Preparation: Turn the oven and let it warm to 160C. Grease a round tart with a little oil and linin

The plan was to not post another best tripod head dessert blog because I know that he too had variety in recent months. But I wanted to make a special dessert for review to a friend returned from the South American lands, more particularly than some brownies or banana cake.
So we had some huge Sorrento lemons, olive oil and ricotta is missing from the house that I wanted much to still use in desserts. Combined them all into a kind of cake that is unlike anything you've tasted before.
I expected to come out dry and fluffy dough, but I realized after that one cup of flour will turn the desert into a kind of cheesecake. What desert went perfect best tripod head with a cup of hot Colombian coffee flavored, made directly from the source, and many cool stories. And the tea set has received heritage and special meeting.
For the tart: 1 cup flour 1 teaspoon baking powder best tripod head 1/2 teaspoon baking soda 1/2 cup sugar 3 eggs zest of 2 lemons 1/3 cup extra virgin olive oil 1/3 cup milk 1 carton ricotta (400g) 1/4 cup lemon juice 1 pinch salt
Preparation: Turn the oven and let it warm to 160C. Grease a round tart with a little oil and lining best tripod head it with baking paper. Mix flour, baking soda, salt and baking powder. Prepare three bowls Adang. In one mix ricotta with lemon juice and lemon zest, milk and olive oil. Separately, beat egg whites best tripod head with a pinch of salt loud. The foam obtained should not fall on tel. Separate the eggs and beat the yolks with the sugar in another bowl, using a mixer. Blend about 2-3 minutes until sugar is dissolved and the yolks get a pale color. Add the egg mixture composition and ricotta oil gradually, best tripod head stirring well all the mixer on low speed. Combine the mixture with the flour, incorporating it with a palette-shaped strokes 8 Add egg whites best tripod head and incorporate them in the same style. Pour mixture into baking and gives the tart in the oven for 40 minutes. Tart is ready when it is firm and a toothpick inserted comes out clean inside. For the syrup, put 3 tablespoons of honey, a few thyme leaves and twigs in a glass full and then put the cup in a saucepan of hot water. Honey should be warm, to become more liquid and infuse with thyme. After 10 minutes, add lemon juice and mix well. When the tart is done, and after it has cooled, make holes all over with a toothpick and pour tart thyme syrup over. Serve with a cup of coffee best tripod head or tea. Enjoy! Author: BlogCulinar.ro
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