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@new._world_1.order:

ℹ️DE🅰️Lℹ️ST
ℹ️DE🅰️Lℹ️ST
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Region: AZ
Saturday 24 May 2025 18:24:50 GMT
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miri_neftcalali
Miri Neftcalali :
danisilanlardan qorxma danismayanlardan qorx
2025-05-25 05:21:42
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.yeraz6
⚜️K_a_R_o_L 🦅👑 :
👍
2025-06-29 16:23:06
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miri_neftcalali
Miri Neftcalali :
❤️
2025-06-14 16:33:28
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abdlhakmakhlouf1
ab dou :
🥰
2025-05-30 14:53:52
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simurq_06
simurq :
Xəbərlədə müharibələrin nəticələri göstərilir.
2025-05-25 06:10:12
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🌸 Almond Cookie & Lychee Rose Cake ( Full Recipe ⬇️) Components Almond cookie base (soft but sturdy bottom) Almond crunch (crumb layer inside) Lychee rose mousse (light pink mousse) Rose jelly glaze (shiny top layer) Decoration: rose meringue kisses, dried roses, gold leaf, almond crumbs Ingredients Almond Cookie Base 100 g almond flour 80 g all-purpose flour 80 g butter (softened) 80 g sugar 1 egg 1 tsp vanilla Pinch salt Almond Crunch Layer 60 g crushed almond cookies/biscuits 25 g melted butter 15 g chopped roasted almonds Lychee Rose Mousse 250 g lychees (fresh or canned, drained) 50 ml lychee syrup (from can or juice) 2 tsp rose water 300 ml heavy cream (cold) 80 g sugar 6 g gelatin sheets (or 2 tsp powder) + 30 ml water Rose Jelly Glaze 200 ml water 80 g sugar 2 tsp rose water 5 g gelatin sheets (or 1 ½ tsp powder) Pink food coloring (tiny drop, optional) Decoration Mini rose meringues (or whipped cream kisses tinted pink) Dried edible rosebuds/petals Almond cookie crumbs Gold leaf Method 1. Almond Cookie Base Preheat oven to 170°C. Beat butter + sugar until fluffy. Add egg + vanilla. Mix in almond flour, all-purpose flour, salt → soft dough. Spread into lined cake ring (about 1 cm thick). Bake 15–18 min until golden. Cool fully. 2. Almond Crunch Layer Mix crushed cookies + butter + chopped almonds. Sprinkle lightly on top of cooled cookie base. 3. Lychee Rose Mousse Purée lychees with syrup until smooth. Bloom gelatin in 30 ml cold water, melt gently. Add gelatin + rose water into lychee purée. Whip cream + sugar to soft peaks. Fold cream into lychee mix gently → pale pink mousse. Pour mousse over almond base. Chill 3–4 hrs until set. 4. Rose Jelly Glaze Bloom gelatin in cold water. Heat water + sugar, stir until dissolved. Remove from heat. Stir in rose water + pink color. Add gelatin to melt. Cool until just slightly thickened. Pour gently over mousse (thin even layer). Chill 2 hrs. 5. Decoration Pipe pink meringue/cream drops on top. Sprinkle almond crumbs. Place dried roses and gold leaf. Tips for Perfect Result Use a tall cake ring or mousse mold lined with acetate for clean edges. Keep mousse light — fold slowly to keep air. Pour jelly glaze when it’s cool but still liquid to avoid melting mousse. Slice with a hot, clean knife for the same sharp cuts you see in the image. ✨ This dessert is floral, nutty, and fruity — the almond adds grounding crunch while lychee + rose give a delicate perfume. #fyp
🌸 Almond Cookie & Lychee Rose Cake ( Full Recipe ⬇️) Components Almond cookie base (soft but sturdy bottom) Almond crunch (crumb layer inside) Lychee rose mousse (light pink mousse) Rose jelly glaze (shiny top layer) Decoration: rose meringue kisses, dried roses, gold leaf, almond crumbs Ingredients Almond Cookie Base 100 g almond flour 80 g all-purpose flour 80 g butter (softened) 80 g sugar 1 egg 1 tsp vanilla Pinch salt Almond Crunch Layer 60 g crushed almond cookies/biscuits 25 g melted butter 15 g chopped roasted almonds Lychee Rose Mousse 250 g lychees (fresh or canned, drained) 50 ml lychee syrup (from can or juice) 2 tsp rose water 300 ml heavy cream (cold) 80 g sugar 6 g gelatin sheets (or 2 tsp powder) + 30 ml water Rose Jelly Glaze 200 ml water 80 g sugar 2 tsp rose water 5 g gelatin sheets (or 1 ½ tsp powder) Pink food coloring (tiny drop, optional) Decoration Mini rose meringues (or whipped cream kisses tinted pink) Dried edible rosebuds/petals Almond cookie crumbs Gold leaf Method 1. Almond Cookie Base Preheat oven to 170°C. Beat butter + sugar until fluffy. Add egg + vanilla. Mix in almond flour, all-purpose flour, salt → soft dough. Spread into lined cake ring (about 1 cm thick). Bake 15–18 min until golden. Cool fully. 2. Almond Crunch Layer Mix crushed cookies + butter + chopped almonds. Sprinkle lightly on top of cooled cookie base. 3. Lychee Rose Mousse Purée lychees with syrup until smooth. Bloom gelatin in 30 ml cold water, melt gently. Add gelatin + rose water into lychee purée. Whip cream + sugar to soft peaks. Fold cream into lychee mix gently → pale pink mousse. Pour mousse over almond base. Chill 3–4 hrs until set. 4. Rose Jelly Glaze Bloom gelatin in cold water. Heat water + sugar, stir until dissolved. Remove from heat. Stir in rose water + pink color. Add gelatin to melt. Cool until just slightly thickened. Pour gently over mousse (thin even layer). Chill 2 hrs. 5. Decoration Pipe pink meringue/cream drops on top. Sprinkle almond crumbs. Place dried roses and gold leaf. Tips for Perfect Result Use a tall cake ring or mousse mold lined with acetate for clean edges. Keep mousse light — fold slowly to keep air. Pour jelly glaze when it’s cool but still liquid to avoid melting mousse. Slice with a hot, clean knife for the same sharp cuts you see in the image. ✨ This dessert is floral, nutty, and fruity — the almond adds grounding crunch while lychee + rose give a delicate perfume. #fyp

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