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until it becomes
until creamy
Totul se freaca bine pina devine o pasta cu care se umplu albusurile.
All is well until it becomes a paste rub is filled with whites.
Se pune pe aragaz si se amesteca pina devine lucioasa.
Place on stove and stir until it becomes glossy.
Se freaca bine, pina devine ca o smintina groasa.
Mix well, until it becomes a thick cream.
Se bate albusul de ou pina devine spuma.
Beat the egg whites until it becomes foam.
Intre timp se freaca galbenusurile cu zaharul pudra si vanilia pina devine ca o spuma.
Meanwhile, whip yolks with sugar and vanilla until it becomes as a foam.
Se freaca untul cu zaharul pina devine ca o pasta, se adauga nuca pisata, faina si zeama de lamiie si coaja.
Mix butter with sugar until it becomes like a paste, add crushed nuts, flour and lemon juice and zest.
Intr-un bol frecam oaule cu zaharul pina devine o spuma mai deschisa se adauga uleiul, si treptat adaugam faina sa nu faca cocoloase -se poate folosi mixerul este mai usor se adauga vanilia praful de copt si coaja rasa de lamaie.
In oaule rub a bowl with the sugar until it becomes a lighter foam add the oil, add flour gradually and do not lump can use the mixer is easier to add baking powder, vanilla and lemon zest.
Se framinta aluatul pe o planseta cernita cu faina, pina devine elastic, timp de 10 minute.
Knead dough on a board with flour dim, until it becomes elastic, for 10 minutes.
Aproape de servire se bat albusele bine si se adauga treptat 3 linguri de zahar si batem in continuare pina devine o spuma moale si se presoara nucsoara.
Almost beat albusele serving well and gradually add 3 tablespoons sugar and beat again until it becomes presoara a soft foam and nutmeg.
Se da la cuptor la foc mediu 40 minute pina devine usor maronie.
Bake 40 minutes over medium heat until it becomes slightly brown.
Se adauga smintina si se amesteca bine pina devine ca un piure.
Bring it to a boil stirring constantly until it becomes thick.
Se adauga smintina si se amesteca bine pina devine ca un piure.
Stir in sifted vanilla and powdered sugar until it becomes thick and smooth.
Mod de preparare: Se freaca galbenusele cu zaharul si apa rece pina devine o spuma, se adauga putina sare, uleiul si coaja de lamaie, vanilia si faina treptat, ca alautul sa se poata framinta, dar sa nu fie tare.
Preparation: Mix sugar and yolks with cold water until it becomes a stiff, add some salt, oil and lemon peel, vanilla and flour gradually, as the harp to be able to knead, but not hard.
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