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K - Kladdkaka - Sticky Cake from Sweden

Kladdkaka is a sticky , gooey Swedish cake.
Course Dessert
Cuisine European, International Cuisine
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

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

Instructions

  • 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.
  • The cake will not rise but puff up a little.
  • Leave to cool in the tin for at least an hour.

Notes


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
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