Sbriciolata Cake with a thin layer of Sable Biscuit

Sable Dough

1. • Add softened butter, salt, and orange zest to the flour and mix.
2. • Once you have this crumbled dough, add all the powdered sugar and knead.
3. • Add the previously broken egg to a bowl and beat until the whites and yolk become one.
4. • Knead the dough for a few minutes, and create a ball when it reaches a nice consistency.
5. • Put the ball in plastic wrap and sit in the refrigerator for at least 1hr.
6. • Put the ball in plastic wrap and sit in the refrigerator for at least 1hr.
7. • Remove the dough from the refrigerator and roll it out on a lightly floured surface to a thickness of 1/4".
8. • Using a 6-inch Round Stainless Steel Cutter, mold the dough. Place on a parchment-lined baking sheet.
9. • Bake at 180°C (356°F) until lightly golden brown.

Mascarpone Cream

1. • Whip the cream with powdered sugar.
2. • Incorporate little by little the Mascarpone cheese.
3. • Add strawberries, wash them, cut them into small pieces, and mix them all.

Assembling

1. • Pour the mascarpone cream over one round sable biscuit.
2. • Sprinkle the crumbled sable biscuits on the  Mascarpone cream.
3. • Put the Sbriciolata in the freezer to rest until it can hold its shape for at least 1 hour.
4. • After the hour, you can store the Sbriciolata in the refrigerator until you serve it.
5. • Serve with some sprinkled powdered sugar.