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@xn.l7l:

فاقده امي وابي 💔🥺
فاقده امي وابي 💔🥺
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Region: IQ
Thursday 17 July 2025 16:23:26 GMT
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al313ali7
عراقية تاج الرأس 🇮🇶♥️ :
يا رب يا رب يا رب
2025-07-21 20:30:55
1
user61181465766847
سيد علي :
يا الله🤲🤲🤲🤲🤲🤲🤲
2025-07-17 21:38:38
1
aboabas44336
ابو عباس :
🤲🤲🤲🤲🤲🤲🤲🤲🤲
2025-07-17 16:34:59
1
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bcil Freya🗣️:maaff Freya cuman bisa sampai ke posisi 6:),gpp guys kta sdah usahakan yg terbaik😊☺️ #freyaajkt48 #jkt48 #foursimitynewera #6 #jkt48newera #bismillahfyp #freyajayawardana
bcil Freya🗣️:maaff Freya cuman bisa sampai ke posisi 6:),gpp guys kta sdah usahakan yg terbaik😊☺️ #freyaajkt48 #jkt48 #foursimitynewera #6 #jkt48newera #bismillahfyp #freyajayawardana
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اجرم بيه❤️☘️❤️ #fypシ゚ #ليالي🦋 #مليون_مشاهده_🦋 #foryou #explor #🦋 #☘️
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Ricotta & Pear Hazelnut Cake | Soft, Creamy, and Full of Autumn Vibes A delicate hazelnut sponge layered with a fluffy ricotta and pear cream — light, not too sweet, and perfect for any occasion. This cake gets better overnight, so make it ahead and enjoy every bite the next day! Ingredients Hazelnut Cake Base: • 3 eggs • 200g hazelnut flour • 60g all-purpose flour (00) • 100g butter • 130g sugar • 1 tsp baking powder Ricotta & Pear Cream: • 500g ricotta • 200g whipping cream • 350g pears • 100g sugar (for ricotta) • 30g sugar (for pears) • Lemon juice (for pears) To decorate: • Powdered sugar How to Make It: • Melt butter, let it cool • Whisk eggs + sugar until fluffy • Add flours + baking powder • Mix in melted butter • Bake in 20cm tin at 180°C for 20 min • Let cool, slice into 2 layers Pear Cream: • Dice pears, cook with lemon juice + sugar • Whip cream until stiff • Mix ricotta with sugar, fold in cream, add pears Assemble: • Layer cake, add cream, top with second layer • Chill 4–5h (or overnight) • Dust with powdered sugar and serve #cookingwithtucci #ricottacake #pearcake #hazelnutcake #italiandesserts #layercake #homemadedessert #bakingwithlove #fyp
Ricotta & Pear Hazelnut Cake | Soft, Creamy, and Full of Autumn Vibes A delicate hazelnut sponge layered with a fluffy ricotta and pear cream — light, not too sweet, and perfect for any occasion. This cake gets better overnight, so make it ahead and enjoy every bite the next day! Ingredients Hazelnut Cake Base: • 3 eggs • 200g hazelnut flour • 60g all-purpose flour (00) • 100g butter • 130g sugar • 1 tsp baking powder Ricotta & Pear Cream: • 500g ricotta • 200g whipping cream • 350g pears • 100g sugar (for ricotta) • 30g sugar (for pears) • Lemon juice (for pears) To decorate: • Powdered sugar How to Make It: • Melt butter, let it cool • Whisk eggs + sugar until fluffy • Add flours + baking powder • Mix in melted butter • Bake in 20cm tin at 180°C for 20 min • Let cool, slice into 2 layers Pear Cream: • Dice pears, cook with lemon juice + sugar • Whip cream until stiff • Mix ricotta with sugar, fold in cream, add pears Assemble: • Layer cake, add cream, top with second layer • Chill 4–5h (or overnight) • Dust with powdered sugar and serve #cookingwithtucci #ricottacake #pearcake #hazelnutcake #italiandesserts #layercake #homemadedessert #bakingwithlove #fyp


#zerotwo #darlinginthefranxx #ᴀᴋᴋᴅᴀsʜɪ #akkdashi #
#zerotwo #darlinginthefranxx #ᴀᴋᴋᴅᴀsʜɪ #akkdashi #

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