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Origin: Sweden
Saffron cake
5
1 Review.
This saffron cake is made with white chocolate and is sticky in the middle. To enhance the flavor you can serve it together with vanilla whip cream. This is a different version of the traditional Swedish chocolate cake and is a big hit at the end year celebrations.

Ingredient List for 8 servings:
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0,5 gr Saffron
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125 gr Margarine
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2 Eggs
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120 gr Sugar
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150 gr White chocolate
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120 gr Flour
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1 tablespoon Bread crumbles
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200 ml Whip cream
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8 gr Vanilla sugar
Oven temperature:
175
Instructions:
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Preheat the oven with electrical heat at 175 degrees Celsius.
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Grate the chocolate in thin slices in a bowl.
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Use one tablespoon of the margarine to butter a baking form on the bottom and the edges.
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Pour the bread crumbles in the baking form and turn the form so the crumbles cover the bottom and the edges.
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Pour the margarine in a casserole and melt it slowly on medium heat. Take away the casserole from the stow and pour the saffron in the margarine.
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Stir the eggs and the sugar fluffy with an electrical mixer.
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Pour the flour in the sugar and egg mixture and stir gently together.
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Pour the melted margarine and the chocolate in the batter and stir together.
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Pour the batter in the baking form and place the cake in the middle of the oven for fifteen minutes.
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Take out the cake from the oven and let it cool down in room temperature.
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Whip the whip cream together with the vanilla sugar.
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Serve the cake together with some whip cream to enhance the taste.
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