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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- 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!
This isn't exactly a sponge cake layer, since the egg whites were used for the meringue.
Keep cake in a cake dome refrigerated for up to 3 days.