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@anhthobentrung:

ANH THỢ BÊN TRUNG
ANH THỢ BÊN TRUNG
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Region: VN
Tuesday 30 June 2026 00:52:40 GMT
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damhopy1988
dắm hồ PY 1988 :
hay
2026-07-01 11:40:57
0
dytps701u2t7
Vinh Quang :
Thông minh
2026-07-01 09:20:34
0
aimabiet343
đả ai làm gì đâu :
2 bên đều ăn ron xao viên gạch đó lại to hơn
2026-07-01 11:00:09
1
hn.decor83
LÂM HOÀNG NGÂN :
Xử lý thông minh quá..👏👏
2026-07-01 12:33:56
0
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Other Videos

Та Самая СМАЖЕНКА! Вы ТОЧНО Забыли этот Вкус 🤤 #гост #пицца #закуска #выпечка #рецепт
Та Самая СМАЖЕНКА! Вы ТОЧНО Забыли этот Вкус 🤤 #гост #пицца #закуска #выпечка #рецепт
Não exponha sua vida para os outros. Tenha uma aliança com Deus. Gênesis 28:20-21 #viral #tiktok
Não exponha sua vida para os outros. Tenha uma aliança com Deus. Gênesis 28:20-21 #viral #tiktok
Li nga fok ni yone leu ok😭💔😂
Li nga fok ni yone leu ok😭💔😂


Ending the week on a sweet note, my Passionfruit & Lemon Skillet Cake with a macadamia crumble baked right on top. Simple, golden, and straight from the pan. I’ve been loving the NOOK range from @Baccarat Australia lately it’s durable, toxin-free, and looks good enough to serve as is. Available at THE COOK SHOP @MyerAus #ChefOffDuty #BaccaratCookware #TheCookShop  - For the cake: 450g caster sugar 450g self raising flour 345g unsalted butter, melted 6 eggs Zest of 3 lemons 120ml lemon juice 180ml passionfruit pulp 1tsp vanilla 1 punnet raspberries For the syrup: 100ml passionfruit pulp 100ml lemon juice 100g caster sugar For the cream cheese frosting: 250g cream cheese, cold 100g unsalted butter, softened 200g icing sugar 1 tsp vanilla Pinch of salt Zest of half a lemon Heat the oven to 160°C and grease a 23cm pan. Sift together the self raising flour and caster sugar and whisk to combine. Add the remaining ingredients and whisk to combine. Pour into the pan, top with the raspberries and bake for about 25 to 30 minutes until golden. Warm the syrup ingredients in a small pot until the sugar dissolves, then brush over the warm cake. Allow to cool. Beat the cream cheese until smooth, then add the butter and keep beating until it looks like one mixture. Add the icing sugar, vanilla, lemon zest and salt and beat until fluffy. Spread onto the cooled cake. Decorate as you like with raspberries, passionfruit and lemon zest.
Ending the week on a sweet note, my Passionfruit & Lemon Skillet Cake with a macadamia crumble baked right on top. Simple, golden, and straight from the pan. I’ve been loving the NOOK range from @Baccarat Australia lately it’s durable, toxin-free, and looks good enough to serve as is. Available at THE COOK SHOP @MyerAus #ChefOffDuty #BaccaratCookware #TheCookShop  - For the cake: 450g caster sugar 450g self raising flour 345g unsalted butter, melted 6 eggs Zest of 3 lemons 120ml lemon juice 180ml passionfruit pulp 1tsp vanilla 1 punnet raspberries For the syrup: 100ml passionfruit pulp 100ml lemon juice 100g caster sugar For the cream cheese frosting: 250g cream cheese, cold 100g unsalted butter, softened 200g icing sugar 1 tsp vanilla Pinch of salt Zest of half a lemon Heat the oven to 160°C and grease a 23cm pan. Sift together the self raising flour and caster sugar and whisk to combine. Add the remaining ingredients and whisk to combine. Pour into the pan, top with the raspberries and bake for about 25 to 30 minutes until golden. Warm the syrup ingredients in a small pot until the sugar dissolves, then brush over the warm cake. Allow to cool. Beat the cream cheese until smooth, then add the butter and keep beating until it looks like one mixture. Add the icing sugar, vanilla, lemon zest and salt and beat until fluffy. Spread onto the cooled cake. Decorate as you like with raspberries, passionfruit and lemon zest.


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