- I-powder ye-sugar - amagremu angu-20
- I-Cream - 250 Milliliters
- Cream Cour - 40 Grams
- Amaqanda abamhlophe - izingcezu ezimbili
- I-Walnut - ama-Gramu ayi-90
- USherry - Izigidi ezingama-20
- I-Sugar - Izigidi ezingama-60
- I-cocoa powder - ama-Gramu ayi-10
- Ubusi lwehlathi - ama-Gramu angu-30
1. Okokuqala, shaza amaqanda abamhlophe, wanezela kancane kancane ushukela (kufanele uthole isitifiketi esicacile). Ngesikhumba esinamandla, shaza ukhilimu ngokwehlukana. 2. Tshela ushukela epanini lokuthosa bese ushisa (ushukela kufanele uphenduke ophuzi wegolide). 3. Sifaka ama-walnuts, siwaqede sibe izingcezu ezincane bese siwahambisa ushukela, uhlanganise kahle. Kufanele zimbozwe ngokuphelele nge-sugar icing. Bese siwabeka emhlobheni owakulungisiwe ngaphambilini futhi uvumele ukuba bapholile phansi. 4. Hlanganisa ngobumnene ukhilimu nabamhlophe abashayiweyo, amantongomane ahlile, uju, i-sherry ne-ukhilimu omuncu omuncu. Sihlanganisa konke kahle. 5. Ngephepha lesikhumba ukugoqa isikhunta (emigqeni emibili), kufanele iqhubekele emaphethelweni wesentimitha ngamathathu. Siyilungisa nge-tape yokunamathisela. Sibeka inqwaba ebumbini (kubalulekile ukuthi umthamo wamasenti amabili ube ngaphezu kwemiphetho) bese ufaka ihora amabili noma ezintathu efrijini. 6. Amaminithi ayishumi nanhlanu ngaphambi kokukhonza, sithatha isikhunta kusuka efrijini. Iphepha lisusiwe futhi i-parfait ifafazwe kakhulu ne-cocoa noshukela oluyimpuphu. Ungakwazi ukuhlobisa ngezicucu zomunyu.
Izinkonzo: 4