Hazelnut Sbrisolona and melon sorbet


For the sbrisolona:

  • Flour 00 gr 200
  • Semolina gr 200
  • Hazelnut Tonda Gentile Romana BIO chopped gr 150
  • Sugar gr 150
  • Butter gr 150
  • Egg yolks gr 100
  • Baking yeast gr 2
  • Salt gr 1
  • Lemon/vanilla to taste
  • Lemon marmalade to taste

For the sorbet:

  • Water gr 100
  • Sugar gr 200
  • Lemon juice to taste
  • Melon pulp gr 600


Mix cream butter with sugar, flavorings and salt, add egg yolks.

Sift in baking powder including yeast and add to mixture.

Let rest in refrigerator for at least one hour.

Butter a cake pan make a layer bake at 180 degrees for about 6 minutes, then put the jam and top with more dough, bake again at 170 degrees until golden and crisp.

Prepare a syrup of water and sugar, cool, add the blended melon and a few drops of lemon, whip.

Cut a slice of cake and serve with the sorbet.

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