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Bergamot Dry Cake Recipe

Bergamot Dry Cake

Cakes, Pies & Tarts

Total Time : Serves 25

HOW TO PREPARE Bergamot Dry Cake Recipe

Cook the butter in a large saucepan for 15 minutes until light brown in color, and then sift immediately to remove the dirt and keep aside.

Using a bowl mixer with paddle, combine the ground almond and icing sugar, and pour gradually the NESTLÉ Sweetened Condensed Milk followed by the egg whites and mix for 5 minutes to get a smooth mixture.

Transfer the mixture into a larger bowl. Add the flour, baking powder and gradually the cooked butter and bergamot zest and mix using a spatula. Let the mixture rest for 15 minutes in the fridge to obtain a thick consistency.

Preheat the oven at 180 °C. Use a flexi pan mold with semi-spherical shapes. Put the mixture in a piping bag, and pour into the semi-spherical shapes to fill half of each. Bake for 12-15 minutes until the color is brownish.

Nutritional Information For Bergamot Dry Cake Recipe

Per Portion of 300g

Energy : 374.00 Kcal
Protein : 8.90 g
Carbohydrate : 28.00 g
Fats : 26.00 g

Your Grocery List

  • 1¾ cups butter or 400 g
  • 4½ cups ground almonds or 600 g
  • 1½ cups icing sugar or 200 g
  • 1 tin Nestlé® Sweetened Condensed Milk or 397 g
  • 11 egg whites
  • 1½ cups plain flour or 200 g
  • 1¼ tablespoons baking powder or 15 g
  • 5 g bergamot zest, or zest of 3 bergamot fruits


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