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IKEA RADIO No-Bake CAKE Recipe Test | FIka Cookbook

IKEA RADIO No-Bake CAKE Recipe Test | FIka Cookbook

*Happy as Larry music* Greetings my lovelies! Hi, it’s Emmy. Welcome back to another “You Made What?” Today I’ll be making a recipe that I found from this book. Badoom! It’s called “fika” and I actually got it from IKEA of all places. It describes “fika” as a break for coffee and a bite to eat and it’s a cornerstone of Swedish food culture. Beautiful illustrations of the ingredients to make all kinds of sweets. So today’s recipe that I’m going to be sharing with you is this one and it’s something called “Radio Cake”. I chose this recipe because it’s really simple: there’s no baking required, which is great for summer and it uses one of my favorite biscuits which are the round Maria biscuits. And if you like these kinds of recipe tests be sure to subscribe for more makin’! Alright! Let’s go ahead and make this. So, the first thing we are going to do is line our pan with a little bit of plastic wrap — I would suggest actually using foil because it’s a little bit sturdier than the plastic. In a medium bowl we’re gonna have 200 grams of chopped up dark chocolate; and then we’re going to add 200 grams of butter. And then we’re going to melt this in the microwave at thirty second intervals until everything is completely melted. In a separate bowl, we’re gonna crack a couple eggs — and give that a good whisk. Next we’re gonna add three tablespoons of cocoa powder — That’s right! — and 200 milliliters of icing sugar or powdered sugar. Next we’re gonna add a few drops of vanilla extract; and now we’re going to add our melted butter and chocolate mixture. Give this a good mix until everything is well incorporated. To put the cake together, we’re gonna put a layer of our chocolate mixture; and then a layer of our Maria cookies. And keep doing this until we have four layers of cookie finished with one last layer of chocolate. Wrap everything up with plastic wrap; and place in the refrigerator for at least four hours, or overnight. Here’s my Radio Cake. It’s in this tin and I’ve let it sit overnight. And let’s un-mold it. All right, let’s unwrap this. Definitely recommend using foil rather than plastic wrap… because this was not very strong. So, a serrated knife, I thought, would be the way to go but it’s not, so let’s use a regular knife. *chopping sounds” *Happy as Larry music* All right, so now that we have this thing sliced, let’s give it a taste. Itadakimasu! Mmm… “That’s yuuuuummyyy,” as my little son would say. I was thinking the cookies might soften up because this is a refrigerator cake, but they didn’t, so you still have the nice crunch of the Maria biscuit and then you’ve got this really lovely chocolate ganache: it’s really silky and smooth and creamy; and full of dark chocolate flavor; and of course buttery; and it’s sweet, but not overly so which I know I say all the time but I think it’s really important for me when I have chocolate. I like to enjoy the chocolate flavors and I don’t like it when it’s too sweet. And this is perfect — I love it! You still have just the slight bitterness of the chocolate, but that butter goes so nicely with it! Oh, it’s heavenly! So good. This is very, very dense and rich, so I think a tiny slice is more than enough for a serving. And this recipe makes a ton, so it would be great for a party, or something like that. This recipe was a little bit fussier than I thought it was going to be and I think that has something to do with the kind of vagueness of the instructions. So, just be forewarned. Let me know in the comments if you want to see any more of these IKEA recipes…. I hope you guys enjoyed that one; I hope you guys learned something; don’t forget to leave me a comment; subscribe; and give me a little like, and I shall see my next video. Toodleloo! Take cake! Bye! *channel theme music* *Happy as Larry music* Do do! Dup doo doo dup doo do do dup boop.

100 comments on “IKEA RADIO No-Bake CAKE Recipe Test | FIka Cookbook

  1. Raw eggs that are bought from a store are heat treated and generally completely safe to eat. If you get your eggs direct from a smaller farm or from your own hens then you should be more careful. Store-bought mayonnaise, for instance, has raw eggs in it and is completely safe.

  2. I'm grownup in Denmark where we use a simular cake, but call it "cracker cake" (It must be)…
    Well… you should try to see how another bite-size version can be created 🙂

  3. That maria biscuits remind me of my childhood memories, my grandma used to feed me with those, and she still has lots of types of biscuits in her cabinet untill now..

  4. A tablespoon or so of strong brewed coffee or espresso can cut sweetness and add a nice bitter note that complements the chocolate.

  5. If you add some "seigmenn" and "geletopper" it will be perfect 🙂

  6. Like a french silk pie uses raw eggs, but for me, I would omit the eggs and use just the chocolate, butter and maybe some cream.

  7. This is really interesting. My mom taught me a similar recipe that she learned from my grandma which I believed to be a traditional Bavarian type of dessert called "Koida Hund" (Bavarian for "cold dog"). I wonder if this is a rendition of a traditional Swedish dessert and if it still exists in traditional Swedish culture… and which one came first? After all, the Swedes invaded parts of present-day Bavaria in 1674. Really gets me thinking…. seems like everything in the world is somehow connected haha! Thank you for sharing this, Emmy!

    EDIT: Reading the comments, it seems like that recipe is all over the place in Germany, Scandinavia and the Baltic States. You live and learn ^^

  8. It’s not that unusual to eat raw eggs in other parts of the world. Not to mention, the chances of actually getting an illness from raw eggs is super low

  9. this is like Ukrainian desert Шоколадная колбаса (chocolate kielbasa), except the biscuits are not broken.

  10. Those kids have to be some of the most patient. I know if I was that young and watched my mom make this, I could not be able to wait

  11. Risk of salmonella depends usually on sanitary living situations for the chickens.

  12. In Germany we have a similar cake, but instead of butter and raw eggs we use coconut oil for the chocolate part. Eitherway – love it ❤️❤️❤️

  13. Do all Asian folks have these tins? I've seen so many tins like this in my Asian friends' kitchens and nobody else I know seems to have them. Where can I find them? What are they called?At any rate, they look very useful and neat and I have seen them in many sizes and shapes. Maangchi uses a bigger version for her kimchi in her videos. I'm jealous!

  14. Maybe I'd incorporate some chopped nuts and fruit :). If I'm feeling adventurous, bits of dried Chile peppers for some spicy heat! Lavender buds, Lemon peel…. oooh the possibilities

  15. Fika is sound strange for me… In Hungary fika is what come out of your nose so it's really weird for Hungarian people xD

  16. 🙂 Your son reminds me of me: "Mommy, whatcha making?
    –Oh, just dinner.
    –What's for dinner?
    –What I'm making.
    –Can I help?

  17. For the everybody who are nervous about the eggs, I suppose that the heat from the melted chocolate/butter mixture is enough for the eggs to cook. But of course I'm not a doctor or a scientist.

  18. we have a version of this cake in norway. its called delfia cake. its quite similar, but we use refined coconut oil mixed with chocolate, coffee, eggs, sugar. we have the same biscuit layer but we also use shaved marzipan. on top of the cake we use little sugared jelly candies.

  19. Looks awesome. However, you may wanna edit in some on-screen text for the standard system of measurements conversions for those metric measurements.

  20. Radiokaka is absolutely amazing! I haven’t made it myself though even with being Swedish! I really should make it sometime, it’s sooooooooo good and I don’t care that it’s considered an Old people’s cake. If I go to a cafe that happens to offer Radiokaka I tend to choose that for my fika

  21. in portugal we make something similar called Bolo de bolacha (cookie cake) but we dip the maria cookies in coffee before placing them in layers. no eggs but the cream/batter has crushed cookies chocolate and cream.

  22. Gonna get political here for a minute and point out that the socialist countries produce safer food products. If capitalism is so great why do we have to be afraid of our own eggs?

  23. We have a version of that cake in france. The only difference is that it's layered cookies and chcolate mousse (2 ingredients : chocolate and eggs) then you put the cake in the fridge overnight. the cookies become soft, it's the best cake IMO.

  24. The eggs in Sweden and many other European countries the eggs are not sold cold, they are out in room temperature. There are many videos on
    here about it, but here is a quick one if anyone is curious.

  25. Calm down with the eggs! The temperature of the melted chocolate would have slowly tempered the eggs without scrambling it, so it’s safe for consumption.

  26. If the egg part bothers some, place your eggs over a bain marie at low to medium heat and whisk until pale and emulsified. You could also make a ganache with heavy cream instead.

  27. reminds me so much of our Chocolate Salami. Basically, intead of putting the cookies whole, you smash them up, mix em with the chocolate and then roll the whole thing in tinfoil like you would roll a sushi roll, cool it overnight and you have a typical italian chocolate salami.
    P.S. if you want you can add some liqueur, Marsala or Limoncello will do, something not excessively strong.

  28. This makes me want to really like chocolate! Yes, blasphemy, I am not an avid chocolate fan. I love buttery flavors and peanut butter too!

  29. Alright raw eggs. Just use some of the hot melted chocolate mixture to temper the eggs, whisk as you pour into egg mixture. It's fine..
    I eat a dish called "Tamago kake gohon", simply a raw egg over hot rice, mixed together. I add Aloha shoyu for taste, yummmmm. Oh the egg does not scramble it stays in a raw like state.

  30. Can you pls make pie de limon pls its like this one but instead of chocolate is a mix of lemon and sweetend condensed milk 🌻

  31. if you're concerned about eating raw eggs, you can buy them pasteurized in the shell–they taste, look, and work exactly the same in recipes. 🙂

  32. Am I the only one who thinks a few drops of vanilla is not nearly enough, I love vanilla and I'll usually use a table spoon or two for pancakes

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