- I-Flour - 250 Grams
- Imvubelo - 10 igramu
- I-Fructose - 2 izinto. iipuni
- Ubisi olunamafutha aphantsi-125 milliliters
- Ioli yefuno - 2 izinto. iipuni
- Ulwandle ityuwa - i-pinch e-1
- Amapricot - 1 kilogram
- I-Sukhari - iingcezu ezine
- Ikhonkoni - 1/2 ithisipuni
- Amaqanda - iziqwenga ezimbini
- I-cream - 150 milliliters
- Ii-almonds - 2 Ubugcisa. isipuni (siceliwe)
- I-Apricot Confiture - 2 Ubugcisa. iipuni (ukutya)
Ukuze ulungise intlama, kufuneka uhluthe umgubo, uwathulule nge-slide kwaye wenze i-groove phakathi, yongeza imvubelo kunye ne-1 e-spoonful ye-fructose. Emva koko uthele ngobisi ngobisi uze udibanise konke ngokukhawuleza. Shiya imizuzu eyi-15, wongeza ioli kunye netyuwa. Lungiselela inhlama uze uyishiye imizuzu engama-40. Okwangoku, gweba ama-apricot kwiimikhombe kunye ne-peel. Uhlaza lufakwe kwifom egcotyiweyo, phezu kwayo i-biscuits kunye ne-sinam. Emva koko, uthele umxube kumxube wenhlama wamaqanda atshaywayo, ukhilimu kunye ne-spoonful ye-fructose. Ukusabalalisa i-apricot nge-top layers, ufefe zonke i-almond kwaye upheke kwi-perfume kwi-175 degrees imizuzu engama-30.
IiNkonzo: 12