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Before you jump to Blond Kladdkaka recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
The benefits of healthy eating are now being given more publicity than ever before and there are a number of reasons for this. There are a lot of illnesses associated with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. There are more and more campaigns to try to get us to follow a healthier way of living and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that many people assume it will take lots of effort to eat a healthy diet or that they have to make a large scale change to how they live. Contrary to that information, individuals can modify their eating habits for the better by making a couple of modest changes.
The first change you need to make is to pay more attention to what you buy when you do your food shopping since it is likely that you tend to pick up many of the things without thinking. For instance, if you have a bowl of cereal for breakfast, do you ever stop to see what the sugar and salt content is before purchasing? One wholesome option that can give you a great start to your day is oatmeal. If this is not to your liking on its own, you can easily mix in fresh fruits that can supply you with other healthy nutrients and as such, one simple change to your diet has been achieved.
As you can see, it’s not hard to start incorporating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to blond kladdkaka recipe. You can have blond kladdkaka using 16 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Blond Kladdkaka:
- You need Cake:
- Get Unsalted Butter, 113g + More For Greasing
- Take Icing Sugar, For Dusting
- Provide High Quality White Chocolate Preferably Valrhona or Callebaut At Least 30%, 113g
- Use 90 g Eggs,
- Prepare 50 g Demerara Sugar,
- Use 50 g Dark Muscavado Sugar,
- Take 2 TBSP Limoncello,
- You need 113 g Unbleached All-purpose Flour,
- Get Pinch Sea Salt,
- Get Lemon Zest, 1/2 Lemon Zest
- Use Caramelized White Chocolate Ganache:
- Take High Quality White Chocolate Preferably Valrhona or Callebaut At Least 30%, 100g
- Take 66 g Heavy Whipping Cream,
- Use Pomegranate, For Garnishing
- Prepare Pinch Matcha Salt,
Instructions to make Blond Kladdkaka:
- Prepare the cake. - - Preheat oven to 175 degree celsius or 350 fahrenheit. - - Grease the cake pan with butter. - - Lay parchment paper at the bottom and at the sides as well. - - Brush the paper with butter and dust icing sugar over the top. - - Swirl to coat every nooks and cranny with the icing sugar.
- Tap out any excess. - - Set aside until ready to use. - - Melt butter in a skillet over medium heat. - - Once the butter has melted, remove from heat and add in the white chocolate. - - Mix to combine well and until the chocolate has melted. - - Set aside until ready to use.
- In a large mixing bowl, add eggs and sugar. - - Using a hand mixer, whip for about 7 mins or until tripled in volume. - - Stir limoncello into white chocolate mixture. - - Fold the chocolate mixture into the egg mixture. - - Once the chocolate mixture has fully incorporated, fold in the flour. - - Once the flour has fully incorporated, add in salt and lemon zest.
- Give it a final fold and transfer it into the prepared cake pan. - - Wack into the oven and bake for 20 to 25 mins. Do not bake longer than 25 mins. - - The center should be still soft and molten. - - Set aside to cool down completely.
- While the cake is cooling down, prepare the ganache. - - Adjust the temperature of the oven to 120 degrees celsius or 250 fahrenheit. - - Transfer white chocolate into a heatproof bowl and wack into the oven. - - Bake for 10 mins. - - Remove the chocolate from the oven and fold to smoothen.
- It will be very stiff and hard to fold at 1st. Continue folding until smoothen.* - - Wack the chocolate into the oven and bake for 10 mins. - - Remove from oven, fold and bake. - - Continue the process until the white chocolate turns into a caramel color. - - *I stopped mine at the 7th interval.*
- Fold in the cream in 1/3 portions. - - When the cream has fully incorporated, you should get a deep dark caramel color. - - Once the cake has completely cool, drizzle in the caramelized white chocolate ganache. - - Swirl to level the ganache.
- Chill in the fridge overnight. - - The next day, unmold onto a serving plate or a cake stand. - - Sprinkle matcha salt and pomegranate over the top. - - Slice and serve. - - To make matcha salt, blitz 1 TBSP of maldon sea salt and 1 TSP of matcha until powdery in a spice grinder.
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