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*WITH CAKE BATTER*
• 115oz can pumpkin puree
• 4 eggs
• 12 oz evaporated milk
• 2 tsp cinnamon
• 2 tsp vanilla extract
• 1 ½ cups white sugar
• ¾ cup neutral oil
• 14 oz sweetened condensed milk
• 2 cups heavy whipping cream
*WITHOUT CAKE BATTER*
• 115oz can pumpkin puree
• 4 eggs
• 12 oz evaporated milk
• 2 cups all purpose flour
• 1 tsp baking soda
• 2 tsp cinnamon
• 1 ½ tsp pumpkin pie spice
• ¼ cup confectionate sugar
• ½ tsp salt
• 2 tsp vanilla extract
• 1 ½ cups white sugar
• ¾ cup neutral oil
• 14 oz sweetened condensed milk
• 2 cups heavy whipping cream
Directions:
• separate the dry and wet ingredients in two bowls
• begin mixing the wet mix into the dry mix until well combined
• preheat oven to 350 and grease your baking pan. pour batter into pan and bake for 30 minutes then remove and let cool for 15 minutes
• mix the evaporated milk, ¾ cup heavy cream, and sweetened condensed milk in a bowl. once combined, poke multiple holes all over the cake and pour the entire wet mixture onto the cake
• let your cake soak for at least 8 to 9 hours
•frost the cake with whipped cream by mixing 1 ¼ cup heavy cream and ¼ cup confectionate sugar. mix for 5-7 minutes until stiff peaks are formed.
sprinkle cinnamon on top and voilà 🍮
#fallfood #lemon8challenge #tresleches #food #fallbakingideas