We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Autumn is the best season to enjoy cake crumble Cake of dried fruit. Firstly because the first colds naturally recall the intake of the precious oils and caloric nutrients of which walnuts, almonds and hazelnuts are rich, and secondly because dried fruit begins to arrive abundant and of first quality on the stalls.
How to prepare the sbrisolona cake with dried fruit. First, set aside, whole, some almonds, walnuts and hazelnuts that you will need for the final decoration. Quickly pass the remaining dried fruit to the chopper together with a tablespoon of sugar until the mixture is not too fine.
In a separate bowl, soak 150 grams of butter with white flour, rubbing the ingredients between your hands in order to obtain a pile of crumbs; to these add the yellow flour, chopped dried fruit, a tablespoon of yeast, a sachet of vanillin, a pinch of salt, a whole egg and a yolk.
Mix everything together until you get a crumbly (or crumbly) dough that you will spread with your hands in a low pan of 26 cm in diameter, taking care to butter it well to prevent the dough from sticking. At this point garnish the cake with the dried fruit remaining whole and bake it at 170 ° C for about 30 minutes. Then raise the temperature to 220 ° C and finish cooking with another 10 minutes. Let it rest and serve it sbrisolona cake cold.
Ingredients of the dry fried sbrisolona cake
– white flour 300 grams
– butter 150 grams
– peeled almonds 80 grams;
– yellow flour (from polenta) 75 grams;
– walnut kernels 50 grams;
– roasted and peeled hazelnuts 50 grams;
– caster sugar;
– 1 egg plus one yolk;
– baking powder;
- butter to grease the pan.
You might also be interested in Dried fruit: properties and benefits