Strawberry crumble cake: a classic revisited!

Today we prepare the strawberry crumble, a cake inspired by the Mantuan tradition (alla sbrisolona) and reinvented it with a delicious filling!

Surely you have heard of the sbrisolona cake , the typical dessert of Mantua. Always very popular, it lends itself to thousands and thousands of variations, one of the most popular is undoubtedly that of the strawberry crumble with a delicious cream and fruit filling. The basic dough is not the classic shortcrust pastry , but a compound made from flour, foil flour and almond flour. The filling, then, is a simple pastry cream, enriched with slices of strawberries.

You are ready? Here are the ingredients and recipe for the strawberry crumble!

Preparation of the cream and strawberry crumble

1. First, we start with the pastry which is made by mixing the flour , butter, sugar and egg in a bowl. Work with your hands until you get a crumbly and sandy mixture (we don't want it to be too compact because it would take away some of the scenographic effect of the cake).
2. Place the terrine and the mixture in the fridge (covered with a film) and let it rest for half an hour . Unlike the usual shortbread, that of sbrisolona should not be compacted and should be worked with the hands as little as possible .
3. While the dough rests, prepare the custard . On the stove, heat the milk and cream (but don't let it come to a boil).
4. Get yourself another saucepan, where you will mix the starch, sugar and egg yolks with a whisk until you obtain a frothy mixture.
5. Pour the hot milk and cream slowly over this mixture, stirring constantly. Transfer everything to the heat and cook until it thickens (it will take about 15 minutes).
6. Transfer it to a bowl and place in the fridge to rest. To prevent the annoying crust from forming on the surface (which will then turn into lumps) cover it, in contact, with kitchen film.
7. Grease and flour a cake pan and begin to arrange a base of crumbling dough, using a little more than half of the dough . Everything must then be compacted with your hands otherwise the cake, once cooked, will not stay together.
8. Complete with a layer of cream and a layer of strawberries cut into chunks or slices. Complete with the remaining pasta, taking care to give a rustic and messy look.
9. Bake in a static oven for 45 minutes at 190°C .

Serve it once it has completely cooled down .

Advice

You can change the filling of the strawberry sbrisolona, ​​both in the cooked and the no-cooked version, by inserting a mix of cheeses such as ricotta and mascarpone instead of the cream or pastry. Furthermore, using special flours or biscuits you can easily prepare a gluten-free strawberry crumble suitable for everyone but still very good.

storage

The recipe for strawberry sbrisolona, ​​if made with fresh ingredients, must be kept in the fridge, well covered, for a maximum of 2-3 days . We advise against freezing it.

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