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Sbrisolona (Mantua crumb cake)
The Mantua sbrisolona: wheat and corn flour, butter, sugar and almonds, crumbled into the tin and broken into pieces once cool. Crisp and uneven, as it should be.
Published on November 13, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Wheat flour, all-purpose 200 g
- Cornmeal, yellow 100 g
- Butter, salted 150 g cold, cubed
- Granulated sugar 120 g
- Almonds 100 g
- Whole egg, fresh 30 g
- Vanilla extract 3 g
- Fine salt 1 g
Steps
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1 Coarsely chop the almonds in the bowl: 5 sec / speed 5. Set them aside.
5 sec · speed 5 · chopping
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2 Put both flours, sugar, salt and vanilla in the bowl; add the cold butter and rub in: 20 sec / speed 6.
20 sec · speed 6
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3 Add the egg and almonds and combine: 20 sec / speed 4.
20 sec · speed 4
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4 Scatter the crumbs into a 24 cm tin without pressing them down and bake at 180 degrees for 30-35 minutes.
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5 Let cool and break into irregular pieces with your hands.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 409 kcal | 503 kcal |
| Protein | 6.7 g | 8.3 g |
| Carbohydrate | 46.8 g | 57.6 g |
| Sugars | 15.9 g | 19.5 g |
| Fat | 22.3 g | 27.4 g |
| of which saturates | 10.3 g | 12.7 g |
| Fibre | 2.7 g | 3.4 g |
| Salt | 0.44 g | 0.55 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.