Louise Cake is a traditional New Zealand dessert featuring a rich buttery shortbread base, a layer of tangy raspberry jam, and a light coconut Swiss meringue topping.
INGREDIENTS
Base:
- 115g unsalted butter, at room temperature
- 110g caster sugar
- 3 large egg yolks, at room temperature
- ½ tsp vanilla extract or vanilla bean paste
- ½ tsp kosher salt
- 1 tsp baking powder
- 220g all-purpose flour
- 160g raspberry jam (or jam of your choice)
Coconut Swiss Meringue:
- 5 large egg whites (about 190g)
- 280g caster sugar
- ¼ tsp vanilla bean paste (optional)
- 165g shredded coconut
INSTRUCTIONS
For the Base:
- Preheat the oven to 350°F (180°C). Grease and line a 9″ (23cm) pan with parchment paper, leaving overhang on both sides to create a sling. Secure with metal binder clips, if desired.
- In a medium bowl, cream together the butter and sugar using an electric hand mixer on medium-high speed until light and fluffy. Add the egg yolks and vanilla, mixing until well combined.
- Add the salt, baking powder, and flour. Mix on low speed until just combined, then finish by hand to avoid overmixing. Alternatively, use a stand mixer with the paddle attachment.
- Transfer the base mixture into the prepared pan. Crumble the mixture evenly, then press it down with your hands or the bottom of a flat measuring cup to create an even layer.
- Once the base is smooth, spread the raspberry jam on top, ensuring an even layer. Set aside while preparing the meringue topping.
For the Coconut Swiss Meringue:
- Place the egg whites and sugar in a heatproof bowl or the bowl of a stand mixer. Set the bowl over a pot of simmering water, making sure the water does not touch the bottom of the bowl. Heat, whisking occasionally, until the mixture feels smooth between your fingers and reaches at least 160°F (70°C) on a thermometer.
- Remove the bowl from the heat and whip with an electric hand mixer or a stand mixer fitted with the whisk attachment. Whip until the mixture is thick, glossy, and just starting to form stiff peaks (about 3-5 minutes, depending on your equipment).
- Add the vanilla (if using) and mix to combine. Gently fold in the shredded coconut.
- Spread the coconut meringue evenly over the jam layer, ensuring no peaks are left, as they may bake unevenly.
Baking:
- Bake for 30-35 minutes, until the meringue is golden brown. The meringue will puff up during baking and sink slightly once removed from the oven.
- Let the cake cool completely on a wire rack. Once cooled, use the parchment paper to lift the cake from the pan and slice into squares or rectangles. For clean cuts, run a sharp knife under hot water and wipe dry between slices.
Storage: Store leftovers at room temperature in an airtight container for up to three days.
