- qwai - 9 guda (6 don kullu, 3 don gina jiki don meringue)
- gari - 160 grams
- sugar - 230 Grams (150 ga kullu, 80 ga meringue)
- sitacin dankalin turawa - 30 Grams
- 1 lemun tsami - 1 yanki
- yankakken kwayoyi - 30 Grams
- wani banki na madara da aka ragu - 0.5 Kayan
- Butter - 200 Grams
- Chocolate - 200 Grams
- jujube - 100 Grams
Na farko mun shirya biskit. Rarrabe kwai daga yolks, sanyi kuma ta doke har sai m kumfa. Yolks nauyi tare da sukari, farin, ƙara grated lemun tsami zest, a cakuda alkama gari da sitaci. Da sauri ku tsoma kullu kuma ku gabatar da sunadarai. Yi la'akari da tanda zuwa digiri 220. An rufe burodin burodi da takarda, mun zuba rabin kullu a cikin Layer na 1 cm kuma aika shi cikin tanda na minti 25-30. Haka kuma an yi tare da rabi na biyu na gwaji. Yanzu muna yin iska mai iska. Don yin wannan, ruwan sanyi mai tsabta a kan barga, ƙara 2-3 sau sukari har sai an sami babban taro mai yawa. A karshen ƙarshen ƙaddamarwa, sanya kwayoyi masu yankakke da haɗuwa a hankali. Muna ɗauka takardar takarda da kuma gasa meringue daga shirya cakuda minti 60 a zafin jiki na digiri 110. Yana da mahimmanci don inganta sutura a kan takardar da kyau a cikin wani Layer na 1.5-2 cm Yanzu muna yin cream. Muna bugun man shanu, da hankali ƙara madara madara. Finely sara marmalade, bar 'yan guda don ado. Kammala biscuits flatten cream, saman mun sa iska meringue da kuma yayyafa da sliced marmalade. Mun yi ado da bangarori na cake tare da dukan marmalade. Sanya yanar gizo gizo gizo tare da taimakon mai gwangwani mai narkewa, daɗa shi a cikin sakarji faski. Bon sha'awa!
Ayyuka: 6