Blat: 5 oua, 120 gr faina, 30 gr cacao, 1/2 plic praf de copt, 30 ml apa rece, 100 gr zahar, 1 plic zahar vanilat.
Crema: 3 oua, 100 gr zahar, 150 ml lapte, vanilie, 10 gr gelatina, 500 gr frisca, 2 lingurite esenta de rom.
Sirop de rom – 100 ml
Decor: nuca de cocos macinata.
Se serveste rece, se pastreaza la frigider maxim 24 ore.
Pofta Buna !
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