Torte sbriciolate are first cousins of Sbrisolona, originating from Mantua, which, unlike the one I am presenting here, is made with half corn flour, contains almonds, and is not filled. Sbriciolata and sbrisolona refer to the texture of the dough, which we could translate as “crumbly.” These types of cakes, very similar to English crumble pies, just like crostate, can be filled with jam, fruit, cream, ricotta… whatever you like. It must be said, it has some advantages over the crostata that are not insignificant: 1. – You don’t have to flatten the dough with a rolling pin, which, if your kitchen is very small without large surfaces to roll out dough, is appreciated. 2. – It is even faster to prepare than the crostata. 3. – It is practically impossible to make it look bad, because you only have to scatter the same crumbled dough you have prepared, without the need for a food processor, over the filling.
I could have filled it only with Nutella, but I wanted to find some kind of added surprise. I had run out of hazelnuts and it occurred to me to add pieces of Baci Perugina chocolate, the same as the famous chocolates with a poem, but in a bar. It was a good idea, because in addition to the hazelnuts, you notice the difference in the texture of the chocolate, slightly more consistent than the Nutella, even if it doesn’t look like it. You can use any type of chocolate with hazelnut pieces that you have in the cupboard. If you don’t have one thing or the other, just Nutella, Nocilla, or the chocolate and hazelnut spread you like best is more than enough.
Visit my YouTube channel
If you haven't already, I invite you to subscribe to my YouTube channel so you don't miss any new recipes.Don't forget to follow me on Instagram! There I share more recipes, tips, and special content for Italian food lovers.
The latest video recipes from my channel!
The card
- For the dough
- 400 g flour.
- 150 g sugar
- 120 g butter
- 2 eggs
- 16 g baking powder (the classic Royal)
- 0.5 g vanilla
- 1 pinch of salt
- For the filling
- 450 g Nutella, (or cocoa and hazelnut spread of any brand)
- 75 g chocolate with hazelnut pieces
- For a 24 cm diameter mold, (if it is 23 or 26, it also works fine)
- Put the flour, the pinch of salt, the sugar, the baking powder, and the vanilla in a bowl and mix them well.
- Add the butter in small pieces, straight from the fridge, the two eggs, and work them quickly until you get a mixture that crumbles, as if they were lumps of dough, like in the photograph.
- Grease the mold with butter and a little flour.
- Preheat the oven to 180 degrees.
- Fill the base of the mold evenly with half of the dough, pressing the edges slightly upwards to shape the wall of the cake.
- Heat the Nutella a little in a bain-marie to make it a bit liquid, since if it is a bit hard it will not be easy to spread it over the base of the cake.
- Cut the chocolate into rather large cubes and distribute them over the Nutella.
- Cover the whole cake with the rest of the dough.
- Bake for half an hour.
- Do not remove from the mold until it has cooled.