Daim cake

Daim Cake Recipe

Ingredients

Almond Base:

• 3 egg whites
• 1 1/4 cups (125g) ground almonds
• 1/4 cup (50g) sugar
• 2 tbsp (15g) all-purpose flour

Buttercream Filling:

• 1/2 cup (100g) softened butter
• 1/3 cup (75g) sugar
• 3 egg yolks
• 1/2 cup (120ml) whipping cream
• 2 Daim bars (approx. 100g), chopped finely

Chocolate Ganache:

• 7 oz (200g) milk chocolate
• 1/2 cup (120ml) whipping cream
• 1 tbsp butter

Instructions

Step 1: Prepare the Almond Base

1. Preheat the oven: Set the oven to 350°F (180°C) and line the base of an 8-inch (20cm) springform pan with parchment paper. Lightly grease the sides of the pan.
2. Whip egg whites: In a clean bowl, whisk the egg whites to soft peaks using a hand mixer. Gradually add the sugar while whisking until the mixture is glossy and holds stiff peaks.
3. Combine dry ingredients: In a separate bowl, mix together the ground almonds and flour.
4. Fold the dry mixture: Gently fold the almond-flour mixture into the egg whites using a spatula, ensuring everything is well combined but not over-mixed.
5. Bake the base: Pour the batter into the prepared pan and smooth it out. Bake for 15–18 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean. Allow it to cool completely in the pan before removing it.

Step 2: Make the Buttercream Filling

1. Heat the cream: In a small saucepan, bring the whipping cream to a simmer over medium heat. Once it begins to bubble, remove it from heat.
2. Prepare egg yolks: While the cream is heating, whisk the egg yolks with the sugar in a separate heatproof bowl until they turn pale and fluffy.
3. Temper the egg yolks: Gradually add the hot cream to the yolk mixture, whisking constantly to prevent the yolks from curdling.
4. Cook the mixture: Pour the egg yolk and cream mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 3-4 minutes. Be careful not to let it boil.
5. Cool and combine: Once thickened, remove it from heat and allow it to cool slightly. Then, beat the softened butter in a large bowl until light and fluffy. Gradually add the cooled egg mixture to the butter while beating. Mix until smooth and creamy.
6. Add Daim chunks: Stir in the finely chopped Daim bar pieces. Refrigerate the buttercream for about 15 minutes to let it firm up slightly, making it easier to spread on the cake.

Step 3: Assemble the Cake

1. Layer the buttercream: Once the almond base has cooled completely, remove it from the pan and place it on a serving plate or cake board. Spread an even layer of the Daim buttercream over the almond base, making sure it’s smooth and covers the entire surface.
2. Chill the cake: Place the cake in the refrigerator to set while you prepare the chocolate ganache.

Step 4: Prepare the Chocolate Ganache

1. Melt the chocolate: In a heatproof bowl, combine the milk chocolate and butter. In a small saucepan, heat the cream over medium heat until it just starts to simmer. Pour the hot cream over the chocolate mixture.
2. Stir until smooth: Let the chocolate and cream sit for about 2 minutes to melt the chocolate, then stir gently until smooth and glossy.
3. Cool slightly: Let the ganache cool for 5-10 minutes so that it thickens slightly, making it easier to spread on the cake.

Step 5: Decorate the Cake

1. Pour the ganache: Remove the cake from the refrigerator. Slowly pour the chocolate ganache over the top of the cake, spreading it evenly with a spatula to cover the buttercream layer.
2. Final touches: If you have any extra chopped Daim pieces, sprinkle them on top of the ganache for added decoration and texture.
3. Chill again: Return the cake to the fridge for at least 30 minutes to allow the ganache to set.

Step 6: Serve and Enjoy!

• Slice the cake with a sharp knife that has been warmed under hot water (this helps get clean slices through the ganache).
• Serve chilled or at room temperature.

Tips & Variations

• Chopped Daim alternatives: If you can’t find Daim bars, you can substitute with other toffee almond bars, or even homemade toffee chunks for a similar flavor.
• Make it gluten-free: You can easily make this cake gluten-free by ensuring your all-purpose flour and any other ingredients are certified gluten-free.
• Storage: The Daim cake can be stored in an airtight container in the fridge for up to 3 days. It’s a great make-ahead dessert that actually tastes better after chilling overnight!

Flavor Notes

Daim cake is a deliciously rich dessert that combines the nuttiness of almonds with the sweet and salty crunch of Daim bars. The almond base is light and slightly chewy, perfectly complementing the creamy, buttery filling studded with Daim’s signature caramel bits. The final touch is the luxurious milk chocolate ganache, which ties all the flavors together, offering both decadence and sweetness. This cake is perfect for special occasions or whenever you want to impress your guests with a Scandinavian treat.