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Sbrisolona cake

This cake originated in Mantua, and became famous in the 17th century at the court of the Gonzagas. The name refers to its characteristic crumbliness: in fact, one breaks the sbrisolona with one’s hands, crumbling it.

Makes 6 servings:

  • 35 g corn meal
  • 150 g flour 00
  • 75 g sugar
  • 75 g uncooked almonds
  • 3 g yeast
  • pinch of salt
  • ¼ vanilla
  • 15 g grappa
  • 1 egg yolk
  • 1 egg
  • 75 g butter at room temperature


Mix the flours, sugar, salt, spices and almonds adding the butter and finally the eggs. Don’t mix too much and let it rest overnight in the fridge with plastic wrap.

Using a fork mash the mixture into crumbs and lay them out on a cooking pan preventing them from sticking together and place in the oven at 175°C for about 30 minutes.