Guylian launches Finishing Touches recipes: Eton Mess Tray Bake

Image: Eton Mess Tray Bake by Catrin Komor

This Eton Mess traybake recipe courtesy of Guylian and Catrin Komor @Fwdge is a new twist on a British classic. Made with chocolate hazelnut ganache and decorated with gold leaf, this traybake will look truly regal on any dessert table.

Ingredients (Serves 9 )

200g Salted Butter 

200g Granulated Sugar 

200g Self Raising Flour 

4 Large Eggs 

4tbsp Milk 

½ tsp baking powder 

300g Raspberries 

400ml Double Cream 

50g Meringue Nests 

½ Vanilla Pod 

3tbsp Raspberry Jam 

10 Guylian Belgian Chocolate Sea Shells 

Method

Image: Eton Mess Tray Bake by Catrin Komor

Image: Guylian Belgian Chocolate Praline Sea Shells

• Preheat the oven to 180C/Gas 4. Mix the butter and sugar together in a large bowl until soft and creamy. Beat in one egg at a time, stirring well before adding the next. Fold in the flour, baking powder and milk, then combine to make a thick batter. 

• Line a 25cm square baking tin with parchment paper. Pour the cake batter in and sprinkle over half of the fresh raspberries. Bake in the centre of the oven for 30 minutes, until the cake is golden brown and cooked through. Allow to cool completely. 

• Whip the cream to soft peaks before adding in the beans of the vanilla pod. Stir well, then spread the cream over the cooled sponge cake, making a well in the centre of the cream to hold the fresh fruit and jam.  

• Thin the jam with 2tbsp just boiling water, then drizzle the sauce over the whipped cream. Crumble over the meringue pieces and arrange with the remaining fresh raspberries, forming a mound in the centre of the cake. 

• Chill until ready to serve – then top with a dusting of icing sugar and the Guylian Belgian Chocolate Praline Sea Shells to finish!