It resembles Sbrisolona in appearance and consistency, but has different ingredients and preparation. Excellent at the end of a meal, the spisigona cake is also perfect for morning's development. And then get ready in an instant!
There spisigona cake it is a dessert of the rural tradition of the province of Piacenza, and its name derives from the dialectal voice "Spisigar" what does it mean nibble. And this is exactly how this cake is prepared, squeezing the dough into small tufts, which give the cake an irregular but very inviting appearance. The way in which it is eaten is also unusual: its consistency requires breaking the spisigona cake With the hands, mouthful after mouthful.
Spisigona or sbrisolona?
The texture of these two cakes it is very similar, hard and brittle at the same time, both have poor origins and are free of any filling. There crumble Cake however, in addition to flour, eggs and butter, it is also prepared with almonds, which give it a more intense flavor. Once, as well as with almonds, the dough was also enriched with chopped hazelnuts, easier to find.
Spisigona cake recipe
Ingredients: 500 g of 00 flour, 250 g of butter, 250 g of sugar, 5 eggs, a pinch of salt.
Method: leave the butter at room temperature to soften, then knead it in a bowl with the sugar and flour. Add a pinch of salt and then the egg yolks, one at a time, so that the mixture becomes homogeneous. Continue to work until you have obtained an elastic and soft dough, then cover it with a film and leave it in the fridge to rest for at least 30 minutes. Once removed from the fridge, knead for a few more minutes, then grease a baking pan of 24 cm in diameter, flour it and begin to chop the dough with your hands, then put the cake back together in the pan. When finished, bake at 170 degrees for about 45 minutes. Once removed from the oven, wait for it to cool before chopping it and serving it to your guests.
In the tutorial some tips for an even better cake!
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