Sbrisolona is a typical cake from the Lombard tradition, known for its crumbly texture and irresistible taste. Originally made with cornmeal, butter and almonds, it is now enriched with other ingredients to make this cake even more indulgent. Perfect to enjoy on any occasion, from breakfast to a dessert after dinner, Sbrisolona is a delight for the palate.
Peel the almonds by plunging them into boiling water, then dry and chop them
On the work surface, make a well with the flours mixed together and place in the center the sugar, the chopped almonds, the egg yolks, the grated lemon zest, a pinch of salt and a pinch of vanillin
Mix the ingredients well together, then reform the well and put in the center the softened butter and the lard, and knead everything well
You will not obtain a compact dough; however, the important thing is that the individual ingredients are well combined
Distribute the mixture into a greased and floured baking pan, crumbling it carefully and forming an even layer; before baking, tap the pan on the work surface to remove any air pockets that may form inside the dough
Then bake in a preheated oven for one hour, let cool and serve dusted with powdered sugar
Electric mixer
Square baking pan
Measuring cup
Italy, Lombardia
| Energy (kcal) | 452.91 |
| Carbohydrates (g) | 40.81 |
| of which Sugars (g) | 15.49 |
| Fat (g) | 28.98 |
| of which Saturates (g) | 10.14 |
| Protein (g) | 8.07 |
| Fiber (g) | 3.39 |
| Sale (g) | 0.03 |
