The Bossolà is a cake, or rather an easy ring-shaped cake with a delicate taste perfect for breakfast and snack. The Bossolà is a pantry cake typical of Brescia, but I know there’s also another version where the dough includes the use of brewer’s yeast.
This is the main Brescian cake, tied to the Christmas tradition, and it seems its origins go back to the Celts. Its current shape is due to the imagination of the Piccinelli family, well-known pastry chefs around 1870.
The Brescian bossolà is a soft, delicate cake with a pleasant citrus aroma, great for the whole family.
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I have opened a channel of free recipes for everyone on WhatsApp, with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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BRESCIAN BOSSOLÀ
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients BRESCIAN BOSSOLÀ RECIPE
- 2 1/2 cups Flour
- 2 1/2 cups potato starch
- 1 1/4 cups sugar
- 1 packet baking powder packet
- 1 untreated lemon
- 1 untreated orange
- 1 cup Butter
- 4 Eggs
Tools BRESCIAN BOSSOLÀ RECIPE
#ADV
- Bowl
- Mixer
- Stand Mixer
Preparation BRESCIAN BOSSOLÀ RECIPE
To prepare the BRESCIAN BOSSOLÀ, crack the eggs and separate the yolks and whites.
Sift the flour with the baking powder and potato starch.
Add the sugar and the grated zest of both citrus fruits, lemon and orange, and mix the mixture well.
Also add the melted and warm butter.
Now add the yolks, mixing everything well.
Beat the egg whites until stiff and fold them into the batter with movements from bottom to top.
Pour the Brescian Bossolà batter into a 9-inch diameter ring-shaped mold, previously buttered and floured.
Bake in a preheated oven at 340°F for about 40/50 minutes, depending on the characteristics of your oven.
Once it’s cool, serve it simply as it is or dusted with powdered sugar. Enjoy your Bossolà!
Annalisa
Advice and notes
Pantry cakes refer to all preparations without cream, all those cakes that can be preserved in the pantry for a few days and are suitable for any time of the day from breakfast to snack, and also for a sweet afternoon snack, and finally for after dinner. On the blog, I recommend: BRAZADELA ROMAGNOLA, COROLLO DOLCE DELL’ISOLA D’ELBA.
