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Coffee Roll Cake A. Bisqui à la Quière 53g egg yolks, 27g sugar, 2.5g coffee powder 82g egg whites, 42g sugar 52g cake flour B. Chantilly Cream 120g heavy cream, 15g mascarpone cheese, 17g sugar, 3g coffee powder 15g condensed milk, 1g coffee extract, 3g coffee liqueur *Travlett coffee extract *Kahlua coffee liqueur *Iguazu coffee powder *Milla mascarpone cheese *Seoul Milk heavy cream, condensed milk *Slice and store in an airtight container for about 3 days. *Can also be frozen. Wrap individually, freeze, then thaw before eating. (You can also enjoy it like ice cream.) 0:00 Intro 0:16 Bisqui a la Quière (Making the Sheets) 5:55 Pipe the Dough into the Pan 7:26 Bake in the Oven 7:31 Cut the Sheets & Spread the Whipped Cream #Dacquoise#RollCake#RollCake#CoffeeRollCake #OneDayClass#Cake