Ingredient: of Tipico IT's fioretto corn flour

Quality, authenticity, excellence
Sbrisolona cake


Sbrisolona cake

Author: Guido Boschetti



Total time:

60 min


1 Portions


200 g of Tipico IT’s 00 Flour
200 g of Almond flour
100 g of Tipico IT's fioretto corn flour
200 g of Butter
200 g of sugar
40 g of Almonds
10 g of Yeast in powder for sweets
2 g of fine salt
2 Eggs
30 g of Maraschino



In order to prepare the Sbrisolona cake, place the 00 flour, the yeast, the corn flour and the almond flour on the work surface. Create a classic well placing the softened butter, the salt, the eggs and the sugar in the centre. Then start to work these ingredients with your hands.


Add the Maraschino and the crushed almonds very roughly. Continue to work with your hands. At this point, work the powders, bringing the ingredients from the external part to the internal one and mixing them with the rest.


In few minutes you will obtain ah homogeneous consistency. At this point, transfer the dough in a baking tray lined with waxed paper and press it with your hands. Afterwards, put it in the freezer in order to cool it for at least 4 hours. As soon as the dough becomes solid and you obtain a hard block, start to prepare the dough grain.


Place a grill with squared holes of 1 cm on a bowl, cut the dough in pieces and press it making it pass through the grill bars. In this way you will obtain large crumbs. Then take a flared mould and put a circle of waxed paper within it. Now pour the crumbs inside.v


Scatter them gently without pressing. Bake in pre-heated static oven at 170° for 45 minutes until its goldening. Before unmoulding and serving your Sbrisolona cake, remove it from the oven and let it cool.


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