Eton Mess Cake
User Reviews
4.8
15 reviews
Excellent
Eton Mess Cake
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An impressive layer cake that's perfect for birthdays and celebrations and yet easy to make!
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Ingredients
For the cake
- 350 g (2 ¾ cups) plain flour (all purpose flour)
- 330 g (1 ⅔ cups) sugar
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- ½ tsp salt
- 200 g (¾ cup + 1 heaped tbsp) Stork or softened butter
- 3 large eggs room temperature
- 200 ml (¾ cup + 2 tbsp) whole milk room temperature
- 2 tsp vanilla bean paste or extract
Whipped Cream
- 500 ml (2 cups) double cream (heavy cream)
- 4 tbsp icing sugar (powdered sugar)
- 1 tsp vanilla bean paste or extract
Filling and decoration
- 20 mini meringues or 5 large meringue nests
- 360 g ( 2 heaping cups) fresh strawberries, hulled and sliced
- 250 (2 cups) fresh raspberries
- 80 g (1/2 cup) fresh blueberries
- 1 tbsp lemon juice
- 2 tbsp sugar
- extra meringue cookies
- Edible Flowers
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Instructions
Make the cake layers
- Preheat the oven to 180C (350F). Mist your cake tins with a cake release and line the bottoms with baking paper.
- Put the flour, sugar, raising agents and salt in a large bowl (or the bowl of your stand mixer). Stir to combine.
- Add the softened butter, eggs, milk and vanilla extract.Start beating together at the lowest speed setting, gradually increasing the speed to maximum once all the ingredients have been incorporated.
- Divide the batter between the tins and bake for 25-28 minutes, or until the cakes are springy to the touch and a skewer inserted in the center comes out clean. Cool completely on a wire rack before assembling the cake.
Make the whipped cream
- Put cold cream and icing sugar and vanilla in a bowl (a cold metal bowl is ideal). Beat on medium speed until the cream is pillowy and forms stiff peaks. Keep the whipped cream in the fridge until needed.
- Transfer 1/3 of the whipped cream to another bowl (or piping bag) to use for topping the cake.
Make the Eton mess filling
- Reserve some of the prettiest berries for decorating the top of your Eton mess cake. Combine the rest with the lemon juice and sugar in a bowl. Leave for 15 minutes to soften and release their juices. Drain the juice and use it to brush over the cake layers reserving some for drizzling.
- Lightly crush the meringues. Use a large spoon to gently fold them and the berries into the whipped cream. This filling needs to be used immediately.
Assemble the cake
- Brush the cakes with the reserved berry syrup and level the tops if necessary.
- Generously spread filling over the bottom cake layer a. Drizzle with a little syrup, letting it drip down the sides.
- Sandwich with the second layer, pressing down lightly on it. Repeat the filling process and top with the final layer.
- Spread or pipe the reserved whipped cream on top and decorate with a few berries and some meringue kisses or crushed meringue. Serve immediately – cake best served immediately as it contains fresh cream.
Equipments used:
Notes
- Ingredients should be at room temperature for this recipe.
- Cake layers can be prepared a couple of days in advance and kept wrapped at room temperature until needed.
- Use straws as dowels to stabilise the cake if needed (remember to remove them when serving).
Nutrition Information
Show Details
Calories
515kcal
(26%)
Carbohydrates
61g
(20%)
Protein
6g
(12%)
Fat
29g
(45%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
116mg
(39%)
Sodium
348mg
(15%)
Potassium
305mg
(9%)
Fiber
4g
(16%)
Sugar
36g
(72%)
Vitamin A
1049IU
(21%)
Vitamin C
27mg
(30%)
Calcium
113mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 13Serving
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 348mg | 15% |
| Potassium | 305mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 36g | 72% |
| Vitamin A | 1049IU | 21% |
| Vitamin C | 27mg | 30% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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