STRAWBERRY AND RHUBARB LOUISE CAKE
A twist on the classic Louise cake, this version is piled high with hazelnut and coconut meringue and roasted summer fruit. ROASTED FRUIT
2 long stalks rhubarb, cut into 2cm pieces
1 cup strawberries, quartered
65 grams caster sugar
1 teaspoon vanilla extract
CAKE
130 grams butter, softened
175 grams caster sugar
3 large egg yolks, size 7
265 grams plain flour
1 teaspoon vanilla extract
MERINGUE
3 large egg whites, size 7
170 grams caster sugar
½ teaspoon each white vinegar and vanilla extract
70 grams hazelnuts, roasted, skins removed, roughly chopped
100 grams shredded coconut, toasted TO SERVE dehydrated strawberries (optional)
EQUIPMENT: Grease a 24cm Grease x 24cm a baking cake tin tray and and line line with with baking baking paper. paper.
Preheat the oven to 170°C.
ROASTED caster sugar FRUIT: and vanilla In a bowl, extract combine and the set rhubarb, aside for strawberries, 20 minutes.
Place the rhubarb and strawberries on the baking tray and roast for 20 minutes, or until soft and the liquid is sticky. Set aside to cool.
CAKE: In a bowl or the bowl of a stand mixer, beat the butter and caster sugar until light and creamy. Add the egg yolks one at a time, beating between each addition. Add the flour and vanilla extract and beat until well combined.
Pour the batter into the cake tin and bake for 12-14 minutes, or until lightly golden and cooked through. Set aside to cool.
MERINGUE: In a bowl or the bowl of a stand mixer, whisk the egg whites until foaming. Add the sugar and whisk until stiff peaks form. Add the white vinegar, vanilla extract, and three-quarters of the chopped hazelnuts and toasted coconut. Gently fold through.
TO ASSEMBLE: Top the cake with roasted rhubarb and strawberries, discarding any extra liquid. Spoon the meringue on top and sprinkle over the remaining hazelnuts and coconut. Bake for 25-30 minutes, or until the meringue is golden on top and dry to touch.
TO SERVE: Sprinkle with dehydrated strawberries before serving, if desired. MAKES 16 SQUARES