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Baptiste Villefranque

By Baptiste Villefranque


Vanilla Sponge Cake

  • Eggs 300g
  • White sugar 150g
  • Flour 150g

Raspberry Jelly

  • Raspberry Puree 900g
  • White sugar 120g
  • Pectin NH 15g
  • Inverted sugar 56g
  • Gelatin 20g

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