Italian Crumb Cake, Torta Sbriciolata

Torta Sbriciolata is a classic Italian crumb cake. This recipe features both a layer of strawberry jam and ricotta filling nestled between a delicate, crumbled pastry dough.

Sbriciolata, pronounced “sbree-cho-lah-ta” and meaning crumble, is one of those Italian desserts that can be prepared in a myriad of ways with various delicious fillings.

It consists of a delicate and crumbly pastry dough that comes together quite easily in a food processor and quickly clumps together when pressed between your fingers. The softness of the dough requires minimal effort when lining the baking pan.

Between the two layers of large crumbs you have some strawberry jam topped with sweetened ricotta peeking through the slices. Both add a creamy softness to the golden hued crumble cake.

The texture is a cross between a cheesecake and a jam tart all rolled into one irresistible Torta Sbriciolata with ricotta and jam.

And, if you love fruity desserts with crumb toppings as much as I do, then you’ll adore this Cherry Crumb Cake Recipe. It’s crowned with fresh ruby red cherries with an almond crumble topping.

Let’s get baking!

Ingredients For This Classic Italian Cake

• Sliced almonds
• Sugar
• All purpose flour
• Butter
• Eggs
• Strawberry jam (or other jam of choice)
• Ricotta (drained of any excess liquids)
• Baking powder
• Potato Starch (adds stability and firmness to the ricotta mixture)
• salt
• Vanilla and Almond extracts

How To Make An Italian Crumb Cake

• Combine the sliced almonds and granulated sugar together in a food processor and pulse until the mixture is very fine in texture.
• Add in the sifted flour mixture and butter to the food processor and pulse together until the mixture is crumbly.

• Blend in the egg and egg yolk until very large crumbs form.
• Transfer the crumble mixture to a small bowl, cover with cling wrap and set aside to prepare the ricotta filling.

• Place the ricotta in the bowl of a stand mixer with the whisk attachment and whisk the ricotta for about 30 seconds or so. Incorporating some air into the ricotta will lighten it up and create some volume.
• Mix in the sugar, egg, starch and the extracts till well incorporated. You’ll end up with a creamy texture.
• Set the ricotta mixture aside while you prep the tart tin with the pastry crumble.

• Grease a 9 inch tart tin with removable bottom.
• Press approximately 2/3 of the pastry crumble around the bottom and up the sides of your tart tin. Your fingers work best in shaping and molding the crumble around the baking tin.
• You can also use the bottom of a sturdy glass to press down any uneven parts of the crumble dough.
• Then, spread the strawberry jam evenly over the pastry. Both the back of a spoon or an offset spatula will work just fine in spreading the jam.

• Gently spoon the ricotta mixture over the strawberry jam while evenly spreading to the edge of the tart.
• Sprinkle the remaining pastry crumble over the ricotta taking care to cover the whole surface evenly. You can break up the larger clumps of dough very easily with your hands.

• Bake in a preheated oven for approximately 35 to 40 minutes. When ready the crumb cake should have a dark golden hue colour.
• Transfer the crumble cake onto a cooling rack and allow to cool for about 30 minutes before releasing it from the baking tin.
• Once the torta is released from the tin, return it onto the cooling rack to cool completely.
• Dust with powdered sugar, slice and enjoy!

This crumb cake is fantastic both at room temperature or chilled, which makes it great when planning ahead. And, it stays fresh for a couple of days too.

For the love of crumb cakes…happy baking!

Print Pin

5 from 3 votes

Sbriciolata, Italian Crumb Cake

Torta Sbriciolata, an Italian crumb cake made with a layer of strawberry jam and ricotta filling, nestled between crumbled pastry dough.

Course Dessert

Cuisine Italian

Keyword Italian Crumb Cake, Sbriciolata

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Servings 10

Calories 490kcal

Equipment

• 9 inch Tart tin with removable bottom

Ingredients

For The Crumble

• 1 cup sliced almonds
• 1/4 cup granulated sugar
• 1½ cups all purpose flour
• 1 tablespoon baking powder
• pinch of salt
• 1/2 cup butter
• 1 large egg
• 1 large egg yolk
• powdered sugar (for dusting over the baked cake)

For The Jam Layer

• 1/2 cup strawberry jam ((or your favourite jam))

For the Ricotta Mixture

• 400 grams ricotta
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons potato starch (or corn starch)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Instructions

For The Crumble

• Combine the sliced almonds and sugar in a food processor and pulse together until very fine.
• Sift together the flour, the baking powder and salt in a medium sized bowl.
• Add the sifted flour mixture and the butter to the nut and sugar mixture in the food processor.
• Pulse together until you get a very crumbly mixture.
• Add in the egg, egg yolk and pulse until large clumps form.
• Transfer the crumble mixture to a bowl, cover and set aside.

For The Ricotta Mixture

• In the bowl of a stand mixer with the whisk attachment, whisk the ricotta for about 30 seconds.
• Mix in the sugar, egg, corn starch and extracts until well combined and set aside.

Assembling the Ricotta and Jam Crumb Cake

• Grease a 9 inch round tart tin with a removable bottom.
• Using your fingers, press in approximately 2/3 of the crumble over the bottom and up the sides of the tart tin.
• Spread the strawberry jam over the pastry crumble.
• Spoon the ricotta mixture over the jam and level it with an off set spatula or the back of a spoon.
• Sprinkle the remaining crumble over the ricotta making sure to evenly spread it all over the ricotta.
• Bake in a preheated oven at 350 degrees F, for about 35 to 40 minutes.
• Allow the crumble cake to cool completely.
• Then dust with powdered sugar before slicing and serving.

Nutrition

Calories: 490kcal | Carbohydrates: 49g | Protein: 13g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 130mg | Potassium: 405mg | Fiber: 4g | Sugar: 25g | Vitamin A: 540IU | Vitamin C: 2mg | Calcium: 216mg | Iron: 2mg

Tried this recipe?Mention @marisasitaliankitchen or tag #marisasitaliankitchen!