SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA) RECIPE BY TASTY
Provided by: Alix Traeger
Yield: 6 servings
|1 ⅓ cups sugar|
|½ cup flour|
|¼ cup cocoa powder|
|1 pinch salt|
|½ cup butter, melted|
|1 tablespoon vanilla extract|
|1 tablespoon butter|
|1 tablespoon cocoa powder|
|1 cup berry, optional|
- Preheat the oven to 350°F (180°C).
- In a medium bowl, whisk the sugar and eggs until the mixture is pale yellow in color.
- Sift in the flour, cocoa powder, and salt.
- Fold until incorporated.
- Mix in the butter and vanilla.
- Grease a pan with butter and sprinkle cocoa powder to coat.
- Pour in batter and smooth out. Batter will be very thick.
- Bake for 20 minutes or until the top has hardened. The center should still be soft.
- Sprinkle with powdered sugar.
- Add berries (optional).
Calories 345 calories, CarbohydrateContent 37 grams, FatContent 19 grams, FiberContent 1 gram, ProteinContent 5 grams, SugarContent 25 grams
SWEDISH ALMOND CAKE RECIPE – NYT COOKING
Provided by: Dorie Greenspan
Total time: 1 hours 15 minutes
Yield: 8 servings
|1/2 cup plus 6 tablespoons/200 grams unsalted butter, melted and lukewarm, plus more unmelted butter for greasing the pan|
|2 cups minus 2 tablespoons/240 grams all-purpose flour, plus more for dusting the pan|
|1 teaspoon baking powder|
|1/4 teaspoon fine sea salt|
|1 1/4 cups/250 grams granulated sugar|
|2 large eggs, at room temperature|
|2/3 cup/160 milliliters whole milk, lukewarm|
|2 teaspoons vanilla extract|
|7 tablespoons/100 grams unsalted butter, cut into small chunks|
|3/4 cup/75 grams sliced almonds|
|1/2 cup/100 grams granulated sugar|
|2 tablespoons all-purpose flour|
|2 tablespoons whole milk|
- Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder and salt.
- Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.
- Slide the cake into the oven, and set your timer for 30 minutes.
- As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.
- Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.
- Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it’s a delicate job because the sticky topping isn’t yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you’re ready to serve, lift the cake off the springform base and onto a platter.
PRINSESSTÅRTA RECIPE – BBC FOOD
Equipment and preparation: for this recipe you will need a piping bag with a 1cm/½in plain nozzle, a medium star nozzle, a 23cm/9in springform tin and a sugar thermometer.
Provided by: Mary Berry
Prep time: 2 hours
Cook time: 2 hours
Yield: Serves 12-16
|600ml/20fl oz milk|
|1 vanilla pod, split in half lengthways and seeded scraped out|
|6 free-range egg yolks|
|100g/3½oz caster sugar|
|50g/1¾oz unsalted butter|
|175g/6oz jam sugar|
|4 large free-range eggs|
|150g/5½oz caster sugar|
|75g/2½oz plain flour|
|1 tsp baking powder|
|50g/1¾oz butter, melted|
|25g/1oz pink ready-to-roll icing|
|icing sugar, for dusting|
|750ml/1⅓ pints double cream|
|50g/1¾oz dark chocolate (36% cocoa solids), melted|
|400g/14oz ground almonds|
|150g/5½oz caster sugar|
|250g/9oz icing sugar, plus extra for dusting|
|2 medium free-range eggs, beaten|
|1 tsp almond extract|
|green food colouring paste (do not use liquid food colouring)|
- For the vanilla custard, pour the milk into a pan with the vanilla seeds and vanilla pod and place over a low heat until just simmering. Remove from the heat.
- In a large bowl, whisk the egg yolks, sugar and cornflour together until pale and creamy.
- Remove the vanilla pod from the warm milk. (You can rinse this off to use in making vanilla sugar.)
- Stir the warm milk slowly into the egg mixture. Pour the mixture back into the pan and cook over a low heat for 4-5 minutes, whisking, until the mixture thickens. (It should be very thick.)
- Remove from the heat and beat in the butter until melted and incorporated. Transfer to a bowl, cover the surface with clingfilm to prevent a skin forming and leave to cool. Set aside to chill in the fridge.
- For the jam, tip the raspberries into a deep saucepan with the sugar and two tablespoons of water. Cook gently over a low heat, stirring occasionally, until the sugar is dissolved. Bring the mixture to the boil and boil vigorously for about four minutes, or until the temperature reaches 104C/219F on a sugar thermometer. Transfer to a heatproof bowl and leave to cool completely.
- For the sponge, preheat the oven to 180C/160C(fan)/Gas 4. Grease and line the base of a 23cm/9in springform tin with baking parchment.
- Put the eggs and sugar into a large bowl and using an electric mixer, whisk together until the mixture is very pale and thick and the whisk leaves a trail on the surface when lifted. This will take about five minutes.
- Sift the cornflour, flour and baking powder over the egg mixture and carefully fold in using a large metal spoon. Fold in the melted butter, taking care not to over mix.
- Pour the mixture into the lined tin and bake for 25-30 minutes until the sponge is golden-brown and has just started to shrink away from the sides of the tin. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely.
- For the fondant rose, roll 10 little pieces of fondant into small balls about the size of a cherry stone.
- Dust two small pieces of greaseproof paper with icing sugar and one by one, place the balls of fondant between the sheets of greaseproof and flatten each ball out with your fingers, to a thin circle, approximately 2cm/1in in diameter. These form the petals. Roll the first petal up like a sausage to form a bud and wrap the remaining petals around the bud to make a rose. Bend and curl the edges of the petals, to make them look more realistic. Leave to dry for at least an hour.
- To assemble the cake, using a serrated knife, cut the cake horizontally into three even layers. Place one of the sponges onto a serving plate. Spread a very thin layer of custard over the base of the first sponge.
- Spoon a quarter of the custard into a piping bag fitted with a small plain nozzle and pipe a border around the edge of the sponge – this is to contain the jam.
- Spoon the jam over the sponge, and spread evenly within the border.
- In a bowl, whip 600ml/20fl oz of the double cream to firm peaks. Fold half of the whipped cream into the remaining custard.
- Spread one-third of the custard cream over the jam.
- Place the second sponge on top and spread over the remaining custard cream.
- Place the third sponge on top. Spoon over the remaining whipped cream covering the sides and smoothing into a small dome shape on the top. Set aside in the fridge for an hour.
- For the marzipan, mix the ground almonds and sugars in a mixer fitted with a dough hook, before adding the eggs and almond extract.
- Knead in the bowl until it forms a stiff dough. Turn out onto a surface dusted with icing sugar. Using a cocktail stick add a tiny amount of green food colouring and knead to an even pastel green colour.
- Roll out the marzipan on a surface lightly dusted with icing sugar, to a 40cm/16in diameter circle, large enough to cover the cake. Lift the marzipan up over the cake and using your hands, shape the marzipan around the sides of the cake to get a smooth finish. Trim any excess.
- Whip the remaining 150ml/5½fl oz of cream to medium peaks and spoon into a piping bag fitted with a small star nozzle. Pipe around the base of the cake.
- Spoon the melted chocolate into a small paper piping bag. Snip off the end and pipe a swirl over the top of the cake. Top with the fondant rose.