@lupulsinguratic705: Care este logo-ul corect? #lupulsinguratic705

Claudiu_Șerban✅
Claudiu_Șerban✅
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Monday 03 March 2025 12:39:45 GMT
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anamariagrama4
Ana mariaa :
Bai cine a observat sunt culorile👍
2025-03-03 12:58:14
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beatrice0861
beatrice :
al doilea
2025-03-03 12:56:38
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artistww
Carol poetrix :
a doua aia cu galben
2025-03-03 12:50:26
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.junior507
PIȘTA VGB VIP :
cu albastru
2025-03-03 12:45:41
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natasa.marcu
Natasa Marcu :
Al2🥰🤗😇🤗🥰😎😇🤗
2025-03-03 15:34:30
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BLONDIE CHEESECAKE WITH CHOCOLATE AND COCONUT #food #Recipe #cheesecake #chocolate #coconut #cake #blondie #delicious #fyp #fy #foryoupage #foryou CAKE BATTER 150 g unsalted butter 150 g white caster sugar 8 g vanilla sugar (1 packet) 2 eggs (medium) 45 g grated coconut 175 g flour (all-purpose flour) 3 g baking powder 100 g white chocolate CHEESECAKE BATTER 400 g cream cheese 250 g mascarpone 100 g granulated sugar 8 g vanilla sugar (1 tbsp) 30 g cornstarch 20 g grated coconut 2 eggs (medium) TOPPING 45 ml heavy cream 100 g white chocolate GARNISHING grated coconut white chocolate Instructions: Melt the butter over low heat and let it cool to room temperature. Place the melted butter in a deep bowl and add the white caster sugar and vanilla sugar. Mix until smooth. Add the eggs one by one and fold until smooth. Add the grated coconut and mix well. Sift the flour and baking powder into the bowl and mix until smooth. Add the chopped white chocolate and mix briefly. Line a baking pan with parchment paper and spread the cake batter evenly across the bottom. Press lightly with the back of a spoon, including along the edges. Place the cream cheese, mascarpone, granulated sugar, vanilla sugar, and cornstarch into a deep bowl. Mix until smooth. Add the eggs one by one and gently fold into the mixture. Be careful to keep the batter airy. Add the grated coconut and mix briefly. Pour the cheesecake mixture over the cake batter and smooth evenly. Place the blondie-cheesecake in a preheated oven at 160°C. Bake for 40-45 minutes, or until the sides are firm and the middle still wobbles slightly. Turn off the oven. Leave the cake in the oven for 1 hour to prevent cracks. Let it cool completely. Heat the heavy cream almost to a boil. Add the white chocolate and let it sit for 1 minute. Stir until smooth. Pour the ganache over the cooled cheesecake and spread evenly. Sprinkle the edges with grated coconut. Place the cheesecake in the fridge for at least one night to set. Cut the cheesecake into slices. Garnish as desired.
BLONDIE CHEESECAKE WITH CHOCOLATE AND COCONUT #food #Recipe #cheesecake #chocolate #coconut #cake #blondie #delicious #fyp #fy #foryoupage #foryou CAKE BATTER 150 g unsalted butter 150 g white caster sugar 8 g vanilla sugar (1 packet) 2 eggs (medium) 45 g grated coconut 175 g flour (all-purpose flour) 3 g baking powder 100 g white chocolate CHEESECAKE BATTER 400 g cream cheese 250 g mascarpone 100 g granulated sugar 8 g vanilla sugar (1 tbsp) 30 g cornstarch 20 g grated coconut 2 eggs (medium) TOPPING 45 ml heavy cream 100 g white chocolate GARNISHING grated coconut white chocolate Instructions: Melt the butter over low heat and let it cool to room temperature. Place the melted butter in a deep bowl and add the white caster sugar and vanilla sugar. Mix until smooth. Add the eggs one by one and fold until smooth. Add the grated coconut and mix well. Sift the flour and baking powder into the bowl and mix until smooth. Add the chopped white chocolate and mix briefly. Line a baking pan with parchment paper and spread the cake batter evenly across the bottom. Press lightly with the back of a spoon, including along the edges. Place the cream cheese, mascarpone, granulated sugar, vanilla sugar, and cornstarch into a deep bowl. Mix until smooth. Add the eggs one by one and gently fold into the mixture. Be careful to keep the batter airy. Add the grated coconut and mix briefly. Pour the cheesecake mixture over the cake batter and smooth evenly. Place the blondie-cheesecake in a preheated oven at 160°C. Bake for 40-45 minutes, or until the sides are firm and the middle still wobbles slightly. Turn off the oven. Leave the cake in the oven for 1 hour to prevent cracks. Let it cool completely. Heat the heavy cream almost to a boil. Add the white chocolate and let it sit for 1 minute. Stir until smooth. Pour the ganache over the cooled cheesecake and spread evenly. Sprinkle the edges with grated coconut. Place the cheesecake in the fridge for at least one night to set. Cut the cheesecake into slices. Garnish as desired.

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