Lily’s winter Mont Blanc Cake

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Thursday 27 July 2017


100 g butter • 2 eggs • 10 g of sliced almonds • 2 wooden sticks and 1 string for decoration.


  1. Preheat the oven to 160°C (convection oven 150°C, gas position 2). Beat the butter with a hand mixer until it is soft. Add the eggs and cake mix. Mix the cake batter for ca. 3 minutes until it is smooth and airy.
  2. Grease the baking tray with butter. If you like, you can sprinkle some almonds (not included) in the baking tray. Scoop the batter with a spatula in the baking tray. Bake the cake in the middle of the oven in ca. 40 minutes (use a skewer to check if the cake is done). Let the cake cool.
  3. Decorate the cake with the powdered sugar (use a sieve to achieve the best result) and the decoration figures.

Decoration tip: Attach the decoration figures to a string. Attach this string to two wooden sticks and stick the wooden sticks in the cake.

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