Sbriciolata Cake with a thin layer of Sable Biscuit

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Today when I opened my computer, on the front page of Mozilla Firefox  was written:

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The Best Pasta con le Sarde

“Eat dessert first today. Your taste buds will thank you”.
So I decided to delight you with this dessert: the Sbriciolata Cake.

There are several types of Sbriciolata. I am showing you today the Sbriciolata with Mascarpone cheese and strawberries.

Sbriciolata is a version of Sbrisolona, a cake of Mantua (city of Lombardy, Italy).

The base and/or the top of the cake are made up of a thin layer of Sable`Biscuit that gives a certain crispness.

Sbriciolata Cake with a thin layer of Sable Biscuit

solo-dolce

5 from 1 vote

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Prep Time 30 mins

Cook Time 30 mins

Additional Time 2 hrs

Total Time 3 hrs

Course Cakes and Pies

Cuisine Italian

Ingredients

  

Sable Dough

• 135 g butter 4.2 oz
• 225 g flour 8.8 oz
• 90 g sugar 3.5 oz
• 1 egg
• a pinch of salt
• orange zest

Mascarpone Cream

• 250 g mascarpone cheese 8.8 oz
• 120 g whipping cream 4.2 oz
• 100 g powdered sugar 3.5 oz
• 150 g strawberries 3.5 oz

Instructions

 

• Sable Dough
• Add softened butter, salt, and orange zest to the flour and mix.
• Once you have this crumbled dough add all the powdered sugar and start to knead.
• Add the egg, previously broken in a bowl, and beat until the whites and yolk becomes one.
• Knead the dough for a few minutes and when it reaches nice consistency, create a ball.
• Put the ball in plastic wrap and let it sit in the refrigerator for at least 1hr.
• Preheat the oven to 180°C (356°F).
• Remove the dough from the refrigerator and roll it out on a lightly floured surface to a thickness of 1/4".
• Using a 6-Inch Round Stainless Steel Cutter, mold the dough. Place on a parchment-lined baking sheet
• Bake at 180°C (356°F), until lightly golden brown
• Mascarpone Cream
• Whip the cream with powdered sugar.
• Incorporate little by little the Mascarpone cheese,
• Add strawberries, washed, and cut them into small pieces, mix them all.
• Assembling
• Pour the mascarpone cream over one round sable biscuit.
• Sprinkle the crumbled sable biscuits on the  Mascarpone cream.
• Put the Sbriciolata in the freezer to rest until it can hold its own shape, I would say at least 1 hour.
• After the hour, you can store the Sbriciolata in the refrigerator until you serve it.
• Serve with some sprinkled powdered sugar.

Notes

The crispness is due to the order in which the ingredients are mixed. Butter and flour are mixed together before joining the eggs.

These doses can be used for 2 Sbriciolata cakes 6-inch diameter each.

ENJOY!

Keyword italian dessert, Mantua, sbriciolata, Sbrisolona

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