John Myers
Ingredients for 1 servings:
- 220 g almonds, chopped
- 8 egg whites
- 220 g sugar
- 225 g butter
- 35 g cornstarch
- 250 g sugar
- 8 egg yolks
- 1 bag(s) of sweets (Daim, possibly balls)
- 100 ml cream
- 1 bar of chocolate (milk or with Dairy)
Instructions
Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours
Swedish Daim cake like at Ikea
For the base, beat half of the egg whites until stiff. Mix in half of the almonds and half of the sugar. Fold into the beaten egg whites in portions. Line the bottom of a 26 cm springform pan with baking paper and spread the batter evenly. Bake in a preheated oven at 200°C for about 20 minutes. Bake a second base in the same way using the remaining batter ingredients. Or bake one large base and cut the cake in half. For the cream, melt the fat in a bain-marie (do not let it get too hot). Stir in the sugar, cornstarch, and egg yolks. Beat the mixture with a whisk or hand mixer over medium heat for 20-25 minutes until the cream thickens. Immediately spread half of the cream on one base. Place the second base on top and spread the cake with the rest of the cream. Allow to cool. For the topping, melt the chocolate in a bain-marie and mix with the cream until smooth, then stir in the Daim pieces. Allow to cool thoroughly and spread over the cooled cake. Tips: Always refrigerate the cake thoroughly or even store it in the freezer. It tastes best cold; because of the buttercream, refrigerate it for at least two hours before serving. The cake is easiest to slice when frozen.
Facebook Comments