Basic recipe for a soft mjuk kaka. It can be served as it is or customized with your favorite spice, such as saffron, dried fruit, or festive spices for gingerbread. You can enrich it with Peperita pistachio cream or Peperita Hazelnut Cream.
Ingredients:
- 360g of all-purpose flour
- 2 teaspoons of baking soda
- 2 teaspoons of spices
- 100g of butter
- 180g of sugar
- 2 eggs
- 1 jar of sour cream
- 1/2 teaspoon of salt
Procedure:
- Preheat the oven to 175°C.
- Grease and flour a mold of about 1.5 liters.
- Beat the butter and sugar until you get a foamy mixture, using electric beaters.
- Add the eggs one at a time, continuing to mix.
- In a bowl, mix the flour, baking soda, and vanilla sugar.
- Add the flour mixture and sour cream to the butter and egg mixture. Mix quickly until you get a smooth batter.
- Pour the batter into the prepared mold.
- Bake in the lower part of the oven for about 35 minutes, let it cool, and garnish the cake with Peperita creams according to your taste.
