Contents
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Alpîranî
- 320 g Hevîrê hûrkirî
- 11 Pc Figs
- 150 g Almonds Ground
- 100 g Kulîlkên gûzê
- 60 g Şekirê qehweyî
- 3 Pc Rengê hêkên azad
- 2 çerm Şîva hingivîn
- 2 çerm Amaretto
- 1 dl Krem 30% rûn
- 4 Şaxan Peppermint teze
Telîmata
- For the dough see: Mimi's recipe includes fig schnapps because I don't have any and in our area I have taken amaretto. This cake is for a baking tray of 28 cm Ø.
amadekariyên:
- Grease the cake sheet well with butter and flour. Wash the figs, dry them with kitchen paper, cut eighths, cut into 3/4 of the height, be careful not to cut through. Roll out the dough to cover the greased baking tray, prick the bottom well with a fork. Put in a cool place.
Tijî:
- In a bowl, mix the almonds, grated coconut, sugar, eggs, honey and amaretto together well. Put aside.
Pêş-pijandin:
- Take the baking tray lined with batter out of the refrigerator, line with baking paper and spread the dried beans on top. Pre-bake for about 15 minutes on the second bottom groove of the oven preheated to 200 ° C.
Kûçikan veşêrin û bipêjin:
- Take the cake out of the oven, remove the beans, pour in the cream and smooth the figs onto the cream. Bake for about 30-40 minutes at 180 ° C on the second lowest groove.
Xizmet:
- Cut the cooled cake, garnish each serving with a rosette of whipped cream and a sprig of peppermint. You can also garnish with powdered sugar, a scoop of ice cream or a light or red cake topping, etc. We like it so much with lots of cream.
Kedî
Xizmet: 100gCalories: 466kcalKarbonhîdrat: 25.6gProteîn: 9gRûn: 34.6g