Louise Cake with Plum and Coconut: A Decadent Treat 🍰🌴
Introduction
This Louise Cake with Plum and Coconut is a delightful dessert that combines a buttery biscuit base, tart plums, and a sweet almond meringue topping. Perfect for tea time or special occasions, it offers a unique blend of flavors and textures that are sure to impress your guests.
Ingredients
For the Cake Base:
- 4.4 oz (125 g) unsalted butter, softened
- ⅓ cup + 2 tablespoons (100 g) granulated sugar
- 1 teaspoon lemon zest
- 3 large egg yolks, room temperature
- 1 cup (125 g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 pinch of salt
- 3 ½ tablespoons (20 g) shredded coconut
- ⅓ cup (80 ml) whole milk, room temperature
- 1 teaspoon vanilla extract
- 5–6 medium red plums
For the Meringue:
- 2.8 oz (80 g) toasted flaked almonds
- ⅔ cup + 1 tablespoon (180 g) egg whites, room temperature (approximately 3 ½ egg whites)
- 1 pinch of salt
- 1 cup + 1 ½ tablespoons (245 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 ⅓ teaspoons white wine vinegar
- 1 ⅓ teaspoons cornflour
Instructions
1. Preheat the Oven:
- Preheat the oven to 365°F (185°C).
- Butter and line the bottom and sides of a 9-inch (23 cm) springform pan with parchment paper.
2. Prepare Dry and Wet Ingredients:
- Sift together flour, baking powder, and salt in a bowl; set aside.
- In a separate bowl, mix vanilla extract with milk.
3. Make the Biscuit Base:
- In a stand mixer, cream butter, sugar, and lemon zest on medium-high speed until smooth and fluffy.
- Add egg yolks one at a time, mixing well after each addition.
- Stir in shredded coconut.
- Reduce mixer speed and gradually alternate adding the dry ingredients and the milk-vanilla mixture until just combined.
- Pour batter into the prepared pan, smoothing the top with a spoon.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan.
4. Prepare the Plums:
- Wash, dry, and slice each plum into eight segments (approximately 40 slices).
5. Arrange the Plums:
- Increase oven temperature to 390°F (200°C).
- Arrange plum slices on top of the cooled cake base, cut side down, ensuring no overlapping.
6. Make the Meringue:
- In a stand mixer, whisk egg whites and salt on medium-high speed for about 1 minute until soft peaks form.
- Gradually add sugar while whisking at high speed until stiff, glossy peaks form.
- Add vanilla extract, white wine vinegar, and cornflour. Whisk again briefly to combine.
- Gently fold in toasted flaked almonds with a spatula.
7. Assemble the Cake:
- Spread the meringue mixture over the arranged plums, creating decorative peaks and swirls with a spatula.
- Lower the oven temperature to 355°F (180°C) and bake for 35 minutes, or until the meringue forms a slightly browned, crisp crust.
8. Cool and Serve:
- Let the cake cool in the pan for at least 30 minutes before removing the sides and peeling away the parchment paper.
- Allow the cake to cool completely before slicing and serving.
Tips for Success
- Springform Pan: Use a springform pan for easy removal. If unavailable, an adjustable cake ring is a good alternative.
- Even Baking: Monitor the meringue crust to ensure it doesn’t over-brown; you can tent it with foil if needed.
- Serving Suggestion: This cake pairs wonderfully with whipped cream or a dollop of Greek yogurt.
Frequently Asked Questions (FAQs)
1. Can I use a different fruit instead of plums?
- Yes, nectarines, peaches, or apricots are excellent substitutes for plums.
2. How do I prevent the meringue from deflating?
- Ensure the meringue is whisked to stiff peaks and avoid overmixing when folding in the almonds.
3. How long does the cake last?
- Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Common Mistakes and How to Avoid Them
1. Soggy Cake Base:
- Cool the base completely before adding the plums and meringue to prevent moisture from seeping into the cake.
2. Runny Meringue:
- Whisk egg whites at the correct speed and ensure the bowl is grease-free to achieve stiff peaks.
3. Uneven Meringue Browning:
- Rotate the pan halfway through baking to ensure even coloring.
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