Sbrisolona Cake

Instructions

1. 1

   To prepare the sbrisolona cake, you will need unpeeled almond flour. Place the flour and baking powder, the corn flour and the almond flour on the work surface. Using a pastry cutter, create the classic well. Place the soft but still pliable butter, salt, eggs, and sugar in the center, and begin to work the ingredients together with your hands.

2. 2

   Add the maraschino liqueur and the coarsely chopped raw almonds. Continue to work with your hands, adding the seeds from the vanilla bean. At this point, work the dry ingredients 'crosswise,' bringing the ingredients from the outside towards the inside, mixing and combining them with the rest.

3. 3

   In a few moments, you will obtain a homogeneous consistency. At this point, transfer the dough to a baking sheet lined with parchment paper and flatten it with your hands. Transfer to the freezer to cool the dough for at least 4 hours. As soon as the dough is firm and you have obtained a rigid block, create the crumb topping.

4. 4

   Place a grid with 1 cm square holes on a bowl, cut the dough into pieces, and press it through the mesh of the grater. In this way, you will obtain large crumbs. Take a flared aluminum mold that measures 32 cm in surface area and 28 cm at the bottom; place a circle of parchment paper inside and pour the crumbs into it.

5. 5

   Spread it gently without pressing it. Bake in a preheated static oven at 170° for 45 minutes, until golden brown. Remove from the oven and let cool 20 before unmolding and serving your sbrisolona cake.