Sbriciolata is a very typical italian cake that is made with a crumbly dough and a creamy filling. This Blueberry Sbriciolata Thermomix Recipe is ready in no time. And with a nice purple color to impress your guests!
This recipe is made for a small cake mould, if using a 20cm tin, just double the amounts.
As usual, if you want to learn more about this dish, continue reading after the recipe!
Blueberry Sbriciolata (Thermomix)
- 18cm Cake form
- 50 g Soft butter
- 150 g Flour
- Lemon juice
- 125 g blueberries
- 100 g sugar
- 1 egg
- 7 g baking powder
- 250 g ricotta cheese
- Place the blueberries in a bowl, drizzle with 30 g of lemon juice and sprinkle with 20 g of sugar, mix and leave to macerate
- Put the flour, butter, egg, baking powder and 50 g of sugar in the mixing bowl. Mix: 10 sec./vel. 5. You will get a crumbly dough
- Transfer ⅔ of the crumbs to the bottom of the prepared cake tin and evenly cover the entire surface without pressing. Transfer the remaining crumbs to a bowl and set aside.
- Add the ricotta cheese and the remaining sugar, mix: 20 sec./vel. 4.
- Add the macerated blueberries and mix: 10 sec./reverse/vel. 2 moving at the same time with the spatula. Spread the cheese and blueberries on the bottom of the cake and cover with the remaining crumbs.
- Bake in a pre-heated oven for 30-40 minutes (180 ° C). Carefully remove from the oven and allow to cool .
The crumbled cake commonly called Sbriciolata o Sbrisolona, is a dessert typical from Mantova but that accompanies all Italian tables, from north to south, eaten at all times of the year. The easiest and fastest recipes turn out to be the best.
The origin of the dessert is peasant, as evidenced by the use of corn flour, a fundamental ingredient of the recipe born between the 16th and 17th centuries. It was prepared on a special occasion, such as the birth of a child or a promise of marriage. Then it was kept for a long time.
The sbrisolona became ennobled with the arrival at the court of the Gonzagas. They enriched it by introducing sugar, spices and almonds.
In the Lombardy tradition, this dessert was called “three cup cake” for the equal quantity, measured in cups, of its three main ingredients: yellow flour, white flour and sugar.
Over time, the recipe, interpreted with popular or bourgeois variants. It had several refinements: less corn flour, substitution of lard with butter, greater softness of the mixture.
The crumbled is made of shortcrust pastry, the main feature is that it must be soft and crumbly. Also, the shortcrust pastry can contain any type of cream. Some ideas are: the classic pastry, nutella, the delicious chantilly, hazelnut, sour cherry, ricotta and chocolate. Or as you could see in this recipe, some blueberries as well.
In conclusion, it welcomes free styling.
Let me know if you try this Blueberry Sbriciolata Thermomix Recipe.
Also, check out more sweet recipes here.