SBRISOLONA
- Difficulty: Low
Ingredients for 8 people
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
Procedimento
-
Chilling
-
Delicate freezing
STEP 1: PREPARE THE DOUGH
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.
STEP 2: COOKING
Butter a cake tin, evenly distribute the remaining sugar and cook the sbrisolona in the preheated oven to 180ºC for about fifty minutes.
STEP 3: BLAST CHILLING
Cool the cake in the blast chiller with the blast chilling function for about 40 minutes before serving.
Suggerimenti
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.
