Pastry Pastry

Orange Almond


Group Weight / Volume Product
Mama's Cake 500 g for the base
Eggs 225 g for the base
Oil 225 g for the base
Water 125 g for the base
Maro 200 g for the base
Water 500 g for the cream
Minuta Cream 200 g for the cream
Casa Cream 35% 200 g for the cream
Pasta Αμυγδαλωτό 80 g for the cream
Water 200 g inset
Variegone Arancio 600 g inset
Gelatin leaves 5 pcs inset
Inverted sugar 350 g white glaze
Casa Cream 35% 160 g white glaze
Arabesque White 30% 380 g white glaze
Gelatin leaves 4 pcs white glaze
Paletta Cold Gel 200 g white glaze
Mama's Cake 250 g sable
Pastry flour 250 g sable
Princess margarine 200 g sable
Eggs 50 g sable
Variegone Mandorlata 500 g crunchy dip
Arabesque White 30% 200 g crunchy dip


Put all the ingredients in the mixer bowl and beat with the flat beater for 4 minutes.
Spread on a 60x40 cm sheet.
Bake at 170 °C for 9 to 11 minutes.


Lather Casa Cream UHT 35%.
Beat the water with the Minuta Cream for 3 minutes on high speed with the whisk.
Finally, homogenize the cream with the whipped cream and
add Maro (almond paste).

Heat the Variegone Arancio together with the water to 70 °C.
Add the softened gelatins and mix.
Serve in a 30x40 cm pan where you have put the base with Mama's
Cake and Maro and freeze.
Cut with a coup-pat and put it as an insert in the paste.

White glaze
Boil the invert sugar together with the Casa Cream UHT 35%.
Remove from the heat, add the gelatins and simmer.
Add the chocolate and emulsify for 3 minutes. Bimar again.
Finally, you add the Paletta Cold Gel.
Glaze the pastes when the glaze reaches 28 °C.


In the bowl of the mixer, beat all the ingredients together with the flat beater until it becomes a homogeneous dough.
Roll out the 3mm thick dough between 2 sheets of greaseproof paper, cut with the desired cutter and bake at 170 °C for about 15'.

Crunchy dip

Melt both ingredients together.
Dip the glazed paste halfway up and decorate as desired.

Orange Almond