A luxurious reimagining of the classic British dessert, this Posh Eton Mess Celebration Cake brings together layers of rich brown butter vanilla sponge, silky white chocolate mascarpone cream, fresh raspberries and clouds of softly torched Italian meringue.
Part nostalgic British summer dessert, part elegant showstopper, the Posh Eton Mess cake has quickly become a favourite both live on stage and across Mich Turner MBE's social media platforms, where viewers have followed the full process from layering and filling through to the final dramatic slice reveal.
Light, luxurious and unapologetically celebratory — this is Eton Mess, Little Venice Cake Company style.
FOR THE BROWN BUTTER VANILLA CAKE
250g unsalted butter – browned and cooled until semi firm
220g golden caster sugar
220g beaten eggs (4 large eggs) – room temperature
1tbsp vanilla bean paste
220g self raising flour
1/2tsp baking powder
½ tsp salt
120ml whole milk – room temperature or slightly warmed
2tbsp (70g) soured cream, crème fraiche or Greek yoghurt
Method
Preheat the oven to 170C and line the base and side of 2 qty 8 inch round loose bottom tins with non-stick baking parchment.
In a desktop mixer, cream together the sugar and brown butter until light, pale and fluffy.
Add the beaten eggs followed by the vanilla extract in a slow trickle with the mixer on medium high speed until fully incorporated.
Transfer the batter to a large mixing bowl. In a separate bowl sieve together the flour, baking powder and salt. Use a silicon spatula spoon to fold the flour into the creamed batter in 3 portions, alternating with the milk until all the ingredients are mixed and you have a smooth batter.
Divide equally between the two tins, level the top and bake in the oven for 30 minutes until well risen, golden brown, gently shrinking from the sides, and the top springs back when gently pressed. A small clean knife inserted, should come out clean with no liquid cake batter.
TOP TIP – Brown butter concentrates the butter by evaporating 20% water and caramelising the milk solids – the result is a beautifully caramelised, almost nutty flavour to the butter that enhances the vanilla sponge. Allow to cool and be soft enough to cream with the sugar.
Brown Butter – place the butter cut into 2cm cubes into a large saucepan. Over a moderate to high heat allow to melt, and gently come up to a rolling boil stirring all the time. The butter will foam and turn a deep amber colour with caramelised milk solids. Remove from the heat and transfer into a large heatproof bowl to cool and set to semi-solid.
I cannot emphasise enough the importance of weighing your ingredients accurately, having them all at room temperature (or even on the slightly warm side) and not rushing any stage of the process. This will all ensure you have a beautifully risen, even-crumbed cake, which will be soft and moist.
Once baked, remove the cakes from the oven and place on a wire rack. Leave the cakes to cool, then remove from the tin and slice in half horizontally when you are ready to assemble.
WHITE CHOCOLATE MASCARPONE CREAM WITH FRESH RASPBERRIES
375g mascarpone
200g white chocolate – melted and cooled
450ml fresh double cream
50g icing sugar
1 tbsp vanilla bean paste
500g fresh raspberries (reserve 8-12, crush 1/3 and mix with the remainder)
method
Whip the cream together with the vanilla bean paste until soft peaks.
Beat together the mascarpone and icing sugar with the cooled white chocolate.
Fold in the double cream and stir to the correct texture.
Add half the raspberry mix and fold through the frosting.
TO ASSEMBLE
Place the first sponge layer on a cake board, plate or stand and spread with 1/3 white chocolate raspberry ripple mascarpone cream. Spoon and spread1/3 remaining raspberry mix on the top before placing the second sponge on top. Repeat with the cream, raspberries and sponge layer until the top (4th) layer of cake is in position. Use any remaining cream to smooth the sides and fill any gaps. Chill to firm.
ITALIAN MERINGUE
4 large egg whites at room temperature
300g white caster sugar
25g liquid glucose
65ml water
1tsp cream of tartar
sugar thermometer
method
Place the egg whites in a clean large bowl attached to a desktop mixer fitted with a whisk attachment.
Place the sugar, glucose syrup and water in a medium saucepan. Heat and stir until the temperature reaches 80C and the sugar has melted. Continue to heat until the temperature reaches 110C. Turn the mixer on and begin whisking the egg whites on high speed. Continue heating the sugar syrup until it reaches 119-121C. Remove from the heat, and with the whisk on high speed, slowly pour the syrup over the egg whites.
Add 1tsp cream of tartar and continue to whisk for 10 minutes, until the meringue has thickened, is super glossy, stiff and cooled to room temperature. It is now stable to use and consume at room temperature.
Remove the cake from the fridge and spoon the meringue generously over the top and sides of the cake using a palette knife. Add decorative swirls.
Use a blowtorch to scorch and caramelise the meringue. Dress the cake with the reserved whole raspberries.
This cake will keep up to 3 days stored in the fridge, but serve at room temperature.