Let’s all eat some cake this weekend in celebration of my 1000:th post and my 33rd birthday, shall we?
I would like to invite you all, but the cake I made yesterday has already been eaten by my family, and you all couldn’t even fit into the house even if you lived closer than you do. I would like to invite everyone, even if you’re new here. Even if you’ve never commented to let me know you exist. I still would invite you. And if you’re one of my blog friends I would make you come! What a party it would be!
Would you come dance with me?
I always make this cake, every year. It’s my favorite. In Swedish it’s called Kladdkaka because it’s supposed to be “sticky” and kind of gooey in the middle, though the edge is crispy. Served with whipped cream it’s the best birthday cake a girl can have. The recipe has been in my family for generations. Or at least since my mom cut it out from a magazine a couple of years ago and glued it into her cookbook and I copied that into mine. Two generations – quite a long time like I said!
Yesterday when I made the cake I had extra fun trying to experiment with taking photos of the process. I hope you’ll enjoy them!
Maybe you could make a cake some day soonish and celebrate yourself? Send me a thought if you like this cake, that would be nice.
You will need 2 eggs, margarine, wheat flour, salt, sugar and cocoa. Mix this in a bowl:
100 gram margarin (eller smör för all del). That’s 3.5 ounces margarine. Melt the margarine on the stove, and let it cool. The US measurements are googled, so I hope they are helpful if you try this recipe.
Add 5 ounces wheat flour and 1/4 cup (2 ounces) cocoa.