- 130g Butter
- 130g Raw Cane Sugar
- 130g 00 Flour
- 130g Almond Flour
- 100g Amaretti
- 200g Hazelnut Chocolate Cream
- Icing Sugar
The recipe of quick amaretti and chocolate crumble allows you to quickly and easily make a sweet dessert, ideal as a snack or after dinner at any time of the year.This cake is inspired by the famous Sbrisolona, a dessert of Mantuan origin prepared with white flour, yellow flour and almonds, and Fregolotta, a dry rustic cake originally from the Treviso area. Delicious desserts, with a crumbly consistency and long lasting.
In the bowl of the planetary mixer sift together flour and almond flour, add the cubed butter and the sugar. Knead with the leaf whisk until you get a homogeneous but rather grainy look. Then add the coarsely crumbled amaretti and mix with a spatula.
Place half of the dough on the bottom of a pastry ring, or in a hinged mould, 18-20 cm in diameter. Level with the back of a spoon, without pressing too much.
Evenly spread the hazelnut chocolate cream on the base of the cake, using a spoon or a pastry bag, and then cover with the remaining dough.
Transfer to a preheated oven at 180 ° and cook for about 35 minutes or until the cake has turned a golden color.
Turn out and let cool completely on a wire rack. Decorate the crumbled with a sprinkling of icing sugar.