Louise cake

With luscious layers of raspberry, melt-in-your-mouth meringue and a moist coconut cake, this New Zealand delight is a guaranteed show stopper.

Allergens: Recipe may contain gluten, milk, egg, wheat and lactose.

15 Ingredients

  • 125g unsalted butter, chopped, at room temperature

  • 100g (1 ⁄2 cup) caster sugar

  • 2 tsp vanilla extract

  • 3 eggs yolks, at room temperature

  • 150g (1 cup) plain flour

  • 11 ⁄2 tsp baking powder

  • 20g (1 ⁄4 cup) desiccated coconut

  • 80ml (1 ⁄3 cup) milk

  • 350g fresh or frozen raspberries, plus extra, to decorate (see tip)
  • meringue

  • 3 egg whites, at room temperature

  • 215g (1 cup) caster sugar

  • 1 tsp cornflour

  • 1 tsp white vinegar

  • 1 tsp vanilla extract

  • 20g (1 ⁄4 cup) desiccated coconut

6 Method Steps

  • Step 1

    Preheat oven to 180°C/160°C fan forced. Grease a 21cm (base size) round springform pan. Line base and side with baking paper, allowing paper to overhang 5cm above side.

  • Step 2

    Use electric beaters to beat butter
    (125g unsalted butter, chopped, at room temperature)
    , sugar
    (100g (1 ⁄2 cup) caster sugar)
    and vanilla
    (2 tsp vanilla extract)
    in a large bowl until pale and creamy. Add egg yolks
    (3 eggs yolks, at room temperature)
    , 1 at a time, beating well after each addition. Sift flour
    (150g (1 cup) plain flour)
    and baking powder
    (11 ⁄2 tsp baking powder)
    into a bowl. Add coconut
    (20g (1 ⁄4 cup) desiccated coconut)
    and stir until combined. With beaters on low speed, add flour mixture and milk
    (80ml (1 ⁄3 cup) milk)
    to butter mixture in alternating batches, until just combined. Spoon mixture into prepared pan. Smooth the surface. Bake for 25 minutes or until a skewer inserted into centre comes out clean.

  • Step 3

    To make the meringue, use electric beaters to whisk egg whites
    (3 egg whites, at room temperature)
    in a clean, dry bowl until soft peaks form. Add sugar
    (215g (1 cup) caster sugar)
    , 1 tbsp at a time, whisking constantly, until thick and glossy. Add cornflour
    (1 tsp cornflour)
    , vinegar
    (1 tsp white vinegar)
    and vanilla
    (1 tsp vanilla extract)
    . Whisk until well combined.

  • Step 4

    Transfer two-thirds of meringue mixture to another bowl. Fold in coconut
    (20g (1 ⁄4 cup) desiccated coconut)
    until combined.

  • Step 5

    Top the cake layer with raspberries
    (350g fresh or frozen raspberries, plus extra, to decorate (see tip))
    then evenly top with coconut meringue. Top with the plain meringue and use the back of a spoon to create peaks. Bake for 35 minutes or until crisp. Set aside in pan for 10 minutes to cool slightly. Carefully transfer the cake to a wire rack to cool completely.

  • Step 6

    Place the cake on a serving plate and top with extra raspberries to serve.
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Recipe Notes

  • If using frozen raspberries in the cake, make sure to thaw completely then drain on paper towel before use. It’s best to use fresh raspberries to decorate as
    frozen won’t hold their shape and may bleed into meringue.
  • This is best on the day it’s made, but can be prepared up to 2 days ahead. Store in an airtight container in the fridge and decorate with fresh raspberries to serve.


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