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Tuesday 20 May 2025 22:20:09 GMT

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Malcolm :

greatest viktor edit on the planet and ain't nobody here to witness it

2025-05-21 11:01:45

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🎬 #หนัง #สปอยหนัง #สปอย #ดูหนัง #สปอยหนังเก่า

🎬 #หนัง #สปอยหนัง #สปอย #ดูหนัง #สปอยหนังเก่า

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🧁 INGREDIENTS 🔹 Pistachio Sponge 150 g (1¼ cups) plain flour 100 g (¾ cup) ground pistachios 150 g (¾ cup) sugar 3 large eggs (room temperature) 120 ml (½ cup) sunflower oil or melted butter 120 ml (½ cup) milk 1 tsp baking powder 1 tsp vanilla extract Pinch of salt A few drops of green food coloring (optional, for a vivid hue) 🔹 Vanilla Cream Filling 250 g (1 cup) mascarpone or cream cheese 200 ml (¾ cup + 1 tbsp) cold double cream (heavy cream) 3 tbsp icing sugar 1 tsp vanilla paste or extract 🔹 Raspberry Coulis (Jelly Layer) 250 g (2 cups) fresh or frozen raspberries 2 tbsp sugar 1 tsp lemon juice 1 tbsp cornstarch + 1 tbsp water (mixed into slurry) 🔹 Red Mirror Glaze (optional but stunning) 100 g (½ cup) sugar 100 ml (⅓ cup + 1 tbsp) water 50 g (¼ cup) glucose syrup or honey 50 g (1.7 oz) condensed milk 100 g (3.5 oz) white chocolate, chopped 5 g (½ tbsp) powdered gelatine + 2 tbsp cold water Red or raspberry food coloring 🔹 Decoration Crushed pistachios Fresh raspberries Small dollop of pistachio cream or whipped cream 👩‍🍳 INSTRUCTIONS 1. Make the Pistachio Sponge Preheat oven to 170°C (340°F). Grease and line a rectangular baking tin (about 20x25 cm / 8x10 inch). In a bowl, whisk together eggs and sugar until pale and fluffy (about 3–4 minutes). Add oil, milk, and vanilla extract — whisk briefly. Sift in flour, baking powder, salt, and add ground pistachios. Fold gently until smooth. Pour batter into the tin and bake for 20–25 minutes, until golden and springy. Cool completely, then slice horizontally into 3 equal layers. 2. Prepare the Raspberry Coulis In a saucepan, add raspberries, sugar, and lemon juice. Cook on medium heat until berries break down (about 5 minutes). Add cornstarch slurry and stir until thick and glossy. Strain to remove seeds and cool completely. 3. Make the Cream Filling Whip the mascarpone, cream, icing sugar, and vanilla until smooth and thick. Chill in the fridge until ready to assemble. 4. Assemble the Cake Place one sponge layer on a plate. Spread a thin layer of cream, then a layer of raspberry coulis. Repeat with remaining layers — finish with sponge on top. Chill for 2 hours to set. 5. Make the Mirror Glaze (optional but gorgeous) Bloom gelatine in cold water. In a small pot, heat sugar, water, and glucose until simmering. Add condensed milk and white chocolate; stir until melted. Add gelatine and red coloring, mix until smooth and shiny. Cool to about 35°C (95°F) before pouring over chilled cake.

🧁 INGREDIENTS 🔹 Pistachio Sponge 150 g (1¼ cups) plain flour 100 g (¾ cup) ground pistachios 150 g (¾ cup) sugar 3 large eggs (room temperature) 120 ml (½ cup) sunflower oil or melted butter 120 ml (½ cup) milk 1 tsp baking powder 1 tsp vanilla extract Pinch of salt A few drops of green food coloring (optional, for a vivid hue) 🔹 Vanilla Cream Filling 250 g (1 cup) mascarpone or cream cheese 200 ml (¾ cup + 1 tbsp) cold double cream (heavy cream) 3 tbsp icing sugar 1 tsp vanilla paste or extract 🔹 Raspberry Coulis (Jelly Layer) 250 g (2 cups) fresh or frozen raspberries 2 tbsp sugar 1 tsp lemon juice 1 tbsp cornstarch + 1 tbsp water (mixed into slurry) 🔹 Red Mirror Glaze (optional but stunning) 100 g (½ cup) sugar 100 ml (⅓ cup + 1 tbsp) water 50 g (¼ cup) glucose syrup or honey 50 g (1.7 oz) condensed milk 100 g (3.5 oz) white chocolate, chopped 5 g (½ tbsp) powdered gelatine + 2 tbsp cold water Red or raspberry food coloring 🔹 Decoration Crushed pistachios Fresh raspberries Small dollop of pistachio cream or whipped cream 👩‍🍳 INSTRUCTIONS 1. Make the Pistachio Sponge Preheat oven to 170°C (340°F). Grease and line a rectangular baking tin (about 20x25 cm / 8x10 inch). In a bowl, whisk together eggs and sugar until pale and fluffy (about 3–4 minutes). Add oil, milk, and vanilla extract — whisk briefly. Sift in flour, baking powder, salt, and add ground pistachios. Fold gently until smooth. Pour batter into the tin and bake for 20–25 minutes, until golden and springy. Cool completely, then slice horizontally into 3 equal layers. 2. Prepare the Raspberry Coulis In a saucepan, add raspberries, sugar, and lemon juice. Cook on medium heat until berries break down (about 5 minutes). Add cornstarch slurry and stir until thick and glossy. Strain to remove seeds and cool completely. 3. Make the Cream Filling Whip the mascarpone, cream, icing sugar, and vanilla until smooth and thick. Chill in the fridge until ready to assemble. 4. Assemble the Cake Place one sponge layer on a plate. Spread a thin layer of cream, then a layer of raspberry coulis. Repeat with remaining layers — finish with sponge on top. Chill for 2 hours to set. 5. Make the Mirror Glaze (optional but gorgeous) Bloom gelatine in cold water. In a small pot, heat sugar, water, and glucose until simmering. Add condensed milk and white chocolate; stir until melted. Add gelatine and red coloring, mix until smooth and shiny. Cool to about 35°C (95°F) before pouring over chilled cake.

#쥬베라,#뷰러,#속눈썹고데기,#온열뷰러 #속눈썹 #메이크업 디자인 부터 유니크하고 휴대하기 좋은 쥬베라 온열 뷰러. 속눈썹 고데기. 제품은 네이버 스토어에서 만나 보세요 https://brand.naver.com/juvera/products/5666130450

Replying to @Heartbeatmekanic just take a little bit of time and do some research into the aftermarket side with Sonnax, superior, Trans go and you get to see repair fixes and updates that the manufacturer will never tell you. There’s a large community out there that can help you not just what I show you. ##mechanicsoftiktok##transmissionbuildersoftiktok

Replying to @Heartbeatmekanic just take a little bit of time and do some research into the aftermarket side with Sonnax, superior, Trans go and you get to see repair fixes and updates that the manufacturer will never tell you. There’s a large community out there that can help you not just what I show you. ##mechanicsoftiktok##transmissionbuildersoftiktok

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