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@barakingmc2: Réponse à @bosokebaye811 #vira #videostar

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Thursday 25 June 2026 16:00:59 GMT
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k_n9140
K_N :
♥️la suite s'il vous plait ♥️
2026-06-25 19:28:37
4
traoreabdoulaye332
Traore Abdoulaye :
cv
2026-07-16 17:41:08
1
user184393723
Ousmane Diallo :
p.
2026-07-14 00:17:51
1
assana.djongo21
Assana Djongo :
13
2026-06-25 16:48:05
3
cheick.bagayoko5
Cheick Bagayoko :
2222
2026-09-03 17:50:11
1
mamou.tout.en.mali
Mamou tout en malin :
222222222222222222222222222222222222222222222222222222222222
2026-06-25 18:06:34
3
lagarefarmanba
Lagare farmanba ❤❤❤ :
1313131313131313131313131313131313131313
2026-07-18 12:35:45
2
fatoukulbaly
Fatou Kulbaly2001 :
💝💝💝
2026-06-25 16:04:40
3
bosokebaye811
malimata Camara :
🥰🥰🥰🥰🥰🥰🥰🥰🥰❤️‍🩹❤️‍🩹❤️‍🩹❤️‍🩹❤️❤️💋💔💔💋❤️❤️‍🩹❤️‍🩹❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
2026-06-25 20:51:54
3
adamakotao1
Adama :
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
2026-06-25 16:05:44
1
niakale.wague8
N :
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
2026-06-25 17:09:16
1
mina043489
mina🥰 :
🥰
2026-07-11 22:29:32
1
hamadidamango09
Hamadidamango :
🥰🥰🥰
2026-08-18 13:03:24
0
boire90
Boire :
🥰🥰🥰
2026-08-25 00:38:19
0
papou.ourey
Papou Ourey :
🥰
2026-09-03 01:31:34
0
user5137600530592
user5137600530592 :
🥰🥰🥰
2026-08-20 19:23:51
0
boubakari.coulibal3
Boubakari coulibali :
🥰🥰🥰
2026-08-11 00:33:39
1
abdoulaye22241
Abdoulaye222 :
🥰🥰🥰
2026-08-19 10:50:00
0
user5137600530592
user5137600530592 :
♥️♥️♥️♥️♥️♥️♥️
2026-08-20 19:28:33
0
usekoumassesamake1
Samaké Koumasse :
@
2026-06-26 20:19:15
1
princeo917
𝐿𝒜𝒢𝒜𝑅𝐸 𝒜𝒵𝐼𝒵 𝟤𝟤𝟥🥷 :
💪💪💪
2026-08-17 23:57:01
0
aminatadiarra6522
Aminata Diarra :
🥰🥰🥰
2026-08-23 14:46:36
0
princeo917
𝐿𝒜𝒢𝒜𝑅𝐸 𝒜𝒵𝐼𝒵 𝟤𝟤𝟥🥷 :
♥️♥️♥️
2026-08-17 23:57:01
0
yakouba.maiga21
Yakouba Maiga :
❤️❤️❤️
2026-06-25 17:41:39
1
mamou.tout.en.mali
Mamou tout en malin :
🥰🥰🥰
2026-06-25 18:01:32
1
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CHOCOLATE SWISS ROLL WITH PEANUT AND CARAMEL #food #Recipe #cake #chocolate #cream CAKE BATTER 85 g flour (cake flour) 20 g cocoa powder 3 g baking powder 5 eggs (medium) 100 g granulated sugar 16 g vanilla sugar (2 tbsp, or a tsp of vanilla extract) a pinch of salt WHIPPED CREAM 250 ml heavy cream 8 g whipped cream stabilizer (or a tsp cornstarch) 30 g granulated sugar 8 g vanilla sugar (1 tbsp, or ½ tsp vanilla extract) FILLING caramel GARNISH 250 g milk chocolate 15 ml sunflower oil 20 g peanuts (unsalted) Sift the flour, cocoa powder, and baking powder into a bowl. Set aside. Crack the eggs into a large bowl. Add the granulated sugar, vanilla sugar, and salt. Mix for 7–10 minutes until light and airy. Sift the flour mixture over the batter. Do not stir; gently fold it in with a spatula to keep the batter airy. Grease a baking tray lined with parchment paper and add the batter. Spread the cake batter evenly. Place the cake in a preheated oven at 200 °C (400 °F). Bake for 7–10 minutes. Remove the cake from the oven and immediately place a tea towel on top. Flip the cake over and carefully remove the parchment paper. Roll up the cake immediately using the tea towel or clean parchment paper. Do this while the cake is still warm to prevent cracking. Let the cake set in the refrigerator for at least 30 minutes. Meanwhile, whip the cream together with the cream stabilizer, granulated sugar, and vanilla sugar until stiff. Set aside. Remove the roll cake from the refrigerator and carefully unroll it. Cut the cake in half so you have two long layers. Spread one layer with a layer of caramel and pipe a layer of whipped cream on top. Roll the cake tightly and wrap it firmly in plastic wrap, like wrapping a piece of candy. Melt the milk chocolate together with the sunflower oil using a double boiler. Mix the melted chocolate with the chopped peanuts. Completely cover the roll cake with the chocolate–peanut mixture and place it in the refrigerator until the chocolate has fully set. Cut the chocolate roll cake into nice pieces and serve. Tips: Whip the eggs long enough (at least 7 minutes). Gently fold in the flour (never stir), otherwise you’ll lose air and the cake will turn out flat. Preferably use a standard oven baking tray (about 30 × 40 cm). Roll the cake immediately after baking using a damp tea towel. If you wait, it will crack. Let it cool while rolled so it “learns” to keep that shape. Leave about 2 cm free along one long edge so the roll closes more neatly. Replace the caramel with dulce de leche or chocolate spread. Preparation Time Preparation & batter: 15 minutes Baking time: 7–10 minutes Cooling/setting (refrigerator): 30 minutes Filling, coating & slicing: 15–20 minutes
CHOCOLATE SWISS ROLL WITH PEANUT AND CARAMEL #food #Recipe #cake #chocolate #cream CAKE BATTER 85 g flour (cake flour) 20 g cocoa powder 3 g baking powder 5 eggs (medium) 100 g granulated sugar 16 g vanilla sugar (2 tbsp, or a tsp of vanilla extract) a pinch of salt WHIPPED CREAM 250 ml heavy cream 8 g whipped cream stabilizer (or a tsp cornstarch) 30 g granulated sugar 8 g vanilla sugar (1 tbsp, or ½ tsp vanilla extract) FILLING caramel GARNISH 250 g milk chocolate 15 ml sunflower oil 20 g peanuts (unsalted) Sift the flour, cocoa powder, and baking powder into a bowl. Set aside. Crack the eggs into a large bowl. Add the granulated sugar, vanilla sugar, and salt. Mix for 7–10 minutes until light and airy. Sift the flour mixture over the batter. Do not stir; gently fold it in with a spatula to keep the batter airy. Grease a baking tray lined with parchment paper and add the batter. Spread the cake batter evenly. Place the cake in a preheated oven at 200 °C (400 °F). Bake for 7–10 minutes. Remove the cake from the oven and immediately place a tea towel on top. Flip the cake over and carefully remove the parchment paper. Roll up the cake immediately using the tea towel or clean parchment paper. Do this while the cake is still warm to prevent cracking. Let the cake set in the refrigerator for at least 30 minutes. Meanwhile, whip the cream together with the cream stabilizer, granulated sugar, and vanilla sugar until stiff. Set aside. Remove the roll cake from the refrigerator and carefully unroll it. Cut the cake in half so you have two long layers. Spread one layer with a layer of caramel and pipe a layer of whipped cream on top. Roll the cake tightly and wrap it firmly in plastic wrap, like wrapping a piece of candy. Melt the milk chocolate together with the sunflower oil using a double boiler. Mix the melted chocolate with the chopped peanuts. Completely cover the roll cake with the chocolate–peanut mixture and place it in the refrigerator until the chocolate has fully set. Cut the chocolate roll cake into nice pieces and serve. Tips: Whip the eggs long enough (at least 7 minutes). Gently fold in the flour (never stir), otherwise you’ll lose air and the cake will turn out flat. Preferably use a standard oven baking tray (about 30 × 40 cm). Roll the cake immediately after baking using a damp tea towel. If you wait, it will crack. Let it cool while rolled so it “learns” to keep that shape. Leave about 2 cm free along one long edge so the roll closes more neatly. Replace the caramel with dulce de leche or chocolate spread. Preparation Time Preparation & batter: 15 minutes Baking time: 7–10 minutes Cooling/setting (refrigerator): 30 minutes Filling, coating & slicing: 15–20 minutes

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