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:
covered percent of daily need
