Name: Louise Cake
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Unsalted butter, at room temperature - 9 tablespoons; White sugar - ¾ cup; Egg yolks, at room temperature - 3; Vanilla extract - ½ teaspoon; All-purpose flour - 2 cups; Baking powder - 2 teaspoons; Raspberry jam - ¾ cup; Egg whites, at room temperature - 3; White sugar - ¼ cup; Shredded coconut - 1 ¼ cups; Vanilla extract - 1 teaspoon

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.