Kladdkaka is one of the most famous Swedish cakeswhich can be found today in many Scandinavian cafes. The name itself means Literally “sticky cake” And he perfectly reflects his character. The moist, very chocolate interior resembles something between and fondant.
Its history dates back to the 1930s and is associated with difficulties in the access of some products in Sweden, including baking powder. As a result, a cake was created that It does not grow too high, but it impresses with intense taste And an interesting consistency.
Kladdkaka gets very simple, that’s why it’s so popular. The Swedes willingly give up the cake during FIKY – coffee breaks and something sweet, which is one of their favorite moments of the day. The dough is served with powdered sugar or with the addition of whipped cream, vanilla ice cream and fresh fruit.
Ingredients:
- 100 g of butter,
- 90 g of wheat flour,
- 180 g cukru,
- 30 g kakao,
- 2 large eggs,
- half a teaspoon of vanilla extract,
- a pinch of salt,
- Powder sugar for sprinkling.
Method of performance:
Melt the butter in a saucepan on low heat or in a microwave. Set aside to cool down slightly.
In a bowl, beat eggs with sugar and vanilla extract until the mass becomes bright, smooth and slightly fluffy. Add cooled butter to the egg mass and mix thoroughly.
In a separate bowl, mix the flour, cocoa and salt. Then pour in dry ingredients into the mass in several parts, stirring to combine. Use a spatula or spoon, do not mix too long.
Prepare a cake tin with a diameter of 23 cm. Put the bottom with baking paper.
Heat the oven to 175 ° C (top-down). Transfer the dough, spread evenly with a spatula.
Bake a Swedish chocolate cake for about 20 minutes on the middle shelf of the oven. The top should be slightly crunchy, and the inside is moist and pulling. It may seem that it is still raw inside, but do not burst the dough.
After removing from the oven, put the dough to cool for about 10 minutes. Sprinkle the top with powdered sugar.
Source: NowowoPuje.pl
