@heidiklum: 3 more days until we are back and bigger than ever See you on Thursday for our @Project Runway Season 22 premiere 🥳

heidi klum

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Monday 06 July 2026 12:57:44 GMT

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🌟bill🇩🇪={NOEMY}=🇩🇪tom🌟 :

OH MI GOD YOU ARE FANTASTIC HEIDI

2026-07-06 19:08:28

16

✮MiraIsBoring丰 :

Best supermodel in history

2026-07-07 03:10:32

9

Loraine__ba :

toll Grüßen aus Deutschland 👍

2026-07-06 13:10:34

10

𝓞𝓵𝓲𝓿𝓲𝓪 🌹 :

LOVE U❤❤❤

2026-07-06 13:00:58

8

Bini1 :

Heidi Forever ❤️❤️❤️❤️❤️

2026-07-14 22:37:07

0

🎸丰laila_ kaulitz丰🎸 :

EARLY!

2026-07-06 13:04:03

9

iva• :

1ue bonita

2026-07-06 21:21:00

6

丰_unknownuser† :

early

2026-07-06 13:45:14

6

T4SO kaulitz… :

47❤️

2026-07-06 13:23:33

9

T+M💕 :

te amoooooo ermisa divina me encantas

2026-07-06 19:42:20

10

il.lonwqq :

1

2026-07-06 13:02:11

9

👉🏻Tokio hotel dizii👈🏻 :

Ou Beatiful

2026-07-06 13:29:00

6

Valeria :

39.

2026-07-06 13:10:47

10

㋖⁴⁸³Mei丰✮ :

2026-07-06 13:00:50

6

kimmy12345678@ :

Damn I’m early 😝

2026-07-06 13:07:49

9

itzz.miyu💋 :

EXCUSE ME

2026-07-06 12:59:48

13

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Get your By juccy products with free shipping on Piyonna guys✨ @Piyonna Official | K-beauty #piyonnapartner #piyonnafreeshipping

Get your By juccy products with free shipping on Piyonna guys✨ @Piyonna Official | K-beauty #piyonnapartner #piyonnafreeshipping

@THE WILD PODCAST

@THE WILD PODCAST

Almond Raspberry Cake Almond Cake 2⅓ cups all-purpose flour (300g) 1½ tsp baking powder ¾ tsp baking soda ½ tsp salt 8 tbsp unsalted butter, softened (113g) 3 tbsp vegetable oil (45ml) 1 cup granulated sugar (200g) 3 large eggs, room temperature 2 tsp vanilla extract ¾ tsp almond extract ¾ cup almond flour (72g) 1½ cups buttermilk (360ml) Raspberry Jam 3 cups raspberries (420g) ½ cup granulated sugar (100g) 2 tbsp lemon juice 1½ tbsp cornstarch (12g) 3 tbsp water (45ml) Almond Simple Syrup ½ cup granulated sugar (100g) ½ cup water (120ml) ¼ tsp almond extract Almond Cream Cheese Frosting 1 cup unsalted butter, softened (226g) 16 oz cream cheese, softened (452g) 6 cups powdered sugar (750g) 2 tsp vanilla extract ½ tsp almond extract 2 tbsp heavy cream or milk, if needed (30ml) To Decorate Fresh raspberries Sliced almonds Preheat the oven to 350°F. Grease and line three 8-inch cake pans with parchment paper. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Beat the butter for 1 minute until smooth. Add the sugar and beat for another 2 minutes until light and fluffy. Mix in the vegetable oil. Add the eggs one at a time, mixing well after each addition. With the last egg, add the vanilla and almond extract. Mix in the almond flour. Add half of the buttermilk, then half of the dry ingredients. Add the remaining buttermilk, followed by the remaining dry ingredients, mixing just until combined. Divide the batter evenly between the prepared pans and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake layers cool completely. For the raspberry jam, combine the raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries break down. Stir together the cornstarch and water, then add to the saucepan and cook until thickened. Let cool completely. For the almond syrup, combine the sugar and water in a small saucepan and bring to a boil until the sugar dissolves. Remove from the heat and stir in the almond extract. Let cool. For the frosting, beat the butter until creamy. Add the cream cheese and beat until smooth. Gradually mix in the powdered sugar, then add the vanilla and almond extract. If needed, add the heavy cream until the frosting reaches a smooth, spreadable consistency. To assemble, place one cake layer on a serving plate and brush with the almond syrup. Spread a thin layer of frosting, pipe a border around the edge, and fill the center with raspberry jam. Repeat with the second cake layer. Place the final cake layer on top and apply a thin crumb coat of frosting. Refrigerate for about 30 minutes. Frost the entire cake with the remaining frosting. Decorate the sides with sliced almonds and finish the top with swirls of frosting and fresh raspberries. Refrigerate for at least 30 minutes before slicing and serving.

Almond Raspberry Cake Almond Cake 2⅓ cups all-purpose flour (300g) 1½ tsp baking powder ¾ tsp baking soda ½ tsp salt 8 tbsp unsalted butter, softened (113g) 3 tbsp vegetable oil (45ml) 1 cup granulated sugar (200g) 3 large eggs, room temperature 2 tsp vanilla extract ¾ tsp almond extract ¾ cup almond flour (72g) 1½ cups buttermilk (360ml) Raspberry Jam 3 cups raspberries (420g) ½ cup granulated sugar (100g) 2 tbsp lemon juice 1½ tbsp cornstarch (12g) 3 tbsp water (45ml) Almond Simple Syrup ½ cup granulated sugar (100g) ½ cup water (120ml) ¼ tsp almond extract Almond Cream Cheese Frosting 1 cup unsalted butter, softened (226g) 16 oz cream cheese, softened (452g) 6 cups powdered sugar (750g) 2 tsp vanilla extract ½ tsp almond extract 2 tbsp heavy cream or milk, if needed (30ml) To Decorate Fresh raspberries Sliced almonds Preheat the oven to 350°F. Grease and line three 8-inch cake pans with parchment paper. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Beat the butter for 1 minute until smooth. Add the sugar and beat for another 2 minutes until light and fluffy. Mix in the vegetable oil. Add the eggs one at a time, mixing well after each addition. With the last egg, add the vanilla and almond extract. Mix in the almond flour. Add half of the buttermilk, then half of the dry ingredients. Add the remaining buttermilk, followed by the remaining dry ingredients, mixing just until combined. Divide the batter evenly between the prepared pans and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake layers cool completely. For the raspberry jam, combine the raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries break down. Stir together the cornstarch and water, then add to the saucepan and cook until thickened. Let cool completely. For the almond syrup, combine the sugar and water in a small saucepan and bring to a boil until the sugar dissolves. Remove from the heat and stir in the almond extract. Let cool. For the frosting, beat the butter until creamy. Add the cream cheese and beat until smooth. Gradually mix in the powdered sugar, then add the vanilla and almond extract. If needed, add the heavy cream until the frosting reaches a smooth, spreadable consistency. To assemble, place one cake layer on a serving plate and brush with the almond syrup. Spread a thin layer of frosting, pipe a border around the edge, and fill the center with raspberry jam. Repeat with the second cake layer. Place the final cake layer on top and apply a thin crumb coat of frosting. Refrigerate for about 30 minutes. Frost the entire cake with the remaining frosting. Decorate the sides with sliced almonds and finish the top with swirls of frosting and fresh raspberries. Refrigerate for at least 30 minutes before slicing and serving.

Thử mới hiểu vì sao nhiều người xem đây là “crush quốc dân” 🥰 #xerjoff #nuochoa #apaniche

Thử mới hiểu vì sao nhiều người xem đây là “crush quốc dân” 🥰 #xerjoff #nuochoa #apaniche

初動14キルえぐいんちゃーん！#荒野行動

初動14キルえぐいんちゃーん！#荒野行動

Trả lời @Bơ nè 🥑🥑 đù bà đùa hả bà thơ #xuhuong #doanvat #banhtrangphoisuong #banhtrang

Trả lời @Bơ nè 🥑🥑 đù bà đùa hả bà thơ #xuhuong #doanvat #banhtrangphoisuong #banhtrang

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