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ALi E140
ALi E140
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Saturday 10 October 2026 12:06:56 GMT
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الأغنية كاملة الان🎬💃مالو انسنا ولالقي البديل🥺❤️‍🩹مالو الزول دا اعمل تقيل😔💔الدوله كالعادة تبدع🤍😍#ترند #مالوما_دوليه😌✋🏻 #دوليه_مفتاح_القضيه🔐😊🤘🏻 #متابعه_ولايك_واكسبلور_احبكم #creatorsearchinsights @جِـــد'گ🫟🎶 @Ashraf karma @اخو نهي الثوره ✨❤ @👑🤍Jox_جوكس @marwadualeaaام بسام
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Full recipe ❤️ Chocolate sponge 250g eggs (around 5) 150g caster sugar 130g all-purpose flour (sifted) 20g cacao powder (unsweetened! A pinch of salt 1) In a mixing bowl, combine the eggs and caster sugar. Start whisking immediately, otherwise, the sugar will absorb moisture from the egg yolks, creating a grainy texture. 2) Place the bowl over a saucepan with simmering water (without touching the water). Continuously whisk the mixture until it reaches 45-50°C (it should feel warm but not hot to the touch). Remove from heat and beat with an electric mixer on high speed for 5 minutes, until the mixture is pale, thick, and tripled in volume. 3) Sift the dry ingredients over the mixture to prevent lumps. Gently fold it in using a spatula, making sure not to deflate the batter. 4) Bake at 180°C (350°F) for 15-25 minutes, depending on your oven and the thickness of the sponge. Dark chocolate crémeux 100g milk 100g cream 3 egg yolks 15g sugar 100g dark chocolate (75%) Heat the milk and cream in a saucepan. In the meantime, whisk together the egg yolks and sugar until combined. Once the milk and cream are hot, slowly pour the mixture over the egg yolks while whisking constantly. Return the mixture to the pan and cook over low heat. Using a spatula, stir in a figure-eight motion until it reaches 83°C. Pour the hot custard over the chopped dark chocolate and let it sit for a minute. Blend with an immersion blender until smooth. Cover with plastic wrap (touching the surface) and refrigerate for several hours. Cherries 1 jar of pitted sour cherries Drain the cherries using a sieve and bring the cherry juice to a boil. Set aside a small amount of the juice and mix it with 2 teaspoons of cornstarch until smooth. Once the remaining cherry juice is hot, add the cornstarch mixture and stir well. Return it to the pot and continue stirring until the juice thickens. Add the cherries and allow the mixture to cool. 500g cream 50g powdered sugar #blackforest #blackforestcake #blackforestcakerecipe #blackforestcake🎂 #blackforestgermany
Full recipe ❤️ Chocolate sponge 250g eggs (around 5) 150g caster sugar 130g all-purpose flour (sifted) 20g cacao powder (unsweetened! A pinch of salt 1) In a mixing bowl, combine the eggs and caster sugar. Start whisking immediately, otherwise, the sugar will absorb moisture from the egg yolks, creating a grainy texture. 2) Place the bowl over a saucepan with simmering water (without touching the water). Continuously whisk the mixture until it reaches 45-50°C (it should feel warm but not hot to the touch). Remove from heat and beat with an electric mixer on high speed for 5 minutes, until the mixture is pale, thick, and tripled in volume. 3) Sift the dry ingredients over the mixture to prevent lumps. Gently fold it in using a spatula, making sure not to deflate the batter. 4) Bake at 180°C (350°F) for 15-25 minutes, depending on your oven and the thickness of the sponge. Dark chocolate crémeux 100g milk 100g cream 3 egg yolks 15g sugar 100g dark chocolate (75%) Heat the milk and cream in a saucepan. In the meantime, whisk together the egg yolks and sugar until combined. Once the milk and cream are hot, slowly pour the mixture over the egg yolks while whisking constantly. Return the mixture to the pan and cook over low heat. Using a spatula, stir in a figure-eight motion until it reaches 83°C. Pour the hot custard over the chopped dark chocolate and let it sit for a minute. Blend with an immersion blender until smooth. Cover with plastic wrap (touching the surface) and refrigerate for several hours. Cherries 1 jar of pitted sour cherries Drain the cherries using a sieve and bring the cherry juice to a boil. Set aside a small amount of the juice and mix it with 2 teaspoons of cornstarch until smooth. Once the remaining cherry juice is hot, add the cornstarch mixture and stir well. Return it to the pot and continue stirring until the juice thickens. Add the cherries and allow the mixture to cool. 500g cream 50g powdered sugar #blackforest #blackforestcake #blackforestcakerecipe #blackforestcake🎂 #blackforestgermany

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