advice-babyadvice-biscuitsadvice-fruitadvice-hamcheeseadvice-jaradvice-meatfishadvice-partyadvice-restaurantadvice-singleangle-rightarrow-downarrow-leftarrow-rightclose_modal_windowcooking-bookdownloaddwgfacebookfreddy-abbattimento-rapidofreddy-conservazione-personalizzatafreddy-cottura-bassafreddy-lievitazione-naturalefreddy-piatto-prontofreddy-raffreddamento-bevandefreddy-scongelamento-controllatofreddy-surgelazione-delicatafreddy-surgelazione-rapidagoogle-plusgridinstagraminstructionslogo_footermap-marker-altpdfpinterestplayrecipesshopping-cartslider-arrow_leftslider-arrow_righttechnical-sheettwitteryoutubezero-aspirazione-ariazero-frollaturazero-liquidizero-marinaturazero-rientro-ariazero-saldaturazero-start-maxzero-start-mezero-start-minzero-start

SBRISOLONA

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 Chilling
  • Delicate freezing 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.

Freddy
Top