Sbrisolona Traditional Mantovana Lactose-Free Cake

Sbrisolona Traditional Mantovana Lactose-Free Cake

The Sbrisolona is a typical dessert from the Mantuan tradition whose recipe dates back several centuries. This cake is produced by the bakery Dolci Sereni in Mantova, where tradition is a true company philosophy. This is the typical Sbrisolona with almonds that we present here in the palm oil-free and lactose-free version.

This dessert owes its name to its crumbly texture, to the large and small crumbs that form when it is broken to be consumed, as Sbrisolona should not be cut, but broke apart with hands.

Sbrisolona Cake: The History

Sbrisolona seems to have originated before the 1600s as a poor dessert of peasant origins that was prepared on special occasions such as the birth of a child or the promise of a marriage, to then be kept for a long time. Sbrisolona was elevated with the arrival at the court of the Gonzaga family, who enriched it by introducing more noble ingredients.

Ingredients: Soft wheat flour type “00”, Sugar, Vegetable fats and oils (coconut and sunflower oil), Water, Potato starch, Pasteurized egg yolk and white, hazelnuts (1.5%), Leavening agents (sodium acid pyrophosphate, sodium bicarbonate, potato starch), Salt, Flavors.

Average nutritional values per 100g
Energy 487 Kcal/2038 kJ
Fats 22.0 g
Of which saturates 9.00 g
Carbohydrates 68.0 g
Of which Sugars 23.0 g
Proteins 7.0 g
Fiber 5.0 g
Salt 0.34 g
Shelf life: 12 months

Sbrisolona Traditional Mantovana Lactose-Free Cake: How is it produced

Dolci Sereni, Lombardy

Ingredients Sbrisolona Traditional Mantovana Lactose-Free Cake

Nutritional values