Sbrisolona Cake with Fresh Goat Cheese

Recipe by Craig Harzewski, Executive Pastry Chef at Brindille. If there was ever a recipe that’s worth pulling out your scale, this is the one. To the naked eye this dish might resemble a cheesecake, but it’s actually more of an almond cake with a fluffy goat cheeses filling. Sbrisolona is a traditional Italian dessert that translates to crumble cake, and would typically be made with a sheep’s milk ricotta. Great on its own, but even better served with sugared strawberries, or whatever fruit is in season, and some fresh whipped cream!

Every dessert Craig has ever made is to die for. Working for well-known Pastry Chef Francois Payard at Payard’s and at Le Cirque in New York City helped Craig develop his talent and style techniques for fine French pastries and chocolates. Following positions at several noteworthy restaurants in NYC, Craig moved to Chicago and became Pastry Chef at NAHA and developed the pastry program for Brindille, featuring refined French influences. His desserts feature exceptionally clean lines and style with flavor profiles reflecting classic techniques from nearly 20 years of professional baking.

Sbrisolona Cake with Fresh Goat Cheese

Ingredients:

Sbrisolona Dough

350g Butter

300g Sugar

300g Almond Flour

100g Fine Polenta

Zest of 1 Lemon

4 Egg Yolks

10g Vanilla extract

400g All-Purpose Flour

10g Salt

Method

Begin by creaming together the butter, sugar, almond flour, polenta and lemon zest in a mixer fitted with the paddle attachment.

Add the yolks and vanilla.

Finally add the flour and salt.

Mix on low speed until it appears as a coarse crumb.

Reserve in the fridge until assembly.

Goat Cheese Filling

500g Fresh goat cheese

4 Egg Yolks

90g Sugar

2g Salt

20g Vanilla Extract

20g Candied Lemon, finely chopped

Combine all ingredients in a bowl and mix well and homogenously. Reserve in the refrigerator.

Assembly

Grease a ten-to-twelve-inch tart pan or other oven safe baking dish.

Gently press half of the dough into the base and sides of the mold to create a quarter to half inch thick layer taking care not to press the dough too firmly.

Small openings are ok and will allow for a more delicate texture.

Spread the cheese evenly across the surface.

Carefully top the entire tart with the remaining dough, do not press it in, let it fall naturally and ensure the entire top is covered.

Bake in a 350-degree preheated oven until the dough is well browned and the cheese is set.

Remove from the oven and cool.

Dust liberally with confectioners’ sugar before serving.