if you want to decorate: gel food coloring, favorite colors
170 g of mascarpone
100 ml of fresh cream
120 g of almond cream
4 g of gelatine sheets
PROCEDURE
Prepare the biscuit dough: separate the egg whites and yolks. Whip the egg whites, adding half the sugar when it starts to foam.
Beat the egg yolks with the other part of the sugar, add a pinch of salt, the oil and the milk in a thin stream. Add the sifted flour with a spatula gently.
Now incorporate the egg whites with movements from the bottom to the top.
Divide the mixture into two parts. Start cooking half of it by pouring it into the baking tray lined with baking paper. In the oven at 180° for about 12/15 minutes.
From the remaining part take small quantities and add the food coloring while mixing. Put the colored dough in the piping bags and decorate with your favorite pattern on the paper, I recommend you download some designs online for free and use them as stencils to follow, inserting them under the baking paper; or copy some designs on the baking paper and then turn it over on the baking tray and on the reverse follow the outlines etc. with the piping bag;
Cook for a few minutes, about 4 minutes, at 180° (or put in the freezer for half an hour). Take the pan and pour the remaining mixture on top and cook for 12/15 minutes at 180°.
Let them cool and if you don't use them immediately, wrap them in cling film.
Prepare the almond cream: soak the gelatine sheet in cold water. Whip the cream (take a little to heat separately) with the mascarpone and the almond cream. In the heated cream, dissolve the well-squeezed rehydrated gelatine, mix well and when it is lukewarm add it to the cream.
Spread the cream on the biscuit dough without decoration. Place the decorated one on top. Refrigerate for at least an hour (or in the freezer faster) to compact well and make cutting easier. Cut into triangles to obtain the classic sandwich.
