Semi-cream cream, cakulan da almond

Shiri

1. Mun sanya g 30 na almond a cikin gilashin. Mun shirya 10 seconds, gudun 8. Mun fitar da ajiyar.

2. Ba tare da wanke gilashin ba mun sanya malam buɗe ido a kan ruwan wukake. Muna zub da kirim da bulala yayin Mintuna 2 ko 3 a saurin 3 1/2 (dole ne mu kasance masu hankali kuma, idan aka haɗu, dakatar da injin). Mun cire malam buɗe ido kuma mun sa cream a cikin kwano. Theara sukari kuma haɗu da kyau tare da spatula. Muna ajiye a cikin firiji.

3. Ba tare da wanke gilashin ba mun sanya cakulan. Mun shirya 10 seconds, gudun 8. Mun rage abin da ya rage akan bangon zuwa ƙasan gilashin kuma ƙara almon da muka murƙushe a farkon. Muna ƙara madara da shirin 3 mintuna, 50º, gudun 3. Idan a wannan lokacin cakulan bai narke ba tukuna, shirya wasu secondsan daƙiƙa. Hakanan muna fita da ajiyar cikin firiji.

4. Muna wanka da bushe gilashin sosai. Mun sanya malam buɗe ido a kan ruwan wukake (wanda shi ma za mu wanke shi) kuma mu ɗora farin kwai ta hanyar shirye-shirye 3 mintuna, 37º, gudun 4. Muna cire malam buɗe ido

5. Muna sanya farin cikin da muka sa kirjin a cikin kirim ɗin da mukai zaba a farkon. Zamuyi shi da spatula, tare da motsin rufi.

6. Muna layin kayan kwalliyar plum tare da fim. A kasan mun sanya kusan 1/3 na farin kirim da muka gama.

7. Na gaba, tare da cokali, mun sanya rabin cakulan cream din a kan wannan farin cream.

8. Mun sake sanya farin kirim da fararen, sake 1/3 na duka kuma a kan wannan shimfidar wani kalan cakulan.

9. Mun ƙare rufe tare da sauran farin cream. Muna yin ado da farfajiya tare da almonds da aka mirgine

10. Mun sanya sanyi-sanyi a cikin firiza inda yake awanni 8. Zamu cire shi daga cikin firinji mintina 15 kafin muyi aiki. Mun kwance shi kuma hakane!