- alkama alkama - 1 1/4 Kofuna
- cornstarch - 1 st. cokali (da 2 teaspoons)
- gishiri - teaspoons 1/4
- Butter - 6 Art. spoons
- babban kwai - 1 yanki
- kananan red dankali - 450 Grams (shaƙewa)
- gishiri mai tsami - gilashin 1 (cikawa)
- babban kwai, gwaiduwa - 1 Kayan (shaƙewa)
- blue cuku - 100 Grams (cika)
- greenery don zaɓar daga - 1 Art. cokali (cika)
- gishiri na teku don sprinkling - Don dandana
1. A cikin babban kwano, hada gari, sitaci da gishiri. Ƙara man shanu mai yankakken kuma haɗuwa tare da wuka don kullu har sai cakuda ya yi kama da crumbs. Ƙara kwai kuma ya haɗa tare da cokali mai yatsa. Koma kullu a kan wani aiki mai tsabta a cikin kewaya da diamita na 30 cm A saka kullu a cikin siffar keɓaɓɓen siffar da diamita 22 cm kuma a hankali danna shi don cire kumfa iska. Saka siffar da kullu a cikin firiji na tsawon minti 30. A halin yanzu, ka fara da tanda zuwa 175 digiri. Yanke dankali a cikin yanka 6 mm lokacin farin ciki. Sanya dankali a matsakaiciyar saucepan kuma ƙara 5 cm na ruwa. Kuyi har sai an shirya, kimanin minti 10. Danke da busassun dankali a kan tawul ɗin takarda. 2. Sanya yanka dankali a kan kullu don su sauke dan kadan. 3. Yayyafa saman tare da cuku mai launi. Beat cream da kwai gwaiduwa tare, zuba a cakuda tart a saman. Yayyafa da ganye na zabi da gishiri. 4. Gasa tart a kan takardar burodi har launin ruwan kasa, kimanin minti 45-50. Bada izinin sanyi a cikin tsari kuma ku yi amfani dumi ko sanyi a cikin salatin kore idan ana so.
Ayyuka: 6