The Berlingozzo carnival cake has ancient origins. It is often mentioned in fifteenth and sixteenth century documents which talk about carnival. It was traditionally eaten on the Thursday before Easter (called ‘Berlingaccio’) which closed the carnival celebrations.
1 sachet of yeast
1 glass of milk
A pinch of salt
Melt the butter in the milk and add the egg yolks, sugar, flour, aniseed seeds and the yeast, mixing well. Slowly add the whipped egg whites and the pinch of salt. Pour into a well greased ring-shaped cake tin and bake for 45 minutes at 180 degrees.