- Sugar - 250 g
- Gurasa 300 g
- Cocoa - 2 tbsp. spoons
- 7 qwai (rabu)
Ciko:
- 1.2 lita na cream
- Sugar - 50 g
- 3 jakar creamer (ko 3 ganyen gelatin)
- Cherries m - 400 g
- Cherry ruwan 'ya'yan itace - 250 ml Starch - 4 tbsp. spoons (ba tare da zane-zane ba, wuka-baki)
- 50-100 ml na ceri vodka (Kirschwasser)
- 50 grams na grated cakulan
- 8-16 kyau manyan cherries ga ado
Shiri:
Yolks daga 6 tbsp. l. Gisar ruwa da sukari har sai fararen (har sai an shayar da sukari). Gyaran fata a cikin wani abincin abinci a cikin babban kumfa.
Gurasa, tsantse koko a cikin wani sieve kuma a hankali ya shiga cikin taro.
Gasa a cikin wani nau'i mai launi, an yi shi da takarda ko takarda m, kimanin minti 35. a zafin jiki na 180-200 ° C.
Bayan haka, sai a sanyaya gilashin, ya juye ƙasa, don haka fuskar ta kasance mai ɗore, (mafi kyawun cake zai kasance idan an yi gasa a gaba).
Yanke man fetur tare da sassa uku.
Beat da kyau gwaninta da sukari har sai lokacin farin ciki. Idan dai cake ya kasance a shirye a ranar shiri, ana bada shawara kada a ƙara wani abu zuwa cream. Idan kuna shirya cake a gaba, to, ku ƙara thickener don cream ko gelatin.
Tafasa ruwan ɗisti a cikin ƙananan ruwan 'ya'yan itace ƙara sitaci mai narkewa, da kuma motsawa kullum, kawo shi zuwa tafasa.
Cire daga farantin, ƙara kirim mai tsami, da sanyi.
Ƙara kimanin 20 ml na Kirschwasser, motsawa kuma rarraba a ko'ina a kan bishiyar cake, daga sama ya sa takarda da cream da ceri.
Saka na biyu cake, ɗauka da sauƙi latsa ƙasa, jiƙa da ceri ruwa (kada ku ajiye) da kuma sake Layer na cream. A saman sa na uku cake, jiƙa tare da ceri ruwa. Cika kayan jaka da kirim. Yada raguwar kirim a kan babba da kuma kewaye da kewaye. Yayyafa da cake a saman tare da cakulan kwakwalwan kwamfuta, yi rosette a kan surface na cream (buhu), sanya cherries a gare su. Kafin yin hidima, ya kamata a shayar da cake. Musamman mai kyau iyawa ne samu idan kadan ceri vodka an kara wa cream.