FRUIT CAKE - CAKE ETON MESS

 

 

 

This Fruit cake was inspired by the traditional treat, with layers of fresh berries, sweetened cream, and crisp meringues between layers of fluffy sponge cake.

 

 

 

Ingredients for the Fruit cake sponge:

 

 

 

1/4 cup cake flour

 

One-half teaspoon of baking powder

 

One-half teaspoon of baking soda

 

A teaspoon of salt and six whole eggs

 

Two yolks from eggs

 

1 cup of sugar, granulated

 

One teaspoon of vanilla essence

 

two teaspoons of lemon juice

 

1/4 cup vegetable or canola oil

 

Fruit Cake Regarding the Meringues:

 

 

 

Half a cup of pasteurised eggs

 

One-half tsp. cream of tartar

 

For the whipped cream: ½ cup sugar, ½ teaspoon vanilla extract

 

 

 

1/2 cup of granulated sugar and 2 cups of chilled heavy cream

 

One teaspoon of pure vanilla extract

 

Fruit Cake Regarding the Assembly:

 

 

 

a cup or two to four fresh berries, cleaned and dried

 

 

 

DIRECTIONS

 

Prepare the Fruit cake:

 

 

 

 

 

Set the oven's temperature to 350 °F. Coat two 8-inch cake pans with grease and flour.

 

 

 

Put away.

 

Mix the baking powder, baking soda, cake flour, and salt by sieving them together. Put away.

 

Beat the egg yolks, whole eggs, sugar, and vanilla together in the bowl of an electric mixer. Beat on high, or until the batter resembles pale ribbons, about 5 minutes, using the whisk attachment.

 

Put an end to the mixing and take the mixing bowl off the stand. Sprinkle the dry ingredients on the batter's top. Using a hand whisk, blend until barely blended.

 

Pour in the oil and lemon juice, then whisk by hand until well incorporated, being careful not to deflate the batter too much.

 

Using a toothpick put into the centre of the cake, bake for 35 to 38 minutes, or until the batter is evenly distributed between the two pans.

 

Before removing the Fruit cakes from their pans, allow them to cool on a wire rack.

 

Prepare the meringues:

 

 

 

Set the oven temperature to 215 degrees. Put parchment paper on one baking sheet and set it aside.

 

Place the cream of tartar and egg whites in the bowl of an electric mixer. Start beating the whites on medium-low speed using the whisk attachment.

 

When the egg whites start to foam, gradually increase the speed to medium-high and add the sugar.

 

Egg whites should be whipped until stiff, glossy peaks form. After adding the vanilla, blend for a further 30 seconds to ensure it is well incorporated.

 

Approximately two-thirds teaspoon of meringue on parchment paper to make about three-inch-diameter discs. They won't last forever, so they don't have to be innocent.

 

 

The remaining meringue should be transferred to a piping bag fitted with a wire tip.

Pipe "kisses" of meringue onto the parchment paper, using two baking sheets if needed.

 

Meringue should be baked for 45 to 75 minutes, or until the outside is crisp and it easily peels off the parchment.

 

Get the whipped cream ready:

 

Beat the cream on medium-high speed in the bowl of an electric mixer fitted with a whisk attachment until it starts to thicken slightly.

 

Increase the speed of the mixer to high, and gradually add the sugar and vanilla.

 

The cream should be whipped until medium-soft peaks form.

 

Put the cake together:

 

 

 

After the cakes cool, use a long, serrated knife to carefully cut them in half, horizontally.

 

Divide the meringue rounds into halves and set aside.

 

Place a cake layer bottom-side down onto a cake plate or serving dish. 

Dredge a quarter of the whipped cream on top.

 

Top the cream with a generous helping of mixed berries and meringue bits.

 

After using all the layers of the cake, put on the next layer.

 

Cover the entire top of the cake with the remaining whipped cream. 

Top with berries and meringue.

 

Notes: 

Meringues can be made ahead of time and kept at room temperature in an airtight container for four to five days.

 

If they get sticky or chewy, bake them for ten more minutes at 200 degrees to get them crisp again.

 

Stir in 1 tablespoon Instant ClearJel to stabilise whipped cream and keep it that way for up to 24 hours.

 

Before whipping, fold in 1 teaspoon of unflavored gelatin to stabilise whipped cream.

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