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@xv44h1: يم غيري صار . #اكسبلورexplore #البصره_شط_العرب

᷂زيتونهَ .
᷂زيتونهَ .
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Friday 24 October 2025 00:31:13 GMT
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6nu_n
فاطِمة' :
انا اول وحده فديتني
2025-10-25 22:08:45
0
mm.jj07
لا تحزن ان الله معنا :
الطعنه التوجعك مو من بشر مكروه من ذاك العزيز. 💔
2025-10-24 05:58:42
0
princeofsorrows120
M :
زعل شياب زعلي وياك مو بلهين تراضيني وذا رايد صلح يفلان بس حط عينك بعيني
2025-10-24 02:09:27
0
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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.

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