Typical products hold a special place in the hearts of consumers.
TORTA SBRISOLONA BIO represents a link to the tradition, culture and identity of Veneto and Lombardy.
Get ready to enjoy a crispy, crumbly cake with a determined taste, made with our AIDA 2.0 organic cake flour.
- Preparation: 10 minutes
- Servings: 6 persons
- Difficulty: easy
- Baking time:40 minutes
Follow the recipe of Cuocadè:
INGREDIENTS
- 200 g maize flour (foil variety)
- 200 g flour type 1 AIDA PER DOLCI Antico Molino Rosso
- 150 g almond flour
- 200 gr butter
- 180 gr sugar
- 2 egg yolks
- 1 organic lemon
- A pinch of salt
- 15 whole almonds for decoration
STRUMENTI UTILI
- Large bowl:to mix the ingredients.
- Grater:to grate the lemon peel.
- Kitchen scales: to weigh the ingredients.
- 24-26 cm cake tin: to bake the cake.
- Oven paper: to line the cake tin.
- Whip: to mix the ingredients initially.
PROCEDURE
Preparation of Ingredients: Combine the cornflour and type 1 flour together in a large bowl. Add sugar and a pinch of salt. Add the almond flour and mix well. Add the grated lemon zest and the chopped butter. Incorporation of wet ingredients: Make a little space in the centre of the dry mixture and add the two egg yolks. Dough preparation: Mix and knead everything with your hands until you obtain large crumbs. Do not knead too much, the dough must remain crumbly. Preparing the cake tin: Line the cake tin with baking paper. Pour the crumbled mixture into the cake tin and level it slightly without pressing too hard. Decoration: Decorate the surface with whole almonds and sprinkle with a spoonful of caster sugar. Cooking: Bake in a preheated oven at 180°C for about 30-40 minutes, until the surface is golden brown. Cooling and service: Bake and allow to cool completely before removing the cake from the cake tin. Transfer the sbrisolona cake onto a serving plate and serve by breaking it up with your hands.
FOR THIS RECIPE WE USED:
