practical, how cooking recipe Blond Kladdkaka with 16 ingredients and 8 stages of easy cooking, which is very practical.
Without fail recipe ultimate Blond Kladdkaka easy, fast, practical.
Good Afternoon my mother, now you get cook recipe Blond Kladdkaka with 16 ingredients and 8 steps. Next this is how to cook, please carefully carefully.
In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 16 ingredients and 8 stages of easy cooking Blond Kladdkaka.
Ingredients for Blond Kladdkaka
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Prepare : Cake:.
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Prepare : Unsalted Butter, 113g + More For Greasing.
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Needed : Icing Sugar, For Dusting.
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Prepare : High Quality White Chocolate Preferably Valrhona or Callebaut At Least 30%, 113g.
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Needed 90 g : Eggs,.
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Needed 50 g : Demerara Sugar,.
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Prepare 50 g : Dark Muscavado Sugar,.
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Prepare 2 TBSP : Limoncello,.
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Prepare 113 g : Unbleached All-purpose Flour,.
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Prepare Pinch : Sea Salt,.
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Needed : Lemon Zest, 1/2 Lemon Zest.
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Needed : Caramelized White Chocolate Ganache:.
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Needed : High Quality White Chocolate Preferably Valrhona or Callebaut At Least 30%, 100g.
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Needed 66 g : Heavy Whipping Cream,.
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Prepare : Pomegranate, For Garnishing.
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Needed Pinch : Matcha Salt,.
If all ingredients Blond Kladdkaka it’s ready, We’re going into the cooking stage. Below is how to serving with fast.
Stages Cooking 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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