Total: 1 hr 5 Min. | Active: 20 Min.
Nutritional value / piece: 409 kcal
, Fat: 23 g
, Carbohydrate: 40 g
, Protein: 8 g

The Sbrisolona cake is a traditional dessert from Mantua, however there are different versions throughout Lombardy. This is a rich cake made from crumbled-up dough. Its name comes from “brisa”, which means “crumb” in local dialect and refers to the cake’s extra-crumbly texture. The best way to serve it is to break it apart by hand. This cake is utterly delicious with its subtle almond flavour and goes beautifully with ice cream or custard. If you want to make it even richer, you can also enjoy it with hazelnut and chocolate spread, or add chocolate chips to the recipe.


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cake mixture

200 g coarsely ground polenta (Bramata)
200 g white flour
180 g sugar
130 g ground almonds
1 organic lemon, use grated zest
½ tsp bourbon vanilla sugar
1 pinch salt
200 g butter, cut into pieces, soft
2 egg yolks
40 g almonds, coarsely chopped
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One springform pan (approx. 28 cm in diameter), base lined with baking paper, sides greased

How it's done

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Cake mixture

Place the polenta in a large bowl along with all the other ingredients up to and including the salt, mix well. Add the butter and egg yolks, rub together using your hands to form a coarse, crumbly mixture. Transfer the mixture to the prepared tin, press down gently, scatter the almonds on top.

To bake

Approx. 45 mins. in the centre of an oven preheated to 170°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide onto a cooling rack and leave to cool completely.

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