Efrata: 170 g nke ntụ ọka, 160 g nke bọta, 150 g nke ọka na-acha aja aja, 50 gsp chocolate, 1 tsp nke achịcha ịme achịcha, 1 tsp. Ngaji nke Vanilla wepụ nnu, na-egbu oke nnu. Maka ude : 250 g utoojoo ude, 200 ml nke ude, 3 tbsp. spoons nke ntụ ntụ. Maka ihie : 3 tbsp. Spoons nke kranberị jam, 2 tbsp. Spoons nke ojii mmanya na-egbu egbu. Maka glaze : 150 g nke nwa chọkọrọ, 75 ml nke ude, 75 g utoojoo ude.
Usoro esi nri : Ikwugide tupu ogo 190. Sugar na àkwá iji jikọọ na mmachi, wụsa vanilla wepụ ma kụọ mkpụrụ osisi niile n'ime lush, ikuku uka. Glow 100 g nke chocolate n'ime obere iberibe. Gwakọta ntụ ọka ahụ na ya na nnu na nnu. Dochie na nchịkọta a na-eji eme ka nnwale ahụ, wụsa n'ime shuga-egịkọ, tinye 150 g nke bọta na-asacha ma na-asachapụ ya. Bulie ntụ ọka na nkwonkwo ma sachaa mgwakota agwa ahụ. Na njedebe, na-abawanye ọsọ nke mkpokọta, wunye 100 ml mmiri ọkụ ma were ụfọdụ ndị ọzọ. Tinye mpempe concolate ma gwakọta mgwakota agwa ya na ngaji. Akwụkwọ achịcha na-eteta butter fọdụrụnụ ma tinye ya na mpempe akwụkwọ doro anya ka enweghị ogige siri ike. Na-edo edo edo edo edo edo edo na akpọọ nkụ na preheated oven 30-40 minit. Kwadebe ude: 200 ml nke ude na 3 tbsp. Spoons nke shuga ntụ ntụ gbara n'ime Lush, ikuku uka, wee tinye 250 g utoojoo ude na mix. Efere nwere ude na-eme ka ihe nkiri a na-eme ka nri wee ziga gị na friji. Kwadebe impregnation: Na obere ihe sachara jam ma na-ekpo ọkụ ma na-ekpo ọkụ na obere ọkụ. Isi nri glaze: 120 g nke concolate sublage na iberibe, tinye na saucepan, wunye 25 ml ude ma gbazee ihe niile na obere okpomọkụ. Wepu ya na oku, tinye 75 g utoojoo ude na asa. Njikere biskiit dị jụụ, wee bee ya na ọkara, iji wụsa achicha dị ala na impregnation ude ma kpuchie achicha ahụ dị elu ma kpuchie achicha ahụ dị elu ma kpuchie achicha ahụ dị elu ma kpuchie achicha ahụ dị elu ma kpuchie achicha ahụ dị elu ma kpuchie achicha ahụ dị elu ma kpuchie achicha ahụ dị elu ma kpuchie achicha ahụ dị elu. Cove kacha elu na akụkụ achicha ahụ na icing ma fesaa ya na flakes osisi. Jiri ude fọdụrụ na-eji achicha a.
Julia vyssotskaya