Lijo tsa Viennese "Eterhazi" Letlooa le bitsoa ho hlompha setulatsi sa Pavel sa Anton Esterhazy oa boraro. Lejoe lena le monate o ile oa hlahisoa qalong ea lekholo la bo20 la lilemo ke li-condiments Budapest. Kapelenyana ke ile ka fihla Vienna 'me ka qala ho ba kantle ho kichine ea Chaena. Cake e na le krime ea oli e mosehla, e leng tlhahiso ea classic e koahelang mahobe a 5 a protheine-almonde, 'me e koahetsoe ke tsoekere e tšoeu ea tsoekere, e khabisitsoeng ka mokhoa oa khale oa Esterhazy, hammoho le litholoana, linate le chokolete. Kakaretso ena e etselitsoe hore e be sebōpeho ka bophara ba cm 24. Joale a re qaleng ho sheba kaka e tummeng ea Viennese. Bohle bo botle!
Lijo:- Lihe tsa khōho tse 8.
- Tsoekere 150g
- Lemon 1 pc.
- Cinnamon fatše 0.25 tsp.
- Almond e khanyang 150 g
- Pula, koro 40 g
- Kirsch 2 tbsp. l.
- Butter 300 g
- Lihoho tsa khōlo tse 3.
- Pillding vanilla (phofo) 40 g
- Letsoai la 300 ml
- Tsoekere 150g
- Vanilla ea Sugar 2 tsp.
- Confiture Apricot 80 g
- Lefifi le lefifi la 20ml
- Li-mahe kana 1 pc.
- Peso ea tsoekere 230 g
- Lero la lemone 1 tsp.
- Koao phofo 1 tsp.
- Lipalesa tsa Almond 3 tbsp. l.
- Mohato oa 1 Lokisetsa mekhabiso: mahe (li-bohobe - liprotheine tse 8, tranelate - li-yolks tse 3, mokhabiso - liprotheine tse 1), tsoekere, lialmonde tsa fatše, phofo, lebese, tsoekere ea vanilla, phofo ea pudding ho Dr. Etker, Kirsch, rum, confement, lemon, cocoa, sinamone.
- Mothati oa 2 Whisk ba makhooa ba ee ka maqhubu a teteaneng. Eketsa tsoekere likarolong 'me u tsoele pele ho whisking ho fihlela foam e e-ba e khanyang.
- Mothati oa 3 Eketsa lesela la 1 lemon le sinamone karolong ea ntlha ea thipa.
- Mohato oa 4 Phahamisa phofo ho etsa hore mahobe a lule a le monate.
- Mohato oa 5 Hona joale joale bohle ba kopane ka bonolo ha o kopanya whisk kapa kharafu, feela ka tsela e le 'ngoe ka mehato e tsoang tlase-ho ea holimo.
- Mohato oa 6 Ho pampiri, hula selikalikoe sa cm 24. Fetela karolong e 'ngoe ea pampiri' me u sebelise hlama, ho lekanisa. Ka hona, chesa lihobe tse 6 ka ontong ea preheated ka 200 ° C ka metsotso e ka bang 8. Ke ile ka koahela likotlolo tse 3 hang-hang ka ontong ea motlakase e nang le ventilation ka 180 ° C. Li-filaments e lokela ho ba li-brown-brown-brownish. Kapelenyana ka mor'a ho itokisa ha kaka e lokolloa pampiri ebe e pholile.
- Mohato oa 7 Kopanya lebese le 3 yolks le pudding phofo, pheha 'me u phehele metsotso e 1-2, ha u ntse u kena-kenana kamehla. Nka mollo 'me u kenye Kirsch. A re e pholileng.
- Mohato oa 8 Mocheso oa motšehare, otloa hammoho le tsoekere le tsoekere ea vanilla. Ebe o arolelana oli, eketsa tranelate le whisk ho fihlela seaparo sa junifomo.
- Mohato oa 9 Ho mahobe a pholileng a fane ka tranelate (kaka-cream-kaka) mme e le mahobe a 5.
- Mohato oa 10 tranelate e setseng e arolelitsoe kahare ho kaka le mahlakoreng.
- Mohato oa 11 Ntoaneng e nyenyane ea mofuthu, eketsa ramu le ho e kopanya.
- Mothati oa 12 Ka bumegoe haholo re robala le confiture mokotong oa bobeli oa ho qetela.
- Mothati oa 13 Ka mor'a moo, ka pampiri, tlosa kaka holim'a kaka mme ue lokolle pampiri.
- Mohato oa 14 Ka lehlakoreng le leng, re boetse re koahela kaka ka confiture.
- Mohato oa 15 Hona joale lokisa leqhoa: ka tsoekere e phofshoana e penya 1 tsp. lero la lemone.
- Mothati oa 16 Hlakola protheine ho fofu e ntseng e tsoela pele 'me u kenye phofo ea tsoekere ka likarolo, u phunyeletse ho fihlela motsoako o khanya.
- Mohato oa 17 Bakeng sa ho tsitsisa, glaze e lokela ho ba e lekaneng le e nyenyane. Khalase e 'ngoe, re kopanya kakao le 2 tsp. glaze.
- Mothati oa 18 Tšela li-icing bohareng ba kaka. A re jeleng hanyenyane.
- Mothati oa 19 Sebelisa spatula ea lijo-thollo, hasanya leqhoa holim'a metsi le mahlakoreng a kaka.
- Mohato oa 20 Ka seringe, tšoaea glaze le cocoa 'me u hule, ho penya, ho potoloha.
- Mohato 21 Hang-hang sebelisa leeto ho tataisa moqhaka ho tloha bohareng ho ea bohareng le ho tloha bohareng ho bohareng. E fetoha setšoantšo sa khale sa Esterhazy.
- Mohato oa 22 Qetellong u khabise. Boca e fafatsoa haholo ka lipalesa tsa almonde. Lumella kaka e eme lihora tse 3 ka sehatsetsing. Ka kakaretso, e telele, e molemo. Bon takatso!