- margarine - 250 Grams
- qe - 11 daim (5-rau lub mov paj, 2-rau lub cream, 4-rau txhaws)
- Butter - 350 grams
- gingerbreads - 300 grams
- neeg rau - 1 iav
- piam thaj - 2 khob (1-rau mov paj, 1 rau txhaws, 2-3 tablespoons rau cream)
- mis - 1,25 liters (1 l-rau cream, 1 st-rau mov paj)
- dej qab zib - 1 pinch
- dawb wine - 0,25 Khob
- jam - 0,5 iav
- cocoa - 40 Grams
- brandy - 2 Art. diav
- tsawb - 3 daim
- gelatin - 3 grams
- raisins - 15 Grams
- txiv qaub tev - 1 daim
Yeej margarine nrog qab zib. Peb ntxiv qe qe. Tom qab ntawd peb xim cov gingerbread thiab mash lawv nrog cov kua txiv ntseej thiab dej qab zib. Yeej qai dawb kom txog thaum tuab. Tag nrho cov tov thiab ua tib zoo ntxiv whipped proteins. Preheat qhov cub kom txog 200 degrees. Ncuav lub mov paj on ib daim ntawv greased ci thiab ci kom txog thaum uas ib tug xim av crust yog tsim. Peb ua tiav. Qab zib syrup yog ntxiv rau lub nrua ntaus qe nrog butter. Sib tov zoo thiab ntxiv cognac. Tam sim no peb yuav nrog lub qab zib. Peb txiav me me cov txiv tsawb. Peb yeej qe, ncuav nyob rau hauv cov mis nyuj nrog qab zib., RUB pob qij tev. Tag nrho cov tov, ntxiv raisins, npaj cov gelatin thiab ua noj rau ib da dej. Peb txias lub substrate thiab txiav rau hauv peb txheej. Sprinkle lub txheej nrog wine. Qhov qis txheej yog lubricated nrog jam, thiab nruab nrab txheej yog sau. To top txheej nrog cream thiab decorate nrog crumbs ntawm khoom qab zib thiab tws neeg rau. Siv ib lub pastry syringe, peb thov ib lub qab zib.
Cov Haujlwm: 3-4