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1 glass of oil
1/2 glass of orange blossom water
Finishing touch: almonds
Preparation
the cooking of the qalb louz is different according to the ovens (for a gas oven, cook your cake by lighting the bottom oven at the beginning and then lighting the top) (for an electric oven, ventilated cooking at 180°C).
The syrup: you must respect the doses quoted and the time of cooking indicated (it must be prepared in advance, to leave him time to cool) (it must be neither too thick nor too liquid).
For the watering: The qalb ellouz must be watered as of the exit of the furnace with the cold syrup (important) in 3 times.
Pour 3 or 4 ladles (wait a few seconds), pour another 3 or 4 ladles (wait a few seconds. The cake will absorb all the syrup), and then pour the rest of the syrup (the qalb ellouz must be completely covered with syrup). Put it back in the oven turned off for an hour.
Take it out and cover it and let it cool down completely for at least 6 hours or better overnight.
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