@asma.bens17:

𝒜𝓈𝓂𝒶.ℬ𝑒𝓃𝓈17🍒✨

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Sunday 28 June 2026 16:36:18 GMT

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𝒂𝒚𝒂🦢❤️ :

Cha3ri manich namchtah💔💔💔

2026-06-28 17:05:47

42

لوجين :

3lah wlina hak wlh 💔

2026-06-29 00:23:10

9

جنة✨ :

شوفي نقلك حبيبتي راني حاسة بيك بصح شوفي والله يجي نهار ويبعثلك ربي حاجة تفطني بيهااا وتقولي حمدالله خليك شادة في ربي سبحانو في صلاتك لبغااا طافية وربي معاك حنونة❤️

2026-06-28 22:37:12

8

𝓡𝓸𝓼𝓲𝓮♡🐣 :

يا بنات يا زينات الدنيا هادي هكا نهار معاك نهار عليك لازم توقفو على رجليكم اكثر ولله العظيم العوض جاي جاي اصبرو برك ربي يعوضكم على كل دمعة و كل غيضة و كل ضغينة ف قلبكم خبيتوها متخليوش زمان يطفيكم عيشو حتى لو ب قليل نحبكم كامل و ربي يفرحكم و يسهلي ربي ف صلاة ندعيلكم كامل يا عمري انتو❤️

2026-06-28 23:48:47

4

RUBY :

2026-06-28 22:55:12

1

Aya Aya💞 :

واش ذنبنا حتى ولينا هكا علاه 💔🥺

2026-06-29 02:00:54

1

🌟 :

same🤌🏻⁉️

2026-06-29 01:59:11

0

La lionnnnnnnnneeeeeee😍 :

Mkuch wahdk wlah😭 and we don’t know what’s the reason

2026-06-29 01:57:46

0

ᑭᗩᑎᗪᗩɞ 🧚‍♀️ :

2026-06-29 02:01:34

0

veloura :

جامي كنت هذيك طفلة😕

2026-06-29 04:08:25

0

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¿Qué harías si tuvieras que salvar al mundo de una pandemia pero NO existieran las neveras? 🥶 En 1803, el médico Francisco Balmis y la enfermera Isabel Zendal lograron lo imposible: cruzar el océano con la vacuna de la viruela usando a 22 niños huérfanos como

¿Qué harías si tuvieras que salvar al mundo de una pandemia pero NO existieran las neveras? 🥶 En 1803, el médico Francisco Balmis y la enfermera Isabel Zendal lograron lo imposible: cruzar el océano con la vacuna de la viruela usando a 22 niños huérfanos como "neveras vivientes". A través del método 'brazo a brazo', estos pequeños mantuvieron vivo el virus durante meses para inmunizar gratis a millones de personas en América y Asia. ¡La mayor hazaña de salud pública de la historia! 🗺️💉 ¿Conocías este viaje épico? Te leo en los comentarios 👇 #historia #medicina #datoscuriosos #balmis #curiosidades

🍫🌱 Vegan Sugar-Free Chocolate Cake Ingredients - 200 g all-purpose flour - 180 g sugar or a sugar substitute - 30 g unsweetened cocoa powder - 75 ml vegetable oil - 225 ml water - 8 ml vinegar - 1/3 teaspoon salt (about 2 g) - 1 teaspoon baking powder Instructions 1. Preheat the oven to 180°C (350°F). 2. In a large bowl, combine the flour, cocoa powder, sugar (or sugar substitute), salt, and baking powder. 3. Add the vegetable oil, water, and vinegar. 4. Mix until the batter is smooth and free of lumps. Do not overmix. 5. Pour the batter into a greased or parchment-lined baking pan. 6. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean. 7. Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely. This sponge cake is soft, moist, and perfect for serving on its own or as a base for layered cakes. A rich and creamy vegan chocolate cake with fresh berries and a soft coconut soufflé filling. Sweetened with erythritol, or use regular sugar if you prefer. Chocolate Cream Ingredients - 500 ml oat milk - 1 packet chocolate pudding mix Or: - 2 tbsp cornstarch - 1 packet vanilla sugar - 3 tbsp cocoa powder - Erythritol to taste (I use 3 tbsp per pudding packet.) You can also use regular sugar. - Optional: a small piece of vegan butter for a creamier texture. Instructions 1. Cook the oat milk with the chocolate pudding mix (or with cornstarch, vanilla sugar, and cocoa) until thick. 2. Let it cool completely. 3. Beat with a mixer until smooth. Add vegan butter if desired Coconut Soufflé Filling Ingredients - 200 ml coconut cream - 1 tbsp cornstarch - Chia seeds, to taste - 1 tbsp prepared gelatin (or agar-agar for a fully vegan version) Instructions 1. Heat the coconut cream. 2. Stir in the cornstarch and cook until slightly thickened. 3. Add the chia seeds. 4. Stir in the prepared gelatin (or agar-agar). 5. Chill until it reaches a soft, soufflé-like consistency. Fruit Filling - Fresh strawberries, diced - Fresh blueberries Assembly 1. Slice the chocolate sponge cake into 3 layers. 2. Spread chocolate cream over the first layer. 3. Add the diced strawberries and cover with a little more chocolate cream. 4. Place the second cake layer on top. 5. Spread another layer of chocolate cream. 6. Add the blueberries. 7. Place the coconut soufflé filling in the center and cover it with more chocolate cream. 8. Add the final cake layer. 9. Cover the entire cake with the remaining chocolate cream. 10. Decorate with fresh berries if desired. Enjoy! 🍫🍓🥥 #vegancake #sugarfree #vegandessert #chocolatecake #plantbased 🍫🍓🥥

🍫🌱 Vegan Sugar-Free Chocolate Cake Ingredients - 200 g all-purpose flour - 180 g sugar or a sugar substitute - 30 g unsweetened cocoa powder - 75 ml vegetable oil - 225 ml water - 8 ml vinegar - 1/3 teaspoon salt (about 2 g) - 1 teaspoon baking powder Instructions 1. Preheat the oven to 180°C (350°F). 2. In a large bowl, combine the flour, cocoa powder, sugar (or sugar substitute), salt, and baking powder. 3. Add the vegetable oil, water, and vinegar. 4. Mix until the batter is smooth and free of lumps. Do not overmix. 5. Pour the batter into a greased or parchment-lined baking pan. 6. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean. 7. Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely. This sponge cake is soft, moist, and perfect for serving on its own or as a base for layered cakes. A rich and creamy vegan chocolate cake with fresh berries and a soft coconut soufflé filling. Sweetened with erythritol, or use regular sugar if you prefer. Chocolate Cream Ingredients - 500 ml oat milk - 1 packet chocolate pudding mix Or: - 2 tbsp cornstarch - 1 packet vanilla sugar - 3 tbsp cocoa powder - Erythritol to taste (I use 3 tbsp per pudding packet.) You can also use regular sugar. - Optional: a small piece of vegan butter for a creamier texture. Instructions 1. Cook the oat milk with the chocolate pudding mix (or with cornstarch, vanilla sugar, and cocoa) until thick. 2. Let it cool completely. 3. Beat with a mixer until smooth. Add vegan butter if desired Coconut Soufflé Filling Ingredients - 200 ml coconut cream - 1 tbsp cornstarch - Chia seeds, to taste - 1 tbsp prepared gelatin (or agar-agar for a fully vegan version) Instructions 1. Heat the coconut cream. 2. Stir in the cornstarch and cook until slightly thickened. 3. Add the chia seeds. 4. Stir in the prepared gelatin (or agar-agar). 5. Chill until it reaches a soft, soufflé-like consistency. Fruit Filling - Fresh strawberries, diced - Fresh blueberries Assembly 1. Slice the chocolate sponge cake into 3 layers. 2. Spread chocolate cream over the first layer. 3. Add the diced strawberries and cover with a little more chocolate cream. 4. Place the second cake layer on top. 5. Spread another layer of chocolate cream. 6. Add the blueberries. 7. Place the coconut soufflé filling in the center and cover it with more chocolate cream. 8. Add the final cake layer. 9. Cover the entire cake with the remaining chocolate cream. 10. Decorate with fresh berries if desired. Enjoy! 🍫🍓🥥 #vegancake #sugarfree #vegandessert #chocolatecake #plantbased 🍫🍓🥥

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