For the cookies: Heat 100 grams (approximately 3.5 ounces) of cream and sugar in a saucepan, stir in almonds. Cut out a cardboard disk, 10 cm (approximately 4 inches) in diameter. Line a baking sheet with parchment paper, add cardboard, add some almond mixture to the center and spread, repeat 8 times. Place in an oven preheated to 180°C (approximately 350°F) for 5-7 minutes, until golden brown. Remove and let cool.
For the fruit: Combine fruit, lemon juice and powdered sugar.
Place a cookie on a dessert plate. Add a cake ring and top with fruit. Add another cookie.
For the topping: Beat cream and sugar until stiff, pour into a pastry bag and pipe onto cookie. Top with another cookie.
Garnish with fruit, as desired, and serve.