Mantuan Sbrisolona Cake.
Simple, fragrant, delicious.
The Mantuan Sbrisolona Cake is a very ancient Lombard dessert typical of the peasant tradition made with few and simple ingredients that were crumbled together (brisa which in the Mantuan dialect means crumbs and from there its name) thus creating a dessert with a unique goodness.
The Mantuan Sbrisolona Cake is a rustic dessert with a crumbly and crumbly texture, very fragrant and delicious, prepared with flour, corn flour, almonds, butter, yolks, and sugar that mixed quickly together create many crumbs, a very simple and quick dessert to prepare with unique goodness.
Over the years, many variants have been added to the classic recipe, some very different from this original one, others similar or stuffed, all sharing the crumbliness and goodness, here are some:
- Cuisine: Italian
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/4 cups fine cornmeal
- 7 oz butter
- 9 oz almonds (7 oz in the original recipe)
- 2 egg yolks
- 2 tablespoons maraschino (or fortified wine)
- 3/4 cup sugar (1 cup in the original recipe)
- 1 bean vanilla
- grated zest of 1 lemon (untreated)
- to taste granulated sugar (for finishing)
- 10 whole almonds (for garnish)
Tools
- 2 Bowls
- 1 Blender
- 1 Baking Pan
- 1 Oven
Steps
In a food processor, grind 3.5 oz of almonds together with 3.5 oz of sugar, making sure not to heat the almonds too much, as they would release oil. I recommend proceeding intermittently, turning the processor off and on again. You should achieve almond flour.
Chop the remaining almonds coarsely with a knife.
Preheat the oven to 350°F, static.
Grease and line with parchment paper a shallow 12-inch tart pan.
In a large bowl, mix the flour with the cornmeal, a pinch of salt, and the remaining sugar.
Add the ground almonds and the chopped almonds and mix again.
Cut the vanilla bean in half and use a knife to scrape out the seeds.
Add the butter in pieces, vanilla seeds, grated lemon zest, yolks, and liqueur to the bowl and knead quickly with your hands until you get a crumbly mixture.
Pour the mixture into the pan, decorate with whole almonds, and lightly sprinkle with granulated sugar.
Bake in the middle-lower part of the oven at 350°F for about 40 minutes until golden.
Take out of the oven and let cool before serving.
Put 3.5 oz of almonds together with 3.5 oz of sugar in the bowl, 10 secvel 5.
Scrape down and chop another 20 secvel 3, place them in a bowl.
Put the remaining almonds in the bowl, 10 secvel 2
Preheat the oven to 350°F, static.
Grease and line with parchment paper a shallow 12-inch tart pan.
Without washing it, put the flour, cornmeal, a pinch of salt, and the remaining sugar into the bowl, 10 secvel 1.
Add the ground almonds to the flour, 10 secvel 1.
Cut the vanilla bean in half and use a knife to scrape out the seeds.
Pour the flour mixture into a large bowl, add the chopped almonds, butter in pieces, vanilla seeds, grated lemon zest, yolks, and liqueur, knead quickly with your hands until you get a crumbly mixture.
Pour the mixture into the pan, decorate with whole almonds, and lightly sprinkle with granulated sugar.
Bake in the middle-lower part of the oven at 350°F for about 40 minutes until golden.
Take out of the oven and let cool before serving.
The Mantuan Sbrisolona Cake is ready to be enjoyed… ENJOY YOUR DESSERT!
Also try the Nutella sbriciolata, you can find the recipe CLICKING HERE.
Notes: The Mantuan Sbrisolona Cake can be stored for up to 15 days, just keep it under a cake dome or wrapped in plastic wrap.
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