Eton Mess Cake Food

ETON MESS CAKE!

Steps:

• Preheat your oven to 180/160C Fan, and line three 20 cm/8" Cake Tins with parchment paper.
• Add the Butter, Sugar, Self Raising Flour, and Eggs into a bowl, and beat together till smooth.
• I use my Kitchenaid with the Paddle Attachment, and it takes about 30 seconds or so. Once smooth, split between your three tins evenly.
• Add your strawberries to the tops of the cakes. If they're smaller strawberries I halve them, if they're larger I quarter them. Simply plop them on top.
• Once ready, put the cakes into the oven and bake for 25-30 minutes. The Strawberries create more moisture, and make it take a little longer to bake, so keep an eye on it after 20 minutes.
• Once baked, leave to cool in the tin for about 30 minutes, then remove carefully and finish cooling on a wire rack.
• Once cool, whip up your double cream with the icing sugar.
• Spread a tablespoon or two of jam onto your first sponge, and crush over some meringue.
• Spoon on 1/3 of the whipped cream, and spread. Add the second sponge and repeat.
• On the third sponge, slather on the cream or pipe it, and add a fresh strawberry for each future slice. Sprinkle over some crushed meringue, and a sprinkle of Freeze Dried Strawberries.
• Enjoy!

ETON MESS

Steps:

• Take half of the strawberries, hull them, and place them in a food processor and pulse them until they have been pureed. Pour the pureed strawberries into a saucepan, heat over medium heat and add the water, granulated sugar, and corn starch. Bring to a slow boil and let boil for 1 minute while the mixture thickens. Pour into a bowl and let the sauce chill for at least 30 minutes.
• Meanwhile, prepare the whipped cream. Pour the whipping cream, powdered sugar, and vanilla into the bowl of an electric mixer. Beat on a medium speed until soft peaks form. Store the whipped cream in the fridge until you are ready to serve the eton mess.
• Hull and slice the remaining strawberries.
• To assemble each Eton Mess, crumble 2 meringues and place in the bottom of a bowl. Add spoonfuls of strawberry sauce, whipped cream, and fresh strawberries on top. Crumble another merengue on top, and add additional layers of strawberry sauce, fresh strawberries, and whipped cream. Serve right away.

ETON MESS

Steps:

• Heat oven to 120C/100C fan/gas 1 and line a large baking tray with parchment paper. Whisk the egg whites in a clean bowl using an electric whisk or tabletop mixer until they reach stiff peaks, then add the sugar in 3 lots, re-whisking to stiff peaks every time. Spoon dollops of the mixture onto the baking parchment, cook on the bottom shelf of the oven for 1hr - 1hr15 mins until the meringues are completely hard and come off the paper easily. Leave to cool.
• Blitz 1/3 of the strawberries to make a strawberry sauce. In a large bowl whisk the cream with the icing sugar until it just holds its shape. Roughly crush ¾ of the meringues and tip them in with the chopped strawberries and stir, then swirl through the strawberry sauce. Dollop into bowls then crush the remaining meringues, sprinkling the pieces over the top.

STRAWBERRY ETON MESS

Steps:

• Transfer the meringue cookies to a large, resealable plastic bag. Use a rolling pin to lightly crush the cookies. (You should have pieces of varying sizes.)
• Trim the berries, discarding the greens. Halve or quarter 1 pound of the strawberries; add to a medium bowl. Blend or mash the remaining 1/2 pound strawberries until you have a chunky purée. Add the strawberry purée, lime zest, lime juice and 2 to 3 tablespoons confectioners' sugar to the chopped strawberries and toss to coat. (The better the strawberries, the less sugar you'll need.)
• In a large bowl, beat the cream with 1 tablespoon confectioners' sugar with an electric mixer on medium-high until whipped cream holds stiff peaks. Fold the crumbled meringue into the whipped cream.
• Starting and ending with the strawberry mixture, layer it with the cream mixture in individual serving dishes (preferably clear cups, bowls or jars), creating as many layers as you like. Serve immediately.