Schools by Region

• Abruzzo
• Aosta Valley
• Apulia
• Basilicata
• Calabria
• Campania
• Emilia - Romagna
• Friuli - Venezia Giulia
• Lazio
• Liguria
• Lombardy
• Marches
• Molise
• Piedmont
• Sardinia
• Sicily
• Trentino - Alto Adige Sudtirol
• Tuscany
• Umbria
• Veneto

Things to do in Italy

• Things to do in Italy

Recipe Nutella Crumble Cake

INGREDIENTS FOR FROLLA (FOR ONE TILE OF 28 CM) Flour 00 500 g, Butter (cold) 200 g, Baking powder for cakes 5 g, Vanilla bean 1, Salt up to 1 pinch, Eggs (about 2 medium) 110 g , Icing sugar 300 g FOR STUFFING Nutella 200 g, Ricotta cheese 600 g

To prepare the sbrisolona cake, start with the pastry: put the sifted flour and baking powder in the mixer, add the cold butter cut into small pieces, flavored with the seeds of the vanilla bean, add the salt, stir the blades and whisk until all a sandy consistency. Transfer the mixture into a large bowl, add the icing sugar, the eggs and stir quickly with your fingertips crumbling the pastry. Then cover with clingfilm and refrigerate for an hour. At this point prepare the filling: sieve the ricotta (if necessary, let it drain in the fridge for at least a couple of hours), add the nutella mixed with a spatula until you obtain a homogeneous cream. Line a round cake pan with baking paper with a diameter of 28 cm and place a little more than half of the crumbled pastry on the bottom, forming a border, lightly crush with your hands, then add the nutella filling on top and level the surface without spreading. on the edge the mixture. Cover with the remaining crumbs, making sure to cover the filling well. Bake at 180 ° in static mode for 80 minutes: after 40 minutes turn the mold to cook evenly, continue cooking and when there are 20 minutes left, cover with aluminum foil. Take the nutella crumbled cake out of the oven, let it cool and then serve it.