Blat: 5 oua, 100 gr zahar, 1/2 plic praf de copt stins intr-o lingurita de otet, 150 gr faina, 1 praf de sare.
Umplutura 1- dulceata de prune -400 gr
Umplutura 2: 6 mere mari, 100 gr zahar, 100 gr unt, 2 pliculete zahar vanilat, 2 linguri de gris, esenta de rom.
Glazura: 5 piscoturi de sampanie maruntite.
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