@racun.outfit09: Jadi gk perlu mikiran aja gitu kalau Oneset 💖 #oneset #onesetwanita #onesetoutfit

racun.outfit

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Wednesday 22 July 2026 02:30:04 GMT

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srinatin242 :

jalani prosesnya nikmati hasil nya🥰🥰🥰

2026-07-24 00:20:32

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Lemon Strawberry Trifle 🍋🍓🍰 - Ingredients: For the sponge cake: - 6 large eggs, separated - 150g granulated sugar - 120g milk - 50g sunflower oil (or any other neutral oil) - 140g all purpose flour - 8g baking powder - 1/2 teaspoon vanilla powder or vanilla bean paste For the lemon custard: - 6 large eggs yolks - 130g granulated sugar - 40g cornstarch - 500g milk - 1 teaspoon lemon extract - 270g whipping cream (keep it in the fridge until later) For the topping: - 350g whipping cream - 80g sugar Extras: - Fresh fruits, whatever you prefer Instructions: 1. First you need to prepare the custard. This is very important because it has to completely cool down before using. (2-3 hours!) 2. For the custard whisk together in a saucepan the egg yolks and the sugar until pale, then mix in the cornstarch until smooth. Next, add the milk, a little bit at a time, whisking after each addition. Lastly, mix in the lemon extract and cook over medium heat, whisking continuously until it thickens. Once ready, cover with a plastic wrap, but make sure it touches the surface as well! Place in the fridge and let it completely cool for 2-3 hours. 3. While the custard is chilling in the fridge, you can prepare the sponge cake. 4. Preheat your oven to 170C (fan), line and grease a 30x45 cm baking sheet with parchment paper and butter. 5. First, separate the egg whites from the egg yolks. 6. In a large bowl, beat the whites with half of the sugar until fluffy and stiff peaks form. Set aside. 7. In another bowl, mix the sugar with the egg yolks until pale and fluffy, then whisk in the milk along with the oil and the vanilla. 8. Next, sift in the flour along with the baking powder and using a hand mixer, mix until incorporated. 9. Pour the egg yolk mixture over the fluffy egg whites and gently fold the two together. 10. Pour the batter over your prepared baking sheet and bake in preheated oven for 15 minutes. 11. Once ready, let it completely cool. 12. Before you’re ready to assemble and once the custard has completely cooled down, beat the 250g of whipping cream until stiff peaks form and fold it into the custard. 13. For the top, you can separately beat whipping cream with sugar and vanilla. 14. Once ready, assemble the cake. You can use different shaped boxes or bowls! Enjoy! :) #dessertcups #spongecake #trifle #EasyRecipe #Recipe #asmr #asmrfood #baketok #baking #bakersoftiktok #foodblogger #foodblog #summerdessert

Lemon Strawberry Trifle 🍋🍓🍰 - Ingredients: For the sponge cake: - 6 large eggs, separated - 150g granulated sugar - 120g milk - 50g sunflower oil (or any other neutral oil) - 140g all purpose flour - 8g baking powder - 1/2 teaspoon vanilla powder or vanilla bean paste For the lemon custard: - 6 large eggs yolks - 130g granulated sugar - 40g cornstarch - 500g milk - 1 teaspoon lemon extract - 270g whipping cream (keep it in the fridge until later) For the topping: - 350g whipping cream - 80g sugar Extras: - Fresh fruits, whatever you prefer Instructions: 1. First you need to prepare the custard. This is very important because it has to completely cool down before using. (2-3 hours!) 2. For the custard whisk together in a saucepan the egg yolks and the sugar until pale, then mix in the cornstarch until smooth. Next, add the milk, a little bit at a time, whisking after each addition. Lastly, mix in the lemon extract and cook over medium heat, whisking continuously until it thickens. Once ready, cover with a plastic wrap, but make sure it touches the surface as well! Place in the fridge and let it completely cool for 2-3 hours. 3. While the custard is chilling in the fridge, you can prepare the sponge cake. 4. Preheat your oven to 170C (fan), line and grease a 30x45 cm baking sheet with parchment paper and butter. 5. First, separate the egg whites from the egg yolks. 6. In a large bowl, beat the whites with half of the sugar until fluffy and stiff peaks form. Set aside. 7. In another bowl, mix the sugar with the egg yolks until pale and fluffy, then whisk in the milk along with the oil and the vanilla. 8. Next, sift in the flour along with the baking powder and using a hand mixer, mix until incorporated. 9. Pour the egg yolk mixture over the fluffy egg whites and gently fold the two together. 10. Pour the batter over your prepared baking sheet and bake in preheated oven for 15 minutes. 11. Once ready, let it completely cool. 12. Before you’re ready to assemble and once the custard has completely cooled down, beat the 250g of whipping cream until stiff peaks form and fold it into the custard. 13. For the top, you can separately beat whipping cream with sugar and vanilla. 14. Once ready, assemble the cake. You can use different shaped boxes or bowls! Enjoy! :) #dessertcups #spongecake #trifle #EasyRecipe #Recipe #asmr #asmrfood #baketok #baking #bakersoftiktok #foodblogger #foodblog #summerdessert

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