Kladdkakan, the endlessly popular Swedish sticky cake that is the kids’ favourite is super easy to make. One of the reasons why kladdkakan has become so popular and won the hearts of the Swedish people is probably because there are so few ingredients involved and that the procedure is so simple. Almost anyone can put together a good kladdkaka. Now why not make an Easter version of the kladdkaka? Let’s introduce “påskkladdkakan”, a version of the kladdkaka but with white chocolate, lemon and the addition of Easter candy on top. Delicious! Let’s make it!
All you need is: 100 g butter, 100 g white chocolate, grated rind of 1 lemon, 2 dl caster sugar, 1 tsp vanilla sugar, 1 tsp salt, 2 eggs, 2 dl wheat flour, 50 g dark baking chocolate (55%), candy eggs and/or Easter candy.
1. Set the oven to 175°C.
2. Grease a mold with a removable rim, approx. 24 cm in diameter (for 12 pieces), with butter or line it with baking paper.
3. Melt the butter in a pan, remove from the plate. Break the chocolate into pieces and put it in the butter and let it melt while stirring. Grate the outermost peel of the lemon.
4. Stir lemon zest, sugar, vanilla sugar, salt and one egg at a time into the butter and chocolate mixture. Mix the flour into the batter and pour into the mold.
5. Bake the cake in the middle of the oven for about 20 minutes.
6. Let the cake cool.
7. Garnish: Chop the chocolate into smaller pieces and place in a piping bag and seal it. Melt the chocolate in the microwave or in a water bath.
8. Place the cake on a serving plate. Cut a small hole in the piping bag and drizzle over the chocolate. Alternatively you can cover the cake with whipped cream as well for that extra yummy touch.
9. Garnish with your favourite Easter candy.