Jewish Passover cake without flour and yeast
||2014-06-08, 7:18 PM|
250 grams of shelled almonds
Grated zest of 2 lemons
225 g butter, softened
250 g sugar
6 eggs, separated into yolks and whites
0.5 cup lemon juice
3 tablespoons cornstarch
350 g ricotta cheese
В В Instructions: grind almonds in food processor with zest. Set aside.
Again, in a food processor, beat butter and sugar for 10 minutes. Add almonds and continue beating, enter yolks one by one. Add lemon juice, starch, ricotta and stir until smooth.
Separately, beat whites in a solid foam. Gently mix them with the masses.
A diameter of 26 cm to oil. Sprinkle with sugar and shake to distribute the sugar. Pour the mixture into the form. Bake at 160 C 45-50 min.
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