Cogan
In a shower near you
- Joined
- Feb 20, 2010
- Posts
- 13,077
Introducing a Swedish Kladdkaka with a translated recipe. I hope the conversions work. If it looks strange you can probably find better once.
Kladdkaka:
225g (7,9 oz) unsalted butter
3 dl. (1,2 cup metric) white sugar
2 dl. (0,8 cup metric) brown sugar (Farin)
1 tablespoon vanilla sugar.
4 large eggs
3,5 dl (1,4 cup metric) flour, or 5dl gluten free flour mix.
1 dl. (0,4 cup metric) cocoa powder
a pinch of salt
Preheat the oven to 175°C 350°F (top and bottom heat) and line a 23 cm 9 inch diameter springform pan with baking paper.
Melt the butter in a saucepan over medium heat. Mix the butter with the rest of the ingredients in a bowl just until they come together into a smooth batter.
Bake the kladdkaka in the middle of the oven for 25-30 minutes or until the edges of the cake are firm and the center is a little wobbly.
Let cool completely before serving. Preferably 4 hours in the refrigerator but preferably overnight.
Kladdkaka:
225g (7,9 oz) unsalted butter
3 dl. (1,2 cup metric) white sugar
2 dl. (0,8 cup metric) brown sugar (Farin)
1 tablespoon vanilla sugar.
4 large eggs
3,5 dl (1,4 cup metric) flour, or 5dl gluten free flour mix.
1 dl. (0,4 cup metric) cocoa powder
a pinch of salt
Preheat the oven to 175°C 350°F (top and bottom heat) and line a 23 cm 9 inch diameter springform pan with baking paper.
Melt the butter in a saucepan over medium heat. Mix the butter with the rest of the ingredients in a bowl just until they come together into a smooth batter.
Bake the kladdkaka in the middle of the oven for 25-30 minutes or until the edges of the cake are firm and the center is a little wobbly.
Let cool completely before serving. Preferably 4 hours in the refrigerator but preferably overnight.