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@bilal.rajab: "احببت عيناك وانا أقل الناظرين إليها❤️" #lebanon🇱🇧 #dubai #syria #axeratiochallenge #fypシ゚viral #ksa🇸🇦 #viralvideo #capcut_edit #sylheti_fua #

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Friday 31 January 2025 18:20:27 GMT
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rorosh144
Rima Sh :
الذوق الرفيع 🎼🎶
2025-02-01 12:51:28
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sesoismaeil
Seso Ismaeil :
هالله هالله 👏👏
2025-02-02 23:32:11
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rorosy331
Reem :
🎶🎶ذوق جميل
2025-02-01 08:44:58
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najmet__al__masaa
نجمة المساء :
الله ع زوق 🌹🌹
2025-02-01 15:34:20
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othman78801
othmanlabido :
يالله
2025-01-31 22:28:20
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sallywattar
🧚🏻‍♀️👑Sallywattar👑🧚🏻‍♀️ :
مسالذوق والرقي فخامة بكل معنى الكلمة 🤍
2025-01-31 18:39:11
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nsma..1234
🇸🇾💗نـ❣ـہسـ❣ـہمـ❣ـہةّ💗🇱🇧 :
الله ع زوق🌹🌹🌹
2025-01-31 20:34:33
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nsma..1234
🇸🇾💗نـ❣ـہسـ❣ـہمـ❣ـہةّ💗🇱🇧 :
🥰🥰🥰🥰🥰
2025-01-31 20:34:12
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rim_mohamad
ᖇ𝓲ᵐσ 🦋 :
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2025-01-31 19:03:42
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moussa.hareb3
Муса Харб 🐦‍⬛🖤 :
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mohamaddyaa.23
تصليح بواط دركسيون(كراج النور) :
🌹🌹🌹
2025-02-03 21:15:42
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venus_1._._
ظل القمر :
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2025-02-09 23:01:54
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venus_1._._
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2025-02-09 23:01:52
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Заготовки в морозилку на месяц #заморозка #полуфабрикаты #многомама #экономия #изкурицы #курица #рецепткурицы #простовкусно #кухня #готовлюдома
Заготовки в морозилку на месяц #заморозка #полуфабрикаты #многомама #экономия #изкурицы #курица #рецепткурицы #простовкусно #кухня #готовлюдома
Kiev Cake --- Ingredients: Cake Layers: - Egg whites — 220 g (about 6–7 medium eggs) - Sugar (for the cake layers) — 275 g: - 55 g — for initial whipping - 220 g — for the dry mixture - Cornstarch — 50 g - Hazelnuts (chopped and roasted) — 120 g Charlotte Cream: - Milk — 450 ml (about 1.9 cups) - Eggs — 3 - Sugar — 600 g (about 3 cups) - Butter (room temperature) — 750 g (about 3.3 cups) - Brandy, cognac, or golden rum — 30 ml (about 2 tbsp) Natural Food Dyes (optional): 1. Red (beetroot juice): - 2 medium beets - Water - A pinch of citric acid (optional) 2. Green (spinach): - 2 cups fresh spinach leaves - Water Decorating: - Red dye - Green dye - Cocoa - Chopped hazelnuts --- Day 1: Evening Before separating the eggs, check if you can bake two layers in your oven simultaneously. If not, divide everything for the layers into two. Separate the eggs into two bowls. In the recipe, all measurements are for layers that can be baked in 22 cm (9-inch) pans in one oven. 1. Separate the egg whites from the yolks. 2. Place the egg whites in a closed container and make small holes in the lid to allow them to
Kiev Cake --- Ingredients: Cake Layers: - Egg whites — 220 g (about 6–7 medium eggs) - Sugar (for the cake layers) — 275 g: - 55 g — for initial whipping - 220 g — for the dry mixture - Cornstarch — 50 g - Hazelnuts (chopped and roasted) — 120 g Charlotte Cream: - Milk — 450 ml (about 1.9 cups) - Eggs — 3 - Sugar — 600 g (about 3 cups) - Butter (room temperature) — 750 g (about 3.3 cups) - Brandy, cognac, or golden rum — 30 ml (about 2 tbsp) Natural Food Dyes (optional): 1. Red (beetroot juice): - 2 medium beets - Water - A pinch of citric acid (optional) 2. Green (spinach): - 2 cups fresh spinach leaves - Water Decorating: - Red dye - Green dye - Cocoa - Chopped hazelnuts --- Day 1: Evening Before separating the eggs, check if you can bake two layers in your oven simultaneously. If not, divide everything for the layers into two. Separate the eggs into two bowls. In the recipe, all measurements are for layers that can be baked in 22 cm (9-inch) pans in one oven. 1. Separate the egg whites from the yolks. 2. Place the egg whites in a closed container and make small holes in the lid to allow them to "age." 3. Leave the egg whites in a warm place (about 30°C / 86°F) for 12–24 hours, until bubbles start to appear. --- Day 2: Evening 1. Prepare the cake pans (22 cm / 9 inches in diameter) by lining them with parchment paper. 2. In a bowl, mix the sugar (220 g), cornstarch, and chopped hazelnuts. 3. Place 220 g of egg whites in the mixer bowl. Whip at medium speed until foam forms. 4. Gradually add 55 g of sugar, continuing to whip at medium speed for 1.5–2 minutes, until a stable foam forms. 5. Increase the speed to 5–6 and whip for another 2–3 minutes until the mass is firm and stable. 6. Gently fold the dry mixture into the egg whites in 2–3 parts, being careful not to deflate the foam. 7. Divide the mixture into two parts and evenly distribute it between the pans. 8. Preheat the oven to 100°C (212°F). It’s best to use an oven thermometer to ensure the temperature is correct. 9. Bake the cake layers for 2–3 hours (or longer, depending on thickness). Leave them in the slightly open oven overnight. --- Day 3: Morning 1. Remove the cake layers from the oven and leave them at room temperature for at least a day. Carefully remove them from the pans and peel off the parchment paper. 2. You can cover the layers with parchment paper, but do not wrap them in plastic. --- Day 3: Afternoon (Optional, for natural colorants) Red dye (beetroot juice): 1. Peel and chop the beets into small pieces. 2. Place the beets in a blender, add water, and blend until smooth. 3. Strain through cheesecloth or a fine sieve to separate the juice from the pulp. 4. If desired, bring the juice to a boil with a pinch of citric acid for a more vibrant color. Green dye (spinach): 1. Wash the spinach and place it in a blender. 2. Add water and blend until smooth. 3. Strain through cheesecloth or a sieve. Store the dyes in containers in the refrigerator. --- Day 4: Morning 1. Take the butter out of the refrigerator so it can soften. --- Day 4: Afternoon — Prepare the Syrup for the Charlotte Cream 1. In a bowl, beat the eggs until smooth, then add the milk and mix. 2. Pour the mixture into a saucepan with a thick bottom, add the sugar. 3. Place the saucepan on medium heat and stir until the mixture thickens. 4. Transfer the syrup to a bowl, cover with plastic wrap to prevent a skin from forming, and let it cool to room temperature. --- Day 4: Evening — Prepare the Charlotte Cream 1. Whip the butter until light and fluffy. 2. Gradually add the cooled syrup, continuing to whip. 3. Once the cream is smooth and creamy, add the cognac, brandy, or rum. --- Assembling the Cake 1. Place the first cake layer in a form. 2. Spread an even layer of cream on the first layer. 3. Place the second cake layer on top and gently press it to adhere the layers. 4. Place the cake in the refrigerator for about 10–15 minutes so the cream can set.

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