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Loui's Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

No idea why it's called so, but it's my favourite cake and the best thing is that you can eat it for almost a week because it gets softer and softer... Mmmm!

No idea why it's called so, but it's my favourite cake and the best thing is that you can eat it for almost a week because it gets softer and softer... Mmmm!

Ingredients

Serves: 0

Metric Cups

For the Cake

  • 250 grams sugar
  • 2 tablespoons honey
  • 2 tablespoons cocoa
  • 2 medium eggs
  • 50 grams unsalted butter
  • 2 teaspoons bicarbonate of soda
  • 400 grams flour

For the Cream

  • 40 grams french vanilla pudding mix
  • 40 grams strawberry pudding mix
  • 600 millilitres milk
  • 200 grams icing sugar
  • 250 grams margarine (or butter)

For the Cake

  • 9 ounces sugar
  • 2 tablespoons honey
  • 2 tablespoons unsweetened cocoa
  • 2 medium eggs
  • 2 ounces unsalted butter
  • 2 teaspoons baking soda
  • 14 ounces flour

For the Cream

  • 1 ounce french vanilla pudding mix
  • 1 ounce strawberry pudding mix
  • 21 fluid ounce milk
  • 7 ounces confectioners' sugar
  • 9 ounces margarine (or butter)

Method

Loui's Cake is a community recipe submitted by mara2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Boil some water in a pot, then place a bowl over boiling water and mix all the ingredients except flour in the bowl. Stir for five minutes, then take off the bowl and add the flour and knead the whole.
  • Leave it in the fridge for half an hour. Then divide the paste in 3 identical parts, and pin out each part until it's about 3mm thick (usually I use a baking pan sized 35 cmX25 cm and I pin it out to that size)
  • Then bake the 3 parts individually on the bottom of the pan on 180C for a few minutes. If you bake it too long, it will be very dry. It should be soft when you take it out of the oven but it will become hard as it cools down.
  • Then make the cream. Mix the vanilla pudding with 100 ml milk, then add 200 ml and boil it. Do the same with the other flavour. Then stir the very soft butter with the icing sugar, and divide into two.
  • When the puddings cooled down, mix one half of the butter-sugar to each pudding. Do this with a hand-held, it will be smoother. Now spread the punch or strawberry cream on one of the pastes, put another paste on top, spread the vanilla cream and place the last paste on top.
  • Now you can either coat the top with chocolate, which I don't like, so I just powder it with icing sugar.
  • Boil some water in a pot, then place a bowl over boiling water and mix all the ingredients except flour in the bowl. Stir for five minutes, then take off the bowl and add the flour and knead the whole.
  • Leave it in the fridge for half an hour. Then divide the paste in 3 identical parts, and pin out each part until it's about 3mm thick (usually I use a baking pan sized 35 cmX25 cm and I pin it out to that size)
  • Then bake the 3 parts individually on the bottom of the pan on 180C for a few minutes. If you bake it too long, it will be very dry. It should be soft when you take it out of the oven but it will become hard as it cools down.
  • Then make the cream. Mix the vanilla pudding with 100 ml milk, then add 200 ml and boil it. Do the same with the other flavour. Then stir the very soft butter with the confectioners' sugar, and divide into two.
  • When the puddings cooled down, mix one half of the butter-sugar to each pudding. Do this with a hand-held, it will be smoother. Now spread the punch or strawberry cream on one of the pastes, put another paste on top, spread the vanilla cream and place the last paste on top.
  • Now you can either coat the top with chocolate, which I don't like, so I just powder it with confectioners' sugar.
  • Additional Information

    You have to leave it in the fridge for 1 day, so that the cream could soften the pastes. (Only powder with icing sugar after one day)

    You have to leave it in the fridge for 1 day, so that the cream could soften the pastes. (Only powder with icing sugar after one day)

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