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meal at the court of the gonzaga

Chef Luca Montersino

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Sbrisolona cake

Ingredients:

120 g raw almonds
120 gr castor sugar
130 g rice flour
160 g Virgilio Butter softened
70 g yellow flour
grated lemon peel
1 vanilla pod
2 egg yolks

Method:

Mix all the ingredients by hand, pour into a slightly greased cake tin press down the mixture well with the hands.
Bake in the oven at 180°C for approximately 30 minutes.

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