I know, I know it is not really blackberry season but when I saw some big fat juicy looking specimens at my local Morrisons last week not only did they look appealing but they were very reasonably priced too, so into my trolley they went ready to use in a bankholiday weekend dessert.
Whilst doing my shopping I also picked up some mini meringues and meringue nests, some double cream, some bramble preserve, eggs, and butter which were all hinting towards a cake of some sort and then suddenly I thought I would make a cake and pudding combined. A Blackberry Eton Mess cake no less and here is how I made it.
- 200g unsalted butter
- 200g caster sugar
- 200g self raising flour
- 4 eggs
- elderflower cordial
- bramble preserve
- 450ml double cream
- 1 tbsp bramble preserve
- 1 punnet blackberries
- 2 meringue nests
- 8 mini meringues
- Pre heat the oven to 180oC / 160oC (fan)
- Grease and line 2 sponge tins (I used 8 inch ones)
- Cream together the butter and sugar until pale and soft
- Add the eggs, 1 tbsp of flour and 2 tsp of elderflower cordial and beat for a couple of minutes
- Fold in the remaining flour together with 2 tbsp of the bramble preserve
- Divide the batter between the 2 cake tins and place in the oven for about 25 minutes until cooked all the way through
- Leave to cool completely
- When you are ready to assemble your cake:
- Pour the double cream and 1 tbsp of elderflower cordial into a bowl and whisk until thick but not too thick as you still want some movement and for it not to be rigid
- Divide the cream into 2 bowl
- Break up the 2 meringue nests and along with another 1 tbsp of the bramble preserve stir through one portion of the thickened cream
- Take one of the sponges and place on a serving plate.
- Cover the base with a thin layer of the bramble preserve and then top with the crushed meringue cream
- Cover with the other sponge and top this sponge with the plain elderflower cream
- Decorate with the mini meringues and the blackberries
- Your scrummy cake is ready to serve
This cake was soooooo good even if I do say so myself! It was sweet and tangy and the meringues added some texture to each bite too. This would work equally aswell with strawberries or raspberries and I will be trying one or both of those fruits in a future eton mess style cake in the future …. well in the summer at least! It is best eaten on the day it is made due to the cream, but is ok the next day! And please keep it in the fridge to avoid the cream going off.
Blackberry Eton Mess Cake – just proves that blackberries can work well in a recipe out of season!!!
I am entering this in to the Againspiredrecipes challenge, which you can read more about HERE
I was sent some vouchers to spend in my local Morrisons which paid for the ingredients used in this cake. You can see my Meatball Kebab recipe which I made for my #morrisonsmum post here