The Louise cake, or lady’s caprice, is a cake originating from New Zealand.
Since pastry is not very elaborate in New Zealand, the Louise cake is probably a legacy of the British settlers who settled in New Zealand following Captain Cook’s expeditions.
Some say it was created for the wedding of Queen Victoria’s daughter, Princess Louise.
It is traditionally served in squares or rectangles.
The English Bakewell tart is certainly a cousin; the difference is that in the Bakewell the coconut meringue is replaced by almond cream.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10/12 pieces
- Cooking methods: Oven
- Cuisine: New Zealand
- Seasonality: All seasons
Ingredients for a rectangular pan of 12×10 inches:
- 4.4 oz butter
- 3.9 oz sugar
- 5 egg yolks
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- 5 egg whites
- 10 oz sugar
- 2 1/4 cups grated coconut
- 1/2 teaspoon vanilla
- 5.6 oz raspberry jam (or strawberry)
Tools
- 1 Baking pan rectangular
Steps
For the pastry: work the butter with the sugar, add the yolks, vanilla, flour, and baking powder.
Cover the baking pan by pressing the pastry to a height of about 0.6 inches.
Bake at 320°F for 20 minutes.
For the meringue: beat the egg whites, add the sugar, coconut, and vanilla. Mix with the help of a spatula.
Spread the base with the jam, add the meringue and bake for another 30/35 minutes.
Cut into squares and serve.
Captain Cook was an English navigator (Marton, Yorkshire, 1728 – Sandwich Islands 1779). Engaged in various expeditions for the Royal Society, he discovered in New Zealand (1770) the strait that bears his name.
