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Easter Eton Mess Cake

Our Easter take on our original Eton Mess Cake. A wonderfully fruity sweet treat.
  • Cooking timeNot available
  • Prep time1 hour 0 minutes
  • Servings1 portions
recipe image Easter Eton Mess Cake

Ingredients

  • 335g Stork with Butter
  • 335g caster sugar
  • 6 large eggs
  • 335g self-raising flour
  • 2 tsp vanilla bean paste
  • 1 large egg white
  • 80g caster sugar
  • 150g Stork With Butter
  • 200ml Elmlea double
  • 1 tsp vanilla bean paste
  • 125g raspberries
  • 125g strawberries, hulled and quartered
  • 300g icing sugar
  • 1 tsp vanilla bean paste
  • 100g raspberries
  • 100g white chocolate, melted
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  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.