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Chinese New Year Cake

Baptiste Villefranque

By Baptiste Villefranque


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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