200g(¾ cup + 1 heaped tbsp) Stork or softened butter
3large eggs room temperature
200ml(¾ cup + 2 tbsp) whole milk room temperature
2tspvanilla bean paste or extract
Whipped Cream
500ml(2 cups) double cream (heavy cream)
4tbspicing sugar(powdered sugar)
1tspvanilla bean paste or extract
Filling and decoration
20mini meringues or 5 large meringue nests
360g( 2 heaping cups) fresh strawberries, hulled and sliced
250(2 cups) fresh raspberries
80g(1/2 cup) fresh blueberries
1tbsplemon juice
2tbspsugar
extra meringue cookies
edible flowers
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.
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).