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@dy0direg5rcq:

ظاهر الشبلاوي
ظاهر الشبلاوي
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Sunday 30 November 2025 12:36:34 GMT
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user8552513625267
جعفر صادق شبلاوي :
🥰🥰🥰
2026-01-19 14:19:40
0
dy7sz1fieqnf
عباس الشبلاوي :
❤❤❤
2026-01-07 13:15:39
0
userg6s3eahdjj
ابو ياسر شبلاوي :
❤️❤️❤️
2025-12-24 10:44:21
0
user85460639040871
الشبلاوي طبعي الوفة ماخون :
🌹🌹🌹
2025-12-01 17:53:12
0
user4434356122707
ابو نمر الشبلاوي 🤫🫡 :
🥰🥰🥰
2025-12-01 11:06:06
0
ha.i.i0
؏ـلـيٰ الشہبہلأِؤي :
🥰🥰🥰🥰🥰🥰
2025-12-01 05:22:51
0
197ep
عماد سعيد :
🥰🥰
2025-11-30 19:16:23
0
user9288146099719
خيري شبلاوي :
🥰🥰🥰
2025-11-30 16:36:06
0
slem58
سليم حسن :
🥰🥰
2025-11-30 15:16:09
0
user7269859287070
حـــسين 👑✅🦅 :
🥰🥰🥰
2025-11-30 14:27:45
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hamoudiking078
احمد :
🥰🥰🥰
2026-02-17 09:40:47
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jadahuh3
ابو ورده :
الله يحفظكم
2025-11-30 19:49:34
0
gbs313
عباس ال رائد ABASS الشبلاوي :
👑👑👑
2025-12-05 06:52:49
0
user828985480
عبدالله شبل 2 :
🌹🌹🌹
2025-12-04 06:31:42
0
_typj
حسين الشبلاوي👑 :
حياكم الله
2025-12-04 04:21:54
0
user8260024681611
خو صبحه :
🥺🥺
2025-12-03 11:22:33
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313_ahsn3
حسن رائد :
👑👑👑
2025-11-30 20:54:16
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ja__ssam
جاسم جواد :
🥰🥰🥰
2025-11-30 20:50:25
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user9368502783782
مۣۗہخۣۗہلَصۣۗہ مۣۗہحۣۗہمۣۗہدُ :
❤️❤️❤️
2025-11-30 12:41:32
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user485171866
علي حيدر أبو عبد الحر :
❤❤❤❤❤
2025-11-30 16:56:46
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40n92
ادريس :
🥰🥰🥰
2025-11-30 15:48:20
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.z00270
جلــيــل وسـام :
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2025-11-30 15:42:26
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w_y_57
محمود ال عبد الكاضم :
❤❤❤
2025-11-30 15:12:09
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user5974725787405
ابوحسين :
🥰🥰🥰
2025-11-30 14:51:41
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userulr7j6mvy9
مصعب :
🥰🥰🥰
2025-11-30 13:58:01
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a7gky
♥️ كاظم ال رماحي ♥️ :
🥰
2025-11-30 13:24:43
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k_t_r11
خضير الكربلائي :
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2025-11-30 12:52:17
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Two different people 🤓
Two different people 🤓
Almond Croissant Cake This almond vanilla layer cake is filled with cooked frangipane, frosted in brown butter buttercream, and finished with piped rosettes, toasted almonds, and a dusting of powdered sugar. If you love almond croissants, this cake version is absolutely delicious and perfect for special occasions or weekend baking. Recipe below👇🏻 Almond Vanilla Cake Ingredients • 1 cup (226 g) unsalted butter, softened • ¾ cup (165 ml) neutral oil (avocado) • 2½ cups (500 g) granulated sugar • 6 large eggs, room temperature • 1 Tbsp vanilla extract • ¾ tsp almond extract • 4 cups (460 g) cake flour, sifted • 1 Tbsp baking powder • ½ tsp baking soda • 1 tsp kosher salt • 1½ cups (360 ml) buttermilk, room temperature • ½ cup (136 g) sour cream, room temperature Instructions 1. Preheat & prep Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans. 2. Cream fats & sugar In a stand mixer fitted with the paddle, beat butter, oil, sugar, vanilla, and almond extract on medium-high for 4–5 minutes until very pale and fluffy. Scrape the bowl well. 3. Add eggs Lightly whisk eggs together or use an immersion blender to combine. Slowly stream the eggs in, mixing well after each addition. 4. Dry ingredients In a separate bowl, whisk together sifted cake flour, baking powder, baking soda, and salt. 5. Alternate With mixer on low, add dry ingredients in three additions, alternating with buttermilk in two additions, beginning and ending with dry. Mix just until combined. 6. Add sour cream Mix on low until batter is smooth, thick, and velvety. 7. Bake Divide evenly between pans. Bake 25–30 minutes, until lightly golden and a toothpick inserted shows a few moist crumbs. 8. Cool Cool 10 minutes in pans, then turn out onto racks to cool completely. Frangipane Filling Ingredients • ½ cup (113 g) unsalted butter, softened • ¾ cup (150 g) granulated sugar • 1 cup (96 g) almond flour • 2 large eggs, room temperature • ½ tsp almond extract • 1 tsp vanilla extract • 2 Tbsp (15 g) all-purpose flour • Pinch kosher salt Instructions 1. Cream butter and sugar until smooth. 2. Mix in almond flour. 3. Add eggs one at a time, mixing well. 4. Stir in extracts, flour, and salt. 5. Transfer mixture to a saucepan and cook over low heat, stirring constantly, about 6-8 minutes, until slightly thickened and glossy (170–175°F). 6. Remove from heat and cool completely. Chill until thick and pipable. Brown Butter Buttercream Ingredients • 2 cups (454 g) unsalted butter • Brown 1 cup (226 g) • Keep 1 cup (226 g) softened • 5½ cups (660 g) powdered sugar, sifted • ⅓ cup (80 ml) heavy cream, plus more as needed • 1½ tsp vanilla extract • ¾ tsp salt Instructions 1. Brown the butter Brown 1 cup butter until golden and nutty. Pour into a heatproof dish and cool completely. Chill briefly until opaque and soft, stirring occasionally. 2. Whip the butter In a stand mixer fitted with the paddle, beat softened butter and browned butter together on medium-high for 8 minutes until very pale and fluffy. 3. Add sugar With mixer on low, add powdered sugar and salt. Add vanilla and slowly stream in heavy cream. Beat until light and fluffy. Assembly 1. Level cake layers if needed. 2. Place first layer on a cake board. Pipe a buttercream dam around the edge. 3. Fill with ½ of the frangipane. 4. Repeat with second layer. 5. Top with final layer, crumb coat, and chill 30 minutes. 6. Apply final coat. 7. Pipe rosettes on top using tip 1M. 8. Finish with toasted sliced almonds and a dusting of powdered sugar. #AlmondCroissantCake #FrenchInspiredBaking #BakeryStyleCake #FromScratchBaking #LayerCakeRecipe
Almond Croissant Cake This almond vanilla layer cake is filled with cooked frangipane, frosted in brown butter buttercream, and finished with piped rosettes, toasted almonds, and a dusting of powdered sugar. If you love almond croissants, this cake version is absolutely delicious and perfect for special occasions or weekend baking. Recipe below👇🏻 Almond Vanilla Cake Ingredients • 1 cup (226 g) unsalted butter, softened • ¾ cup (165 ml) neutral oil (avocado) • 2½ cups (500 g) granulated sugar • 6 large eggs, room temperature • 1 Tbsp vanilla extract • ¾ tsp almond extract • 4 cups (460 g) cake flour, sifted • 1 Tbsp baking powder • ½ tsp baking soda • 1 tsp kosher salt • 1½ cups (360 ml) buttermilk, room temperature • ½ cup (136 g) sour cream, room temperature Instructions 1. Preheat & prep Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans. 2. Cream fats & sugar In a stand mixer fitted with the paddle, beat butter, oil, sugar, vanilla, and almond extract on medium-high for 4–5 minutes until very pale and fluffy. Scrape the bowl well. 3. Add eggs Lightly whisk eggs together or use an immersion blender to combine. Slowly stream the eggs in, mixing well after each addition. 4. Dry ingredients In a separate bowl, whisk together sifted cake flour, baking powder, baking soda, and salt. 5. Alternate With mixer on low, add dry ingredients in three additions, alternating with buttermilk in two additions, beginning and ending with dry. Mix just until combined. 6. Add sour cream Mix on low until batter is smooth, thick, and velvety. 7. Bake Divide evenly between pans. Bake 25–30 minutes, until lightly golden and a toothpick inserted shows a few moist crumbs. 8. Cool Cool 10 minutes in pans, then turn out onto racks to cool completely. Frangipane Filling Ingredients • ½ cup (113 g) unsalted butter, softened • ¾ cup (150 g) granulated sugar • 1 cup (96 g) almond flour • 2 large eggs, room temperature • ½ tsp almond extract • 1 tsp vanilla extract • 2 Tbsp (15 g) all-purpose flour • Pinch kosher salt Instructions 1. Cream butter and sugar until smooth. 2. Mix in almond flour. 3. Add eggs one at a time, mixing well. 4. Stir in extracts, flour, and salt. 5. Transfer mixture to a saucepan and cook over low heat, stirring constantly, about 6-8 minutes, until slightly thickened and glossy (170–175°F). 6. Remove from heat and cool completely. Chill until thick and pipable. Brown Butter Buttercream Ingredients • 2 cups (454 g) unsalted butter • Brown 1 cup (226 g) • Keep 1 cup (226 g) softened • 5½ cups (660 g) powdered sugar, sifted • ⅓ cup (80 ml) heavy cream, plus more as needed • 1½ tsp vanilla extract • ¾ tsp salt Instructions 1. Brown the butter Brown 1 cup butter until golden and nutty. Pour into a heatproof dish and cool completely. Chill briefly until opaque and soft, stirring occasionally. 2. Whip the butter In a stand mixer fitted with the paddle, beat softened butter and browned butter together on medium-high for 8 minutes until very pale and fluffy. 3. Add sugar With mixer on low, add powdered sugar and salt. Add vanilla and slowly stream in heavy cream. Beat until light and fluffy. Assembly 1. Level cake layers if needed. 2. Place first layer on a cake board. Pipe a buttercream dam around the edge. 3. Fill with ½ of the frangipane. 4. Repeat with second layer. 5. Top with final layer, crumb coat, and chill 30 minutes. 6. Apply final coat. 7. Pipe rosettes on top using tip 1M. 8. Finish with toasted sliced almonds and a dusting of powdered sugar. #AlmondCroissantCake #FrenchInspiredBaking #BakeryStyleCake #FromScratchBaking #LayerCakeRecipe

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