UNIGRÁ S.p.A.

Cake Decoration

Caravella Easy 

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Flour W 180/200 1000 g
Master Martini Butter 500 g
Light-colored egg yolks 190 g
Powdered sugar 400 g
Flavoring if desired
Master Martini Butter 200 g
Powdered sugar 200 g
Eggs 200 g
Almond flour 200 g
Ground cinnamon 5 g
Orange zest 10 g
Caravella Easy 100 g
Margarina Gioia 100 g

Method

Shortcrust Pastry

  1. Slowly mix in the stand mixer using the paddle attachment, combining the sugar, butter, flavoring, egg yolks, and half of the flour.

  2. When the dough starts to become homogeneous, add the remaining flour.

  3. Place in the refrigerator for 12 hours.

  4. Resting time: 3 hours in a positive temperature before use. Once rolled out, chill for at least 30–60 minutes, always in a positive temperature, before baking.

  5. Baking: 160°C with the valve closed.

Spiced Frangipane

  1. Mix the softened butter, powdered sugar, almond flour, ground cinnamon, and orange zest, then gradually incorporate the eggs.

  2. Mix until the eggs are fully incorporated.

Butter Cream

  1. Combine Caravella Easy with Margarina Gioia, both softened to a spreadable consistency.

  2. Whip until the desired consistency is achieved.

Assembly

  1. Line the mold with 2 mm shortcrust pastry and bake at 160°C for 10 minutes.

  2. Cover the base with a thin layer of bitter orange marmalade.

  3. Add the frangipane and bake at 160°C for about 15–20 minutes.

  4. Let cool and decorate with buttercream.

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