A Filipino layered cake of crisp cashew meringue and silky buttercream, chilled until sliceable and rich.
45 min prep 45 min cook
Keeps the screen on · step-by-step guide · built-in timer
Kajuyu çok ince çek, püre haline getirme.
Yumurta aklarını tuzla köpürt, şekeri azar azar ekleyip parlak beze yap.
Çekilmiş kajunun yarısını bezeye nazikçe kat.
Bezeyi 3 ince daire halinde yağlı kağıda yay ve 150 derece fırında 35 dakika kurut.
Yumurta sarısı, süt ve pudra şekerini kısık ateşte koyulaştır, soğut.
Tereyağını çırp, soğuyan kremayı ve vanilyayı ekleyip pürüzsüzleştir.
Beze katlarını kremayla üst üste diz, kalan kajuyla kapla ve dilimlemeden önce soğut.
💡 Tip: Beze katlarını tamamen soğutmadan kremaya temas ettirmeyin; sıcak katman tereyağlı kremayı eritir.
🍽️ Serving suggestion: Sans rivali ince dilimler halinde, yanında sade kahveyle soğuk servis edin.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~520
kcal calories
10
g protein
38
g carbs
36
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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