How long does it take to make Louise Cake?
A dough of flour, sugar, baking powder, egg yolks and butter, crumbled by hand and pressed into the bottom of a greased pan; jam on top, then egg whites whipped with a cup of sugar with a cup of shredded coconut folded in; bake at 175°C (345°F) for about half an hour, until the meringue is lightly golden, and cool before cutting into squares.
1 hrTotal
10 minActive time
50 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Mix the flour, sugar and baking powder in a bowl | 1 min |
| 2 | Add the cold butter in cubes and rub it in with your fingertips | 1 min |
| 3 | Add the eggs and quickly bring together with your hands, without kneading, just | 1 min |
| 4 | Whip the soft butter with the sugar | — |
| 5 | Wrap in plastic wrap and chill at least 15 minutes | 15 min |
| 6 | Grease a 25 ×30 cm pan and press the dough into it in an even layer over the bottom | — |
| 7 | Bake in an oven preheated to 170°C (340°F) 15 minutes | 15 min |
| 8 | Spread the jam in an even layer over the baked base | 1 min |
| 9 | Whip' the egg whites' on medium speed | — |
| 10 | Add the sugar one tablespoon at a time, without stopping the mixer, and whip about 5 more minutes | 5 min |
| 11 | Fold' the coconut' into the meringue gently | — |
| 12 | Spread the meringue over the filling with a spoon, in swirls | 1 min |
| 13 | Bake for another 20 minutes | 20 min |
| 14 | Let cool completely before cutting | — |
How to Tell It's Done
- until coarse crumbs form
- until the dough comes together
- until pale and fluffy
- until the base is lightly golden
- until it starts to foam
- until the foam is white, glossy and very stiff
Tips
- The butter must stay cold: butter that melts in your hands gives a hard dough instead of a crumbly one. Work quickly, and if the dough warms up, put it back in the fridge.
- Knead as little as possible: long kneading develops gluten, and the dough comes out tough and shrinks in the oven.
- Cream the butter soft, at room temperature: cold butter doesn't take in air, and melted butter doesn't hold it.
- Chilling firms the butter and relaxes the gluten: the dough rolls out easily, doesn't stick to the counter and doesn't shrink in the oven.
- The base bakes alone before the jam: that way it stays crisp, and the jam doesn't make it soggy.
- Whip egg whites in a clean, dry bowl, without a drop of yolk.
Common Mistakes
- Check by the cue (until…), not just the clock: every oven bakes a little differently.
- The sugar goes in slowly, only after the egg whites are already foamy: sugar added all at once weighs down the foam, and the meringue never reaches full volume and gloss.
More Ways
- Louise cake: bake the base alone at 170°C (340°F), cover with a layer of fruit and meringue, and bake again until the meringue is set and golden.
The full recipe: Louise Cake →
Recipes with Louise Cake
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