| 🇪🇸 Versión en Español | 🇺🇸 English Version | | :--- | :--- | | ¡Hola, amigos! ¿Cómo están? Espero que se encuentren súper bien. Hoy estoy muy feliz de compartir con ustedes un video muy espec...
Transcript
Hello, and when, hello, and let's a cake, and we're going to come together, and we're going to put together with the sugar, and we're going to beat, and to Beat, I'm just to do, like, 25 minutes, at velocity, until to get to point of letter, but And the other, and the next. next, and then, and so on. then, for the mixture, it's, to go to the end uprofen, for about 40, 45 minutes, at a temperature of medium-bar. And, be, you know, I'm just bitten at the day, and look how it's sovvvvety-so, and, This is the Bands, and this is the lest, and this is the TEN-a -a-a-n, and to make the liquid 3-milk, we're going to use leech evaporated, leech in porbo, and condensated leech, and auctioning a touch of ron, if you Okay, and then, and now, bischot, so, so. And so, and then, and for the liquid of the three-milk, we're going to disorber The leech in a liter and 1 .5 of water, warm, everything has to be tibious, and then, then we're going to add The leech condensate, the leech evaporated, and, well, I and with the batit, and the part of the part of the part of the part of the one for part of the Andchantchantichentichentychentichenthal the Cres the Cres for Sure, Cajita of Chantilly. Look at the cremosity of this Cremma Chantilly, First time that I used, and enchanted myself. For that is what they say And here, and there, and here to puttechotas of chocolate, and so, and soybeans for a A lot of chocolate. And, well, I'm going to have a cake. Practically, practically and the TORTA. Also, on top of them. Now, look, see, it's a Tart of 5kilo, and the Biscoch no pescoch not weight. And so, so it was how the Tart 3-Lech, I hope you guys liked this recipe, this was for the and we're in another next next publication!