Bergamot Dry Cake

How to prepare

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.