Totally Summery Eton Mess Cake

INGREDIENTS:                                                                                                                                        

For the cake:

Makes 3x15cm (6in) layers - Serves 8240ml |  | 8.1fl oz | 1 cup whipping cream

2 large eggs, lightly beaten

1 tsp vanilla paste (or extract)

225g | 8oz | 1 cup caster sugar

230g | 8.1oz | 1 1/2 cups plain (all purpose) flour

1 tbsp cornflour (cornstarch)

2 tsp baking powder

¼ tsp salt

a little butter for greasing the tins

Raspberry syrup:

350g | 12.3oz frozen raspberries

225g | 8oz | 1 cup caster sugar

240ml | 8.1fl oz | 1 cup water

For the filling & decoration:

550ml |  18.6fl oz double cream

2 tsp vanilla extract

100g | 3.5oz mini meringues or meringue nests, crushed 

3-4 tbsp of the syrup 

200g – 300g | 7-10.5oz fresh berries to fill and decorate*

*I used strawberries, blueberries and raspberries

Method :

1. For the syrup: bring the frozen raspberries, sugar and water to the boil in a medium pot and then simmer for 30 minutes until the syrup is slightly viscous. Let the syrup cool, then strain into a sterilised container. Discard the cooked raspberries or use in the filling.
2. Preheat the oven to 180C (350F). Grease your cake tins with a little butter and line the bottoms with baking paper. Dust with flour and shake off any excess.
3. Whip the cream until it holds soft peaks. 
4. Use a hand whisk to lightly beat the eggs and vanilla paste until frothy then add to the whipped cream. Briefly whisk together on low speed until just combined. 
5. Gradually add the sugar while whisking on medium-high speed. Whisk for a minute or two on high speed but don't over whip.
6. Combine the flour, cornflour, baking powder and salt in a bowl. Sift over the batter and carefully fold using a spatula. Make sure you scrape the edges and bottom of the bowl until all the flour is incorporated. 
7. Divide the batter between your prepared tins and bake for 20-25m until the cakes are risen and firm on top and a skewer inserted in the centre comes out clean. 
8. Leave them to cool on a wire rack and then carefully turn out of the tins. 
9. Brush the cakes with the raspberry syrup and level the tops if necessary.
10. While the cakes are cooling, whip the double cream and vanilla until it forms firm peaks. Transfer 1/3 of the whipped cream to another bowl (or piping bag) to use for topping the cake.
11. Add the crushed meringue and splash of the syrup to the remaining whipped cream and fold together.
12. Generously spread filling over the bottom cake layer and then nestle a few berries on top. Drizzle with a little syrup, letting it drip down the sides.
13. Sandwich with the second layer, pressing down lightly on it. Repeat the filling process and top with the final layer.
14. Spread or pipe the reserved whipped cream on top and decorate with a few berries and some meringue kisses or crushed meringue. Serve immediately – cake best consumed soon after 

      Adapted from :  supergoldenbakes