From Wikipedia, the free encyclopedia.
The main ingredients are yellow flour, white flour, almonds, sugar, butter, eggs, lemon rind.
The sbrisolòna (also called sbrisulòna, sbrisolìna, sbrisulùsa or sbrisulàda) is sweet of Northern Italy, originating in the city of Mantua, and is commonly produced and consumed in Lombardy, Emilia-Romagna, and Verona.
The name derives from the noun brìsa, which in Mantua means crumb, and it seems that the recipe dates back to before the 1600s when they made it at the Gonzaga court.
It is a cake of low origins; at the beginning, the ingredients were those typical of the peasant tradition (corn flour, lard, and hazelnuts), and over the years, they refined it.
The recipe today provides that the flours (white and yellow) and sugar are in equal parts, the reason why in the past this cake was called “cake of the three cups,” also you should not chop the ingredients. Indeed, the cake’s characteristic feature is irregular consistency due to the fast processing and rough cut of almonds.
It differs from other preparations, just for the method of working and for how it is served, in fact, this cake must not be cut in regular slices, but broken with hands. It is traditional to eat the cake by bathing it with grappa. It is recommended to accompany it with a fortified wine such as Malvasia, Vin Santo, or Passito di Pantelleria.
An unmistakable characteristic of this cake is its friability, which makes it crumble very easily (hence the name which in Gallic-Italic languages means “sbriciolona” or “sbriciolata”). In the Veneto region is commonly called “rosegotta” and “fregolotta,” the latter term also indicating another very similar cake.
It can also be found already prepared in supermarkets and has a very long shelf life.
1 cup white flour and cornmeal
1 tsp. ground coffee
1 tsp. unsweetened cocoa
1 tbs. sugar
2 tbs. butter
1 cup white wine
1 tbs. orange-flower water or vanilla liqueur
2 tbs. candied orange and 1 pinch citron, diced
2 tbs. candied cherries
1 oz. chocolate
1 tbs. cocoa powder
How to make the Crumbly Cake:
Pour the flour and cornmeal on a pastry board and mix together with the sugar, ground almonds, grated lemon zest, vanilla and a pinch of salt. Break the egg yolks into the center of the flour, add butter and lard cut in small pieces and knead till all ingredients are mixed together. The dough should remain crumbly.
Butter a 10-in. tart pan and pat in the dough, leveling the top. Bake for about one hour at 350°F. Let cool and sprinkle with sugar before serving.
It is advisable to slice the sbrisolona while still hot to prevent it from breaking, since it gets rather hard when it cools down. If tightly closed in a cake tin, this sbrisolona cake keeps for several days.
Regional recipe from Lombardy