The messy Eton traybake
Leave the traybake to cool completely before spreading on the Eton cream, then grate on the white chocolate as if it were cheese.
Prep 30 min
Cook 50 min
Serves 12
200g unsalted butter
115g golden caster sugar
110g light brown sugar
225g self-raising flour
1 tsp baking powder
3 large eggs
3 tbsp whole milk
150g vanilla yoghurt
1 tsp almond extract
300g raspberries
For the Eton cream
400ml double cream
4 tbsp icing sugar
1 tbsp vanilla extract
100g raspberries, halved
200g strawberries, hulled and quartered
6 meringue nests, roughly crushed
50g white chocolate, chilled
Heat the oven to 180C (160C fan)/350F/gas 4 and grease and line a 20cm x 30cm baking tray with baking paper. Combine the butter and both sugars and beat until light and fluffy. In a separate bowl, sift the flour and baking powder, and in another bowl, mix the eggs and milk. Add this to the butter mixture and combine well, then slowly add the flour and mix again. Spoon into the tin, level the top and bake for 30 minutes.
Meanwhile, combine the yoghurt and almond extract, then, when ready, take the cake out of the oven, and quickly spoon the yoghurt over the cake. Scatter over the raspberries and pop the cake back in the oven for another 20 minutes, until a metal skewer inserted into the centre comes out clean. Leave to cool in the tray for 15 minutes, then remove from the tin and transfer to a wire rack to cool completely.
To make the Eton cream, whip together the cream, icing sugar and vanilla until soft peaks form, then fold in half the raspberries and strawberries. Roughly spread the cream over the surface of the cooled cake, then top with the remaining fruit and the crushed meringue. Grate over the white chocolate, as if it were cheese, and cut the traybake into squares to serve.
