Table of Contents
The cake always ends up domed shape which is good for the ‘Mont Blanc’. Preheat oven to 170C. Line side and base of 18cm springform cake tin with baking paper. Mix Eggs, Sugar, Milk, Oil, Vanilla and Self-Raising Flour until smooth, pour into the tin and bake for 30 minutes or until golden.
Before starting this Mont Blanc recipe, make sure you have organised all the necessary ingredients. For the meringues: Pour the egg whites in the stand mixer bowl. Add the castor sugar. Combine with a whisk to incorporate the castor sugar. Place the recipient over a bain-marie prepared in a saucepan. Whisk the preparation until hot.
It is named after the highest mountain Le Mont Blanc in the Alps, meaning “white mountain” in French. Sprinkled with icing (powdered) sugar, it really resembles a snow-capped mountain.
Dust the Mont Blanc gâteau with icing sugar. Spoon the whipped cream into a piping bag fitted with a star nozzle and pipe a cream rosette on each gâteau. Refrigerate until 10 minutes before serving.
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