A very easy and delicious Swedish Love cake or Kärleksmums as it is called in Sweden.
In the 70’s I got a recipe for this beautiful yummy love cake from my husband’s godmother Eva, these were baked diligently at home for a while. Put the description away when not in use, and forgot all about it. I looked for it recently, and I couldn’t find it. I started to clear and clean all my recipes, it took a while, but Eva’s recipe was just gone! In the end, I found it in a safe place 😊. The basic recipe is for an oven plate that is 30 x 40 cm – we bake it in smaller molds and reduce the ingredients accordingly. In the end, I indicate half and 1/3 of the batter, and in what oven form it is suitable. The best height for this cake is 2 inches or 2.5 cm.
By far, the tastiest cake! Heavenly!
Ingredients | ||||
Cake | Glaze | |||
2 | Egg | 200 gram | Icing sugar | |
312 gram | Sugar | 4 Tbsp | Melted butter | |
150 gram | Milk | 5 Tbsp | Coffee | |
288 gram | Flour | 1 Tbsp | Cocoa | |
2 tsp | Baking powder | 2 tsp | Vanilla sugar | |
2 tsp | Vanilla sugar | |||
1 Tbsp | Cocoa | |||
130 gram | Butter |
Method:
- Sift flour, baking powder, cocoa, and vanilla sugar, set aside.
- Combine egg and sugar and mix until the mixture is pale and creamy.
- Now you can add the milk and the flour, cocoa, baking powder, and vanilla sugar mixture.
- Mix for a minute or two.
- Add the melted butter, and continue mixing for another minute.
- Line an 8 x 12 (20×30 cm) inches mold with parchment paper.
- Pour in the cake mixture and even it out.
- Bake the cake for 20 minutes.
- Take out the cake. Use a tray with parchment paper and turn the cake.
- Now – carefully remove the parchment paper that lined the mold.
- Line another tray or grid with parchment paper and turn the cake one more time.
- Make small holes in the cake with a stick.
- Combine coffee and butter in a saucepan, melt the butter on medium-low heat.
- Add icing sugar, cocoa, and vanilla sugar. Mix until everything is incorporated.
- Pour the glaze over the hot cake and even it out.
- Pour generously with grated coconut over the cake.
- Cut the cake in the shape or form of your choice.
Put the cookies in a suitable container; keep it in the fridge or a cool place.
Enjoy!
Mold/inches | 12×16 | 10×12 | 8×8 |
Gives | 30 | 24 | 16 |
Ingredients | |||
Butter | 130 g | 65 g | 50 g |
Milk | 150 g | 75 g | 50 g |
Egg | 90 g | 45 g | 110 g |
Sugar | 312 g | 156 g | 110 g |
Vanilla sugar | 2 tsp | 2 tsp | 2 tsp |
Cocoa | 1 Tbsp | 1 Tbsp | 20 g |
Baking powder | 2 tsp | 2 tsp | 2 tsp |
Flour | 288 g | 145 g | 100 |
Glaze | |||
Ingredients | |||
Butter | 4 Tbsp | 40 g | 40 g |
Coffee | 5 Tbsp | 41 g | 41 g |
Cocoa | 1 Tbsp | 1 Tbsp | 1 Tbsp |
Vanilla sugar | 2 tsp | 0,75 Tbsp | 0,75 Tbsp |
Icing sugar | 200 g | 150 g | 151 g |