Dessert
Sbrisolona
Ingredients
- 200 gr of flour type “0”
- 200 gr of corn flour
- 50 gr of almonds
- 200 gr butter at room temperature
- 200 gr of sugar
- 1 vanilla pod
- Grated peel of lemon
- 150 gr of peeled almonds
- 2 yolks
Features
- BLAST CHILLING
- GENTLE FREEZING
Difficulty
- Easy
Proceeding
Roughly blend the not peeled almonds and then mix in a bowl with the butter at room temperature. Add 0 flour, corn flour, grated lemon zest and stir quickly. Then add the seeds of the vanilla pod, ¾ some sugar and mix by hand. Last incorporate the egg yolks and mix everything.
Butter a cake tin, evenly distribute the remaining sugar and cook the sbrisolona in the preheated oven to 180ºC for about fifty minutes.
Cool the cake in the blast chiller with the blast chilling function for about 40 minutes before serving.
Butter a cake tin, evenly distribute the remaining sugar and cook the sbrisolona in the preheated oven to 180ºC for about fifty minutes.
Cool the cake in the blast chiller with the blast chilling function for about 40 minutes before serving.
Tips
Freeze the defrost with the function of delicate freezing blast chiller so as to keep it in the freezer for up to 6 months. If necessary, do nothing more than remove it from the freezer and leave it at room temperature for about 40 minutes before serving.