Pour them into a bowl and add the butter, cornmeal, 00 flour, the grated zest of one lemon, vanilla extract, and 150 g of sugar. Mix quickly with your hands, being careful not to heat up the dough.
Add the egg yolks and mix quickly again with your hands.
Butter a cake pan and literally crumble 2/3 of the dough into the pan with your hands, letting it fall in a shower-like pattern. Then add the 50 g of almonds that we had set aside to the remaining dough and continue crumbling it into the pan.
Finally, sprinkle the remaining 50 g of sugar evenly over the surface of the cake.
It's important not to press the dough down into the bottom of the pan but to leave it crumbly.
Bake the sbrisolona at 180° C in a conventional oven for 50 minutes. Once the sbrisolona is done, let it cool completely before eating it :)
Sbrisolona is a traditional cake from Mantua; unlike many others, it is a hard, crumbly cake made with cornmeal and almonds. And
Sbrisolona
Quick to make and very tasty—plus, it’s a breeze! It started out as a simple cake but is packed with flavor! Give it a try :)