Ice-cold Daimtårta

Ingredients for 1 servings:

• 120 g almonds, chopped
• 4 egg whites (Important: use very fresh eggs!)
• 200 ml sugar
• 4 egg yolks
• 100 ml powdered sugar
• 1 tsp vanilla sugar
• 300 ml whipped cream
• 75 ml cocoa powder (99.9%)
• 50 ml sugar
• 75 ml water
• 1 tbsp butter
• 120 g confectionery (Daim bar)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Swedish recipe

Grease a 26cm springform pan with a little rapeseed oil and preheat the oven to 175°C (top/bottom heat). Beat the egg whites until stiff peaks form, gradually adding the sugar. Carefully fold in the almonds and spread the batter into the pan. Bake on the middle shelf for 30 minutes until golden brown. Let cool. Beat the powdered sugar, vanilla sugar, and egg yolks with a hand mixer until creamy. Whip the cream until stiff peaks form and carefully fold in. Pour over the base and place the cake in the freezer. Combine the cocoa, sugar, and water in a saucepan, heat, and bring to a boil while stirring. Let it boil briefly, then remove the pan from the heat. Add the butter and stir well. Let the chocolate glaze cool. Chop the Daim bars into small pieces. Remove the cake from the freezer, pour the chocolate glaze over the cake, sprinkle with Daim pieces, and return the cake to the freezer. The cake should be frozen for at least 5 hours before serving. The cake is easy to slice from frozen, so you can prepare it ahead and take out a slice or two as you like. The cake is eaten ice cold, making it perfect for summer!