Mix the TOP FROLA, AVOLETTA, and butter in a stand mixer with the paddle attachment (sandblasting).
Add the eggs and mix without whipping.
Roll out between 2 sheets of parchment paper to a thickness of 2-3 mm and refrigerate
for at least 2 hours.
Cut out discs for individual portions.
Bake at 170°C (340°F) for about 15 minutes.
Bring the first four ingredients to a gentle boil, mix in the white chocolate, and finally the chilled cream. cool in the refrigerator and assemble the next day.
use a few cubes of pure fruttidor and caramel for the internal filling.
Fill the biscuit layers with the whipped namelaka, alternating with the apple fruttidor and caramel toffee d'or.
You can make 2 or 3 layers.
Decorate with tufts and: Dobla gingerbread man large.