John Myers
Contents
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Sinadaran
gindin biskit
- 1 fakiti Vanilla sukari
- 4 Kwamfuta. qwai
- 1 tsunkule Salt
- 2 tsp Yin burodi foda
- 4 tbsp Ruwa sanyi
- 80 g Gida
- 80 g Abincin sitaci
- 120 g sugar
- 5 saukad da Kalar abinci ja
- 5 saukad da Launin abinci rawaya
Layer na 1 (ganache)
- 1 tbsp Ruwan lemun tsami matsi da sabo
- 105 g Farin sutura
- 75 ml cream
2 Layer
- 1 tbsp Butter
- 100 g Kwaliyar da aka lalata
- 200 ml Madara mai zaki
3 Layer
- 1 tbsp Ruwan lemun tsami matsi da sabo
- 50 g Farin sutura
- 125 g Cuku mascarpone
- 25 ml cream
Layer 4
- 1 fakiti Kustard foda
- 2 tbsp sugar
- 375 ml Ruwan 'ya'yan itacen marmari
ado
- 1 Kwamfuta. 'Ya'yan Star
- 2 Kwamfuta. 'Ya'yan itãcen marmari / maracujas
- 0,5 tsp Abincin sitaci
- 1 tbsp Water
- 100 g Kwaliyar da aka lalata
- 100 g Physalis
- 50 g Rufe madarar madara
Umurnai
- Don kek ɗin soso, ta doke qwai, sukari, sukari vanilla da gishiri na akalla minti 5 har sai ya kumbura. Ƙara ruwa a tsakanin. Azuba fulawa da baking powder da masara sai azuba a ciki sai a raba kullun zuwa kashi uku sannan a canza launin da ake so (rawaya, ja). Sanya kwanon rufi na springform tare da takardar yin burodi kuma gasa tushen kullu ɗaya bayan ɗaya a digiri 180 na kimanin minti 15.
- Don ganache, da farko narke farin couverture a cikin kirim. Dama a cikin ruwan 'ya'yan itace lemun tsami kuma sanya a cikin firiji.
- Don Layer na biyu, zafi madara mai dadi mai dadi tare da man shanu, motsawa a cikin kwakwar da aka bushe da kuma ba da damar yin sanyi.
- Don Layer na uku, narke mascarpone cream couverture a cikin kirim. Ƙara ruwan 'ya'yan itace lemun tsami da motsawa tare da mascarpone har sai da santsi.
- Don Layer na huɗu, motsa cokali 6 na ruwan 'ya'yan itace mai sha'awar sha'awa tare da pudding foda da sukari har sai da santsi. Sai ki kawo sauran ruwan da ya rage a tafasa ki zuba hadin da ya gabata a bar shi ya yi kauri yayin motsawa. Sa'an nan kuma bar pudding ya huce.
- Bari tushen kullu su yi sanyi kuma. Yada rabin madarar madara da kirim mai kwakwa a kasa da tsakiya. Sa'an nan kuma sanya tushe na kasa a kan farantin cake da kuma rufe shi da zoben cake. Saka Layer na mascarpone cream da sha'awar 'ya'yan itace pudding kowane a kan cake tushe, sa'an nan kuma saka tsakiyar tushe kuma ci gaba a cikin hanyar. A ƙarshe, sanya a saman shiryayye kuma sanya komai a cikin firiji don rabin sa'a.
- Don kayan ado, motsa masarar masara tare da cokali 1 na ruwa har sai da santsi kuma kawo zuwa tafasa tare da ɓangaren litattafan almara na 'ya'yan itacen sha'awa guda biyu. Sai a bar shi ya huce. Narkar da madarar madara gaba ɗaya a cikin wanka na ruwa kuma sanya a cikin ƙaramin jakar bututu tare da bututun ƙarfe. Zana zane-zane, rubutu da rubutu kamar yadda ake so akan takardar yin burodi kuma bar su taurare a cikin firiji.
- Sa'an nan kuma fitar da kek daga cikin firiji kuma a hankali kwance zoben kek. A taƙaice a yi bulala ganache har sai da kirim mai tsami kuma a yi ado da kek da shi. Yayyafa da desiccated kwakwa (kuma a gefe). Aiwatar da miya mai shayarwa zuwa gefen cake ɗin kuma bari ya gudu kaɗan zuwa gefe. Yi ado da physalis da 'ya'yan itacen tauraro. A ƙarshe, sanya kayan ado na cakulan.
Gina Jiki
Aiki: 100gCalories: 276kcalCarbohydrates: 34.1gProtein: 3.8gFat: 13.7g
