How to prepare the carnival berlingozzo with the Tuscan recipe

Preparing the berlingozzo is really simple and allows you to take a dip in the Tuscan carnival tradition with a non-fried dessert.

Among the less known Carnival recipes there is one belonging to the Tuscan tradition. We are talking about berlingozzo, a donut prepared with simple and genuine ingredients , certainly already present in your pantries. This baked cake owes its name to a fifteenth-century mask which, in turn, takes its name from berlingaccio , meaning Shrove Thursday.

The Florentine berlingozzo is perfect if you are looking for an easy-to-prepare dessert that symbolizes the holiday but at the same time is perfect for breakfast and as a snack. Let’s face it, we really needed a carnival dessert that wasn’t fried and the fact that this has also been included among the Traditional Agri-food Products should be a further incentive to try it. Here’s how it is prepared with the simple recipe.

How to prepare berlingozzo with the original recipe

1. Break the eggs into a bowl, add the egg yolks and sugar and whisk with an electric mixer until the mixture is light and fluffy.
2. Scented with the grated zest of the two citrus fruits (some use aniseed liqueur) and add the oil, always with the whips in action.
3. Finally, add the sifted flour with the baking powder, stirring gently from the bottom up to avoid disassembling the mixture.
4. Grease and flour a donut mold of about 22-24 cm in diameter and pour the dough.
5. Bake in the oven at 180 ° C for 30 minutes .
6. Meanwhile, squeeze the orange and heat the juice in a pan 2 tablespoons of sugar to obtain a syrup.
7. Once the cake is ready, take it out of the oven and let it cool before removing it from the mold and sprinkle the surface with the syrup.
8. Decorate with colored sprinkles or with a sprinkling of icing sugar.

Among other things, this typical product is prepared with the same ingredients as the brigidini from Lamporecchio . Singular, right?

storage

The berlingozzo can be kept under a cake bell for 3-4 days. We advise against freezing it.