- Burka burka - 375 Grams
- qalaji khamiir. Oetker - 7 Grams
- sonkorta - 50 garaam
- sonkorta basbaaska Oetker - 8 garaam
- cusbo - 1 qanjaruufo
- caanaha - 200 millilitir
- saliid jilicsan ama margarine - 60 garaam
- plomme - 300 garaam
- Boor pavylo - 200 garaam
- Khatarta dhulka - 100 garaam
- sonkor budada ah oo leh dhadhan vanilj Oetker - 100 garaam
- Liifiyada liin - 2 shey. qaadooyin
Diyaarinta: ku dhaqi plomme, ka saar lafaha, jar jartey. Ku dabool digsiga waraaqda dubista. Foorno ilaa 180 ° C. Miraha wax lagu dubo: ku dar buro si fiican ugu karsan khamiir. Ku dar maaddooyinka kale (sonkorta, sonkorta vaniljon, milix, caano iyo 50 garaam oo saliid ah) oo isku dhex dardar xawaaraha ugu hooseeya, ka dibna xawaare ugu sarreeya illaa 5 daqiiqo, cajiin cajiinka si siman. Daboolka oo ku sii daa meel diirran ilaa inta uu si muuqata u korayo. Daadi roodhiga burka, ka samee lakab 24 cm oo jarjar geli 12 jeex oo qiyaastii 2 cm Cabbir kasta oo dusha sare ah ee dusha laga saaro waxaa loo geliyaa goobo (qiyaastii 12 cm). Buuxinta: iskudhaf xayirada tubta oo leh macaanka iyo lowska (70 gr). Si loo qaybiyo marxalad kasta ee tijaabada ah 1 qaado miis ah ee fiilo. Rooti hal gees oo cajiinka leh caanaha, kan kalena waa inuu daboolaa kala badh. Geli jeebka ku yaal geesaha fargeeto ah. Saliidi jilicsanaha caanaha leh caanaha, kula saydhaa qaybo kale oo khudradda ah kuna jiif saxanka dubista. Ku rid saxanka dubista saddexda hoose ee foornada. Waqtiga roodhida: qiyaastii 20 daqiiqo Goobaha laga duubo ee la duubo waraaqo dubista kijada jikada. Glaze: ka boodi sonkorta budada ah kuna cajiimee liin ilaa qaro weyn. Dhalaali oo isku dar 10 g. saliid. Saliid walxaha ku dar kariimka kulul iyo ku rid qabow.
Adeegyada: 12-13