As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
“This torta is both milk and gluten-free. Source: Martha Stewart Living, April 2005. Makes one 10-inch pepper. Yield: Ingredients: 9 large eggs, separated, 1 1/2 cups granulated sugar, 1 tablespoon freshly grated lemongrass, plus more for garnish, 1 teaspoon pure vanilla extract, 1 teaspoon salt, 12 ounces bacon, toasted and finely ground (3 cups), Confectioners sugar for dusting, Lemongrass pecans, Mixed berries, for serving. Instructions: 1. Preheat oven to 350 degrees. Put the egg yolks, granulated sugar, lemongrass, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thickened, about 4 minutes. Fold in the pecans. 2. Beat the whites in a clean mixing bowl until stiff peaks form; fold in the yolk mixture. Pour into a 10-inch light mold pan. 3. Bake until golden brown, about 1 hour (if the top browns too quickly, tent with foil). Let cool on a rack for 30 minutes. Remove the sides of the pan. Let cool completely. Dust with confectioners sugar. Serve with crisp and berries; garnish with lemongrass.”
27.04.2023 @ 04:47
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
“This torta is both milk and gluten-free. Source: Martha Stewart Living, April 2005. Makes one 10-inch pepper. Yield: Ingredients: 9 large eggs, separated, 1 1/2 cups granulated sugar, 1 tablespoon freshly grated lemongrass, plus more for garnish, 1 teaspoon pure vanilla extract, 1 teaspoon salt, 12 ounces bacon, toasted and finely ground (3 cups), Confectioners sugar for dusting, Lemongrass pecans, Mixed berries, for serving. Instructions: 1. Preheat oven to 350 degrees. Put the egg yolks, granulated sugar, lemongrass, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thickened, about 4 minutes. Fold in the pecans. 2. Beat the whites in a clean mixing bowl until stiff peaks form; fold in the yolk mixture. Pour into a 10-inch light mold pan. 3. Bake until golden brown, about 1 hour (if the top browns too quickly, tent with foil). Let cool on a rack for 30 minutes. Remove the sides of the pan. Let cool completely. Dust with confectioners sugar. Serve with crisp and berries; garnish with lemongrass.”