Raspberry Jam And Meringue Cake Louise/Ladies Caprice
Raspberry Jam and Meringue Cake Louise/Ladies Caprice. Sweet and delicate, this elegant dessert is unbelievably delicious.
Soft, light and fluffy sponge cake layer, topped with flavorful raspberry jam and lightly baked, chewy meringue.
Happy Monday guys!
Today I have a recipe for a beautiful and delicious cake to share with you. It is so light, fruity and flavorful. The chewy meringue topping is a great addition and makes this Raspberry Jam And Meringue Cake Louise/Ladies Caprice look very elegant.
It is also my B-Day today!
This is not my birthday cake though! I’ll probably share pictures of it some time later this week.
Honestly I’ve been a little hesitant to post this recipe.
Why? It is not a very popular dessert. Not popular in the USA at all.
In fact I’ve known the recipe from my childhood in Bulgaria. The name of this cake in Bulgaria is “Ladies Caprice”. I did remember that after baking the cake layer, we used to top it with jam (raspberry or more often strawberry) and then with a layer of homemade meringue. Then bake it for about 5 more minutes, until meringue is set and turns golden.
I did not remember what kind of cake the layer was made of, but something was making me think it was sponge cake. I love sponge cake. It is perfect for this kind of desserts.
I asked my mom for the recipe for this Raspberry Jam And Meringue Cake Louise/Ladies Caprice, but she didn’t remember either.
She couldn’t even find her old recipe pad… Why would she need one anyways?
She’s got a food blogger daughter!
Anyway, I found a recipe, close to what I was planning to make.
Then I started a long research on how to name this cutie. I like the dessert and wanted other people, who are looking for this recipe to be able to find it.
Please let me know if you’ve ever tried or made a cake like this and how it is was called.
I found a very old recipe (in a book) for a similar meringue topped cake and it stated it was an English dessert.
Feel free to experiment with whatever cake layer you’d like. I think that it might have been a shortcake layer in some old Bulgarian recipes, since I’ve tested it a little more hard and buttery at times.
I just decided to proceed with the sponge cake layer, raspberry jam and meringue. Simple enough.
The sponge cake layer contains no egg whites. It is made with egg yolks only.
Compared to the amount of time it took me to hunt the recipe and come up with a name, this dessert only takes around 1 hour to make.
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Raspberry Jam And Meringue Cake Louise/Ladies Caprice
- Cake layer:
- 6 oz (113 gr) unsalted butter at room temperature
- 1 cup sugar
- 5 egg yolks at room temperature
- 1 cup plain Greek yogurt
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 5 egg whites at room temperature
- 1 cup sugar
- 1/8 tsp salt
- 1 tsp lemon juice
- 1 to 1 1/2 cups raspberry jam — (or any other you'd like)
Preheat oven to 350 F (177 C).
Line a 13x9 in baking dish with parchment paper and spray with cooking spray. Lightly flour the bottom and walls.
In the bowl of a stand mixed, fitted with paddle attachment cream together butter and 1 cups of the sugar for 3-4 minutes, until fluffy. Add in egg yolks one at a time, mixing to incorporate in between each addition. Add yogurt and mix until incorporated.
In a separate bowl combine flour, salt and baking powder. Add flour mixture to the egg yolk-sugar-yogurt one and mix on medium-low speed until just incorporated. (This dough is on the thick side).
Transfer mixture to the prepared baking dish, smooth the top and bake for 25-30 minutes, until toothpick inserted comes out clean.
After you take the cake layer out of the oven, let it cool for 5 minutes in the pan, then transfer to a flat surface to cool completely.
After the cake layer has cooled completely, spread raspberry jam on top.
To prepare the meringue topping: Beat egg whites and lemon juice with an electric mixer on medium high speed until frothy. Slowly, while still beating on medium add in 1 cup of sugar. Beat until stiff peaks form.
You can either transfer meringue to a piping bag fitted with a star tip and pipe it over the jam or use a spatula and spread a thick layer of meringue. Make sure you evenly cover the top of the cake.
Transfer cake with meringue on top to the oven and bake for 2-3 minutes on 400F (200 C). At this time, closely watch the cake, because you don't want it to dry out or the meringue to burn.
Slice and enjoy!
Keep cake in a cake dome refrigerated for up to 3 days.
What a creative dessert. I have never had meringue on a dessert before, but meringue is one of my favourite low calories snacks that tastes like a treat.
Happy Monday Mira, but more importantly, Happy Birthday!!!!!!!! I think today’s the day?? Is this the cake you are making for your birthday? It is stunningly beautiful, that meringue top, oh my, it’s just lingering on my tongue, I can feel it! What lovely presentation!
Thanks for remembering my b-day Laura! This is a cake I made a week ago, but I’ll probably share picture of my b-day cake later this week!
I love learning about new desserts! This one is gorgeous! What could be better than meringue on a cake?
Happy Birthday Mira! Thank you for sharing this beauty (and looking forward to seeing your birthday cake too!)! You’ve utilized the whole egg here.. I like it! I don’t think I’ve had sponge cake with yolks only. This looks almost like a roulade, but the ingredients are a bit different. I think it will taste richer with the yolks and yogurt. What a beauty! Your piping is perfect as is the toasty top of the meringues… Thank you Mira! Wishing you a fabulous birthday!
Happy birthday, Mira! I hope you have a WONDERFUL day! This cake looks so gorgeous! The meringue topping looks absolutely perfect. And I’m loving all of that raspberry jam. Sounds so delicious. Pinned!
My dad used to love to eat my mom’s sponge cake with jam on it – I had no clue his little concoction had it’s roots in Bulgarian cuisine! This cake is absolutely delightful!
Happy Birthday, Mira!! Such a beautiful cake…I love how perfect your meringue looks and I can imagine sponge cake being a perfect choice for this dessert! So if this is not your birthday cake…I can’t imagine (and can’t wait to see) what is?! Have a lovely day!
Happy Birthday Mira!
You made a wonderful cake! The sponge cake looks great and the jam filling is classic and delicious! Also, can’t wait to see your B-day cake!
Have a wonderful day 🙂
Thank you so much Maggie!
Happy Birthday Mira! The cake looks so good:)
Thanks my friend!
This cake is gorgeous, Mira! It’s so elegant and a wonderful way to welcome in your birthday. Happy Birthday! I hope your heart is full and content!
Thanks a lot Jen!
Happy birthday Mira! I can’t wait to see your bday cake but for now I’m more then content starting at this gorgeous dessert- it really is so pretty and elegant! Have an amazing day!
Thanks for the wonderful wishes Sonali!
First of all, happy birthday you beautiful beast you! I don’t know why I feel like you’re a beast, but this recipe is definitely making me feel like you are. Because second of all, you know that saying that what is popular is not always right and what is right is not always popular? Well, if this dessert isn’t popular in the States, it’s a perfect example of that maxim! This is literally like my type of dessert to a T. A T, Mira. A whole T! Seriously though, sponge cake + Bonne Maman + meringue!? It literally does not get better than that
So glad you like this one Cheryl! It is a very unique dessert, as you said what is popular , isn’t always right!
Aghhh love this…loving this soooo very much! Gorg pics too!
Now this is my kind of dessert, and pretty too.
Thanks Janette! You might know- is it a British dessert?
Happy Birthday my friend!! and thanks for sharing this wonderful cake with us! Never heard of this dessert before but looks mouthwatering! Pinned! 🙂 Have a great day Mira! xoxo
Thanks for the B-Day wishes my friend! Thanks for pinning it, you are great!
Happy Happy Birthday, Mira! Hope you have a wonderful day! This cake is so so pretty! I love the meringue topping with the raspberry jam. It sounds so delicious!
Thanks so much Kelly!
Happy Birthday, Mira!!! What a fabulous cake to celebrate such a wonderful day! That meringue looks absolutely perfect and I love the yogurt you’ve used in the cake. Yum!
Thank you so much Kathleen!
Happy Birthday, Mira!!! I hope you are having a wonderful day and eats lots of delicious cake! The meringue on this cake look amazing! I’ve never actually made meringue before, but I think I need to start! I love using jam in cakes and this looks so good!
Happy Birthday, Mira!!!! love that you shared a cake from Bulgaria!!! A soft, light and fluffy sponge cake layer, topped with flavorful raspberry jam and lightly baked, chewy meringue.. . it sounds and looks beautiful!!! can’t wait to see what your birthday cake looks like!! Hope you had a fabulous day!!
Happy Birthday! What better way to celebrate than with a gorgeous cake like this one? The meringue on this looks so gorgeous!
Happy Birthday Mira. Lovely dessert to celebrate.
Cake looks delicious! And Happy B-Day Mira! Wish you many blessings for the years to come!
That dessert looks amazing! I’ve never seen a cake like that before, but I love it! Meringue on top of a cake is a fantastic idea!
Firstly Happy Birthday Mira.
Now this is a very upmarket version of a cake we used to have when I was a kid – it is called Louise Cake – check out here http://www.chelsea.co.nz/browse-recipes/louise-cake/ for a New Zealand and Australian favourite – still is popular in bakeries here.
I’ve honestly never seen a cake like this before, but it looks like it would be perfect with a warm cup of tea.
Why wouldn’t this be popular in the states? It’s beautiful!! I have to admit, the one thing I do miss as a vegan is lemon meringue pie. It’s so pretty and the meringue is like eating clouds.
Holy crap that looks SO amazing!! Such a fluffy and delicious looking cake, and that meringue on top looks incredible! Pinned 🙂
Oh my goodness, this is so decadently wonderful. I wish I had this right now.
Kay of Pure & Complex
I’ve never tried anything like this, Mira, but it sounds delicious. It does actually sound like something that would be popular in England – it’s probably really traditional. I bet it will be popular in the USA now you’ve introduced it to everyone!
Thanks Helen! I was planning to ask if you knew anything about it, but then I forgot! I believe it is a very old traditional recipe, which is not popular nowadays. Even my english neighbor did not know anything about it. Glad you like it!
Wow, this looks simply divine! Great food photography!
Anyhoo, I found your blog through a fellow blogger, and just thought I would stop by and say hi! It would totally make my day if you did the same… or better yet, keep in touch!! <3 – www.domesticgeekgirl.com
THANKS! WILL CHECK IT OUT!
I really won’t mind a few slice with my tea, right about now 😀
Thanks Kiran 🙂
This cake is so pretty!!! 🙂 And I had no idea that you grew up in Bulgaria! I hear Sofie is a beautiful city – a city I’ve always wanted to visit 🙂 And I love this cake – the meringue topping looks divine!
Thanks Ceara! Yeah, I was born in Bulgaria! Now since you are in Belgium, you could probably go and visit it! It is a lot closer than traveling from the US or Canada 🙂
Simply stunning!! I have never made anything like this before but it looks incredible and I love the flavors you used!
Thanks a lot Annie!
No egg whites in the sponge – interesting! It must be richer than the usual, though it still looks so fluffy! This is pretty beyond words Mira. Absolutely gorgeous! 🙂
It is a little more dense Nagi, but id I do it with egg whites, then I need 10 eggs for this recipe and not a lot of people will want to try it 🙂
My boyfriend is from Silistra, which is famous for its apricots. So, he recalled this cake from his childhood as having apricot jam and so I shall make it for his birthday. Thanks for the recipe!
Great! Hope he (and you) like the cake 🙂