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Daim ice cream cake

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Ingredients for 1 servings:

  • 4 eggs, of which the egg whites
  • 4 eggs, including the yolk
  • 300 g sugar (in half)
  • 150 g ground almonds
  • 2 sweets (2 chopped, double daim)
  • 5 dl cream
  • 1 coffee (espresso)

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Beat 4 egg whites with 150g sugar until stiff peaks form. Mix in 150g ground almonds. Cut a round piece of baking paper (the size of the baking tin), place it in the baking tin, and spread the mixture on it. Bake for 50 minutes on the middle rack at 150-180°C. Allow to cool completely, remove the baking paper, and return it to the tin. Beat 4 egg yolks and 150g sugar until foamy. Whip 5-6dl of cream. Mix the foam and whipped cream. (Fold in with a hand whisk.) Add 2 chopped double Daim (the large pack) along with 2 tablespoons of strong coffee to the mixture. Pour the mixture over the base in the tin and freeze.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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