Sbrisolona cake
Published on 21 June 2016
Favourites stay in this browser only. Sign in to save them to your account.
Selections and your current step are saved in this browser for this recipe.
Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
A delicious crisp Mantua cake, broken by hand, never a knife, with sweet wine. Irresistible!
INGREDIENTS FOR A 30 CM TIN
200 g Manitoba flour
200 g maize flour for polenta
200 g sugar
200 g butter
200 g almonds
2 yolks
Grated organic lemon zest
I combine flours.
Sugar.
I roughly chop almonds, reserving some to decorate.
I mix into flours.
I grate lemon zest.
I add butter pieces.
Two yolks.
I work by hand into crumbs.
I line tin base with parchment.
I add crumbs without pressing.
Keep even, no more than 2 cm high.
I decorate with reserved almonds.
I bake at 170°C for about 30 minutes until coloured, cool until hard and crisp, remove and break by hand. I enjoyed Passito, or sparkling Moscato works.
INGREDIENTS FOR A 30 CM TIN
200 g Manitoba flour
200 g maize flour for polenta
200 g sugar
200 g butter
200 g almonds
2 yolks
Grated organic lemon zest
I combine flours.
Sugar.
I roughly chop almonds, reserving some to decorate.
I mix into flours.
I grate lemon zest.
I add butter pieces.
Two yolks.
I work by hand into crumbs.
I line tin base with parchment.
I add crumbs without pressing.
Keep even, no more than 2 cm high.
I decorate with reserved almonds.
I bake at 170°C for about 30 minutes until coloured, cool until hard and crisp, remove and break by hand. I enjoyed Passito, or sparkling Moscato works.
Original source: https://incucinaconlilly.com/2016/06/21/la-torta-sbrisolona/
Reserved advertising space · no adverts are active