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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.
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
One springform pan (approx. 28 cm in diameter), base lined with baking paper, sides greased
How it's done
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.
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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