Classic Louise Cake (Print Version)
# Ingredients:
→ Base
01 -
115g unsalted butter, at room temperature
02 -
110g caster sugar
03 -
3 large egg yolks, at room temperature
04 -
1/2 tsp vanilla extract or vanilla bean paste
05 -
1/2 tsp kosher salt
06 -
1 tsp baking powder
07 -
220g all-purpose flour
→ Filling
08 -
160g raspberry jam
→ Coconut Swiss Meringue Topping
09 -
5 large egg whites (approximately 190g)
10 -
280g caster sugar
11 -
1/4 tsp vanilla bean paste (optional)
12 -
165g shredded coconut
# Instructions:
01 -
Preheat the oven to 180°C. Grease and line a 23cm square pan with parchment paper, extending it over both sides to form a sling. Secure with metal binder clips if desired.
02 -
In a medium bowl, cream together the butter and sugar with an electric hand mixer on medium-high speed until light and fluffy. Add the egg yolks and vanilla and mix to combine. Add the salt, baking powder, and flour, and mix on low speed until just combined, then finish by hand to prevent overmixing.
03 -
Transfer the base mixture into the prepared tin by crumbling it evenly in the pan, then patting down with your hands or the bottom of a flat measuring cup to ensure it is flat and even.
04 -
Spread the raspberry jam over the base to create an even layer. Set aside while preparing the meringue topping.
05 -
Place egg whites and sugar in the bowl of a stand mixer or other heatproof bowl over a pot of simmering water, ensuring the water doesn't touch the bottom of the bowl. Heat the mixture, whisking frequently, until it no longer feels gritty when rubbed between your fingers and registers at least 70°C on a thermometer.
06 -
Remove the bowl from heat and whip with an electric mixer until thick, glossy, white, and just starting to form stiff peaks (3-5 minutes). Add the vanilla and mix to combine.
07 -
Fold the shredded coconut into the Swiss meringue until fully incorporated.
08 -
Spread the coconut meringue evenly over the jam layer, ensuring there are no peaks that might bake unevenly.
09 -
Bake for 30-35 minutes, until the meringue is golden brown. The meringue will puff up during baking and sink once removed from the oven. Place on a wire rack to cool completely.
10 -
Once completely cooled, use the parchment paper sling to remove from the pan. Slice into squares or rectangles using a sharp knife that has been run under hot water and wiped dry. Clean the knife between cuts for neat slices.
# Notes:
01 -
Store in an airtight container at room temperature for up to three days.