@hakkicam.lyrics: En güvendiklerim beni vurmuşlar..💔 @blok3real #blok3real #kırgınım #konser #hakkicamlyrics #türkçerap

Hakkı Çam Lyrics

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Region: TR

Monday 27 July 2026 22:20:13 GMT

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Hakkı Çam Lyrics :

Şarkı sizce de çok iyi değil mi 😍

2026-07-27 22:21:10

6

𝚢𝚊𝚕𝚗𝚢𝚣 𝚙𝚎𝚛𝚒_🖤 :

şarkı ismi ne

2026-08-08 18:06:16

1

ekolyrics :

✨🥀

2026-07-28 05:05:26

1

T_27 :

👍☝️

2026-07-28 17:00:44

1

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Single Layer Raspberry-Lemon Poppy Seed Cake 🌸💕 / Ingredients: For the cake: - 150g unsalted butter, softened - 220g granulated sugar - 16g vanilla sugar - Zest of two lemons - 30g suflower oil - 2 large eggs - 1 teaspoon vanilla bean paste - 100g heavy cream (32% fat) - 200g milk - 280g all purpose flour - 25g poppy seeds - 10g baking powder For the raspberry compote: - 300g frozen raspberries - 65g granulated sugar - Juice of half a lemon - 1 teaspoon vanilla bean paste or banilla bean powder For the frosting: - 400g cream cheese - 80g granulated sugar - 150g whipping cream - 50g raspberry compote Instructions: 1. Prepare the raspberry compote. 2. In a small saucepan, combine the frozen raspberries with the sugar, vanilla bean powder and lemon juice. 3. Cook it covered over medium-high heat for about 5 minutes. Then remove the lid and cook for another 15 minutes until most of the liquid has evaporated. The compote should be slightly juicy, but not watery. 4. Once ready, transfer it to a bowl and refrigerate until ready to use. 5. Now let’s prepare the cake. 6. Preheat the oven to 180°C. Grease a 22 cm round cake pan with butter and dust it lightly with flour. Set aside. 7. In a large bowl, cream together the softened butter, sugar, vanilla sugar, lemon zest and oil until fluffy. 8. Then mix in the eggs and vanilla extract until fully incorporated. 9. Next add the flour, baking powder, milk and heavy cream. Mix until just combined. 10. Lastly, fold in the poppy seeds until evenly distributed. 11. Pour the batter into the prepared cake pan and bake in the preheated oven for about 45 minutes. I recommend covering the cake with foil halfway through to prevent over-browning. 12. Once ready, remove the cake from the oven. Let it cool in the pan for about 5 minutes, then transfer it to a wire rack and let it cool completely before frosting. 13. For the frosting, mix the cream cheese, sugar, raspberry compote and whipping cream until thick and pipeable. 14. Once the cake has completely cooled, it’s time to assemble. 15. Top the cake with the frosting and add some of the leftover raspberry compote on top if you like. 16. Enjoy! #cake #easyrecipe #baking #foodtok #asmr

Single Layer Raspberry-Lemon Poppy Seed Cake 🌸💕 / Ingredients: For the cake: - 150g unsalted butter, softened - 220g granulated sugar - 16g vanilla sugar - Zest of two lemons - 30g suflower oil - 2 large eggs - 1 teaspoon vanilla bean paste - 100g heavy cream (32% fat) - 200g milk - 280g all purpose flour - 25g poppy seeds - 10g baking powder For the raspberry compote: - 300g frozen raspberries - 65g granulated sugar - Juice of half a lemon - 1 teaspoon vanilla bean paste or banilla bean powder For the frosting: - 400g cream cheese - 80g granulated sugar - 150g whipping cream - 50g raspberry compote Instructions: 1. Prepare the raspberry compote. 2. In a small saucepan, combine the frozen raspberries with the sugar, vanilla bean powder and lemon juice. 3. Cook it covered over medium-high heat for about 5 minutes. Then remove the lid and cook for another 15 minutes until most of the liquid has evaporated. The compote should be slightly juicy, but not watery. 4. Once ready, transfer it to a bowl and refrigerate until ready to use. 5. Now let’s prepare the cake. 6. Preheat the oven to 180°C. Grease a 22 cm round cake pan with butter and dust it lightly with flour. Set aside. 7. In a large bowl, cream together the softened butter, sugar, vanilla sugar, lemon zest and oil until fluffy. 8. Then mix in the eggs and vanilla extract until fully incorporated. 9. Next add the flour, baking powder, milk and heavy cream. Mix until just combined. 10. Lastly, fold in the poppy seeds until evenly distributed. 11. Pour the batter into the prepared cake pan and bake in the preheated oven for about 45 minutes. I recommend covering the cake with foil halfway through to prevent over-browning. 12. Once ready, remove the cake from the oven. Let it cool in the pan for about 5 minutes, then transfer it to a wire rack and let it cool completely before frosting. 13. For the frosting, mix the cream cheese, sugar, raspberry compote and whipping cream until thick and pipeable. 14. Once the cake has completely cooled, it’s time to assemble. 15. Top the cake with the frosting and add some of the leftover raspberry compote on top if you like. 16. Enjoy! #cake #easyrecipe #baking #foodtok #asmr

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~~ #yn

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