Ingredients:
COCOA SPONGE CAKE:
3 eggs
90g of sugar
75g “00” flour
15g unsweetened cocoa powder
22g seed oil
37g of milk
ICING:
120 g of hazelnut paste
250g mascarpone
30g of condensed milk
250g of cream
50g of sugar
1 pinch of salt
DECORATION:
Hazelnut
Flowers
Advanced icing
Directions:
Continued on next page (page 2)
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