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This classic Louise Cake combines three perfect layers — a buttery shortbread base, sweet raspberry jam filling, and coconut meringue topping. It's a beloved New Zealand treat that brings together contrasting textures in each delightful bite.
I discovered this recipe during a baking challenge last winter and it quickly became my signature dessert for gatherings. The combination of textures always impresses guests who have never tried this classic treat before.
Ingredients
- Unsalted butter: At room temperature ensures a perfectly creamy base with pure butter flavor
- Caster sugar: Provides fine texture that dissolves smoothly in both base and meringue
- Egg yolks: Create richness in the shortbread base while whites transform into cloudlike meringue
- Raspberry jam: Adds bright fruity contrast though any favorite jam works beautifully
- Shredded coconut: Brings tropical flavor and delightful texture to the meringue topping
- Vanilla extract: Enhances all other flavors without overwhelming them
Step-by-Step Instructions
- Prepare the pan:
- Preheat oven to 350°F/180°C. Line a 9 inch square pan with parchment paper extending over the sides to create handles for easy removal later. The parchment sling is crucial for cleanly removing the finished cake.
- Create the shortbread base:
- Cream butter and sugar until truly light and fluffy, about 3 minutes. The mixture should nearly double in volume and turn pale. Add egg yolks and vanilla, mixing until fully incorporated. Gently mix in dry ingredients just until combined, being careful not to overmix which would develop gluten and toughen the base.
- Form the base layer:
- Crumble the shortbread mixture evenly across the prepared pan, then press down firmly to create a smooth, even surface. Use the bottom of a measuring cup to ensure complete evenness, paying special attention to corners where mixture often remains thicker.
- Add the jam layer:
- Spread raspberry jam in an even layer over the shortbread base. Ensure complete coverage but avoid disturbing the base beneath. The jam creates a moisture barrier that helps maintain the distinct layers during baking.
- Prepare the meringue:
- Heat egg whites and sugar in a double boiler, whisking constantly until sugar completely dissolves and mixture reaches 160°F for food safety. Whip until stiff, glossy peaks form, transforming into a marshmallowy cloud. Fold in coconut gently to maintain as much volume as possible.
- Top and bake:
- Spread coconut meringue evenly over jam layer, smoothing the top without creating peaks that would burn. Bake for 30 to 35 minutes until meringue is golden brown throughout. The meringue will puff during baking and settle as it cools.
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The raspberry jam layer is my absolute favorite part of this recipe. I love watching guests take their first bite and experience how the tart raspberry perfectly balances the sweet meringue. My grandmother used to make this with her homemade blackberry preserves which added wonderful depth to the flavor profile.
Storage Tips
This cake maintains its texture best at room temperature in an airtight container for up to three days. The meringue will gradually soften but remain delicious. Avoid refrigeration as the cold air draws moisture from the meringue making it chewy rather than light.
Jam Variations
While raspberry is traditional, this recipe welcomes experimentation with different preserves. Blackberry creates deeper flavor notes, apricot brings gentle sweetness, and passion fruit adds tropical complexity that pairs beautifully with the coconut topping. Ensure whatever jam you choose has good acidity to balance the sweetness of the other layers.
Serving Suggestions
Louise Cake is traditionally served in the afternoon with tea, but it makes an elegant dessert when plated with fresh berries and a dollop of lightly whipped cream. For a modern twist, serve slightly warm with a scoop of vanilla bean ice cream which melts beautifully into the layers.
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Enjoy this delightful New Zealand classic that brings together flavors and textures in perfect harmony.
Frequently Asked Questions
- → Can I use different types of jam in Louise Cake?
Yes, while raspberry jam is traditional, you can substitute with other fruit preserves like strawberry, blackberry, or apricot jam depending on your preference. Ensure you choose a high-quality jam with good flavor and texture.
- → Why does my meringue topping crack after baking?
Meringue cracking is often caused by rapid temperature changes. To minimize cracking, allow the cake to cool gradually in the turned-off oven with the door slightly ajar before moving to room temperature. Some settling and minor cracks are normal for this type of dessert.
- → Can Louise Cake be made in advance?
Yes, Louise Cake can be made 1-2 days in advance. Store in an airtight container at room temperature for optimal freshness. The meringue topping may soften slightly over time but will still be delicious.
- → What's the best way to slice Louise Cake neatly?
For clean slices, use a sharp knife dipped in hot water and wiped dry between each cut. Ensure the cake has completely cooled before slicing. The parchment paper sling makes it easy to remove from the pan for easier cutting.
- → Is shredded coconut the same as desiccated coconut?
While similar, shredded coconut has longer strands than desiccated coconut, which is finely ground. Either can work in this recipe, though shredded coconut provides more texture. If using desiccated coconut, you may need slightly less as it's more compact.
- → What makes a proper Swiss meringue for Louise Cake?
A proper Swiss meringue requires heating the egg whites and sugar to at least 160°F/70°C over a double boiler before whipping. This process dissolves the sugar completely and safely cooks the egg whites, resulting in a stable, glossy meringue that holds its shape during baking.