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Torta Bertolda, the country dessert of Lombardy

Bertolda cake

The Bertolda cake is the recipe to make at home if you don't know which dessert to prepare for breakfast. Here are our recommendations.

The Bertolda cake, also known as Bertuldina, is a typical dessert from Lombardy whose origin is not clear. It is essentially a sweet made with corn flour with an intense lemon and vanilla scent, usually served for breakfast or as a snack. Even the origins of the name are not clear but it seems they can be traced back to the Lombard saying "he has done more than Bertoldo" in reference to people who cause a lot of trouble.

To prepare this typical product at home you don't need many ingredients but it is essential to obtain comic corn flour , the finest variety on the market. This is the ingredient that gives the dessert its characteristic appearance as well as its rustic flavor and crunchy crust.

Bertolda cake
Bertolda cake

How to prepare the Bertolda cake recipe

  1. First, cut the butter at room temperature into cubes and place it in a bowl together with the sugar. Whip everything together with an electric whisk and once you have obtained a cream, add the eggs, the grated lemon zest and the seeds of the vanilla bean, taken by cutting the berry in half lengthwise and scraping the inside.
  2. Pour in the milk and blend until you obtain a smooth mixture.
  3. Finally, add the two flours, preferably sifted , and the yeast. Mix with a kitchen spatula.
  4. Pour everything into a buttered and floured mold or one lined with baking paper with a diameter of 24-26 cm and cook at 170°C for 40 minutes.
  5. Before taking it out of the oven, always do the toothpick test and, once cooled, remove it from the mould.

If this recipe has tickled your imagination, we recommend you also try polenta amor , a particular dessert always made with corn flour.


The Bertolda cake can be kept under a cake stand for 2-3 days , as soft as if it had just been taken out of the oven.

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