½ cup of unsalted butter and ½ cup of granulated sugar until pale and fluffy. Add two egg yolks and mix well, then incorporate 1 cup of all-purpose flour to form a soft dough. Press this dough into the lined baking pan.
  3. Spread ½ cup of raspberry jam over the base layer evenly.
  4. In a heatproof bowl over a double boiler, whisk together five egg whites and ¾ cup of granulated sugar until well combined while heating gently. Remove from heat and beat until the mixture forms stiff peaks.
  5. Fold in 1 cup of shredded coconut into the meringue mixture.
  6. Spread the meringue mixture over the raspberry jam layer evenly.
  7. Bake for about 30 minutes, or until the meringue is set and lightly browned.
  8. Let the Louise Cake cool completely in the pan for at least an hour before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 8gCholesterol: 55mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 10mgIron: 1mg

Notes

Ensure egg whites are at room temperature for better volume when whipping meringue. Avoid overbaking for the best texture.

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