Louise Cake
Recipe information
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Cooking:
20 min.
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Servings per container:
10
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Source:

Ingredients for - Louise Cake

1. Unsalted butter, at room temperature - 9 tablespoons
2. White sugar - ¾ cup
3. Egg yolks, at room temperature - 3
4. Vanilla extract - ½ teaspoon
5. All-purpose flour - 2 cups
6. Baking powder - 2 teaspoons
7. Raspberry jam - ¾ cup
8. Egg whites, at room temperature - 3
9. White sugar - ¼ cup
10. Shredded coconut - 1 ¼ cups
11. Vanilla extract - 1 teaspoon

How to cook deliciously - Louise Cake

1. Stage

Preheat the oven to 300 degrees F (150 degrees C). Lightly grease an 11x7-inch baking pan. Line with parchment paper, leaving an overhang over the edges.

2. Stage

Combine butter and sugar in a bowl; beat with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition. Mix in vanilla extract.

3. Stage

Sift flour and baking powder together in a bowl. Fold into the creamed mixture until dough comes together. Press dough into the lined baking pan; prick all over with a fork.

4. Stage

Bake in the preheated oven until set, about 10 minutes. Spread raspberry jam thinly over the cake base.

5. Stage

Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Add sugar 1 tablespoon at a time, continuing to beat until stiff, glossy peaks form. Gently fold in coconut and vanilla extract. Cover the jam layer with meringue.

6. Stage

Bake until the meringue topping takes on a soft pink or eggshell color, 20 to 25 minutes. Cool in the pan for 2 to 3 minutes, then carefully lift out using the parchment paper. Cool on a wire rack. Cut into squares.