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 meringue.
1to 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.