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Blond Kladdkaka
Blond Kladdkaka

Before you jump to Blond Kladdkaka recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Inside the Kitchen.

Remember when the only people who cared about the natural environment were tree huggers and hippies? Those days are over, and it seems we all recognize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living much more eco-friendly we won’t be able to fix the problems of the environment. Each and every family should start making changes that are environmentally friendly and they should do this soon. Continue reading for some methods to go green and save energy, generally in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly when they are not running as effectively as they should. You can easily save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to operate less regularly, will also save electricity.

From the above it should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Eco-friendly living just isn’t that tough. It’s about being sensible, most of the time.

We hope you got insight from reading it, now let’s go back to blond kladdkaka recipe. To cook blond kladdkaka you need 16 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Blond Kladdkaka:
  1. Get Cake:
  2. Use Unsalted Butter, 113g + More For Greasing
  3. Use Icing Sugar, For Dusting
  4. Use High Quality White Chocolate Preferably Valrhona or Callebaut At Least 30%, 113g
  5. You need 90 g Eggs,
  6. Get 50 g Demerara Sugar,
  7. Use 50 g Dark Muscavado Sugar,
  8. Prepare 2 TBSP Limoncello,
  9. Prepare 113 g Unbleached All-purpose Flour,
  10. You need Pinch Sea Salt,
  11. Use Lemon Zest, 1/2 Lemon Zest
  12. Take Caramelized White Chocolate Ganache:
  13. Prepare High Quality White Chocolate Preferably Valrhona or Callebaut At Least 30%, 100g
  14. Take 66 g Heavy Whipping Cream,
  15. Provide Pomegranate, For Garnishing
  16. Use Pinch Matcha Salt,
Instructions to make Blond Kladdkaka:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.*
  7. 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.
  8. 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.

This cake is one of those cakes I take for granted somehow. I love it so much but I rarely bake it. Before I started baking like crazy. Kladdkaka is just gooey, chocolate yumminess, kind of like brownies but better! It is fudgy, it is If you have ever been to IKEA, you have probably seen kladdkaka at the cafe there, but of course.

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