- 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
Bergamot Dry Cake
INGREDIENTS
Bergamot Dry Cake with
Bergamot Dry Cake with 
- 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
NUTRITIONAL INFORMATION
Bergamot Dry Cake with
Bergamot Dry Cake with
- Energy 374 (Kcal)
- Protein 8.9 (g)
- Carbohydrate 28 (g)
- Total Fat 26 (g)
HOW TO PREPARE
Bergamot Dry Cake with
Bergamot Dry Cake with
1
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.
2
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.
3
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.
4
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.
REVIEWS
Bergamot Dry Cake with
