This cake is… a mess. Literally. An Eton Mess (Cake)! I made prettier cakes to be honest, but it is still a delicious cake… So grab the last fresh berries from the farmers market and bring back a bit of summer felling – you won’t regret it!
I made this cake several weeks ago – it was hot and humid in my apartment (I live directly under the roof). The cake layers I made were happy about this kind of conditions I guess – the meringue not so much. It took ages for them to dry completely. Happens when there is too much moisture. But nothing to worry. Just a bit time consuming… ;)
Anyways – the cake was more or less perfect – but I managed to cut it very badly as you can see on the pictures. I take all the responsibility for that ;)
The cake should have endet up on Simone’s blog called S-Kueche – she asked me to be a guest and bring a recipe. Even though the cake is called “Eton Mess Cake” and the original dessert does really look like a big mess – I did not want to send out this messy cake to stay forever on another blog, so I decided to make a second recipe and make the “original” Eton Mess Dessert for Simone. I could sleep much better with this decision :P
So now you can find my original mess here – make a better version and show me. Should not be too difficult
INGREDIENTS / ZUTATEN
2 egg whites (keep the egg yolks for the cake)
1/4 tsp. lemon juice
1/2 cup (100g) sugar
1/2 tsp. vanilla extract
For the cake:
1 1/4 cup (165g) all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
5 large eggs
2 egg yolks
1 cup (200g) sugar
1 tsp. vanilla extract
2 tsp. lemon juice
3/4 cup (180ml) vegetable oil
For the topping:
1 3/3 cup (420g) heavy cream
2 tbsp. confectioner’s sugar
1/2 tsp. vanilla extract
strawberries, blueberries, raspberries, blackberries etc.
2 Eiweiß (die Eigelb für den Kuchen behalten)
1/4 TL Zitronensaft
100g Zucker
1/2 TL Vanille Extrakt
Für den Kuchen:
165g Mehl (Type 405)
1/2 TL Backpulver
1/2 TL Natron
1/4 TL Salz
5 Eier (L)
2 Eigelb
200g Zucker
1 TL Vanille Extrakt
2 TL Zitronensaft
180ml Pflanzenöl
Für das Topping:
420g Sahne
2 EL Puderzucker
1/2 TL Vanille Extrakt
Erdbeeren, Blaubeeren, Himbeeren, Brombeeren etc.
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350°F (180°C). Grease and flour two 8 inch (20cm) cake tins and set aside. In a small bowl mix flour with baking powder, baking soda and salt. Set aside.
3. Add the eggs, egg yolks, sugar and vanilla extract to a large bowl. Mix on high speed until light and very fluffy – takes about 5-6 minutes – you want a lot of volume. Sift the flour mixture on top of the batter and carefully fold in – works best if you do this in several steps, so you don’t have too much flour to fold in at a time. Mix the vegetable oil and lemon juice and add to the batter and mix in. The liquid has to be mixed in well, but you you want as much volume as possible, so be gentle. Divide the batter between the two cake tins and bake for 35-38 minutes or until a toothpick inserted in the center comes out clean. Take out of the oven and let cool down a bit in the tins, then run a sharp knife around the cake, inside the tin to loosen it from the sides. Let cool a bit longer, then remove from the tins and let cool down completely on a wire rack.
4. Add the heavy cream, confectioner’s sugar and vanilla extract to a tall bowl and beat on high speed until stiff peaks form.
5. Cut the cakes into two layers each, place one layer on a cake stand, spread about 1/4 of the whipped cream onto that layer, add some berries on top and sprinkle with crushed meringue. Add a second cake layer and repeat with whipped cream, berries, meringue and cake again. Decorate the top also with berries and meringue, but this time don’t crush them – it can still look a bit messy though. Keep cool until serving.
2. Den Ofen auf 180°C (350°F) vorheizen. Zwei 20cm (8 inch) Springformen einfetten und mit Mehl ausstäuben – zur Seite stellen. Das Mehl mit dem Backpulver, Natron und Salz vermischen und ebenfalls zur Seite stellen.
3. Die Eier, Eigelb, Zucmer und Vanille Extrakt in einer großen Schüssel auf höchster Stufe aufschlagen, bis alles hell und luftig ist – dauert etwa 5-6 Minuten. Die Mehlmischung darüber sieben und unterheben – am Besten in mehreren Portionen zugeben, die Masse soll so wenig wie möglich an Volumen verlieren. Das Pflanzenöl mit Zitronensaft mischen und vorsichtig unter den Teig rühren. Den Teig auf die Springformen aufteilen und dann für 35-38 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Aus dem Ofen nehmen und erst etwas in den Formen abkühlen lassen. Die Kuchen mit einem Messer vom Rand lösen und in den Springformen noch etwas abkühlen lassen, dann herausnehmen und auf einem Kuchengitter komplett auskühlen lassen.
4. Die Sahne mit dem Puderzucker und Vanille Extrakt verrühren und dann steifschlagen.
5. Die Kuchen jeweils zwei Schichten schneiden und eine Schicht auf eine Kuchenplatte legen. Etwa 1/4 der Sahne auf dem Kuchen verteilen, mit Beeren und zerbröckeltem Baiser belegen. Die nächste Kuchenschicht darauflegen und ebenso mit Sahne, Beeren und Baiser belegen usw. Die letzte Kuchenschicht mit Sahne, Beeren und Baiser dekorieren (Baiser diesmal nicht zerbrechen). Es darf ruhig etwas chaotisch aussehen – bis zum Servieren kühlstellen.
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Here is a version of the recipe you can print easily.
Eton Mess Cake
- Prep Time: 30
- Cook Time: 38
- Total Time: 90
Ingredients
For the meringue
- 2 egg whites (keep the egg yolks for the cake)
- 1/4 tsp. lemon juice
- 1/2 cup (100g) sugar
- 1/2 tsp. vanilla extract
For the cake
- 1 1/4 cup (165g) all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 5 large eggs
- 2 egg yolks
- 1 cup (200g) sugar
- 1 tsp. vanilla extract
- 2 tsp. lemon juice
- 3/4 cup (180ml) vegetable oil
For the topping
- 1 3/3 cup (420g) heavy cream
- 2 tbsp. confectioner’s sugar
- 1/2 tsp. vanilla extract
- strawberries, blueberries, raspberries, blackberries etc.
Instructions
- Preheat the oven to 215°F (100°C). Line two baking sheets with baking parchment and set aside. Add the egg whites (keep the egg yolks for later) to a large bowl and mix on medium high speed until they start to foam up. Slowly add the sugar and beat on high speed until stiff peaks form. Add the lemon juice and mix in well. Add the vanilla extract and mix for another minute. Fill into a piping bag and pipe big and small dots on the baking sheets. Bake the meringue for 50-90 minutes. The meringue are done when they are dry on the outside and come off easily from the baking parchment. Let cool down. You can do that in advance and store the meringue in an airtight container until needed.
- Preheat the oven to 350°F (180°C). Grease and flour two 8 inch (20cm) cake tins and set aside. In a small bowl mix flour with baking powder, baking soda and salt. Set aside.
- Add the eggs, egg yolks, sugar and vanilla extract to a large bowl. Mix on high speed until light and very fluffy – takes about 5-6 minutes – you want a lot of volume. Sift the flour mixture on top of the batter and carefully fold in – works best if you do this in several steps, so you don’t have too much flour to fold in at a time. Mix the vegetable oil and lemon juice and add to the batter and mix in. The liquid has to be mixed in well, but you you want as much volume as possible, so be gentle. Divide the batter between the two cake tins and bake for 35-38 minutes or until a toothpick inserted in the center comes out clean. Take out of the oven and let cool down a bit in the tins, then run a sharp knife around the cake, inside the tin to loosen it from the sides. Let cool a bit longer, then remove from the tins and let cool down completely on a wire rack.
- Add the heavy cream, confectioner’s sugar and vanilla extract to a tall bowl and beat on high speed until stiff peaks form.
- Cut the cakes into two layers each, place one layer on a cake stand, spread about 1/4 of the whipped cream onto that layer, add some berries on top and sprinkle with crushed meringue. Add a second cake layer and repeat with whipped cream, berries, meringue and cake again. Decorate the top also with berries and meringue, but this time don’t crush them – it can still look a bit messy though. Keep cool until serving.
Notes
- Enjoy baking! Times are only for the cake – not the meringue – that is extra.
Nutrition
- Serving Size: 10
Hi Marc, I have been following you on Instagram for a while now but I really discovered your blog just a few weeks ago. I take this Eton Mess cake as a first to comment as I actually like the messy look of this naked and fresh cake! It looks really good so I may try it before berries are out of season! Thank you for sharing, cheers!
Hi Marie!
Thank you for your kind words! :)
Glad you like the cake and hope you had the change to make it!
Cheers,
Marc