Traditional recipes

Black Forest Cake

Black Forest Cake


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Countertop preparation method:

Separate the eggs, rub the yolks with the sugar until the amount doubles. Add cocoa and mix. Beat the egg whites well, add them over the yolks, add the flour and mix with the back of a spoon. Wallpaper a form with oil and flour, pour the composition and put the top in the oven until it passes the cracker test.

Put the gelatin in water for 5 minutes, then put it on the steam bath until it becomes liquid.

Beat the whipped cream hard, add the gelatin and continue beating.

We drain the cherries

After the countertop has cooled, cut it into 3.

We syrup the top very well with compote, we put a layer of whipped cream, cherries, the second top, we syrup it, we spread the whipped cream, we put cherries, we syrup the third top, we cover the cake in whipped cream.

I decorate to my liking, I decorated it with chocolate curls and grated chocolate.


Black Forest cake recipe

Ingredients

For the countertop:

  • 1 cup white flour
  • 2/3 cup cocoa
  • 1 teaspoon and a half of baking powder
  • 1 teaspoon salt
  • 1 cup butter
  • 1 cup and a half white sugar
  • 2 eggs
  • 1 teaspoon and a half of vanilla extract
  • 1 cup and a half of whipped milk.

For the filling:

  • half a cup of cherry liqueur (if you can get the original German liqueur, with at & acirct better)
  • half a cup of unsalted butter
  • 3 cups powdered sugar
  • a quarter cup of espresso
  • 600 grams of black cherries.

For cream:

  • 2 cups of cream
  • 1 teaspoon vanilla extract
  • 1/8 cup cherry liqueur * if there are children at the table, then it is good to use cherry juice or compote juice
  • 2 teaspoons milk powder
  • 2 teaspoons powdered sugar.

For topping:

  • half a cup of grated chocolate
  • a handful of black cherries
  • powdered sugar, according to preference.

Method of preparation

  1. Put all the cherries in a bowl with the cherry liqueur. Cover with a towel and leave them overnight.
  2. The next day, before cooking, preheat the oven to 175 degrees Celsius and cover the baking tray.
  3. Now you can move on to preparing the cake itself. The first thing you need to do is mix all the dry ingredients of the cake in a bowl.
  4. Then mix the butter and sugar in a separate bowl with a mixer until you get a cream. Add eggs and vanilla.
  5. Sprinkle some of the dry ingredients over the other mixture of butter, sugar, eggs and vanilla.
  6. Place the dough in the baking dish and leave it in the oven for about 20 minutes, until it gets a crust.
  7. After removing the countertop from the oven, let it cool, gently squeezing it with a toothpick. Pour the cherry liqueur over the countertop for syruping.

  1. Put the butter in a bowl and mix it with a mixer until you get a creamy texture.
  2. Add powdered sugar, salt and espresso and mix the ingredients well. If the mixture seems too thick, you can thin it with the help of liqueur.
  3. Cut in half the cherries you left in the alcohol, removing them and squeezing them.
  4. Cut the top into three, and evenly spread half of the filling on one side. Sprinkle some of the cherries, then place the second countertop.
  5. Spread the other side of the filling, cover it with cherries and place the last top on top.
  6. Wrap the cake in plastic wrap, then leave it in the fridge for at least a day, so that the cherry syrup and liqueur penetrate evenly on the counter, so that the cake acquires a soft, fluffy and syrupy texture.

Cream (must be prepared on the day the cake is served):

  1. Place the two cups of whipped cream in a bowl and mix well with the mixer. To see if it's ready, try to turn the bowl over. If the cream does not come off, then you can move on to the next step.
  2. Incorporate the powdered milk and powdered sugar with a spatula, without mixing too much. If you mix too much, the cream will lose its consistency.
  3. Add the vanilla extract and gently pour in the remaining liqueur or juice.
  4. Spread the cream on top of the cake, as well as on the side. Garnish with cherries, grated chocolate and powdered sugar.

This recipe is perfect for special occasions, but also for a weekend dessert, around which the whole family can gather. It is a refreshing, fresh dessert that surprises with its rainbow of flavors and textures. Although it seems difficult to do, your loved ones will surely be grateful.

If you like to surprise your loved ones with unique homemade dessert recipes, then you must try the krantz cake recipe and the Raffaello cake recipe.


Black Forest Cake - Recipes

Another dessert recipe that I hope will delight your taste buds. A dessert only good for those who follow the Dukan diet! Now don't expect it to be just like the original full of cherries & # 8230cream & # 8230chocolate. But it is very good, I guarantee!

Cruise Phase, Consolidation, Definitive Stabilization

- 2 lg cornstarch (optional)

- 2 teaspoons defatted cocoa

- 1 vial of vanilla essence

-400 gr of quark or defatted cheese (what you find and what you like)

First we prepare the countertop. Beat the egg whites with the hard foam mixer. We mix the yolks with the bran, cornstarch, cocoa, sweetener, vanilla essence and baking powder. In this composition we incorporate one spoon of egg white foam in turn and homogenize the composition. We pour the composition in the form of silicone and put it in the preheated oven at 180 degrees. Bake for about 25-30 minutes (pass the toothpick test). Remove the worktop and leave it to cool.

Meanwhile, we prepare the jelly. We put the gelatin to hydrate in water at room temperature. Heat the 75 ml of water (to be hot, as for tea), put in it the sweetener, the essence of cherries (1 teaspoon or to taste) and then the hydrated gelatin and mix well to homogenize.

Ptr. cream put the hydrated gelatin in a bowl of water. Then pour the quark or skim cheese into a bowl and mix with the powder sweetener. Put the hydrated gelatin in the 50 ml of pre-heated skim milk and mix well until it dissolves. Pour the milk over the quark (or cheese) and even out.

We cut the cooled countertop in half. Spoon half of the jelly composition over the first part. Pour a layer of cream over it (half of the composition). Put the second piece of countertop, again jelly and then a layer of cream.

Put the cake in the cold for 2-3 hours and then you can eat it, in two days. I hope you enjoy!


BLACK FOREST CAKE

Composition: rice flour, chicken eggs, honey, sunflower oil, apples, carob powder, baking powder.

Cream: peanut butter, carob powder, dehydrated cherries

Glaze: carob tablet cover

Recipes validated by veterinarians & # 8211 Our cakes are low in calories.

No ingredients forbidden to dogs & # 8211 no added sugar and sweeteners & # 8211 no chocolate & # 8211 no added salt & # 8211 no yeast & # 8211 no artificial colors & # 8211 no lactose-grapes-raisins.

The vegetables used do not contain wheat, corn, soy.

The raw material of animal origin does not contain pork, protein meal or slaughterhouse by-products (waste).

The meat used is of edible quality from slaughterhouses approved for intra-Community trade.

The perfect gift for your dog! To make him happy every day, for dessert and for his birthday, give your dog a piece of his dreams.

The cake is stored in the refrigerator or freezer. Stored in the refrigerator can be enjoyed for 2 weeks.

Our pastries are made to order according to an original dog cupcake recipe with carefully chosen ingredients, always fresh.

All the ingredients used are edible, so you can also taste the dessert of the beloved quadruped.

The texture allows it to be highly digestible and low calorific value.

Composition: rice flour, chicken eggs, honey, sunflower oil, apples, carob powder, baking powder.


Black Forest Cake - Recipes

Another dessert recipe that I hope will delight your taste buds. A dessert only good for those who follow the Dukan diet! Now don't expect it to be just like the original full of cherries & # 8230cream & # 8230chocolate. But it is very good, I guarantee!

Cruise Phase, Consolidation, Definitive Stabilization

- 2 lg cornstarch (optional)

- 2 teaspoons defatted cocoa

- 1 vial of vanilla essence

-400 gr of quark or defatted cheese (what you find and what you like)

First we prepare the countertop. Beat the egg whites with the hard foam mixer. We mix the yolks with the bran, cornstarch, cocoa, sweetener, vanilla essence and baking powder. In this composition we incorporate one spoon of egg white foam in turn and homogenize the composition. We pour the composition in the form of silicone and put it in the preheated oven at 180 degrees. Bake for about 25-30 minutes (pass the toothpick test). Remove the worktop and leave it to cool.

Meanwhile, we prepare the jelly. We put the gelatin to hydrate in water at room temperature. Heat the 75 ml of water (to be hot, like for tea), put in it the sweetener, the essence of cherries (1 teaspoon or to taste) and then the hydrated gelatin and mix well to homogenize.

Ptr. cream put the hydrated gelatin in a bowl of water. Then pour the quark or skim cheese into a bowl and mix with the powder sweetener. Put the hydrated gelatin in the 50 ml of pre-heated skim milk and mix well until it dissolves. Pour the milk over the quark (or cheese) and even out.

We cut the cooled countertop in half. Spoon half of the jelly composition over the first part. Pour a layer of cream over it (half of the composition). Put the second piece of countertop, again jelly and then a layer of cream.

Put the cake in the cold for 2-3 hours and then you can eat it, in two days. I hope you enjoy!


Pickled cauliflower for the winter

I kept telling you I don't know how to make dough. Two cocoa tops are needed for the cake. Top the rumba cake with cherries: In a bowl, mix the egg whites. Ingredients Countertop 200 g flour, 70 g cocoa, 200 g sugar, 1 teaspoon baking powder, a pinch of salt, 150 ml milk, 1 sachet of vanilla sugar.

Black Forest Cheesecake Cheesecake Recipes, Dessert Recipes, Recipes, Fruits. The products are cooked naturally, by small producers or even in kitchens. BIO berry syrup Benefits: strengthens the immune system, beneficial in. I find it a bit crumbly or I didn't know how to handle it. And I had problems with the syrup. It turned out to be an incredibly tasty cake (it even conquered me), so I can't wait to try it!


It's not an easy recipe and it's quite expensive, but I assure you it's insane and worth making for really special occasions. Our friends and family were really crazy about it and many of them declared it the best cake they had ever eaten in their lives. and believe me, over time they've tasted almost all the cakes I've made so far.

From the ingredients presented Heston prepared 3 mini-cakes, I made a big cake, using a 26 cm diameter tray. As Heston recommends, it is good to make this cake in stages and not all at once, for example to make the tops the day before the creams, to save time.

For the "madeleine" top, melt the butter and let it cool. Beat the egg well with the honey until it turns white, then add the sugar, the flour mixed with the baking powder, the salt, and at the end the butter and milk. The composition is poured into a tray lined with baking paper and baked at 180 gr. for 20 minutes or until golden on top.

For the chocolate top, beat the yolks with half the amount of sugar for 5 minutes, until they turn white, then add the cocoa and melted chocolate beforehand and set aside. Beat the egg whites with the rest of the sugar, then lightly incorporate, with a spatula, into the chocolate composition. Pour into a tray lined with baking paper and bake at 180 gr for 20-25 minutes, try with the toothpick test. When it is ready, remove the top on a grill to cool and when it is cold, cut the rough surface on top.

For the cherry jelly, grind the cherries into a fine paste which is then strained through a sieve and keep only the resulting juice, which is mixed with the sugar and put on the fire until it boils, then let it cool a little. Meanwhile, soak the gelatin in a little water and incorporate it into the cherry juice when it has cooled a little. When the jelly cools and begins to thicken, pour it over the "madeleine" top and put it in the fridge.

Prepare the ganache cream, pouring hot whipped cream in which the butter has melted over the broken chocolate pieces, and when it melts, mix it with a whisk until a homogeneous composition is obtained, which is then refrigerated to harden a little (20 min).

For the cherry filling, put the cherries with the sugar on the fire until the juice boils, then incorporate the starch previously dissolved with a little cherry juice. The composition is allowed to cool.

Place three concentric circles of ganache cream over the jelly top, and between them two circles of cold cherry filling.

Place the chocolate top on top, which is syruped with a little cherry juice mixed with kirsch or sour cherry.

For the cream-kirsch, soak the gelatin. Beat the yolks with the sugar for 5 minutes, until they turn white, then pour over them the hot milk, in a continuous thread, taking care to mix quickly so as not to cheese the composition, which is then put on low heat for another approx.5 minutes, stirring. continuous.

The cream is ready when it covers with a layer the back of a wooden spoon, and once we pass a finger on the spoon, a clear stripe remains in the cream, which does not join. Be careful not to boil the cream too much, otherwise it will cheese.

Allow to cool slightly then incorporate the softened gelatin and mix until dissolved. Whip the cream, add the cherry liqueur, and add the chilled cream.

Pour the composition over the chocolate top and refrigerate until it hardens.

Chocolate foam is prepared in a similar way. Beat the yolks with the sugar and a little milk until they turn white, add the rest of the hot milk and put it on the face, stirring, until it thickens. Then take it on the fire and add salt and chopped chocolate, stirring until it melts completely.

The composition is allowed to cool. When it is cold, beat the whipped cream and incorporate it.

Pour the mousse over the layer of curdled kirsch cream and put the cake in the fridge until it hardens.

Then decorate as you like.

The Black Forest Cake recipe with cherries and chocolate was proposed by KikenHana on the culinary forum.

Prepare the Black Forest cake with cherries and chocolate for any special occasion.


Black Forest Cake

Before making the Black Forest cake, I did a google search and found some very simple recipes, which involved a simple pandispan with cocoa, whipped cream and cherry jam. That's not how I think the Black Forest cake should be, but a little more sophisticated, more flavorful, more syrupy, more as it was - Schwarzwälderkirsch torte, the one I ordered from the menu of a small confectionery in Titisee, a small town / resort very chic from the Black Forest Mountains, Germany.

Although many years have passed since I ate such a cake from his mother, the taste has always been imprinted in my mind. And now, after tasting it, as well as in & # 8220In Search of Lost Time & # 8221, I went back to the day I was in Titisee, when the whole town was decorated for Christmas and the lake was extraordinarily lit!

Countertop ingredients:
& # 8211 250g margarine Rama Maestro
& # 8211 100g butter
& # 8211 100g cocoa
& # 8211 150 ml hot water
& # 8211 250 ml milk
& # 8211 400g old
& # 8211 4 oua mari
& # 8211 350g flour
& # 8211 1 sachet baking powder
& # 8211 ½ teaspoon salt
& # 8211 1 teaspoon vanilla extract

First and foremost, heat the oven to 180 degrees. Grease with fat and cover with cocoa 3 cake trays (diameter 23 cm). It is important to bake the 3 cake tops separately, because that way they will come out more compact than if we made a single top that we would cut into 3 slices. Margarine Rama and butter should be at room temperature before we start frothing them with sugar. We mix them with the mixer at high speed for 5 minutes, until the sugar is almost melted and we have a fluffy foam. We also add vanilla.

Then we put eggs, one by one, stirring after each one.

Separately, in a bowl, mix the cocoa and hot water until it dissolves a little, then add the milk. In the butter cream, we alternatively put the cocoa cream and the mixture of flour, baking powder and salt, until we obtain a homogeneous composition. Distribute the composition evenly between the 3 forms for baking and put them in the oven, 30-35 minutes, or until they pass the toothpick test. Let the cake sheets cool completely before filling them.

Ingredients for syrup:
& # 8211 a cup of sugar
& # 8211 3-4 tablespoons Marsachino liqueur or cherry liqueur (Kirsch)
& # 8211 2 tablespoons water

We put the sugar in a saucepan together with the liqueur and water and let them boil over low heat until all the sugar melts and we have a very aromatic syrup, which we let cool. If you do not want to use liqueur for syrup, simply use juice from cherry compote.

Ingredients for the filling:
& # 8211 500 ml liquid cream
& # 8211 a 600ml jar of cherry compote
& # 8211 200g old
& # 8211 40g food starch
& # 8211 1 teaspoon vanilla essence

Drain the cherries and keep 200 ml of the juice. In a large pan, put the juice from the cherries, vanilla, sugar and starch, mix well until the starch dissolves. We put the cherries and put the pan on the fire, over a low flame. Leave it on the fire, stirring often, until it thickens and we have a kind of jelly with cherries. Let it cool completely before using it. In the meantime, we beat the whipped cream hard (at this step I had no contribution, the Kitchen Aid worked for me)

Assemble the cake: on a plate we put the first top, we syrup it well, then we put ½ of whipped cream and ½ of cherry cream. Place the top 2, syrup it, put the rest of the whipped cream and the rest of the cherry cream. We place the 3rd countertop and syrup it as well.

Ingredients for decoration:
& # 8211 250 ml liquid cream
& # 8211 2 tablespoons vanilla powdered sugar
& # 8211 cherries Maraschino
& # 8211 100g grated chocolate

Beat the whipped cream with the vanilla powdered sugar. We cover the whole cake in a thin layer of whipped cream, then we cover it with grated chocolate. We put the rest of the whipped cream in a spirit and we decorate the cake with whipped cream motifs. For a splash of color, we decorate the cake with Maraschino cherries, which you can find in Kaufland, for example.

It's not the easiest cake to make, but it's definitely one of the most spectacular I've ever eaten. And yes, in the end the whole kitchen looks like after the war, but you can simplify your work a lot if you wash the dishes along the way and don't let them gather until the end. Otherwise, enjoy the cake, it's worth it!


Black Forest cake recipe

Ingredients

For the countertop:

  • 1 cup white flour
  • 2/3 cup cocoa
  • 1 teaspoon and a half of baking powder
  • 1 teaspoon salt
  • 1 cup butter
  • 1 cup and a half white sugar
  • 2 eggs
  • 1 teaspoon and a half of vanilla extract
  • 1 cup and a half of whipped milk.

For the filling:

  • half a cup of cherry liqueur (if you can get the original German liqueur, with at & acirct better)
  • half a cup of unsalted butter
  • 3 cups powdered sugar
  • a quarter cup of espresso
  • 600 grams of black cherries.

For cream:

  • 2 cups of cream
  • 1 teaspoon vanilla extract
  • 1/8 cup cherry liqueur * if there are children at the table, then it is good to use cherry juice or compote juice
  • 2 teaspoons milk powder
  • 2 teaspoons powdered sugar.

For topping:

  • half a cup of grated chocolate
  • a handful of black cherries
  • powdered sugar, according to preference.

Method of preparation

  1. Put all the cherries in a bowl with the cherry liqueur. Cover with a towel and leave them overnight.
  2. The next day, before cooking, preheat the oven to 175 degrees Celsius and cover the baking tray.
  3. Now you can move on to preparing the cake itself. The first thing you need to do is mix all the dry ingredients of the cake in a bowl.
  4. Then mix the butter and sugar in a separate bowl with a mixer until you get a cream. Add eggs and vanilla.
  5. Sprinkle some of the dry ingredients over the other mixture of butter, sugar, eggs and vanilla.
  6. Place the dough in the baking dish and leave it in the oven for about 20 minutes, until it gets a crust.
  7. After removing the countertop from the oven, let it cool, gently squeezing it with a toothpick. Pour the cherry liqueur over the countertop for syruping.

  1. Put the butter in a bowl and mix it with a mixer until you get a creamy texture.
  2. Add powdered sugar, salt and espresso and mix the ingredients well. If the mixture seems too thick, you can thin it with the help of liqueur.
  3. Cut in half the cherries that you left in the alcohol, removing them at the same time.
  4. Cut the worktop into three, and on one of these parts evenly spread half of the filling. Sprinkle some of the cherries, then place the second countertop.
  5. Spread the other side of the filling, cover it with cherries and place the last top on top.
  6. Wrap the cake in plastic wrap, then leave it in the fridge for at least a day, so that the cherry syrup and liqueur penetrate evenly on the counter, so that the cake gets a soft, fluffy and syrupy texture.

Cream (must be prepared on the day the cake is served):

  1. Place the two cups of whipped cream in a bowl and mix well with the mixer. To see if it's ready, try to turn the bowl over. If the cream does not come off, then you can move on to the next step.
  2. Incorporate the powdered milk and powdered sugar with a spatula, without mixing too much. If you mix too much, the cream will lose its consistency.
  3. Add the vanilla extract and gently pour in the remaining liqueur or juice.
  4. Spread the cream on top of the cake, as well as on the side. Garnish with cherries, grated chocolate and powdered sugar.

This recipe is perfect for special occasions, but also for a weekend dessert, around which the whole family can gather. It is a refreshing, fresh dessert that surprises with its rainbow of flavors and textures. Although it seems difficult to do, your loved ones will surely be grateful.

If you like to surprise your loved ones with unique homemade dessert recipes, then you must try the krantz cake recipe and the Raffaello cake recipe.


Countertop preparation

For the countertop I used a 20 cm shape. I put baking paper at the base. Preheat the oven to 170 degrees.
I used this countertop because it seems much finer and more fragrant, than a simple pandispan countertop, which is used in the traditional recipe.
All ingredients should be at room temperature. The first time I frothed the butter with the sugar, I then added one egg at a time. Midgale flour (can be replaced with finely ground almonds) I mixed it with cocoa, then I added it over the eggs. Flour with baking powder and baking soda as well. At the end the yogurt. I mixed until all the ingredients were homogenous. I poured the mixture into a baking dish. Then I wrapped the form with aluminum foil on the exterior walls. In this way the dough grows evenly.
Bake at 170 degrees for 35-40 minutes, or until it passes the toothpick test.

We have to leave the countertop to cool. At least 2-3 hours, then you can slice more easily. Meanwhile, prepare the cherry sauce. Put the cherries together with the juice in a saucepan, keep 100 ml of the juice, which you mix with the starch. over the cherries we put the sugar, the liqueur, then we put it on medium heat. When it starts to boil, add the starch and stir, still on the fire, until it starts to thicken like a pudding. Let cool completely.
In summer, when the cherries are ripe we can prepare this cake without making the cherry sauce. Remove the seeds, cut them in half and add them over the whipped cream.

After the cherry sauce has cooled, we can start whipping cream. Whip the cream cold from the fridge. Add the powdered sugar from the beginning, the vanilla extract, then mix for 1 minute. After 1 minute, add the whipping cream hardener and continue mixing until it becomes firm.
Now we can assemble the cake. I sliced ​​the top into 3 slices. I mounted the cake with the help of an adjustable ring, it can also be mounted in the shape in which I baked the top.
We keep 1/4 of the whipped cream for garnish, we use the rest to fill the cake. We put a row of whipped cream, then a row of cherries and so on until we fill the whole top. You can see in the picture how to fill. I used 2 disposable poses. We repeat the procedure once again with the second countertop. Put the last top on top, press lightly, then cover it with a thin layer of whipped cream.
Let the cake cool overnight. The next day with a spatula we cover the cake in a thin layer of whipped cream. For the chocolate decoration I used 50 gr chocolate and 50 ml whipped cream, I heated the whipped cream, I added the chocolate and I left it until it melted. It can be decorated with chocolate only when it has reached room temperature. I decorated the other half with frozen cherries and chocolate truffles.


Black Forest Cake (Schwarzwälder kirschtorte)

To prepare the cake, make a countertop that will be cut into three parts, syruped and then between these parts will be placed the cherry and cream filling. Top with whipped cream, cherries and grated chocolate.

For preparation leaf melt the chocolate and butter in a bain-marie and leave to cool. Beat the yolks with the sugar, then add the mixture of chocolate, flour, 3 tablespoons of starch, baking powder and then gradually, carefully, beaten egg whites. Beat the egg whites with the mixer, but slowly mix in the composition with a spoon. Preheat the oven and bake at the right heat for about 45 minutes (try with a toothpick). Leave the countertop to cool, then cut into 3 equal parts.

Until the countertop cools, prepare syrup and the ingredients needed for the cherry filling. The whipped cream filling is also prepared. Strain the cherries from the compote and in 3 tablespoons of liquid from the compote add a tablespoon of sour cherries (you can put even more, as you wish). If you think it's too little syrup. it can be supplemented with water and sugar. With this syrup, sprinkle all 3 parts of the countertop (after placing it in the cake, obviously, before putting the filling).

For preparation cherry fillinge, cold mix the starch with a little juice from the strained cherry compote, then add over the rest of the cherry juice put on the fire, when it boils. Stir a little, add the cherries (except for a few that are kept to decorate the cake) and turn off the heat. Stir and leave to cool. When it is cold, add the sour cherry.

For preparation cream filling, prepare 500 ml of liquid cream (fresh) and mix with a sachet of vanilla sugar. The rest of the cream and the rest of the vanilla sugar will be used for garnishing.

So on the first piece of syrup cake put half of the cherry filling, then half of the cream filling, put the second piece of syrup, then the same two fillings and finally the top piece, also syrupy. Leave in the fridge and garnish the next day. I don't think it's a problem if it's decorated on the first day. The cake is very good starting with the next day, after the syrup and the spread in the countertop have penetrated better.

I find the taste interesting because the top is not very sweet, it is really slightly bitter from chocolate, and the cherries give a sour taste. Fresh cream completes with the third specific taste.



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