ČUDOVIT RECEPT, A PROSIM ZA PREVOD…

ALMOND, LEMON AND RICOTTA CAKE

9 oz of blanched almonds
2 1/2 oz of plain flour
finely grated zest of 7 lemons, juice of 3 lemons
8 oz of soft butter
9 oz castor sugar
6 eggs – separated
10 oz ricotta cheese

pre heat oven to 150 C/300 F /Gas 2
Butter a 10 inch cake tin and prepare with paper if necessary
Coarsely chop the almonds in a food processor. Combine with the flour and lemon zest. Beat the butter and sugar together until pale and light. Add the egg yolks, one by one and then the almond mixture.

Put the ricotta into a bowl and lightly beat with a fork. Add the lemon juice. In another bowl beat the egg whites until they form soft peaks. Fold into the almond mixture and finally stir in the ricotta.

Spoon the prepare mixture into the cake tin and bake in the pre heated oven until set, 35 – 40 minutes.

Pripenjam recept ki po moji oceni mora dati dober rezultat.Sestavine/potek razumem, prosil bi za pomoc – angl . mere/nase mere, pa tecem pect.
hvala, lp

google zna pretvorit vse merske enote. tu je primer:

http://www.google.si/search?hl=sl&q=9+oz+in+gram&btnG=Iskanje+Google&meta=

ALMOND, LEMON AND RICOTTA CAKE

9 oz of blanched almonds 250 gr obarjenih mandljev
2 1/2 oz of plain flour 70 gr navadne moke
finely grated zest of 7 lemons, juice of 3 lemons drobno seklajan sredica 7 limon in sok 3 limon
8 oz of soft butter 225 gr mehkega masl a
9 oz castor sugar 250 gr sladkorja
6 eggs – separated 6 jajc (beljaki +rumenjaki)
10 oz ricotta cheese 280 gr ricotte

pre heat oven to 150 C/300 F /Gas 2
Butter a 10 inch cake tin and prepare with paper if necessary
Coarsely chop the almonds in a food processor. Combine with the flour and lemon zest. Beat the butter and sugar together until pale and light. Add the egg yolks, one by one and then the almond mixture.

Put the ricotta into a bowl and lightly beat with a fork. Add the lemon juice. In another bowl beat the egg whites until they form soft peaks. Fold into the almond mixture and finally stir in the ricotta.

Spoon the prepare mixture into the cake tin and bake in the pre heated oven until set, 35 – 40 minutes.

Predgrej pečico na 150C.
26 cm tortni model namaži z maslom oz pekijem po potrebi
V sekljalniku zmelji mandelje, dodaj moko , sredico limone.
Maslo stepaj s sladkorjem , da pobeli .Postopno dodajaj rumenjake

V psodi z vilicami zmeckaj ricoto.Dodaj limonin sok.
V drugi posodi stepi beljake v sneg, nato vanje vmešaj mandljevo mešanico, na koncu dodaj rocoto.

Rahlo vlozi v model, peči 35-40 min.
lp

Pripomba – zest je lupinica in ne sredica, pa olupljene mandlje je treba samo grobo sesekljati in sneg iz beljakov dodaj mandljevi mešanici. Drugače se pa recept res sliši mamljivo.

Draga Eka 67, glede na to, da čudovito obvladaš angleški jezik, ga prevedi ti in nam pošlji preveden recept.

a vidis sem avtomaticno videla zest kot sredica, ker se mi je zdelo glede na kuharske izkusnje logicno, lupinica vse delikatno pogreni, z lupinic pa,…se bolj pogreni!Hvala, Loni m.
No, to pa je dela s tem prevajanjem zdaj.

250 gr obarjenih mandljev
70 gr navadne moke
fino mleta lupinica 7 limon in sok 3 limon
225 gr mehkega masla
250 gr sladkorja
6 jajc (beljaki +rumenjaki)
280 gr ricotte

Predgrej pečico na 150C.
26 cm tortni model namaži z maslom oz pekijem po potrebi
Olupljene mandlje grobo sekljaj, dodaj moko , limonino lupinico.
Maslo stepaj s sladkorjem , da pobeli .Postopno dodajaj rumenjake

V posodi z vilicami zmeckaj ricoto.Dodaj limonin sok.
V drugi posodi stepi beljake v sneg, dodaj ga mandljevi mešanici, na koncu dodaj ricoto.

Rahlo vlozi v model, peči 35-40 min.
lp