@valedarias: Este limpiador koreano es BUENISIMO y por el precio es un regalo (3,99€ en @PRIMOR actualmente). De verdad vale muchisimo la pena. El unico contra es que se agotan super rapido. De este mismo formato hay varias versiones y me han dicho muchas de ustedes que son buenisimas tambien. Asi que no hay excusa para cuidarse la piel cuando en el mercado tenemos productos tan maravillosos. #frudia #frudiaskincare #skincare #skincarekoreano #productoskoreanos #primor #druni #piel #cuidadodelapiel #retinol @Frudia España 🍇🍑🫐🍓

Valeria
Valeria
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Region: ES
Tuesday 21 May 2024 11:19:18 GMT
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ooolaiaaa
ola :
holiii, es recomendable para pieles mixtas?
2024-08-30 22:21:10
2
tetianamelnikova1
Tetiana Melnikova :
Come usare? Grazie
2025-01-05 19:55:34
1
johice2
Johanna Suárez Muñoz :
es para uso diario
2025-02-02 19:26:05
0
frudia.spain
Frudia España Official :
¡Nos encanta!!!!
2024-05-21 14:30:35
2
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Moist chocolate cake meets silky espresso ganache – the ultimate coffee-chocolate dessert you NEED to try!😩🤎 Chocolate & Espresso Cake with Espresso Ganache Frosting recipe ⤵️ Ingredients: 🍫 Chocolate Cake: • 80 g brown sugar • 180 g granulated sugar • 180 g all-purpose flour • 60 g cocoa powder • 1 tsp baking powder • 1 tsp baking soda • 1 pinch of salt • 2 eggs • 175 g full fat milk • 175 g strong coffee or espresso (hot) • 75 g neutral oil ☕️ Espresso Ganache Frosting: • 250 g dark chocolate • 250 g heavy cream • 50 g cold espresso • 250 g mascarpone (room temperature) • 1 pack @dr.oetker_deutschland’s Vegegel 🍰 Decoration: • 50 g melted dark chocolate Instructions:  1. Preheat the oven to 175°C (350°F). Grease a 22 cm (9-inch) springform pan and line the bottom with parchment paper.  2. Mix all the dry ingredients in a bowl. Add the eggs, milk, hot coffee, and oil, and stir until you get a smooth and fairly runny batter.  3. Pour the batter into the pan and bake for about 35–40 minutes. A cake tester should come out with a few moist crumbs. Let cool and prepare the frosting. 4. Prepare the Frosting: Melt chocolate and cream over a water bath, then remove from heat and let cool. Add espresso, mascarpone, and vegegel, then gently beat with an electric mixer until fluffy and stable. 5. Assemble & Decorate: Spread the frosting evenly over the cooled cake. Place dollops of melted chocolate on top and swirl with a stick to create a marbled pattern. Serve and enjoy! #baketok #bakingrecipe #bakersoftiktok #chocolatecake #coffeecake
Moist chocolate cake meets silky espresso ganache – the ultimate coffee-chocolate dessert you NEED to try!😩🤎 Chocolate & Espresso Cake with Espresso Ganache Frosting recipe ⤵️ Ingredients: 🍫 Chocolate Cake: • 80 g brown sugar • 180 g granulated sugar • 180 g all-purpose flour • 60 g cocoa powder • 1 tsp baking powder • 1 tsp baking soda • 1 pinch of salt • 2 eggs • 175 g full fat milk • 175 g strong coffee or espresso (hot) • 75 g neutral oil ☕️ Espresso Ganache Frosting: • 250 g dark chocolate • 250 g heavy cream • 50 g cold espresso • 250 g mascarpone (room temperature) • 1 pack @dr.oetker_deutschland’s Vegegel 🍰 Decoration: • 50 g melted dark chocolate Instructions: 1. Preheat the oven to 175°C (350°F). Grease a 22 cm (9-inch) springform pan and line the bottom with parchment paper. 2. Mix all the dry ingredients in a bowl. Add the eggs, milk, hot coffee, and oil, and stir until you get a smooth and fairly runny batter. 3. Pour the batter into the pan and bake for about 35–40 minutes. A cake tester should come out with a few moist crumbs. Let cool and prepare the frosting. 4. Prepare the Frosting: Melt chocolate and cream over a water bath, then remove from heat and let cool. Add espresso, mascarpone, and vegegel, then gently beat with an electric mixer until fluffy and stable. 5. Assemble & Decorate: Spread the frosting evenly over the cooled cake. Place dollops of melted chocolate on top and swirl with a stick to create a marbled pattern. Serve and enjoy! #baketok #bakingrecipe #bakersoftiktok #chocolatecake #coffeecake

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