Naked Eton Mess Cake

Preheat the oven to 120°C (100°C convection mode).

Put 10 g egg white powder and 60 ml water in a bowl, then mix well. Let rest for 10 minutes. Beat the egg whites at maximum speed until a white frothy consistency is achieved. While continuing to beat at maximum, gradually add the fine granulated sugar and keep beating until firm meringue forms stiff peaks.

Put the foam into a piping bag with tip No. 1M and pipe spirals onto a baking tray lined with parchment paper. Let the meringues dry in the oven for 1.5 hours at 120°C (convection oven 100°C).

Then, preheat the oven to 180°C (160°C convection mode).

Prepare 500 g FunCakes Cupcake Mix according to the package instructions. Spray the pans with release spray and divide the batter between the 5 pans. Bake the cakes for 20-25 minutes, then place them on a rack to cool.

Whip the cream with icing sugar and 2 packets of stabilizer until firm. Crumble some meringues and add them along with finely chopped strawberries to the whipped cream. Fold in gently. This is the Eton Mess filling.

Stack the cakes, placing a generous layer of Eton Mess filling between each layer. Finish with a good layer of Eton Mess on top and decorate the top with the various fruits and some meringues.