Classic Louise Cake Slice

Overview

Louise cake on a plate

Classic louise cake slice

By Amy // Posted Oct 23, 2020 // Category Bars and Slices

A Louise cake is an old-fashioned dessert that is thought to be named after Queen Victoria’s daughter, Princess Louise of England. 

Nowadays, Louise cakes have been making a steady come back to the cafe scene in New Zealand. It’s quite a sophisticated wee thing that is very popular during tea times.  

My Classic Louise Cake Slice has such great textures. You’ll find that crumbly cookie base, along with the chewiness from the thread coconut and the crunch from the meringue goes really well together.

Also, the tartness of the raspberry jam cuts through the sweetness and brings the buttery and coconuty taste together. 

Check out my favourite bar and slice recipes.
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tips

1. Don’t over-mix your cookie base 

When you add the flour in the final stages, you just need to mix it enough so that the mixture forms smalls crumbs. Just continue slowly until you no longer see any flour. Your mixture should resemble coarse crumbs.

Read more tips on making cookies.  

2. Room temp eggs, soft then stiff peaks when making meringues

Room temperature eggs aerate much better than cold eggs. Moreover, make sure your bowl is very clean and that you don’t have any egg yolks flecks in the whites.

Use a low-medium speed and don’t add the sugar until after the soft peaks have form. 

When the soft peaks have formed, add the sugar a tablespoon at a time until the meringue looks glossy and stiff peaks have formed.

3. Cut the slices while they are still warm

I should’ve cut it while it was a little warmer. If you cut it while it is still warm, it will crack less and the edges will look more defined. Once cooled, serve the slices with a dollop of cream and also some fresh raspberries.

4. Customise it

It also works well with plum jam. There are recipes out there with fresh plums slices in the middle as well. Feel free to experiment with your favourite type of jam. 

Also, if you want, sprinkle some more threaded coconut on top of the meringue before baking. It’s another way to decorate your Louise slice and browned coconuts taste pretty damn good. 

If you don’t like your desserts to be too sweet, add half the amount of sugar to the meringue. 

RatingDifficultyIntermediate

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Yields16 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

Cookie base
 125 g butter, at room temperature
 ¾ cup caster sugar
 2 egg yolks, at room temperature
 1 tsp vanilla extract
 1 ¾ cups plain flour, sifted
 1 ½ tsp baking powder
Topping
 1 cup raspberry jam
 2 large egg whites, at room temperature
 ½ cup sugar
 1 cup thread coconut (or shredded coconut)
 ½ tsp vanilla extract

1

Preheat oven to 160°C (320F) and line a rectangular tin (around 30cm x 24cm) with baking paper.

2

Beat butter and sugar using an electric beater or stand mixer until it becomes light and fluffy. Add egg yolks and vanilla until just mixed. Add the sifted flour and baking powder, then mix until the mixture become crumbly and no flour remains.

3

Press into your prepared tin. Bake for around 15 minutes until it become a pale golden colour. Start making your topping.

4

To make the meringue, place egg whites in a stand mixer or electric beater and beat at a medium speed until soft peaks form. Then beat in sugar a tablespoon at a time until the mixture becomes glossy and stiff peaks form. Fold in the coconut and vanilla.

5

When you take the cookie base out, let it cool for ten minutes before applying a layer of jam on top. Place the coconut meringue on top of the jam layer and place in the oven at the same temperature for 30 minutes.

6

Let cool, but cut the Louise cake in slices while still warm. Store in an airtight container for up to 2 weeks. You can freeze leftovers.

Ingredients

Cookie base
 125 g butter, at room temperature
 ¾ cup caster sugar
 2 egg yolks, at room temperature
 1 tsp vanilla extract
 1 ¾ cups plain flour, sifted
 1 ½ tsp baking powder
Topping
 1 cup raspberry jam
 2 large egg whites, at room temperature
 ½ cup sugar
 1 cup thread coconut (or shredded coconut)
 ½ tsp vanilla extract

Directions

1

Preheat oven to 160°C (320F) and line a rectangular tin (around 30cm x 24cm) with baking paper.

2

Beat butter and sugar using an electric beater or stand mixer until it becomes light and fluffy. Add egg yolks and vanilla until just mixed. Add the sifted flour and baking powder, then mix until the mixture become crumbly and no flour remains.

3

Press into your prepared tin. Bake for around 15 minutes until it become a pale golden colour. Start making your topping.

4

To make the meringue, place egg whites in a stand mixer or electric beater and beat at a medium speed until soft peaks form. Then beat in sugar a tablespoon at a time until the mixture becomes glossy and stiff peaks form. Fold in the coconut and vanilla.

5

When you take the cookie base out, let it cool for ten minutes before applying a layer of jam on top. Place the coconut meringue on top of the jam layer and place in the oven at the same temperature for 30 minutes.

6

Let cool, but cut the Louise cake in slices while still warm. Store in an airtight container for up to 2 weeks. You can freeze leftovers.

Classic Louise Cake Slice
Nutrition Facts

Servings 16


Amount Per Serving
Calories 284
% Daily Value *
Total Fat 11.1g18%
Saturated Fat 7.8g39%
Cholesterol 43mg15%
Sodium 54mg3%
Potassium 232mg7%
Total Carbohydrate 46.3g16%
Dietary Fiber 1.4g6%
Sugars 31.5g
Protein 2.6g6%

Calcium 83%
Vitamin D 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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