Also called the Three Cups Cake, because the three main ingredients, that is 00 flour, corn flour and sugar, are present in equal parts, the Sbrisolona cake takes its name from brìsa, which in Mantuan dialect means crumb.
Precisely this crumbling nature, combined with the marked almond flavor, make this dessert, typical of northern Italy, unique and unmistakable.
Let's fasten the apron and let's get started!
INGREDIENTS for a round 20 - 22 cm cake pan:
110 g white granulated sugar + 1 tablespoon to decorate
110 g 00 flour
110 g fine corn flour
1 medium yolk
1 lemon (zest only)
110 g of almonds with the skin + 10 almonds for the garnish
100 g cold butter
1 teaspoon of vanilla extract
1 pinch of salt
PROCEEDINGS
In a mixer, pour the 110 g of almonds together with the sugar and chop at maximum speed for a maximum of one minute:
Transfer the almond flour thus obtained into a bowl, add the yellow flour and the 00 flour and mix to mix the powders:
Add the grated lemon zest, vanilla extract and butter cut into small pieces and mix with hands, until we get a crumbly mixture:
Let's prepare a round cake pan of 20 - 22 centimeters in diameter (do not use a larger one, otherwise your Sbrisolona cake will become really too thin) by covering the bottom with parchment paper and brushing the walls with the cake remover (HERE you can find how to prepare it):
Pour the crumbled mixture into the cake pan thus prepared, keeping aside a couple of spoons, and flatten it with hands, so as to level it well:
Cover with the two spoons kept aside, without crushing the dough, so as to create the crumbled effect, sprinkle with a spoonful of white sugar and garnish with the remaining almonds:
Bake in a preheated STATIC OVEN at 175 ° C for 25 minutes, using the central shelf of the oven, then move the cake to the medium-low shelf (not the lowest one!), lower the temperature to 150 ° C and cook for others 15 minutes.
Let the cake cool completely before removing it from the cake pan.
Have a good taste!
Keep the Sbrisolona Cake up to 7 days, at room temperature, tightly closed in a cake holder.
If you want to download the card of this recipe, click on the link below:
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