Recipe of Torta Infantil De Cocodrilo

Torta Sbrisolona

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Recipe Summary Torta Sbrisolona

Sbrisolona cake is typical of the area around Milan, in Lombardy, Italy. My grandmother taught me this simple but tasty cake recipe which generates a biscuity dessert with a pleasantly crumbly top! Baking pan size is up to you depending on how thick you'd like it to come out.

Ingredients | Torta Infantil De Cocodrilo

2 cups finely chopped almonds

1 ½ cups cornmeal

1 cup white sugar

1 ⅔ cups all-purpose flour

1 lemon, zested

1 vanilla bean, split lengthwise and scraped

1 pinch salt

½ cup butter, softened

⅔ cup lard

3 egg yolks

Directions

Preheat the oven to 350 degrees F (175 degrees C). Butter a baking pan.

Combine almonds, cornmeal, sugar, flour, lemon zest, vanilla, and salt in a bowl. Mix well using a fork.

Pile flour mixture onto a flat work surface, forming a mound. Make a large well in the center; add butter, lard, and egg yolks. Knead vigorously until mixture is combined but crumbly. Spread evenly in the prepared baking pan.

Bake in the preheated oven until golden, 40 to 45 minutes. Cut while still warm.

I used Italian 00 flour.

Info | Torta Infantil De Cocodrilo

prep: 15 mins cook: 40 mins total: 55 mins Servings: 10 Yield: 10 servings

TAG : Torta Sbrisolona

World Cuisine Recipes, European, Italian,