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Hoa Tàn Tình Tan
Hoa Tàn Tình Tan
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Tuesday 02 June 2026 10:32:10 GMT
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nhikitti012
nhi 102. :
nay được iu a
2026-06-02 12:03:08
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“ Khi ôm nhau, người được nuông chiều thường sẽ ôm qua cổ người nuông chiều thì ôm eo. “
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Chocolate Raspberry cake🌸🍓 Ingredients for chocolate sponge: 80g melted butter 50ml oil 70 gr sugar vanilla 2 eggs (room temperature) 100 gr yogurt 2 espresso shots (~70 ml) 150 gr flour 40 gr cacao powder 1/2 ts baking soda 1/2 ts baking powder In a big bowl mix together eggs and sugar until slightly while mixture. Add melted butter with oil and mix well. Then add a greek yogurt (or full fat yogurt) and mix again. Sift flour, cacao powder and baking agents to the mixture and mix. Pour warm espresso shots and mix until smooth consistency. Bake at 190C 40-45 minutes. Let it cool to the room temperature. Cut the top with a serrated knife. The cured top we don’t need so you can eat it while waiting for the cake💅🏻 for the frosting: 250ml heavy cream (cold out of the fridge) 80g powdered sugar vanilla red coloring or 1ts of raspberry jam 50g greek yogurt Whip all together using a hand mixer until smooth & that’s all❣️ for a raspberry jam: 150g raspberry 50g sugar 100ml water 1 ts starch In a saucepan heat raspberries with sugar and 50ml water until boiling. In a separate bowl mix 50ml water with 1 ts starch until starch is dissolved. Add the mixture to raspberries and start mixing until thickening. Let it cool to the room temperature. When the cake is cooled, assemble it with a frosting, raspberry jam and fresh berries on top🍓 #bakingrecipes #bakingrecipe #bakingtherapy #bakingtiktok #bakingideas #EasyRecipe #dessertrecipe #chocolatecake #chocolaterecipe #cakerecipe #easycake #easycakerecipe #easybaking
Chocolate Raspberry cake🌸🍓 Ingredients for chocolate sponge: 80g melted butter 50ml oil 70 gr sugar vanilla 2 eggs (room temperature) 100 gr yogurt 2 espresso shots (~70 ml) 150 gr flour 40 gr cacao powder 1/2 ts baking soda 1/2 ts baking powder In a big bowl mix together eggs and sugar until slightly while mixture. Add melted butter with oil and mix well. Then add a greek yogurt (or full fat yogurt) and mix again. Sift flour, cacao powder and baking agents to the mixture and mix. Pour warm espresso shots and mix until smooth consistency. Bake at 190C 40-45 minutes. Let it cool to the room temperature. Cut the top with a serrated knife. The cured top we don’t need so you can eat it while waiting for the cake💅🏻 for the frosting: 250ml heavy cream (cold out of the fridge) 80g powdered sugar vanilla red coloring or 1ts of raspberry jam 50g greek yogurt Whip all together using a hand mixer until smooth & that’s all❣️ for a raspberry jam: 150g raspberry 50g sugar 100ml water 1 ts starch In a saucepan heat raspberries with sugar and 50ml water until boiling. In a separate bowl mix 50ml water with 1 ts starch until starch is dissolved. Add the mixture to raspberries and start mixing until thickening. Let it cool to the room temperature. When the cake is cooled, assemble it with a frosting, raspberry jam and fresh berries on top🍓 #bakingrecipes #bakingrecipe #bakingtherapy #bakingtiktok #bakingideas #EasyRecipe #dessertrecipe #chocolatecake #chocolaterecipe #cakerecipe #easycake #easycakerecipe #easybaking

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