- Pula - 1 Glass
- Butter - 100 Grams
- Letsoai - teaspoon e 1
- Lihebe - likotoana tse 3
- Metsi - limilione tse 200
- Lebese le nang le mollo - 500 Grams (ho tlatsa)
- Leseli le morara o omisitsoeng - 100 Grams (stuffing)
- Li-walnuts - tse 150 tsa grams (ho pata)
- Koao e phofo - 2 diapole (fondant)
- Pela ea tsoekere - Grams a 30 (fondant)
- Tranelate e monate - lintho tse 2. likhaba (fondant)
- Butter - 50 dikgerama (fondant)
1. Tšela metsi a pan, eketsa letsoai le botoro. Tlisetsa pheha ho lumella oli hore e qhibilihe. Etsa phofo lijana 'me u hlohlelletse metsotso e 2-3 ka mollo o monyenyane hoo ho se nang maqhubu. Tlosa pan ka hlama e tsoang mollong ebe o pholile hanyenyane. Lihe li hloekisa e le 'ngoe' me li kopanya hlama le lehe le leng le le leng ho fumana boima bo lekanang. 2. Penya letlapa. Hlama e ka kenngoa ka lekarecheng la ho baka ka mokotla kapa sering. Haeba ha ba joalo, u se ke ua khathatseha. U ka beha hlama ka khaba e bonolo ea dessert. Ka ontong, e lokelang ho futhumetsoa ho fihlela likarolo tse 180, likobe li apeloa ka metsotso e ka bang 30. 3. Lebese le koahetsoeng le phehiloeng le kopantsoe le morara o omisitsoeng le linate tsa fatše. 4. Sela ka kaka e 'ngoe le e' ngoe u tle u tle u tlatse. 5. Ho pheha fuds mocheso o tlase, kopanya tranelate e bolila, cocoa, phofo le ho eketsa oli qetellong. Ka mokotla o nang le lesoba le tšesaane le tšollang mahobe.
Litšebeletso: 6-7