Home Made Louise Cake

Louise cake……. They said (the kiwi’s or new zealander) that this cake was originated here in NZ, It is a cake made of  thin butter cake base topped with raspberry jam and coconut meringue. Kiwi’s said it is a very old-fashioned cake made by elder people. Once you try a bite of this cake, you will never stop until you finish the whole slice. That’s why my daughter was there waiting for the photo shoot to be finished…………..Did you know that this cake is made with raspberry jam? Raspberry is a very good source of vitamin C and manganese.  This nutrient are both responsible for several crucial body processes, and vitamin C plays a large role in regulating and promoting health immune system malfunction………

Ingredients: makes a tin of 6 x 10 inch

Base:

• 560 grams bakers flour
• 2 tbsp baking powder
• 8 pcs egg yolk
• 250 grams melted butter
• 80 grams raw sugar

Filling:

• 1 bottler of Raspberry Jam (about 350 gms)

Topping:

• 8 pcs egg white
• 1 cup dessicated coconut
• 1 cup raw brown sugar
• 1/4 cup for spread on top

Procedures:

• In an electric mixer with stand and bowl, mix butter and sugar then add in egg yolk one at a time. mix well then gradually sift in baker’s flour and baking powder. Texture should be a little dry. Then transfer and lightly press into a baking tin with baking paper. Bake for 15 minutes at 160 degrees Celsius. Let it cool then spread raspberry jam evenly. set aside
• In another bowl, mix egg white until fluffy then fold in sugar and desiccated coconut.  Spread over the cake with raspberry jam then sprinkle remaining desiccated coconut and bake for 20 minutes at 160 degrees celsius.
• Let it cool and slice on your desired size, best with a cup of coffee or tea
• Enjoy!

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