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@hadjimamedov: Sən mənim Baharımsan🎵

Adil H-v
Adil H-v
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Region: FR
Tuesday 29 September 2026 08:24:21 GMT
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La vie m'a appris que tout le monde ne mérite ni ma confiance, ni mes secrets. Aujourd'hui, je choisis le silence, le travail et la persévérance. Les résultats parleront à ma place. 💯🔥#motivationfrancais #developpementpersonnel #confianceensoi #reussite
La vie m'a appris que tout le monde ne mérite ni ma confiance, ni mes secrets. Aujourd'hui, je choisis le silence, le travail et la persévérance. Les résultats parleront à ma place. 💯🔥#motivationfrancais #developpementpersonnel #confianceensoi #reussite
When you start out #training a little #puppy for show, they are really really malleable. They want to learn and absorb everything you have to teach them. Keep that lead really loose on their neck and guide them with your voice, energy, sound, body language, or food lures. Stay consistent with this through their challenging teenage phase and you should have a beautiful #showdog. Train them young and it’s like riding a bike… They will always remember. Stay consistent, and positive. #spiritrunmals
When you start out #training a little #puppy for show, they are really really malleable. They want to learn and absorb everything you have to teach them. Keep that lead really loose on their neck and guide them with your voice, energy, sound, body language, or food lures. Stay consistent with this through their challenging teenage phase and you should have a beautiful #showdog. Train them young and it’s like riding a bike… They will always remember. Stay consistent, and positive. #spiritrunmals
Live Wallpaper | Staying Serious: Failed #funnydog #bulldog #rofl #livewallpaper #laughing #silly #laughattack #funnyanimals #aivideo
Live Wallpaper | Staying Serious: Failed #funnydog #bulldog #rofl #livewallpaper #laughing #silly #laughattack #funnyanimals #aivideo
Deliciously Sweet Dessert Ideas VICTORIA SPONGE CAKE FILLED WITH MASCARPONE CREAM & A RATHER NICE CURD RECIPE you can fill this cake with whatever jam, curd or sweet spread you fancy. I like Mascarpone Crean as well because I am greedy for delicious sweet creamy treats. You could use whipped up cream, crème patisserie or buttercream. You don’t have to use a cream, jam or curd or whatever will do just fine. INGREDIENTS: 4 eggs Self raising flour White sugar Soft butter or Stork for Cakes or similar 1 tsp vanilla extract or bean paste 1 packet vanilla sugar - optional 1 - 2 tbsp milk Jam or curd for the filling- about 180g-200g You will need 2 x 20cm sandwich tins, well buttered and the base lined with baking parchment METHOD: Preheat the oven to 180C. Weigh the eggs still in their shells. Scribble that weight down on a scrap of paper. Whatever the weight of the eggs is measure out the same weight in the flour, the sugar and the soft butter. Put the sugar ( and vanilla sugar if using) and butter in a large bowl and beat until light and creamy. Add the eggs, one at a time. Beat really well after each egg is added to thoroughly incorporate it. If the mix looks like it’s splitting add a tbsp of your weighed out flour and beat it in. Beat in the vanilla extract/paste. Add 1 tbsp if the flour and beat in. Tip in the rest of the flour and fold in or mix in on the lowest speed if using a stand mixer. Add enough milk, a tbsp at a time, so the batter is soft and light. Usually 2 tbsp does it for me. Divide the batter even;y between the 2 sandwich tins. Level out then bake for about 25 mins until golden brown and a skewer or cocktail stick comes out clean if you stick it in the cake. Cool for 5 mins in the tins then turn out, remove the baking parchment and set Addie to cool completely. FOR THE MASCARPONE CREAM: 1 x 250g tub mascarpone 50g icing sugar 200ml double/heavy pouring cream METHOD: Put the mascarpone and icing sugar in a bowl. Using a hand held mixer or ballon whisk, beat until well mixed. Add the cream then beat again until thick but still soft and spreadable so be careful you don’t overheat. TO PUT TOGETHER: Take one of the sponge cakes and spread with a generous layer of curd or jam. Dollop the mascarpone cream on top of the curd or jam. Gently spread the cream over the curd/jam layer. Put the second sponge on top. Dust with icing sugar. Eat a slice and enjoy eating it. #creatorsearchinsights #food #cake #desserts #sweettreats #EasyRecipes
Deliciously Sweet Dessert Ideas VICTORIA SPONGE CAKE FILLED WITH MASCARPONE CREAM & A RATHER NICE CURD RECIPE you can fill this cake with whatever jam, curd or sweet spread you fancy. I like Mascarpone Crean as well because I am greedy for delicious sweet creamy treats. You could use whipped up cream, crème patisserie or buttercream. You don’t have to use a cream, jam or curd or whatever will do just fine. INGREDIENTS: 4 eggs Self raising flour White sugar Soft butter or Stork for Cakes or similar 1 tsp vanilla extract or bean paste 1 packet vanilla sugar - optional 1 - 2 tbsp milk Jam or curd for the filling- about 180g-200g You will need 2 x 20cm sandwich tins, well buttered and the base lined with baking parchment METHOD: Preheat the oven to 180C. Weigh the eggs still in their shells. Scribble that weight down on a scrap of paper. Whatever the weight of the eggs is measure out the same weight in the flour, the sugar and the soft butter. Put the sugar ( and vanilla sugar if using) and butter in a large bowl and beat until light and creamy. Add the eggs, one at a time. Beat really well after each egg is added to thoroughly incorporate it. If the mix looks like it’s splitting add a tbsp of your weighed out flour and beat it in. Beat in the vanilla extract/paste. Add 1 tbsp if the flour and beat in. Tip in the rest of the flour and fold in or mix in on the lowest speed if using a stand mixer. Add enough milk, a tbsp at a time, so the batter is soft and light. Usually 2 tbsp does it for me. Divide the batter even;y between the 2 sandwich tins. Level out then bake for about 25 mins until golden brown and a skewer or cocktail stick comes out clean if you stick it in the cake. Cool for 5 mins in the tins then turn out, remove the baking parchment and set Addie to cool completely. FOR THE MASCARPONE CREAM: 1 x 250g tub mascarpone 50g icing sugar 200ml double/heavy pouring cream METHOD: Put the mascarpone and icing sugar in a bowl. Using a hand held mixer or ballon whisk, beat until well mixed. Add the cream then beat again until thick but still soft and spreadable so be careful you don’t overheat. TO PUT TOGETHER: Take one of the sponge cakes and spread with a generous layer of curd or jam. Dollop the mascarpone cream on top of the curd or jam. Gently spread the cream over the curd/jam layer. Put the second sponge on top. Dust with icing sugar. Eat a slice and enjoy eating it. #creatorsearchinsights #food #cake #desserts #sweettreats #EasyRecipes


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