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Chinese New Year Cake

Baptiste Villefranque

By Baptiste Villefranque

Ingredients

EXTRA TASTE INCORPORATION BUTTER
EXTRA TASTE INCORPORATION BUTTER

80g

Whole Milk
Whole Milk

150g

SIGNATURE WHIPPING CREAM 35.1%
SIGNATURE WHIPPING CREAM 35.1%

450g

Almond Dacquoise (1pcs per cake)

  • Almond powder 200g
  • Egg whites 200g
  • Sugar 175g
  • Icing sugar 150g

Praline Feuilletine on top of the sponge

  • Praline Feuilletine 375gr per tray of 60cm*40cm
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