Sbrisolona Cake with Nutella and Ricotta Recipe

Sbrisolona is a typical cake of northern Italy that changes from region to region and this version has a creamy filling of Nutella and ricotta cheese, a delicacy to try. ^_^
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INGREDIENTS for a spring-form about 22 cm in diameter
For the dough
120 gr sugar
160 gr butter
25 gr egg yolk
160 gr all purpose flour
40 gr corn flour
120 gr almond flour
1 pinch of salt
For the cream
250 gr ricotta cheese
100 gr Nutella
100 gr Amaretto cookies
Powdered sugar
in a stand mix put 160 gr butter and 120 gr sugar
Work the butter and sugar until creamy and smooth.
add 2 egg yolks (about 25 gr, one at a time ) and continue to knead the dough
when the egg yolks have been well absorbed add 160 gr all purpose flour, 120 gr almond flour and 40 gr corn flour
knead the dough quickly. It should have a bread crumb consistency.
pour the dough on a pastry board and form a ball, let it rest in the fridge for 1 hour
For the cream we sieve 250 gr of ricotta cheese
Add 2 full tablespoons of Nutella ( about 100 gr ) and mix well. add 100 gr of Amaretti cookies finely chopped
butter a springform pan on the bottom of which we can put some baking paper to help us in the removal of the cake
now we take half of the dough that we have left to rest in the fridge and grate it coarsely in the springform pan (you can also do it with your hands)
pour the cream and spread it evenly
cover by grating the rest of the dough
bake in the oven for 25 minutes at 180° C.
when the cake will be well cold sprinkle it with powdered sugar
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