Das Rezept fr die perfekte Kladdkaka Brynt Smr Unser Geheimtipp
This classic Swedish chocolate cake is a very rich and compact cake with a sticky filling. The biggest difference from other chocolate cakes is the lack of baking soda. The cake will be good with regular cocoa, but feel free to try with really high quality cocoa such as Valrhona for an even better end result.
There are different theories about how the kladdkaka came to Sweden, but one of the most probable is that the food writer Margareta Wickman, at the then Veckojournalen, ate a sticky chocolate cake at a restaurant in Paris and became very fond of it. She managed to get the recipe from the foreman and it was published in the late 1970s. At first it was called Mean old mans muffins, but was then made into a cake - and it hit big.
There are lots of different recipes for kladdkaka and its great to see that Im not alone in enjoying what could previously be considered a failed baking. Some of the more fun flavor kombinations I have seen for this cake include: licorice, candy cane, cinnamon / cardamom, coffee, cinnamon bun, mint, orange, coconut, banana, oreo, peanuts and my personal favorite - chili. There are also many recipes for kladdkaka with toppings such as. tosca, daim, salted caramel and nutella. If you want to be completely different, you may choose a kladdkaka that does not contain any cocoa at all but instead tastes like lemon.
Semmelkladdkaka Med Mandelswirl & Brynt Smör
Exactly how sticky you want the cake to be can be adjusted by leaving the cake in the oven for a shorter or longer time. Keep in mind that ovens are different and that the time specified in the recipe may need to be adjusted based on how your particular oven behaves. Kladdkaka is also even better the day after so it can be baked a day before serving. As usual, it is important to weigh the ingredients when baking instead of measuring by volume. Too much flour gives a dry cake. Especially flour can vary greatly depending on how hard you pack the flour into the measure. Normally, 1 dl of wheat flour weighs 60 grams.
Tip: It is excellent to freeze the cake. In that case, let it cool completely and divide into 8 parts - freeze them separately and pick them up when the sweet tooth appears.
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
Kladdkaka Som Blir Helt Perfekt
Exactly how sticky you want the cake to be can be adjusted by leaving the cake in the oven for a shorter or longer time. Keep in mind that ovens are different and that the time specified in the recipe may need to be adjusted based on how your particular oven behaves. Kladdkaka is also even better the day after so it can be baked a day before serving. As usual, it is important to weigh the ingredients when baking instead of measuring by volume. Too much flour gives a dry cake. Especially flour can vary greatly depending on how hard you pack the flour into the measure. Normally, 1 dl of wheat flour weighs 60 grams.
Tip: It is excellent to freeze the cake. In that case, let it cool completely and divide into 8 parts - freeze them separately and pick them up when the sweet tooth appears.
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
Kladdkaka Som Blir Helt Perfekt
Exactly how sticky you want the cake to be can be adjusted by leaving the cake in the oven for a shorter or longer time. Keep in mind that ovens are different and that the time specified in the recipe may need to be adjusted based on how your particular oven behaves. Kladdkaka is also even better the day after so it can be baked a day before serving. As usual, it is important to weigh the ingredients when baking instead of measuring by volume. Too much flour gives a dry cake. Especially flour can vary greatly depending on how hard you pack the flour into the measure. Normally, 1 dl of wheat flour weighs 60 grams.
Tip: It is excellent to freeze the cake. In that case, let it cool completely and divide into 8 parts - freeze them separately and pick them up when the sweet tooth appears.
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
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