- gari - 2 kofin
- qwai - 2 guda
- sugar - 2 tabarau (1 st-ga kullu, 1 for cherries)
- raisins - 1 gilashin
- man - 200 Grams (150-for cream, 50-ga kullu)
- gishiri - 1 tsunkule
- Rawan da aka ragu - 240 Grams
- ruwa - 50 milliliters
- vanillin - 1 tsunkule
- gwangwani - 300 Grams (ga cherries - bisa ga rabbai kayyade a cikin girke-girke, domin cream-1 tablespoon)
- koko - 1 Art. a spoonful
- ceri - 100 Grams
- Barbashi - 200 Grams
Da farko dai, zamu yi ladabi ga ƙuƙarin "mai maye". Saka ceri a gilashin gilashi, cika shi da gwaninta ko giya a cikin rabo 1: 2. Ƙara sugar kuma rufe murfin. Da tsawon da ceri tsaya a cikin wannan mai dadi giya, da mafi alhẽri. Kafin yin hidima, saka ceri da yawa a cikin firiji. Yanzu muna shirya kullu. Mix 2 gilashin gari, qwai 2, 1 gilashin kirim mai tsami, sukari da raisins, 50 g na man shanu (margarine) da naman soda. Muna zuba gari ba a lokaci ɗaya ba, amma hankali. Yi la'akari da tanda zuwa digiri 200 kuma gasa da kullu a minti 20-25. Yanzu muna shirya cream. Muna yin karamin madara mai madara ruwa, zuba cakuda cikin saucepan kuma kawo wa tafasa. Muna sanyi. Mun doke man shanu. A lokacin whipping, ƙara kadan. A cikin madarar da aka yi wa madara da ruwa, to, vanillin, liqueur ko cognac da koko. Muna haɗe kome da kyau. An shirya kirim. Yanzu kai biyu tayal na madara ko m cakulan (200 g) da kuma narke a cikin wani ruwa wanka. A cikin melted cakulan, ƙara kamar wata teaspoons na gari da kuma motsa su a hankali. Gishiri mai daushi a yanka zuwa sassa. Kowane bangare an greased tare da cream da kuma haɗa a 2-3 layers. An yi nishadin saman kasan da aka shirya da wuri tare da shirye-shiryen cakulan da aka shirya a baya.
Ayyuka: 5-6