cake filled with cream and fruit and variations

Today we prepare the strawberry crumble, a cake inspired by the Mantuan tradition (alla sbrisolona) and reinvented it with a delicious filling!

Surely you have heard of the sbrisolona cake, the typical dessert of Mantua. Always very popular, it lends itself to thousands and thousands of variations, one of the most popular is undoubtedly that of the strawberry crumble with a delicious cream and fruit filling. The basic dough it is not the classic shortbread, but a compound based on flour, foil flour and almond flour. The filling, then, is a simple pastry cream, enriched with slices of strawberries.

You are ready? Here you are ingredients and strawberry crumble recipe!

Preparation of the cream and strawberry crumble

1. First, let’s start with the pastry that needs to be made mixing the flour, butter, sugar and egg in a bowl. Work with your hands until you get a crumbly and sandy mixture (we don’t want it to be too much compact because it would take away some of the scenographic effect of the cake).
2. Place the terrine and the mixture in the fridge (covered with a film) and leave rest for half an hour. Unlike the usual shortbread, that of sbrisolona does not need to be compacted and goes worked with the hands as little as possible.
3. While the dough rests, dedicate yourself to the preparation of the custard. On the stove, heat the milk and cream (but don’t let it come to a boil).
4. Get yourself another saucepan, where you will mix the starch, sugar and egg yolks with a whisk until you obtain a frothy mixture.
5. Pour the hot milk and cream slowly over this mixture, stirring constantly. Transfer everything to the fire and cook until it is thickened (it will take about 15 minutes).
6. Transfer it to a bowl and place in the fridge to rest. To avoid creating the annoying scab on the surface (which will then turn into lumps) cover it, in contact, with kitchen film.
7. Grease and flour a cake tin and begin to arrange a base of crumbled dough, using a little more than half of the dough. Everything must then be compacted with your hands otherwise the cake, once cooked, will not stay together.
8. Complete with a layer of cream and a layer of strawberries cut into chunks or slices. Complete with the remaining pasta, taking care to give a rustic look messy.
9. Bake in a static oven a 45 minutes at 190°C.

Serve it once you will completely cooled.

Advice

You can modify the filling of the strawberry sbrisolona, ​​both in the cooked and the no-bake version, by inserting a cheese mix like ricotta and mascarpone. Furthermore, using special flours or biscuits you can easily prepare a gluten-free strawberry crumble suitable for everyone but still very good.

storage

The recipe for strawberry sbrisolona, ​​if made with fresh ingredients, must be kept in the fridge, well covered, to maximum 2-3 days. We advise against freezing it.

Reserved reproduction © 2023 – PC