Ingredients (serves 4)
1 kg of flour type “0”, 4 eggs, 150 g of sugar, 150 g of margarine, 30 g of yeast, vanilla flavoring, bergamot liqueur of Reggio Calabria for flavoring. Cream and candied fruit as you like for decoration.
Place the eggs in a bowl with sugar and beat them with a whisk. Slowly add the flour, a little salt, baking powder and vanilla flavoring. Continue to beat with a whisk until the mixture is smooth, then put it into a mold for Bavarian and leave it rise warm for at least 20 minutes. Place the mold in the oven for 20-25 minutes at 180 ° C. After cooling, the mixture must be soaked in sugared water and flavored with bergamot. Garnish with whipped cream and candied fruit.