äzV$ N¡V$p¡
: kpdN°u :
1 õ`p¢S> L¡$L$
1 äzV$ L$p¡L$V¡$g_p¡ _p_p¡ X$åbp¡
(spÅ amp¡ h^pf¡ kpfp)
200 N°pd spÆ gp¡-a¡V$ ¾$ud – rQëX$ L$f¡gu
4 V¡$bg õ`yÞk v$m¡gu Mp„X$
1 V$u õ`y_ h_ugp A¡k¡Þk
2 V$u õ`yÞk õV²$p¡b¡fu Åd
: fus :
= L¡$L$_p ApX$p A¡L$ kfMp cpN L$fp¡ S>¡\u b¡ kfMp Np¡m cpN dmu fl¡.
= âÐe¡L$ Np¡m cpN D`f `f äzV$_p X$åbp_p¡ fk (A\hp QpkZu) _pMu \p¡X$p cu_p L$fp¡. Ðepfbpv$ b„_¡ Np¡mp `f Åd gNpX$p¡. amp¡_p _p_p Vy$L$X$p L$fp¡.
= W„$X$p ¾$uddp v$m¡gu Mp„X$, A¡k¡Þk _pMu Myb auZp¡. QdQp\u JQL$hpdp Aph¡ sp¡ V$p¡Q S>¡hy b_hy Å¡BA¡.
= krh¯N àg¡V$dp L¡$L$_p¡ 1 cpN dyL$p¡. s¡_u D`f bfpbf ¾$ud gNpX$p¡. ¾$ud `f \p¡X$p am `p\fp¡.
= L¡$L$_p buÅ cpN `f ¾$ud gNpX$u, ¾$udhpmp¡ cpN _uQ¡_u sfa fl¡ s¡d äzV$ `f Np¡W$hu v$p¡. lgL¡$ lp\¡ v$bphp¡.
= lmh¡\u v$bphp¡. L¡$L$_p D`f_p cpN D`f bpL$u_y ¾$ud gNpX$p¡. kÅhV$ L$fp¡ A_¡ `ufkp¡.
L¡$gfu = 2200
Fruit Getaue
: INGREDIENTS :
1 sponge cake
1 small tin of fruit cocktail
(fresh fruits can be used)
200 grams fresh low fat cream – chilled
4 table spoons powdered sugar
1 tea spoon vanila essence
2 tea spoons strawberry jam
: Method :
= Cut the sponge cake horizontally in two equal parts, so that you have two round cake.
= Sprinkle syrup from the fruit tin (or sugar syrup) on both the cakes. Then apply jam on both. Cut the fruits in very small pieces.
= Add powdered sugar, essence to the chilled cream and beat till light and flufy.
= Now place one part of the cake in the serving dish. Spread some cream on it. Then place fruits on the cream.
= Spread cream over the second part of the cake and place it on the first part, with the cream side down.
= Press lightly. Cover the top of the cake with remaining cream. Decorate and serve.
Calories = 2200