A – Z Baking around the World has been rather challenging. One because we had to bake alphabetically, two country specific bakes, three we could not repeat each country more than twice. Now this could have been easier had I not challenged myself to pick the theme of All Cakes. Any how meeting these challenges I have a Swedish Cake which is also called a Mud Cake. The cake is dense and sticky with a gooey center.

The recipe I choose had two eggs  and I used a commercial egg re placer to substitute it.( I used substitute for one egg as I scaled down the recipe to half ) .After the cake came out of the oven , it was not as gooey as I expected it to be, but yes, it did give the Brownie effect and taste. They say a perfect Kladdkaka should not be runny after cooling but almost runny., which made me feel that my Kladdkaka was not as perfect. Sometimes I feel it is the egg that does the trick. Any how I sent this cake to one of my friends place and they simply loved it. At home Juhi liked this cake immensely .Yes, I do need to figure out why my cake was not as gooey.

 

Kladdkaka

Ingredients

 

100 gms butter
2 tbsp commercial egg replacer + 6 tbsp water
200 gms sugar
150 gms all purpose flour
4 tbsp cocoa powder
1 tbsp vanilla sugar
Pinch salt

 

Method

Melt the butter and keep it aside.
Whisk the commercial egg replacer, water, and sugar till light and fluffy.
Sift the flour and cocoa powder.
Fold it into the egg replacer and sugar mixture.
Fold in the melted butter , make sure everything is well incorporated.
Pour into a greased and lined tin. The cake will not rise but puff up a little.
Bake at 180 degrees C for 20 minutes. This is not the exact time, one has to watch it , it should be soft in the centre.
And as you press down gently on the cake whilst its baking, the crust should need a bit of pressure to crack. When this happens, the cake is done.
Leave to cool in the tin for at least an hour.


Print Recipe
K - Kladdkaka - Sticky Cake from Sweden
Kladdkaka is a sticky , gooey Swedish cake.
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Melt the butter and keep it aside.
  2. Whisk the commercial egg replacer, water, and sugar till light and fluffy.
  3. Sift the flour and cocoa powder.
  4. Fold it into the egg replacer and sugar mixture.
  5. Fold in the melted butter , make sure everything is well incorporated.
  6. Pour into a greased and lined tin. The cake will not rise but puff up a little.
  7. Bake at 180 degrees C for 20 minutes. This is not the exact time, one has to watch it , it should be soft in the centre.And as you press down gently on the cake whilst its baking, the crust should need a bit of pressure to crack. When this happens the cake is done.
  8. The cake will not rise but puff up a little.
  9. Leave to cool in the tin for at least an hour.
Recipe Notes

11 thoughts on “K – Kladdkaka – Sticky Cake from Sweden”

  1. I am still very scared to use egg replacer for any recipe. I am totally enjoying all your cakes with the egg replacer as it will be so helpful for many who don’t use eggs. Love the brownie like texture of the cake.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

WP Facebook Auto Publish Powered By : XYZScripts.com