Glazed berlingozzo, a typical Tuscan Carnival ring cake. It’s prepared at this time of year with simple, wholesome ingredients, flavored with orange and lemon zest and, inevitably, scented with anise. Finally, it’s covered with colored sprinkles and nonpareils, usually using an orange syrup or jam. In my case, for the coating I made a royal icing but you can glaze the cake in the classic way or with a luscious chocolate ganache. Below, let’s see together how to prepare glazed berlingozzo at home:
More Carnival recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
Ingredients
- cups all-purpose flour (about 12.3 oz)
- cup potato starch (about 2.5 oz)
- cups granulated sugar (about 6.3 oz)
- 6 eggs
- tbsp butter (melted) (about 4.9 oz, 5/8 cup)
- 1/2 cup milk (about 4 fl oz)
- 1 packet baking powder (for cakes) (about 2 tsp)
- tbsp anise liqueur (about 1.7 fl oz)
- vanilla extract
- zest of one lemon and one orange
- a pinch of salt
- cups powdered (confectioners') sugar (about 5.3 oz)
- 1 egg white
- 3 or 4 drops of lemon juice
- as needed colored sprinkles and nonpareils
Steps
Beat the eggs with the sugar and a pinch of salt until the mixture is pale, voluminous and frothy.
Add the anise liqueur, the vanilla extract and the grated lemon and orange zests.
Pour in the milk and the melted butter in a thin stream. Fold in the flour sifted together with the potato starch and the baking powder and mix well until you obtain a homogeneous, lump-free batter.
Place the batter into a ring/bundt pan about 10¼–11 in in diameter, previously buttered and floured.
Transfer to a preheated oven at 356°F and bake for 30–35 minutes, doing the toothpick test. Remove from the oven and let cool completely.
Meanwhile, prepare the royal icing. Whip the egg white in a bowl together with the powdered sugar, adding the sugar little by little. Add a few drops of lemon juice and continue to mix until you obtain a smooth, homogeneous consistency, neither too thick nor too runny.
Pour the glaze over the cake, decorate with colored sprinkles and nonpareils, and let it set. As an alternative to royal icing, coat the surface in the more traditional way with an orange syrup or jam and then decorate as you like. The Carnival berlingozzo is ready to be served.
Bon appétit and… see you at the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
