UNIGRÁ S.p.A.

Old Fashion

Caravella Gran Mora

Difficulty 3
60 Minutes
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Eggs 750g
Sugar 400g
Cake Flour 200g
Potato Starch 75g
Gran Mora 200g
Gelatine Mass 20g
Cream 100g
Gran Mora 500g
Cream 900g
Cream 100g
Gelatine Mass 80g
Gran Latte NOcciola 1000g
Cream 900g
Milk Compound 50g
Rapeseeds Oil 20g
Gran Nocciola 200g
Hazelnut Grains 50g
Milk 200g
Rapeseeds Oil 100g
Gran Mora 50g
Egg White 100g
Egg Yolk 20g
Sugar 150g
Flour 80g
Baking Powder 8g

Method

Bisquit Gran Mora

  1. Whip together eggs and sugar until foamy.

  2. Take 200 g of the mixture and mix it with Caravella Gran Mora. ,Then, combine with the rest of the mixture and finish by adding gently sifted flour.

  3. Pour 750 grams of mix in a tray 60x40.

  4. Bake at : 200°C for 6 min

Gran Mora Mousse

  1. Melt the gelatine mass and cream in the microwave until fully dissolved.

  2. In a large bowl, warm the Caravella Gran Mora to 45°C.

  3. Meanwhile, semi-whip the 900 grams of cream.

  4. Add one-third of the semi-whipped cream to the warmed Caravella Gran Nocciola and whisk vigorously.

  5. Incorporate the melted gelatine mixture, then gently fold in the remaining semi-whipped cream until fully combined.

Gran Latte Nocciola Mousse

  1. Melt the gelatine mass and cream in the microwave until fully dissolved.

  2. In a large bowl, warm the Caravella Gran Nocciola to 40°C. Meanwhile, semi-whip the 900 grams of cream.

  3. Add one-third of the semi-whipped cream to the warmed Caravella Gran Nocciola and whisk vigorously.

  4. Incorporate the melted gelatine mixture, then gently fold in the remaining semi-whipped cream until fully combined.

Hazelnut Rocher

  1. Melt the compound with rapeseeds oil in microwave.

  2. Add the Caravella Gran Nocciola and hazelnut grains.

Microwave Gran Mora Sponge

  1. Blend all the ingredients together.

  2. Transfer the mix a siphon, add the gas charge and spray in a paper cup till 1/3 of his high.

  3. Bake in microwave.

  4. Store the sponge in freezer.

Assembling

  1. Cut two layer of bisquit of 18 cm.

  2. Soak them with simple syroup.

  3. Cover one bisquit with a thin layer of Hazelnut Rocher.

  4. Insert this bisquit in a cake ring.

  5. Pipe on top the Caravella Gran Mora Mousse. Cover with a second layer of sponge.

  6. Pipe on top the Caravella Gran nocciola Mousse. ,Transfer in fridge and let it set.

  7. Decorate the cake dripping the boarder with Caravella Gran Mora then on top with some tufts of Gran Mora mousse and Gran Nocciola Mousse.

  8. Finish with some piece of Microwave sponge and hazelnut.

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