Biscuit "La Gioconda"
This cake contains quite a few sugar, almonds, a teeny bit of flour and oil. So it turns out very tender and soft. In most cases it is used for rolls, as prepared it is very soft and elastic. Also, this cake is a perfect base for desserts! Biscuit "La Gioconda" is different from all other types of biscuits because it is not whipped eggs with sugar, and with almond-sugar powder 1 :1. "Mona Lisa" traditionally baked in a very thin sheet and a very short time. The result is a flexible porous sponge. This cake has two remarkable properties: it is easily rolled into a roll without cracks and breaks (especially if you added butter), and it absorbs much of the syrup, taking it taste, it does not crumble, do not soak, not crushed under the weight of the cream. This cake stays fresh a long time.