Bergamot Dry Cake

Name: Bergamot Dry Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 Minutes
Yield: 25 servings

With

30 minutes

20minutes

25 people

Medium

Ingredients 8 items

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

How to prepare

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.

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