https://leviral87.pro/, https://leviral87.pro/

De Los, 44 Avenue Ivry, Paris, VA (2025)

08/15/2025

BABY SoMa 🎀🥰

03/04/2025

Delicious Mango Mousse Cake Recipe 🍰🥭
👇👇
Ingredients:
Crust:
Crushed graham crackers, digestive biscuits, or shortbread cookies (about 1 ½ cups), mixed with melted butter (5-6 tablespoons) and a touch of sugar for sweetness. This forms the golden, crumbly base visible at the bottom of the slice.
Cheesecake Filling:
Cream cheese (about 16 oz or 450g), softened, for a rich, creamy texture.
Granulated sugar (¾ cup), to sweeten the filling.
Eggs (2-3 large), to add structure and richness.
Sour cream or heavy cream (½ cup), for a smooth, velvety consistency.
Vanilla extract (1 teaspoon), for added depth of flavor.
Optionally, a small amount of mango puree (¼ cup) or mango extract can be added to the filling for extra mango flavor.
Mango Topping:
Fresh mangoes (2-3 ripe mangoes, about 2 cups of diced or pureed mango), peeled and sliced into thin, fan-shaped pieces for the decorative pattern on top.
Sugar (2-3 tablespoons), to sweeten the mango topping if needed.
Optionally, a small amount of gelatin or agar-agar (1 teaspoon dissolved in water) to create a glossy, set mango glaze that holds the mango slices in place.
A splash of lemon juice (1 tablespoon, optional) to enhance the mango’s brightness.
Whipped Cream Topping:
Heavy cream (½ cup), chilled, for whipping.
Powdered sugar (1-2 tablespoons), for sweetness.
Vanilla extract (½ teaspoon, optional), for flavor.
A mint leaf for garnish, as seen in the image.
Equipment:
9-inch springform pan or tart pan for easy removal.
Mixing bowls, electric mixer, blender or food processor for mango puree, and a saucepan for the mango glaze (if using).
Instructions:
Prepare the Crust:
Preheat the oven to 325°F (160°C).
Mix crushed cookies or crackers with melted butter and a pinch of sugar. Press the mixture firmly into the bottom of the pan to form an even layer.
Bake for 8-10 minutes, then let it cool while preparing the filling.
Make the Cheesecake Filling:
Beat the softened cream cheese with sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Stir in sour cream, vanilla extract, and mango puree or extract (if using) until fully combined.
Pour the filling over the cooled crust and smooth the top.
Bake at 325°F (160°C) for 45-50 minutes, or until the center is set but slightly jiggly.
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Mango Topping:
Peel and slice the mangoes into thin, fan-shaped pieces. Arrange them in a decorative pattern on top of the chilled cheesecake, creating the zigzag or fanned design seen in the image.
For a glossy finish, blend some mango pieces with sugar and a touch of lemon juice to make a puree. Heat it gently, dissolve gelatin or agar-agar in it (if using), and let it cool slightly before pouring over the mango slices to set them in place.
Make the Whipped Cream Topping:
Whip the heavy cream with powdered sugar and vanilla extract (if using) until stiff peaks form.
Pipe or dollop the whipped cream on top of the mango topping, as seen with the peaks in the image, and garnish with a fresh mint leaf for a pop of color.
Chill and Serve:
Refrigerate the cheesecake for another 1-2 hours to set the mango glaze and whipped cream.
Serve chilled, with a fork or spoon, as suggested by the utensil in the background.
Presentation Tips:
The bright yellow mango slices, creamy white cheesecake filling, and fluffy whipped cream create a vibrant, tropical contrast against the golden crust.
The whole mango and white cloth in the background suggest a fresh, summery aesthetic—perfect for a light, fruity dessert.
Flavor Profile:
Sweet and tangy from the ripe mangoes, balanced by the rich, creamy cheesecake.
The whipped cream adds a light, airy sweetness, while the crust provides a buttery, crunchy base.
The mint leaf adds a subtle, refreshing note.

03/04/2025

Pitaya and Black Goji Berry Cheesecake
👇👇
Recipe Description: Raspberry-Mango-Pistachio Layered Cake
Ingredients
For the Crust:

1 ½ cups crushed graham crackers or digestive biscuits (for a crumbly, golden base)
½ cup melted unsalted butter
2 tablespoons sugar (optional, for sweetness)
A pinch of salt
For the Cream Layer:

1 cup heavy cream
8 oz cream cheese or mascarpone, softened
½ cup powdered sugar
1 teaspoon vanilla extract
For the Fruit Jelly Layers:

Raspberry Layer:
1 ½ cups fresh or frozen raspberries
½ cup sugar
1 tablespoon lemon juice
1 ½ teaspoons gelatin (or agar-agar for a vegetarian option), dissolved in ¼ cup water
Mango Layer:
1 ½ cups fresh or canned mango puree
½ cup sugar
1 tablespoon lemon juice
1 ½ teaspoons gelatin (or agar-agar), dissolved in ¼ cup water
For Garnish:

Fresh raspberries
Chopped pistachios
Whipped cream
Mint leaves (for a fresh, decorative touch)
Instructions
Prepare the Crust:
Crush the graham crackers or biscuits into fine crumbs using a food processor or by hand.
Mix the crumbs with melted butter, sugar, and salt until well combined.
Press the mixture firmly into the bottom of a springform pan or a rectangular dish to form an even layer.
Refrigerate for at least 30 minutes to set.
Make the Cream Layer:
In a mixing bowl, beat the softened cream cheese or mascarpone with powdered sugar and vanilla extract until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Spread this cream layer evenly over the chilled crust. Sprinkle some chopped pistachios and a few raspberries on top for texture and flavor.
Refrigerate while preparing the jelly layers.
Prepare the Raspberry Jelly Layer:
In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the sugar dissolves (about 5-7 minutes).
Strain the mixture to remove seeds, if desired, and return the puree to the pan.
Dissolve gelatin in ¼ cup water (follow package instructions if using agar-agar), then stir it into the warm raspberry puree until fully incorporated.
Allow the mixture to cool slightly but not set, then pour it gently over the cream layer.
Refrigerate for 1-2 hours or until the raspberry layer is set.
Prepare the Mango Jelly Layer:
In a saucepan, heat the mango puree with sugar and lemon juice until the sugar dissolves (about 3-5 minutes).
Dissolve gelatin in ¼ cup water, then stir it into the warm mango puree until fully incorporated.
Cool the mixture slightly, then pour it carefully over the set raspberry layer.
Refrigerate for another 2-3 hours or until the mango layer is fully set.
Garnish and Serve:
Once the cake is fully set, remove it from the pan.
Top with dollops of whipped cream, fresh raspberries, chopped pistachios, and mint leaves for a vibrant, decorative finish.
Slice and serve chilled.

03/04/2025

Pistachio and Raspberry Cheesecake Domes Recipe
👇👇
Ingredients:
Crust:
Crushed graham crackers, digestive biscuits, or almond cookies (about 1 cup), mixed with melted butter (4-5 tablespoons) and a touch of sugar for sweetness. This forms the crumbly base visible at the bottom of the slice.
Pistachio Cheesecake Layer:
Cream cheese (about 12 oz or 340g), softened, for a rich, creamy texture.
Granulated sugar (½ cup), to sweeten the filling.
Eggs (2 large), to add structure and richness.
Sour cream or heavy cream (⅓ cup), for a smooth, velvety consistency.
Pistachio paste or ground pistachios (¼ to ½ cup), for flavor and a subtle green hue.
Vanilla extract (1 teaspoon), for added depth of flavor.
Cherry Center:
Fresh or frozen cherries (about 1 cup, pitted and halved), or cherry compote/jam (½ cup), for the vibrant red center.
Sugar (2-3 tablespoons), to sweeten the cherries if needed.
Optionally, a small amount of cornstarch or gelatin (1 teaspoon) to thicken the cherry filling and help it hold its shape.
Pistachio Glaze (Outer Layer):
White chocolate (8 oz or 225g), melted, for a smooth, glossy finish.
Heavy cream (¼ cup), to create a ganache-like consistency.
Pistachio paste or green food coloring (1-2 teaspoons), to achieve the pale green color.
Optionally, a touch of gelatin (½ teaspoon dissolved in water) to set the glaze firmly.
Topping:
Fresh cherries (6-8, pitted), for the decorative topping.
Chopped pistachios (2-3 tablespoons), for crunch and color contrast.
Powdered sugar (optional), for a light dusting.
Equipment:
6-inch round molds or silicone molds (for individual servings, as seen in the image), or a 9-inch springform pan for a larger cake.
Mixing bowls, electric mixer, blender or food processor for pistachio paste, saucepan for the glaze, and a thermometer for tempering chocolate (if needed).
Instructions:
Prepare the Crust:
Preheat the oven to 325°F (160°C).
Mix crushed cookies or crackers with melted butter and a pinch of sugar. Press the mixture firmly into the bottom of the molds or pan to form an even layer.
Bake for 8-10 minutes, then let it cool.
Make the Pistachio Cheesecake Layer:
Beat the softened cream cheese with sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Stir in sour cream, pistachio paste, and vanilla extract until fully combined. Adjust the pistachio paste for desired flavor and color.
Pour half of the mixture into the cooled crust in the molds or pan, reserving the other half.
Prepare the Cherry Center:
If using fresh cherries, cook them with sugar over low heat until softened and juicy (about 5-7 minutes), thickening with cornstarch or gelatin if needed. If using cherry compote or jam, heat it slightly to ensure it’s spreadable.
Spoon the cherry filling into the center of the pistachio cheesecake layer in each mold, leaving space around the edges. Pour the remaining pistachio cheesecake mixture over the cherries, smoothing the top.
Bake at 325°F (160°C) for 25-30 minutes (for individual molds) or 45-50 minutes (for a larger cake), until the center is set but slightly jiggly.
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Pistachio Glaze:
Melt white chocolate with heavy cream over a double boiler or in the microwave, stirring until smooth.
Stir in pistachio paste or a drop of green food coloring to achieve the pale green hue. Add dissolved gelatin (if using) for a firmer set.
Cool the glaze slightly, then pour it over the chilled cheesecake, ensuring an even, glossy coating. Let it set in the refrigerator for 1-2 hours.
Assemble and Decorate:
Once the glaze is set, unmold the cheesecakes carefully.
Top each cheesecake with fresh cherries and a sprinkle of chopped pistachios, as seen in the image. Dust with powdered sugar for a finishing touch, if desired.
Garnish the plate with raspberries or additional pistachios for a colorful presentation.
Serve:
Serve chilled, ideally with a fork or spoon, as suggested by the cut slice revealing the layers.
Presentation Tips:
The glossy pistachio green exterior, creamy white cheesecake, and bright red cherry center create a striking, festive contrast against the golden crust.
The festive background with bokeh lights and greenery suggests a holiday or special occasion dessert, perfect for winter celebrations like Christmas.
Flavor Profile:
Rich and nutty from the pistachio, balanced by the creamy cheesecake.
The cherries add a tart, juicy sweetness, while the crust provides a buttery, crunchy base.
The glaze adds a smooth, slightly sweet finish with a hint of pistachio flavor.

03/04/2025

GÂTEAU AU FROMAGE À LA CRÈME ET À LA BANANE 🍌🍰
👇👇👇
Ingrédients_ la croûte_ 1 1_2 tasses de chapelure de biscuits Graham 1_4 tasse de sucre granulé 1_2 tasse de beurre non salé, fondu Pour la garniture au gâteau au fromage_ 3 (8 oz) paquets de fromage à la crème, ramolli 1 c

03/04/2025

Decadent Red Velvet Oreo Cheesecake
👇👇
Ingredients:
For the Red Velvet Cake:

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring (gel or liquid, adjust for desired color intensity)
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 teaspoon instant coffee (optional, to enhance chocolate flavor)
For the Oreo Crust/Crumble:

2 cups Oreo cookies, crushed (cream filling removed or included, depending on preference)
4 tablespoons unsalted butter, melted
For the Cream Cheese Frosting or Whipped Cream Filling:

8 ounces cream cheese, softened (or 1 ½ cups heavy whipping cream for a lighter option)
½ cup unsalted butter, softened (if using cream cheese frosting)
4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
For the Red Glaze/Sauce (for topping):

1 cup raspberry or strawberry jam (seedless, for a smooth texture)
2 tablespoons water or lemon juice
Red food coloring (optional, to intensify the color)
1 teaspoon corn syrup (optional, for glossiness)
For Decoration:

6-8 Oreo cookies, halved or whole (for topping, as seen in the image)
Whipped cream (for rosettes, piped on top)
Crushed Oreo crumbs (for garnish on the plate)
Instructions:
Prepare the Red Velvet Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, vinegar, and instant coffee (if using) until smooth.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Make the Oreo Crust/Crumble:
Crush the Oreo cookies into fine crumbs (use a food processor or place in a zip-top bag and crush with a rolling pin). Mix the crumbs with melted butter until evenly coated.
Press the mixture into the bottom of one of the cake pans or a separate springform pan (if making a layered effect as in the image). Bake at 350°F for 8-10 minutes, then let it cool completely. This will form the base or a layer between the cake layers.
Prepare the Cream Cheese Frosting or Whipped Cream Filling:
For cream cheese frosting: Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and salt, beating until fluffy (about 3-5 minutes).
For whipped cream: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip.
Once the cakes are cool, level the tops if necessary. Spread a layer of frosting or whipped cream on one cake layer, add the Oreo crust (if using as a middle layer), then place the second cake layer on top. Frost the sides and top of the cake smoothly.
Make the Red Glaze/Sauce:
In a small saucepan, heat the raspberry or strawberry jam with water or lemon juice over low heat, stirring until smooth and pourable. Add red food coloring if needed to match the vibrant red color in the image. Stir in corn syrup (if using) for extra shine.
Let the glaze cool slightly but keep it warm enough to pour. Drizzle it over the top of the cake, allowing it to drip down the sides in a dramatic, bloody effect, as seen in the image.
Decorate the Cake:
Pipe whipped cream rosettes on top of the cake using a piping bag and star tip. Place halved or whole Oreo cookies on the rosettes, and drizzle additional red glaze over the Oreos for a striking effect.
Sprinkle crushed Oreo crumbs around the base of the cake on the plate for a rustic, textured look, as shown in the image.
Optionally, add a gray or dark napkin and bottles of red liquid (like juice or syrup) in the background for a thematic, Halloween-inspired presentation.
Serve:
Refrigerate the cake for at least 1 hour to set the glaze and frosting. Serve chilled or at room temperature on a white cake stand or plate, as depicted, for an elegant yet spooky presentation.
This cake pairs well with milk, coffee, or a bold red beverage, making it perfect for Halloween parties, gothic-themed events, or a unique dessert as of March 3, 2025.
Notes:
The red glaze’s “bloody” appearance and the Oreo cookies give this cake a Halloween or gothic vibe, but it can be adapted for other occasions by adjusting the colors or omitting the dramatic drips.
Store the cake in the refrigerator for up to 3-4 days in an airtight container. Let it sit at room temperature for 15-30 minutes before serving for the best flavor and texture.
The combination of red velvet, creamy frosting, chocolate Oreo, and tangy red glaze creates a rich, moist, and visually stunning dessert that’s both indulgent and thematic.
This recipe results in a dramatic, delicious Red Velvet Oreo Cake with a playful yet elegant presentation, ideal for special occasions or themed celebrations.

03/04/2025

Homemade Chocolate Orange Cake – A Perfect Combination
👇
Ingredients:
For the Chocolate Cake:

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup brown sugar
2 large eggs
1 cup buttermilk (or whole milk with 1 tablespoon lemon juice/vinegar added, let sit for 5 minutes)
½ cup vegetable oil (or melted butter)
2 teaspoons vanilla extract
Zest of 2 large oranges
1 cup boiling water or hot coffee (to enhance chocolate flavor)
For the Chocolate Ganache/Glaze:

8 ounces (about 1 ⅓ cups) dark or semi-sweet chocolate, chopped
¾ cup heavy cream
1 tablespoon orange liqueur (optional, for extra citrus flavor) or orange extract
Zest of 1 orange (optional, for garnish)
For the Topping:

2-3 fresh oranges, thinly sliced (for decorating the top, as seen in the image)
¼ cup candied orange peel or orange-flavored chocolate sprinkles/crumbs (for the crunchy topping)
Fresh mint leaves (optional, for a pop of color, as seen in the image)
Instructions:
Prepare the Chocolate Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9-inch round pan, or line with parchment paper for easy removal.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the granulated sugar, brown sugar, eggs, buttermilk, vegetable oil, vanilla extract, and orange zest until smooth.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the boiling water or hot coffee carefully (the batter will be thin, but this ensures a moist cake). Do not overmix.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. If using two layers, level the tops if necessary for even stacking.
Make the Chocolate Ganache/Glaze:
Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Stir until smooth and glossy. If using, add the orange liqueur or extract and a pinch of orange zest for extra flavor.
Let the ganache cool slightly until it thickens to a pourable consistency but is still fluid enough to drip down the sides of the cake, as shown in the image.
Assemble the Cake:
If using two layers, place one cake layer on a serving plate or cake stand. Optionally, spread a thin layer of ganache or orange-flavored whipped cream (made by adding orange zest to whipped cream) between the layers for added moisture and flavor.
Pour the ganache over the top of the cake, allowing it to drip down the sides in a rustic, drippy pattern. Use a spatula to spread it evenly if needed.
While the ganache is still soft, arrange thin slices of fresh orange on top of the cake in a decorative pattern (as seen in the image). Sprinkle candied orange peel or orange-flavored chocolate crumbs over the ganache for texture and a citrusy crunch.
Garnish and Serve:
Optionally, add a few fresh mint leaves for a vibrant, colorful touch, as shown in the image.
Let the cake set at room temperature for 15-30 minutes to allow the ganache to firm up slightly. Serve on a white plate with a fork, as depicted, for an elegant presentation.
This cake pairs wonderfully with coffee, tea, or a dessert wine, making it ideal for special occasions or a luxurious treat as of March 3, 2025.
Notes:
The orange zest in the cake batter and the fresh orange slices on top provide a bright, citrusy contrast to the rich chocolate, creating a harmonious flavor profile.
The candied orange bits or chocolate crumbs add a delightful crunch, enhancing the texture and visual appeal.
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Let it come to room temperature before serving for the best flavor and texture.
The glossy, drippy chocolate ganache and vibrant orange slices make this cake both indulgent and visually striking, perfect for citrus and chocolate lovers alike.
This recipe results in a moist, flavorful Chocolate Orange Cake with a luxurious ganache, fresh citrus garnish, and a crunchy topping, ideal for a sophisticated dessert or celebration .

03/04/2025

This Greek Orange Cake Is a True Mediterranean Delight
👇
Recipe Description: Orange Drizzle Cake
Ingredients:
For the Cake:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Zest of 2 large oranges (for a bright citrus flavor)
½ cup freshly squeezed orange juice (from about 2 oranges)
¼ cup milk
For the Orange Glaze:

½ cup powdered sugar
2-3 tablespoons freshly squeezed orange juice
Zest of 1 orange (optional, for extra flavor and garnish)
For Garnish:

Thin slices of fresh oranges (as seen in the image, placed on top of each piece)
Instructions:
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch square baking pan or a similar-sized rectangular pan, or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the butter and granulated sugar together until light and fluffy (about 3-5 minutes). Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and orange zest.
Gradually add the dry ingredients to the butter mixture, alternating with the orange juice and milk, beginning and ending with the flour mixture. Mix until just combined to keep the cake tender.
Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Make the Orange Glaze:
In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of orange juice until smooth and pourable. Adjust the consistency by adding more juice if needed, but keep it thick enough to coat the cake without running off completely.
Once the cake has cooled, pour the glaze over the top, allowing it to drip slightly down the sides for a glossy finish, as seen in the image. Optionally, sprinkle a little orange zest over the glaze for added color and flavor.
Garnish and Serve:
Cut the cake into squares or rectangles (as shown in the image). Place a thin slice of fresh orange on top of each piece for a vibrant, decorative touch.
Serve on a white plate, as depicted, with a clean, elegant presentation. The cake pairs beautifully with tea, coffee, or a citrusy cocktail, making it perfect for a spring or summer treat or a light dessert as of March 3, 2025.
Optionally, add a blue and white striped cloth napkin or similar for a rustic, homey touch, as seen in the image.
Notes:
The glossy, caramelized appearance of the glaze suggests it might have a slight cooked or syrupy quality, so you could heat the orange juice and sugar together briefly on the stove for a deeper flavor before glazing.
This cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. The citrus keeps it moist and flavorful over time.
The bright orange slices and glaze highlight the citrus theme, making this a refreshing and visually appealing dessert for any occasion.
This recipe creates a moist, tangy, and sweet orange drizzle cake with a beautiful glossy finish and fresh orange garnish, ideal for citrus lovers and perfect for a light, elegant dessert. If you'd like more specific adjustments or additional details, feel free to ask!

03/04/2025

Spiced Orange Almond Cake

03/04/2025

Lemon Blueberry Burst Cake

03/04/2025

Coconut Lime Tres Leches Cake

De Los

08/15/2025

03/04/2025

03/04/2025

03/04/2025

03/04/2025

03/04/2025

03/04/2025

03/04/2025

03/04/2025

03/04/2025

03/04/2025

Address

Website

Alerts

Shortcuts

Share

Category