- mafuta - 120 Gramu (zosakaniza za mtanda)
- shuga - 70 gramu
- ufa - 200 magalamu
- dzira yolk - chidutswa chimodzi
- Mchere - uzitsulo 1
- tchizi tating'ono - 500 magalamu (zosakaniza za kudzazidwa)
- gelatin - masupuni 4
- mkaka - 1/4 malita
- shuga - 200 Gramu
- dzira yolk - 4 zidutswa
- kirimu - 1/2 malita (mafuta)
- mandimu peel - 1 chidutswa
- Mchere - uzitsulo 1
1. Kukonzekera keke: Sakanizani ufa ndi mchere, shuga ndi mafuta. Onjezani 1 dzira yolk. Pukuta mtanda ndi kuchoka mufiriji kwa theka la ora. Fukuta malo ogwira ntchito ndi ufa. Pukutsani zofufumitsa zowononga 2 ndi mamita pafupifupi 26 masentimita. Chotsani uvuni ku 220 ° C. Kuphika mpaka golide bulauni. 2. Kukonzekera kanyumba kosokera tchizi: Lembani gelatin m'madzi ozizira kwa mphindi 15. Sakanizani ndikubweretsa kuwira mkaka, mchere, shuga, mazira a mandimu ndi 1 lemon peel (kuyambitsa nthawi zonse). Chotsani kutentha. Sakanizani ndi gelatin onse owonjezera madzi. Ikani mbale ndi gelatin mu saucepan ndi madzi otentha. Muziganiza mpaka mutasungunuka kwathunthu. Okonzeka gelatin ayenera kutsanulira mkaka osakaniza ndi utakhazikika. 3. Pukutani chithovu. Gwiritsani tchizi ndi sieve. Wosakaniza gelatin kusakaniza mu kanyumba tchizi ndi kusakaniza. Onjezerani zonona ndi zipatso (aliyense, pa luntha lanu), sakanizani. Ikani keke yoyamba mu nkhungu. 4. Pa keke yaikulu ikani kanyumba tambirimbiri, kenaka tetezani zowonongeka ndi kuphimba ndi cork wachiwiri. Ponyani pang'onopang'ono keke yapamwamba yopita kumalo amodzi. Ikani kekeyo kuti iwononge mufiriji. Chotsani keke mu nkhungu ndi kuwaza ndi shuga wofiira. Mukhoza kutsanulira icing chokoleti.
Utumiki: 3