Sinadaran

• Kek ɗin Vanilla mai laushi:
  200 g man shanu marar gishiri, mai laushi
  50 ml na man sunflower ko man fetur mai sauƙi
  200g na sukari mai kauri (ba launin ruwan kasa/zinariya ba)
  4 matsakaici qwai
  Cokali 2 na kirim mai tsami ko yogurt na halitta
  Cokali 3 na Manna Vanilla na LittlePod
  200g garin kwalliyar kai
  1 tsp yin burodi foda
  Gishiri mai kyau guda 1
  Cokali 1-2 na madara, kamar yadda ake buƙata

  Gilashin cakulan:
  450g na sukari mai tsami, an tace
  50g na garin koko, mai kyau, an tace
  30 g man shanu ba tare da gishiri ba
  150ml dukan madara
  cokali 2-4 na ruwan zãfi, don daidaitawa
  1 cokali na ruwan cakulan LittlePod
  Manna Vanilla LittlePod 1 cokali

  Rufin kwakwa:
  Kwakwa mai bushewa 300g
  Zabi: kwakwa mai ɗan gasasshe don ƙara gyada (yi amfani da rabin gasasshe, rabin abarba)

Hanyar

Kek:
1. A kunna tanda zuwa fanka 180°C. A shafa takardar yin burodi a cikin tireba mai girman 20 x 30cm, a bar shi ya tsaya don ɗaga kek ɗin.
2. A shafa man shanu, mai da sukari a gefe har sai ya yi laushi da laushi - wannan yana ɗaukar ɗan lokaci kaɗan idan man ya shiga, don haka a ci gaba da yin hakan har sai ya yi haske sosai.
3. A zuba ƙwai ɗaya bayan ɗaya, sannan a zuba kirim mai tsami da kuma man LittlePod Vanilla Paste. Kada ku damu idan ya yi kama da ya rabu kaɗan a wannan matakin - ya zo tare da fulawa.
4. A niƙa fulawa, garin yin burodi da gishiri har sai sun haɗu. A sassauta da ɗan madara idan ana buƙata - kuna son laushi, mai raguwa, ba mai tauri ba.
5. A zuba a cikin tukunya, a daidaita shi da kyau (kofin da ya daidaita yana ba da murabba'i iri ɗaya) sannan a gasa na tsawon minti 22-27, a duba daga minti 22. A shirye idan ya yi launin zinari a gefuna, ya yi laushi sosai, kuma skewer ya fito da tsabta.
6. A bar shi ya huce a cikin kwano na tsawon minti 10, sannan a ɗaga shi a kan rack a bar shi ya huce gaba ɗaya. Don yin tsatsa, a naɗe a huta dare ɗaya, ko a bar shi ya huce/ya daskare na tsawon minti 3045 har sai ya yi tauri.
7. A yanke gefunan da aka yi da wuka mai kauri, sannan a yanka su zuwa murabba'i 24 na kusan santimita 5 (4 x 6).

Gilashin cakulan:
1. A saka man shanu da madara a cikin kwano mai jure zafi a kan kaskon ruwan da ba ya tafasa sosai sannan a dumama har sai man shanu ya narke.
2. Sai a zuba sukarin icing da koko a juya har sai ya yi laushi ya kuma yi sheƙi. Sai a zuba LittlePod Chocolate Extract da Vanilla Paste.
3. A daidaita da ruwan zãfi, cokali ɗaya a lokaci guda, zuwa ga daidaiton sirara na shafa - kamar kirim ɗaya. A ajiye kwano a kan ruwan ɗumi yayin da ake tsomawa don ya kasance ruwa.

Majalisar:
1. Zuba kwakwa a cikin tire mai zurfi. Sanya maƙallin waya a kan tiren da aka yi wa fenti da takarda.
2. Ta amfani da cokali biyu, tsoma soso ɗaya a cikin kankara, juya don shafa dukkan bangarorin. Ɗaga kuma bari abin da ya rage ya ragu na ɗan lokaci - siririn gashi shine abin da kake so.
3. A zuba kai tsaye a cikin kwakwar a juye ta yadda za ta yi laushi gaba ɗaya, sannan a mayar da ita zuwa kan rack. A yi amfani da cokali mai yatsu masu tsabta da busassu don kwakwar ta hana ta taruwa.
4. A maimaita da sauran murabba'ai. Idan icing ɗin ya yi kauri ko ya tara ɓawon burodi, a sassauta da digon ruwan zãfi sannan a tace idan ana buƙata.
5. A bar shi ya tsaya a zafin ɗaki na akalla awa 1 kafin a yi hidima.