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Kladdkaka med geléhallongrädde! This is a super fun twist to the Swedish classic “kladdkaka”. The recipe is the same but at the end you add jelly raspberry cream on top. This makes the cake look really beautiful and it tastes heavenly! If you’re a fan of both Swedish kladdkaka and geléhallon, you have to try this! 

All you need is: 100 g butter, 2 eggs, 2.5 dl sugar, 3 tbsp cocoa, 2 tsp vanilla sugar, 1 tsp salt, 1.5 wheat flour, 60 g geléhallon (jelly raspberries), 3 dl cream.

1. Set the oven to 175 C.

2. Grease a mould with a removable bottom, 20-22 cm in diameter.

3. Melt the butter and let it cool slightly.

4. Mix all other ingredients in a bowl.

5. Add the butter and stir into a batter.

6. Bake in the oven for about 15 -20 minutes. The cake should settle at the edges but be a little wobbly in the middle.

7. Allow the cake to cool slightly before removing it from the mould. Then let it cool completely.

8. Put cream and jelly raspberries in a saucepan.

9. Let the jelly raspberries melt in the cream. It should not boil, just be hot enough for the jelly raspberries to melt.

10. Add a little pink food colouring if you want the cream to be more pink than it is.

11. Place in a bowl and cover with plastic. Let it get really cold in the fridge. It takes at least 4-5 hours.

12. Whip the cream with an electric whisk.

13. Spray the desired pattern on the scratch cake.

14. Enjoy your very own jelly raspberry cake!

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