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border#_sc# none; padding#_sc# 0px;"#_gt##_lt#p class="MsoNormal" dir="RTL" style="text-align#_sc# justify;font-family#_sc# Arial, Helvetica, sans-serif; text-indent#_sc# 0px; "#_gt##_lt#span style="font-family#_sc# Arial; text-indent#_sc# -18pt; line-height#_sc# 20.799999237060547px;"#_gt##_lt#font size="4"#_gt##_lt#b#_gt#1. #_lt#/b#_gt##_lt#/font#_gt##_lt#/span#_gt##_lt#span style="font-size#_sc# 10.5pt; font-family#_sc# Arial; line-height#_sc# 115%; text-indent#_sc# -18pt; "#_gt#מחממים את התנור לחום בינוני (175 מעלות) ומרפדים תבנית התנור בנייר אפייה.#_lt#/span#_gt##_lt#/p#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#p class="MsoNormal" dir="RTL" style="text-align#_sc# justify;font-family#_sc# Arial, Helvetica, sans-serif; text-indent#_sc# 0px; "#_gt##_lt#b style="font-family#_sc# Arial; font-size#_sc# large; line-height#_sc# 20.799999237060547px; text-indent#_sc# -24px; "#_gt#2.#_lt#/b#_gt##_lt#span style="font-family#_sc# Arial; font-size#_sc# 10.5pt; line-height#_sc# 115%; text-indent#_sc# -18pt; "#_gt# הרולדה#_sc# שמים את הביצים ואת הסוכר בקערת המערבל, ומקציפים כ- 10 דקות במהירות גבוהה. מוסיפים את הקמח לקצף ומערבבים בעדינות, בתנועות קיפול, עד שנוצרת עיסה אחידה (לשים לב שלא נשארות שאריות קמח בתחתית הקערה). מורחים את העיסה באופן אחיד בתבנית (על נייר האפייה שהכנו) ואופים 12-15 דקות, עד שהבצק מזהיב קצת. מוציאים מהתנור ונותנים לבצק לנוח כמה דקות. מרפדים משטח עבודה בנייר אפייה ומפזרים עליו שכבה אחידה של אבקת הסוכר (לא חובה להשתמש בכל הכמות של אבקת הסוכר, מספיקה שכבה אחידה). הופכים את בצק על גבי הנייר אפייה עם אבקת הסוכר ומקלפים ממנו (בזהירות) את נייר אפייה שבו אפינו, ומגלגלים לרולדה בעזרת הנייר החדש.#_lt#/span#_gt##_lt#/p#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#p class="ListParagraphCxSpMiddle" dir="RTL" style="text-align#_sc# justify;font-family#_sc# Arial, Helvetica, sans-serif; font-size#_sc# 14px; text-indent#_sc# -18pt; "#_gt##_lt#span style="font-size#_sc#10.5pt;line-height#_sc# 115%;mso-bidi-font-family#_sc#Calibri"#_gt#3.#_lt#span style="font-size#_sc# 7pt; line-height#_sc# normal; font-family#_sc# 'Times New Roman'; "#_gt#      #_lt#/span#_gt##_lt#/span#_gt##_lt#b style="font-family#_sc# Arial; font-size#_sc# large; line-height#_sc# 20.799999237060547px; "#_gt#3. #_lt#/b#_gt##_lt#span style="font-family#_sc# Arial; font-size#_sc# 10.5pt; line-height#_sc# 115%; text-indent#_sc# -18pt; "#_gt#משהים את הבצק מגולגל עד להרכבה.#_lt#/span#_gt##_lt#/p#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#p class="ListParagraphCxSpMiddle" dir="RTL" style="text-align#_sc# justify;font-family#_sc# Arial, Helvetica, sans-serif; font-size#_sc# 14px; text-indent#_sc# -18pt; "#_gt##_lt#span style="font-size#_sc#10.5pt;line-height#_sc# 115%;mso-bidi-font-family#_sc#Calibri"#_gt#4.#_lt#span style="font-size#_sc# 7pt; line-height#_sc# normal; font-family#_sc# 'Times New Roman'; "#_gt#    #_lt#/span#_gt##_lt#/span#_gt##_lt#b style="font-family#_sc# Arial; font-size#_sc# large; line-height#_sc# 20.799999237060547px; "#_gt#4. #_lt#/b#_gt##_lt#span style="font-family#_sc# Arial; font-size#_sc# 10.5pt; line-height#_sc# 115%; text-indent#_sc# -18pt; "#_gt#הקרם#_sc# מקציפים במהירות גבוהה#_lt#/span#_gt##_lt#span style="font-family#_sc# Arial; font-size#_sc# 10.5pt; line-height#_sc# 115%; text-indent#_sc# -18pt; "#_gt# #_lt#/span#_gt##_lt#span style="font-family#_sc# Arial; font-size#_sc# 10.5pt; line-height#_sc# 115%; text-indent#_sc# -18pt; "#_gt#את כל חומרי הקרם 2-3 דקות, עד שנוצר קרם אחיד (חשוב מאוד שהשמנת והחלב יהיו קרים מאוד). שמים במקרר עד להרכבה.#_lt#/span#_gt##_lt#/p#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#p class="ListParagraphCxSpMiddle" dir="RTL" style="font-family#_sc# Arial, Helvetica, sans-serif; font-size#_sc# 14px; text-indent#_sc# -18pt; "#_gt##_lt#/p#_gt##_lt#div style="text-align#_sc# justify;"#_gt##_lt#span style="font-size#_sc# 10.5pt; text-indent#_sc# -18pt; line-height#_sc# 115%; "#_gt##_lt#span style="font-size#_sc# 7pt; line-height#_sc# normal; font-family#_sc# 'Times New Roman'; "#_gt# #_lt#/span#_gt##_lt#/span#_gt##_lt#b style="text-indent#_sc# -18pt; font-family#_sc# Arial; font-size#_sc# large; line-height#_sc# 20.799999237060547px; "#_gt#5.#_lt#/b#_gt##_lt#span style="font-size#_sc# 10.5pt; text-indent#_sc# -18pt; font-family#_sc# Arial; line-height#_sc# 115%; "#_gt# #_lt#/span#_gt##_lt#span style="font-size#_sc# 10.5pt; text-indent#_sc# -18pt; font-family#_sc# Arial; line-height#_sc# 115%; "#_gt#ההרכבה#_sc# פותחים את הרולדה המגולגלת, מורחים עליה שכבה אחידה של ממרח השוקולד, מגלגלים שוב ומהדקים. חותכים את הרולדה לפרוסות בעובי רבע ס"מ. #_lt#br#_gt##_lt#/span#_gt##_lt#span style="font-family#_sc# Arial; font-size#_sc# 10.5pt; line-height#_sc# 115%; text-indent#_sc# -18pt; "#_gt#מרפדים את תחתית ודפנות הקערה בפרוסות דקות של הרולדה בצפיפות.#_lt#br#_gt##_lt#/span#_gt##_lt#span style="font-size#_sc# 10.5pt; line-height#_sc# 115%; text-indent#_sc# -18pt; font-family#_sc# Arial; "#_gt#ממלאים את הקערה(אחרי שריפדנו בפרוסות הרולדה) בקרם הוניל, עוטפים בניילון נצמד, ומקררים לפחות שלוש שעות.#_lt#/span#_gt##_lt#/div#_gt##_lt#p#_gt##_lt#/p#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#p class="ListParagraphCxSpLast" dir="RTL" style="text-align#_sc# justify;font-family#_sc# Arial, Helvetica, sans-serif; font-size#_sc# 14px; text-indent#_sc# -18pt; "#_gt##_lt#span style="font-size#_sc#10.5pt;line-height#_sc# 115%;mso-bidi-font-family#_sc#Calibri"#_gt#6.#_lt#span style="font-size#_sc# 7pt; line-height#_sc# normal; font-family#_sc# 'Times New Roman'; "#_gt#    #_lt#/span#_gt##_lt#/span#_gt##_lt#b style="font-family#_sc# Arial; font-size#_sc# large; line-height#_sc# 20.799999237060547px; "#_gt#6. #_lt#/b#_gt##_lt#span style="font-family#_sc# Arial; font-size#_sc# 10.5pt; line-height#_sc# 115%; text-indent#_sc# -18pt; "#_gt#ההגשה#_sc# ממלאים קערה גדולה (גדולה מהקערה שהשתמשתם להכנת העוגה) במים חמים. טובלים את קערת האיגלו במים החמים בזהירות (כך שרק צידה החיצוני של הקערה יירטב) למשך כ- 20 שניות. מוציאים והופכים על צלחת הגשה.#_lt#/span#_gt##_lt#/p#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; 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border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#p class="ListParagraphCxSpLast" dir="RTL" style="text-align#_sc# left;font-family#_sc# Arial, Helvetica, sans-serif; text-indent#_sc# -18pt; "#_gt##_lt#span style="font-family#_sc# Arial; line-height#_sc# 115%; text-indent#_sc# -18pt; "#_gt##_lt#font size="4"#_gt##_lt#b#_gt##_lt#i#_gt#בתאבון!!!#_lt#/i#_gt##_lt#/b#_gt##_lt#/font#_gt##_lt#/span#_gt##_lt#/p#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; padding#_sc# 0px;"#_gt##_lt#blockquote style="margin#_sc# 0 0 0 40px; border#_sc# none; 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padding#_sc# 0px;"#_gt##_lt#p class="ListParagraphCxSpLast" dir="RTL" style="text-align#_sc# justify;text-indent#_sc# -18pt; "#_gt##_lt#font face="Arial"#_gt##_lt#span style="line-height#_sc# 18.399999618530273px; "#_gt#       צילום#_sc# שלו ריסמני#_lt#/span#_gt##_lt#/font#_gt##_lt#/p#_gt##_lt#p class="ListParagraphCxSpLast" dir="RTL" style="text-align#_sc# justify;text-indent#_sc# -18pt; "#_gt##_lt#font face="Arial"#_gt##_lt#span style="line-height#_sc# 18.399999618530273px; "#_gt##_lt#span#_gt##_lt#span#_gt##_lt#br#_gt##_lt#img src="http#_sc#//www.files.org.il/BRPortalStorage/b/69/06/36-rL3IDGVck4.jpg"#_gt##_lt#br#_gt##_lt#br#_gt##_lt#/span#_gt##_lt#br#_gt##_lt#img src="http#_sc#//www.files.org.il/BRPortalStorage/b/69/06/34-3WyYDNzCiU.jpg"#_gt##_lt#br#_gt##_lt#br#_gt##_lt#/span#_gt##_lt#/span#_gt##_lt#/font#_gt##_lt#/p#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt##_lt#/blockquote#_gt#