Honestly, I found the proportions in this recipe inexplicable. First, the ratio of broth to wine and lemon juice seems so off. It tasted awful when I followed those directions: way too much wine and juice, so it tasted very sharp and acidic. I ended up having to add a tbsp of sugar to counteract the acidity. The perfect ratio is 2 cups broth to 1/2 cup wine to 2 tbsps lemon juice. That is more classic and turns out far better. Let that boil down until only half remains. Second, the pepper is great, but the amount is absurd. It is supposed to taste peppery, not set your mouth on fire. I found 1/2 tsp pepper enough to provide a great bite and rich flavor. You can stir in a little cream at the end to make the sauce 'saucier'; it is very runny as written. With the changes, it's good, and it's easy to make.

Reviewed On: Feb. 11, 2009

This is really wonderful. The cloves make the recipe. Without the cloves, it's just a good tomato soup, nothing out of the ordinary. With the cloves, it's a unique treat. I used two 28 oz cans of whole tomatoes, and just put a submersible hand-blender right into the pot. It worked great. I made this twice, and the 2nd time, I did not even make the 'roux'. The consistency is lovely without it, just thick enough. And it's healthier without the butter, so now I can make this often and feel great about it. You can throw in a half-cup of cream of half-and-half, but I did not find this to make a big difference. One word of advice: do 'not' add basil to this soup. While most tomato soup is better with basil, it doesn't work here because of the cloves. Cloves and basil just do not go together. Trust me... I tried. :-)

Reviewed On: Dec. 23, 2008

Absolutely terrific. I am Swedish and have been looking for a way to make Kladdkaka on my own. This is it. I only had a 9" glass pie plate (rather than 8" as the recipe calls for) and it worked perfectly. You get a crisp/gooey crust and a sticky, moist inside. Note that the top will sort of collapse and crack as the cake cools. This is normal and authentic! Also, you must let it cool completely or it will just seem runny. Most importantly, for those of you who felt the cake was too liquid: it is all about how you mix the batter. Beat the egg/sugar mixture for a good 5 mns with an electric beater. But stir just a little with a spoon when you mix in the flour mixture and the butter. A total of 30 strokes should do it and it should be by hand. This way, you'll get just the right consistency. Awesome with a bit of freshly whipped cream and a cup of coffee.

Reviewed On: Jul. 9, 2008