Peach and blackberry meringue crown cake recipe

• Serves 10
• 30 mins to prepare and 1 hr 20 mins to cook
• 528 calories/serving

Ingredients

• 200g salted butter
• Four large eggs, two whole and two separated
• 300g caster sugar
• 1 tsp vanilla extract
• 60ml whole or semi-skimmed milk at room temperature

For the sponge

• 250g self-raising flour

For the filling

• 250g fat-free fromage frais

For the filling

• 200ml double cream
• 2 tsp icing sugar
• 150g (5oz) fresh blackberries
• One ripe peach, halved, stoned, and thinly sliced.

Method

1. Preheat the oven to 170°C, gas mark 3.
2. Lightly butter the insides of two 20cm springform cake tins and line the bases and sides with non-stick baking paper.
3. Have two large mixing bowls and a handheld electric whisk ready.
4. Crack the two whole eggs into one bowl and add the two egg yolks.
5. Put the two egg whites into the second bowl and set aside with the whisk.
6. Measure 100g caster sugar into a separate, small bowl and have it ready.
7. Beat the whole eggs and egg yolks with a wooden spoon and add the remaining 200g caster sugar and soft butter, vanilla extract, milk, and flour.
8. Beat for about 1 min, until a smooth batter forms, and divide evenly between the prepared tins.
9. Quickly whisk the egg whites in the second bowl until stiff peaks form.
10. Continue to whisk and gradually add the 100g caster sugar, 1 tbsp at a time. Whisk for 1-2 mins after all the sugar has been added to make a stiff and shiny meringue.
11. Carefully spoon this on top of one of the uncooked sponges in a separate layer, spreading it almost to the edges of the tin with a spatula and making peaks at the top of the meringue.
12. Slide both cans into the center of the oven and bake for 35 mins.
13. Remove the tin containing the bare sponge, which should be golden, springy, and risen, and turn it out onto a wire rack to cool.
14. Continue to cook the meringue-topped sponge for 25-30 mins, until the meringue is pale golden and a skewer inserted down into the center of the cake part comes out clean.
15. Carefully undo the tin and transfer the cake to the wire rack to cool, meringue-side upwards, so it doesn't get squashed.
16. Once the cakes are cool, make the filling by briefly whisking the fromage frais, cream, and sugar together in a mixing bowl until soft peaks form.
17. Turn the bare sponge on a serving plate, so the flat base is uppermost and spread with the fromage frais mixture.
18. Scatter the blackberries and sliced peaches over, then carefully sit the second cake on top, with the meringue layer uppermost like a crown.
19. Cut into slices with a serrated knife to serve.

Tip: Vary the fruit filling in this impressive, meringue-topped cake as the seasons change. Plums and figs are excellent, as are summer berries and cherries.