Farin Chocolate Mousse tare da Spanish almond cake da snonyQuen

Dakatar da meringue da kuma bulala kirim har sai da tauri. Ki hada meringue da sugar da dash mai kyau ki saka a cikin injin daskarewa da daddare. Fitar da injin daskarewa akalla sa'a daya kafin yin hidima, dumi zuwa dakin da zafin jiki da ƙura tare da kofi mai laushi.

Man shafawa da nau'in 28 kuma preheat tanda zuwa 190 ° C saman / kasa zafi. Ana fara bugun qwai har sai sun yi kumfa sosai (akalla mintuna da yawa). Ya kamata ƙananan kumfa na iska ya kasance. A hankali, ana iya ƙara sukari yanzu. Ci gaba da motsawa har sai cakuda ya zama haske, kusan fari.

Yanzu shafa zest na lemun tsami. Ƙara wannan a cikin cakuda tare da ruwan 'ya'yan itace da kuma ninka a ciki. Ana kuma ƙara almonds mai laushi. Ninka a hankali. Yanzu zuba ruwan cakuda a cikin kwasfa kuma a gasa shi a cikin tanda na kimanin minti 30. Rabin lokacin yin burodi, rufe shi da wasu foil na aluminum idan ya cancanta kuma a duba kowane lokaci, kamar yadda kowane tanda ya bambanta. (Yi samfurin sandar katako - ya kamata ya fito da tsabta)

Bada cake ɗin ya yi sanyi gaba ɗaya kafin cire shi daga kwanon rufi. Sannan ana iya yanke shi cikin sauki. Yayyafa da powdered sugar. An gama!

Dukkan sinadaran (sai dai gelatin) ana fara zafi sosai a hankali har sai cakulan ya rushe gaba daya. Gelatin, wanda a baya aka jiƙa a cikin ruwan sanyi, an ƙara shi kuma yana motsawa har sai ya narke. Bari ruwan ya huce, a zuba a cikin iSi Cream Dispenser kuma a huce aƙalla wasu 4 hours.

Don miya na 'ya'yan itace, kwasfa kiwi da puree tare da ruwa da sukari. Tukwici don kwasfa kiwi: Rabin 'ya'yan kiwi kuma yi amfani da babban cokali don cire ɓangaren litattafan almara daga gefen kwasfa. HANKALI: Saka kiwi puree a kan farantin kafin yin hidima.