UNIGRÁ S.p.A.

Soft Cake Coating

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
Fiorfiore Multi-Cake Yogurt 1000 g
Vegetable oil 350 g
Eggs 500 g
Water 150 g
Caravella Easy Bianca

Method

Shortcrust Pastry

  1. Slowly mix in the stand mixer using the paddle attachment, combining the sugar, butter, 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. Roll out in a sheeter to a thickness of 2.5 mm and chill in the freezer for 30 minutes.

  5. Cut and bake at 160°C for 12–15 minutes.

Plumcake

  1. Place the ingredients in a stand mixer equipped with a paddle attachment and mix at medium speed for 4–5 minutes or until a uniform batter is obtained.

  2. Pour the recommended amount into the molds and bake at 170–180°C for 35–45 minutes, depending on the quantity.

Coating

  1. Heat the Caravella Easy White to 35–37°C.

  2. Cover the plumcake

Decoration

  1. Heat the Caravella Easy Cocoa until it reaches a soft, spreadable consistency.

  2. Place in a stand mixer equipped with a whisk and whip.

  3. Decorate the pound cake using a piping bag.

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