How To Make Swedish Sticky White Chocolate Cake with Raspberries - Vit Kladdkaka med Hallon

white chocolate

🥗Healthier: coconut cream

💰Cheaper: milk chocolate

Coconut cream adds richness with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while maintaining sweetness.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt is lower in calories and adds protein.

Preheat the oven to 180°C (350°F) and grease a cake tin (roughly 24cm).

Melt the butter in a saucepan.

Take off the heat and add the white chocolate, stir until all chocolate is melted.

Pour the chocolate mixture into a separate bowl and add the sugar. Stir until combined.

Add the vanilla sugar and mix.

Add the eggs one at a time mixing in between each.

Sift in the flour and mix until combined and smooth!

Pour into the cake tin and smooth out the mixture.

Place the raspberries on top of the mixture and press down slightly.

Bake in the middle of the oven for 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens