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Bavarian Cream with Bergamot

You are here: Home / Sweet and savoury: 4 impressive recipes / Bavarian Cream with Bergamot

Ingredients (for 4 people)

  • “0”-type flour
    1 kg
  • Eggs
    4
  • Sugar
    150 g
  • Vegetable margarine
    150 g
  • Yeast
    30 g
  • Vanilla essence
    as required
  • Bergamot of Reggio Calabria liqueur
    for flavouring
  • Cream and candied peel
    for decoration (to taste)

Method

Put the eggs and sugar into a mixing bowl and beat with a whisk. Gradually add the flour, a pinch of salt, the yeast and the vanilla essence. Continue to beat with the whisk until you get a smooth mixture, which should then be poured into a suitable mould and left to rise in a warm place for at least 20 minutes. Bake in the oven at 180° for 20/25 minutes. Once cool, the dessert should be bathed with a mixture of water, sugar and Bergamot liqueur. Decorate with cream and candied peel.

This post is also available in: Italian German French

Contatti & Indirizzi

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Reggio Calabria (Italy)
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Cell. +39 335 8322313
info@consorziodituteladelbergamotto.it www.consorziodituteladelbergamotto.it

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