Ilaria’s torta sbrisolana

Ok lets face it, Mondays stink…

But maybe not so much when you walk into the office to find this buttery almond treat waiting for you.

TORTA SBRISOLONA

Ilaria’s been working in our office for the last month brushing up on her North American architecture experience while on a work study from Italy.  She’s great fun, with a quick wit and relaxed style; turns out that talented woman is one heck of a baker too!

Torta sbrisolona is a very traditional treat from Mantova, with a delicious streusel-like crumbly texture.

Torta = any sort of cake, pie, tart
Sbrisolona = to crumble
Therefore “la torta sbrisolona” can be translated as  Big Crumbling Tart!

It is commonly served with zabaglione ( Italian custard).  Don’t have that kicking around?  No worries, I can tell you whole heartily that a hot cup of tea is also a near perfect compliment.

Ilaria says this is a cinch to make and had graciously agreed to share her recipe with us.
Now every day can be a great Monday, grin.

TORTA SBRISOLONA

   For the dough:

  • 150 gr flour 
  • 150 gr corn starch
  • 100 g of butter
  • 150 g of sugar
  • 1 egg

     For the filling:

  • 250 g ricotta
  • 100 g of sugar
  • 1 egg
  • 150 g amaretti (it’s a kind of Italian biscuits, I’ve found them at Metro)
  • 100 gr ground almonds
  • some almonds

You begin by making the dough of the cake:

Make soft the butter soften (you can put it in the microwave 15 seconds so that it softens but does not melt, otherwise you just pull it out an hour before ) and beat it with the sugar and then add the egg.

When you obtain a soft mixture add a pinch of salt, the corn starch and the flour. Mix a little with a fork and then move on to the hands: it must not be a smooth mixture but crumbled (by hand is easier).

To make the filling, put together the ricotta with the sugar and the egg, and then add the amaretti and the ground almonds (chopping the amaretti more or less depending on your taste).

Once everything is ready I put on a baking sheet 2/3 of the dough trying to create an edge a bit high, then I spread the filling and finally I cover with the remain 1/3 dough the cake and some almonds.

Place in preheated oven for 45 minutes at 180 degrees.

Enjoy!

Ilaria

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