A layered Strawberry Rhubarb Louise Cake with cardamom cake, fruit filling, and crisp meringue topping.

Scale

Cake Layer:

1/2 cup + 1 tbsp butter

1/2 cup sugar

lemon zest

3 egg yolks

1 cup flour

1 1/2 tsp baking powder

1 1/2 tsp cardamom

1/4 tsp salt

3 tbsp coconut

1/3 cup milk

1 tsp vanilla

Fruit:

1 lb rhubarb and strawberries

2 tbsp sugar

1 tsp cardamom

1/2 tsp vanilla

Meringue:

1/2 cup sliced almonds

3 egg whites

1/8 tsp salt

3/4 cup + 3 tbsp sugar

1 tsp vanilla

1 tsp vinegar

1 tsp cornstarch

1. Preheat oven to 350F.

2. Toast almonds for 10 minutes.

3. Prepare cake batter and bake 25 minutes.

4. Mix fruit ingredients.

5. Whip meringue until stiff peaks.

6. Layer fruit over cake.

7. Spread meringue on top.

8. Bake 35 minutes until golden.

9. Cool before serving.

Best served fresh.

Store in fridge for up to 2 days.