This is how it's made Easter Eton Mess Cake

  1. Place all of the cake ingredients into a large bowl and using an electric mixer beat together until smooth and combined. 
  2. Divide the batter evenly between the prepared tins and place into the oven, baking for 25-30 minutes or  until golden and pulling away from the sides of the tins. Allow to cool in the tins for 10 minutes before  inverting onto a wire rack to cool completely. Reduce the oven temperature to 90C.
  3. For the meringue place the egg white into the electric mixing bowl and whisk until the mixture holds soft  peaks. Sprinkle in the sugar whilst whisking, continuing until the meringue holds stiff peaks.
  4. Place the meringue into a piping bag fitted with a plain round piping tip. Line a baking tray with  parchment paper and pipe the meringue into small peaks. Bake in the oven for about 100-120 minutes or  until dry and firm. Allow to cool fully before using.
  5. For the buttercream place the raspberries into a bowl and mash with a fork, pass through sieve. Beat  raspberry puree with the Stork, icing sugar, and vanilla together until light and fluffy, To make the cream  filling, whip the cream until it holds stiff peaks.
  6. When cakes are cool, level.
  7. Whip double cream until stiff and spread half of the cream onto the top of the first layer of cake, leaving the outside 2cm of the cake edge clear. Top with about a third of the fruit and some of the meringue,  crushed. Repeat with the second layer of cake. Spread the pink buttercream across the sides of the cake, spreading into a very thin layer, so it's almost naked! Spread the remaining frosting over the top of the cake.
  8. For the glaze melt chocolate in the microwave then pour over cake using palette knife to push down the sides.
  9. Top with strawberries, raspberries, large and small meringues.
  • Temperature: 180°C, 160° C Fan oC
  • Baking time: