The recipe that I want to propose today is a sweet tradition of Mantova, Sbrisolona Cake, enriched by greedy pieces of dark chocolate.The name of this cake comes from the dialect word “brisa” in Mantova means “crumb.” The origins date back at Epoch Gonzaga and was initially prepared with simple ingredients of the rural tradition (corn flour, lard and hazelnuts). Over time the recipe was changed, until you get to that today.
Preparation: 10 minutes
Cooking time: 40 minutes
Preparation for: 8 people
200 grams of white flour
200 grams of corn flour
200 grams of peeled almonds
200 grams of sugar
100 g butter (slightly softened)
100 grams of lard (or, if you prefer, butter)
2 egg yolks
1 lemon (zest)
200 grams of dark chocolate
Chop the almonds coarsely. Put on pastry flour, stir and add sugar, ground almonds, grated lemon peel. Make a dimple in the center of the flour and add the butter cut into small cubes, lard and lightly beaten eggs. Work quickly the ingredients with your hands until you have a “crumbly” dough.
Line a baking sheet with parchment paper and place the dough on the entire surface, without pressing. Add the chocolate that you cut into pieces.
Bake at 180 degrees for 40 minutes or until the surface is golden brown (the time may vary from oven to oven, so basated on browning).
Remove from oven, let cool and serve Sbrisolona Cake breaking to pieces with your hands (not a regular slices). So goes the story.
You can keep this cake in a tin for a few days.
Enjoy your meal and have fun with this Lombardia dish!
This recipe was created and shared on ITALIAN FOOD SECRETS by: Patrizia Cappelletti
Author of the blog: Profumo di Domenica
Here you will find the original recipe: http://goo.gl/9dT1A7
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