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Sbriciolata Cake with a thin layer of Sable Biscuit

Cakes and Pies

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

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

Sbriciolata Cake with a thin layer of Sable Biscuit
Sbriciolata Cake with a thin layer of Sable Biscuit

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).

Piazza Mantegna – Mantua (Italy)
Piazza Mantegna – Mantua (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
Sbriciolata Cake with a thin layer of Sable Biscuit

Sbriciolata Cake with a thin layer of Sable Biscuit

Sbriciolata Cake with a thin layer of Sable Biscuit
Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 3 hours

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

  1. Add softened butter, salt, and orange zest to the flour and mix.
  2. Once you have this crumbled dough add all the powdered sugar and start to knead.
  3. Add the egg, previously broken in a bowl, and beat until the whites and yolk becomes one.
  4. Knead the dough for a few minutes and when it reaches nice consistency, create a ball.
  5. Put the ball in plastic wrap and let it sit in the refrigerator for at least 1hr.
  6. Preheat the oven to 180°C (356°F).
  7. Remove the dough from the refrigerator and roll it out on a lightly floured surface to a thickness of 1/4".
  8. Using a 6-Inch Round Stainless Steel Cutter, mold the dough. Place on a parchment-lined baking sheet
  9. Bake at 180°C (356°F), until lightly golden brown

Mascarpone Cream

  1. Whip the cream with powdered sugar.
  2. Incorporate little by little the Mascarpone cheese,
  3. Add strawberries, washed, and cut them into small pieces, mix them all.

Assembling

  1. Pour the mascarpone cream over one round sable biscuit.
  2. Sprinkle the crumbled sable biscuits on the  Mascarpone cream.
  3. Put the Sbriciolata in the freezer to rest until it can hold its own shape, I would say at least 1 hour.
  4. After the hour, you can store the Sbriciolata in the refrigerator until you serve it.
  5. 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!

    © solo-dolce
    Cuisine: Italian / Category: Cakes and Pies

    January 27, 2021 · Leave a Comment

    Previous Post: « The Traditional Tiramisu with Mascarpone and Coffee
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