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Blond Kladdkaka
Blond Kladdkaka

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

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

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