Astonishingly tasting typical sweet of the Metropolitan City of Reggio Calabria, particularly of Bagnara Calabra. This dessert consists of a soft sponge cake filled with light cream and masterfully decorated with a delicate Reggio Calabria bergamot sugar icing, which enhances the plating and preserves its fragrance.
Light whipped (sponge cake)
– 250 g egg yolk
– 150 g sugar
– 500 g egg whites
– 75 g sugar
– 10 g lemon juice
– 200 g flour
– 75 g starch
– 250 g sugar
– 65 g water
– Bergamot essential oil
Whip the egg yolks with the sugar until frothy.
Whip the egg whites with the lemon juice and the remaining sugar in a separate bowl until stiff. Mix the egg yolks’ stock with the egg whites’ stock, and gradually add sifted flour and starch.
Use pastry bag cylinders prepared with baking paper to fill up to ¾ of the mould.
Bake for 15 minutes in the oven at 180 °C.
Wait for the cylinders to cool and empty them with a stick. Fill with cream.
Prepare the icing and cover the cake. Decorate as desired.