Daim cake

Ingredients for 1 servings:

• 50 g butter
• 300 g sugar
• 1 pinch of salt
• 340 ml condensed milk
• Milk
• 300 g margarine
• 300 g sugar
• 3 eggs
• Vanilla flavor
• 300 g flour
• 1 packet of baking powder
• 4 tbsp cocoa powder
• 75 g dark chocolate
• 1 pack of confectionery (Daim candies)
• Fat for the mold

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Cake with liquid caramel center

For the caramel filling, melt the butter in a non-stick pan, then add the sugar and let it melt. When most of the sugar has caramelized, add the condensed milk, followed by a large splash of milk. Mix everything well and don’t be alarmed if it lumps a lot at first; it will go away with time. This mixture needs to be stirred every five to ten minutes for at least an hour while simmering over medium heat. With a little patience, you’ll soon have a smooth, melt-in-the-mouth caramel mixture. If it’s a bit too thick, add a little more milk. For the batter, first beat the margarine and sugar until fluffy. Then add the vanilla extract and eggs and mix everything well again. Melt the chocolate in a double boiler or in the microwave. Crush a handful of Daim candies (the amount is best determined according to your taste) in a food processor or by hand and fold them into the batter along with the chocolate, flour, baking powder, and cocoa powder. Now pour everything into a greased springform pan and bake at 180°C for about 40 minutes. When the cake is done, cut it in half horizontally and spread the caramel between the halves. This works best if you warm the caramel briefly in the microwave beforehand so it’s nice and spreadable. Stack the halves on top and decorate the top with caramel and daim pieces. The quantities given for the caramel are more than I needed for the cake. I put the leftover in jars because the caramel is also perfect as a spread. Just don’t store it in the refrigerator, or it won’t stay spreadable.