Louise Cake with Plum and Coconut: A Decadent Treat

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:

1. In a stand mixer, cream butter, sugar, and lemon zest on medium-high speed until smooth and fluffy.
2. Add egg yolks one at a time, mixing well after each addition.
3. Stir in shredded coconut.
4. Reduce mixer speed and gradually alternate adding the dry ingredients and the milk-vanilla mixture until just combined.
5. Pour batter into the prepared pan, smoothing the top with a spoon.
6. 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:

1. In a stand mixer, whisk egg whites and salt on medium-high speed for about 1 minute until soft peaks form.
2. Gradually add sugar while whisking at high speed until stiff, glossy peaks form.
3. Add vanilla extract, white wine vinegar, and cornflour. Whisk again briefly to combine.
4. Gently fold in toasted flaked almonds with a spatula.

7. Assemble the Cake:

1. Spread the meringue mixture over the arranged plums, creating decorative peaks and swirls with a spatula.
2. 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.

Don’t miss interesting posts on Famousbio