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Rainbow Cake

Johanna le Pape

By Johanna le Pape



  • Egg yolk 100g
  • Egg white 150g
  • Sugar 80g
  • Flour 40g
  • Cornstarch 40g
  • Baking powder 4g
  • Candia Professional Extra Taste Butter 40g
  • Natural coloring SQ

Coconut ganache

  • Candia Professional Whipping Cream 100g
  • Gelatin mass 20g
  • White chocolate 50g
  • Coconut milk 100g
  • Candia Professional Whipping Cream 250g

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