Base
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.

Cream

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).

Inset
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.

Sable

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.