John Myers
Contents
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Alpîranî
- 300 g Ladyfingers
- 250 g Rûnê şil
- 400 g Qeymax
- 1 pakêt stiffener Cream
- 50 g Illaekirê vanîlî
- 300 ml Şîr
- 1 pakêt Toza kulikê
- 50 g Îekir
- 250 g Penêrê maskarpone
- 500 g Dirrîreşk
- 75 g Çîkolata spî
Telîmata
- Puree the spoon biscuits in a mixer and mix with the butter to form a dough.
- Put the sponge cake dough in a flat cake tin and press firmly. Chill for 30 minutes.
- Whip the whipped cream with the whipped cream and vanilla sugar until stiff.
- Spread the whipped cream on the cake base with a spatula. Chill for another hour.
- Whisk 75 ml milk, vanilla pudding powder and sugar.
- Heat 6,225 ml of milk in a saucepan and stir in the vanilla pudding mixture.
- Heat, stirring constantly, until the custard is firm. Fold in the mascarpone.
- Spread the vanilla custard and mascarpone mixture on the cake. Chill the cake for 5 hours.
- Save a few raspberries for decoration. Puree the rest of the raspberries with the hand blender. Put the raspberry puree on the cake.
- Finally decorate the cake with white chocolate shavings and a few whole raspberries.
Kedî
Xizmet: 100gCalories: 77kcalKarbonhîdrat: 9.8gProteîn: 0.3gRûn: 4.1g
