Daim Cake
Indulge in the irresistible charm of a homemade Daim Cake, a Scandinavian-inspired delight that perfectly balances nutty, creamy, and crunchy textures. This stunning dessert features a light and chewy almond meringue base, a rich and velvety buttercream infused with vanilla, and a topping of fluffy whipped cream adorned with crushed Daim bars—those delectable caramel-filled milk chocolate bites. Ideal for celebrations or as a show-stopping dessert, this layered cake is both gluten-free and utterly sensational. With just 30 minutes of prep time, you can whip up this elegant treat that’s guaranteed to impress family and friends. Serve it chilled for the ultimate experience of creamy decadence and caramel crunch in every bite!
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Recipe Information
Ingredients
- 4 large Egg whites
- 150 g Granulated sugar
- 150 g Almond flour
- 200 g Unsalted butter
- 180 g Confectioners' sugar
- 1 tsp Vanilla extract
- 4 large Egg yolks
- 200 ml Heavy cream
- 150 g Daim bars
Instructions
Preheat your oven to 175°C (350°F) and line the bottom of a 23 cm (9 inch) springform pan with parchment paper.
In a clean, dry mixing bowl, whisk the egg whites until soft peaks form. Gradually add the granulated sugar and continue whisking until stiff, glossy peaks appear.
Gently fold in the almond flour until well combined, being careful not to deflate the meringue.
Spread the meringue evenly in the prepared springform pan and bake in the preheated oven for 25-30 minutes until the top is firm and lightly golden.
Allow the meringue to cool completely in the pan, then remove it carefully and transfer to a serving plate.
To make the buttercream, melt the unsalted butter in a saucepan over low heat. Once melted, stir in the confectioners' sugar and vanilla extract.
Remove the saucepan from heat and quickly whisk in the egg yolks, one at a time, ensuring the mixture stays smooth.
Let the buttercream cool to room temperature before spreading evenly over the cooled meringue base.
In a separate mixing bowl, whip the heavy cream until firm peaks form.
Spread the whipped cream over the layer of buttercream.
Crush the Daim bars into small pieces and sprinkle them over the entire top of the cake.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the layers to set.
Once chilled, slice and serve the Daim cake with additional whipped cream if desired.
Nutrition Facts
Calories |
5357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.0 g | 479% | |
| Saturated Fat | 178.5 g | 893% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1408 mg | 469% | |
| Sodium | 669 mg | 29% | |
| Total Carbohydrate | 464.6 g | 169% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 427.9 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 575 mg | 44% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 559 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
