Cake Decoration

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

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

Place in the refrigerator for 12 hours.

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.

Baking: 160°C with the valve closed.

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

Mix until the eggs are fully incorporated.

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

Whip until the desired consistency is achieved.

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

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

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

Let cool and decorate with buttercream.