Sbrisolata or sbrisolona with custard. Homemade cakes—rustic, indulgent and very fragrant—are always our favorites and I truly believe there’s no substitute for enjoying a grandmother’s cake made at home. The sbriciolata with custard is a richer version of the classic Mantuan sbrisolona and is certainly one of the desserts we talk about; it is inspired by the more famous grandmother’s cake, the cake made with shortcrust pastry and pastry cream, which I always make with just a few eggs and that everyone knows. The base of the sbrisolona with custard is in fact a crumbly shortcrust base that creates a fragile shell ideal for containing a silky and delicate “fake” pastry cream! Fake because my pastry cream is not only quick and easy to make, but is prepared with only one egg, which makes it light yet still indulgent and velvety. Crispy and crumbly outside, creamy and velvety inside, the sbrisolona with custard is perfect for breakfast, an afternoon snack or as a Sunday dessert and it is a cake that seduces both adults and children. The sbriciolata with pastry cream is a perfect cake for beginners in the kitchen and also for those tired of the usual sponge cakes. The recipe is simple, economical and uses ingredients you almost certainly already have in the pantry, like flour, sugar and butter. So what are we waiting for? Let’s get into the kitchen and roll up our sleeves to prepare together the lemon-scented sbrisolona with custard, the best in the world. If you want to stay updated on my recipes you can follow my page Facebook and my profile Instagram.

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Difficulty: Very easy
Cost: Very inexpensive
Rest time: 3 Hours
Preparation time: 30 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to make the Sbrisolona with Custard

1 2/3 cup all-purpose flour
2/3 cup fine durum semolina
2 eggs
2/3 cup granulated sugar
2/3 cup butter (cold)
1 tsp baking powder
1 tsp vanilla extract
to taste lemon zest
to taste pine nuts (optional)
2 1/4 cup milk
3.5 oz all-purpose flour
1 egg (medium)
to taste lemon zest
2/3 cup granulated sugar
to taste vanillin (vanilla flavoring)

Tools

Bowl
Springform pan 8 2/3 in (22 cm)
Oven
Pot

How to make the Sbrisolona with Custard

Let’s start with the custard. Put the flour, sugar and vanillin into a pot, add a little milk and stir to dissolve everything.
Add the egg and mix, then add the rest of the milk. Be careful not to form lumps and place the pot on the stove. Let it thicken over medium heat, stirring constantly.
Turn off the heat, add the grated zest of one lemon, whisk again and let the custard cool in a bowl covered with plastic wrap.
After preparing the custard, prepare the shortcrust crumbs for the sbrisolata.
In a bowl pour the two flours mixed together, add the cold butter cut into pieces, the sugar, the baking powder and mix roughly.
Add the eggs and quickly work the dough with your hand until you see crumbs of different sizes form. The dough is ready; do not work it more, otherwise the butter will melt and you’ll get a classic shortcrust. Line the base of a springform pan with parchment paper, pour in a little more than half of the dough and gently shape it with your hand, raising the edges.
Pour the custard over the base of the sbrisolata and level it.
Cover with the remaining dough, scatter some pine nuts on top if desired and bake the sbrisolata with custard in a static oven preheated to 356°F for about 35 minutes, but adjust according to your oven since not all ovens are the same.
When the sbrisolata is cooked and golden, remove it from the oven and let it cool for at least 30 minutes. Transfer to a rack and let cool completely for at least two to three hours, then dust with powdered sugar before serving.
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