Eton mess cake

If you have around 1 hour and 10 minutes to spend in the kitchen, Eton mess cake might be an outstanding lacto ovo vegetarian recipe to try. This dessert has 283 calories, 6g of protein, and 17g of fat per serving. This recipe serves 15. For 70 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. If you have strawberries, ground almonds, meringues nests, and a few other ingredients on hand, you can make it. This recipe from BBC Good Food has 355 fans. With a spoonacular score of 26%, this dish is rather bad. Eton Mess Cake, Eton Mess, and Eton Mess are very similar to this recipe.

Servings: 15

Preparation duration: 25 minutes

Cooking duration: 45 minutes

 

Ingredients:

175g unsalted butter

5 tbsp double cream, from a 300ml pot

1 tsp vanilla paste or extract

225g plain flour

100g ground almonds

1 tsp baking powder

200g golden caster sugar

5 large eggs, at room temperature

400g strawberries,½ roughly chopped, ½ finely sliced

a little icing sugar, to serve

4 meringues nests (50g 2oz), very roughly broken up

Equipment:

oven

whisk

bowl

skewers

Cooking instruction summary:

Grease a deep, 20 x 30cm traybake or roasting tin, then line with parchment. Heat oven to 160C/140C fan/gas 3. Melt the butter, take off the heat and stir in the cream and the vanilla. Mix the flour, almonds, baking powder and tsp fine salt and set aside for later. Put the caster sugar and eggs into a large bowl, and whisk with electric beaters until very thick and foamy, about 5 mins. Pour in the butter mix, whisk briefly, then add the flour mix and whisk briefly again until even. Stir in the chopped strawberries, then pour the batter into the tin and level the top. Scatter the sliced strawberries and meringue over the cake, then bake for 40-45 mins until risen, golden and a skewer comes out clean. Cool for 20 mins in the tin, then transfer the cake to a rack. Just before serving, dust with a little icing sugar. Enjoy with the rest of the double cream, whipped if you like.

 

Step by step:


1. Grease a deep, 20 x 30cm traybake or roasting tin, then line with parchment.

2. Heat oven to 160C/140C fan/gas

3. Melt the butter, take off the heat and stir in the cream and the vanilla.

4. Mix the flour, almonds, baking powder and tsp fine salt and set aside for later.

5. Put the caster sugar and eggs into a large bowl, and whisk with electric beaters until very thick and foamy, about 5 mins.

6. Pour in the butter mix, whisk briefly, then add the flour mix and whisk briefly again until even. Stir in the chopped strawberries, then pour the batter into the tin and level the top.

7. Scatter the sliced strawberries and meringue over the cake, then bake for 40-45 mins until risen, golden and a skewer comes out clean. Cool for 20 mins in the tin, then transfer the cake to a rack. Just before serving, dust with a little icing sugar. Enjoy with the rest of the double cream, whipped if you like.


Nutrition Information:

Quickview
279k Calories
5g Protein
16g Total Fat
29g Carbs
2% Health Score
Limit These
Calories
279k
14%

Fat
16g
25%

  Saturated Fat
7g
50%

Carbohydrates
29g
10%

  Sugar
15g
17%

Cholesterol
93mg
31%

Sodium
31mg
1%

Get Enough Of These
Protein
5g
11%

Vitamin C
15mg
19%

Selenium
10µg
15%

Manganese
0.22mg
11%

Folate
42µg
11%

Vitamin B2
0.17mg
10%

Vitamin A
458IU
9%

Vitamin B1
0.13mg
9%

Phosphorus
84mg
8%

Iron
1mg
8%

Fiber
1g
7%

Calcium
61mg
6%

Vitamin B3
1mg
5%

Vitamin B5
0.4mg
4%

Potassium
137mg
4%

Vitamin E
0.59mg
4%

Vitamin D
0.54µg
4%

Vitamin B12
0.18µg
3%

Copper
0.05mg
3%

Vitamin B6
0.05mg
3%

Magnesium
10mg
3%

Zinc
0.39mg
3%

Vitamin K
1µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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