- lemun tsami - 2 guda
- sugar - 2 kofuna
- gishiri - teaspoons 1/4
- qwai - 4 guda
- man shanu mai narkewa - 4 abubuwa. spoons
- gari - 3 Art. spoons
- kullun don kek - 1 yanki
- kwai fararen - 1 yanki
- sugar don sprinkling - - Don dandana
1. Yi wanka sosai, sannan ka bushe ta da tawul. Cikakken gishiri a zane a cikin kwano. Yin amfani da wuka mai maƙarƙashiya, yanke ruwan lemun tsami a cikin yankaccen bakin ciki kuma cire tsaba. 2. Ƙara ɓangaren zest kuma haɗuwa da sukari da gishiri. Rufe kuma bari tsaya a dakin da zazzabi na awa 24. 3. Yi amfani da tanda zuwa digiri 220. Gwada rabin rabin kullu a wuri mai tsabta a cikin zagaye tare da diamita 25 cm kuma rassan 3 mm. Sanya samfurin gwaje-gwaje, a datse gefuna kuma barin gwanin 1 cm 4. Mix da cakuda lemun tsami tare da qwai, man shanu mai yalwa da gari. Zuba cika a kan kullu. 5. Yi fitar da sauran kullu a wuri mai tsabta a cikin zagaye tare da diamita na 30 cm kuma saka shi a saman cika, barin yarinya na 2.5 cm. Ka tsare duka layi na kullu ta hanyar haɗa su da juna tare da cokula ko creases. Lubricate surface tare da tasa kwai fata, sa'an nan kuma yayyafa da sukari. Yin amfani da wuka, yi sutura a saman cake domin tururi zai tsere daga wurin yayin yin burodi. Gasa gurasar a tsakiyar tanda na minti 25. Rage zazzabi zuwa 175 digiri kuma gasa cake domin minti 20-25, har sai ɓawon burodi ne launi. 6. Ba da damar kwantar da hankali a kan raga kuma ku bauta wa cake a dakin da zafin jiki.
Ayyuka: 8