I am very fond of daim and this cake is so good that it is hard to stop eating.
Ingredients
Recipe Daim cake
- nut base
- caramel
- vanilla cream
- 1 bag mini daim
- 2 pcs daim
- 200 gram 40% chocolate
Recipe nut base
- 250 gram almonds with peel
- 190 gram icing sugar
- 5 pcs egg whites
Recipe caramel
- 250 gram brown sugar
- 250 gram condensed milk
- 140 gram butter
- 2 tbsp light syrup
- 2 tsp maldon salt
- 1 tsp vanilla paste
- 150 gram white chocolate
Recipe vanilla cream
- 8 pcs egg yolks
- 80 gram cornstarch
- 1 pcs vanilla bean
- 180 gram sugar
- 7,5 dl milk
- 2,5 dl whipping cream
I had a friend of mine Lillian visit and we made this cake together (her recipe, but I'll share with you). Here you get a delicious nut base, fudge caramel, sour vanilla cream with passion fruit, chocolate topping and several layers of daim in different types. This cake takes some time to make, but oh my god so good! Here is the recipe and explanation with lots of pictures on how to make this cake.
Step 1
Start by running the almonds in a blender or food processor to a pretty nice mixture. It's just too good if there is a little difference in the pieces. Mix the almonds together with the icing sugar. Beat the egg whites until they are completely stiff. Carefully mix everything together.
Step 2
Cut baking paper and place in the pan. This is a very clever trick! Use a little grease or oil and the baking paper will stick to the pan.
Step 3
Pour in the meringue mixture and make sure it is fairly even. Preheat the oven to 190 degrees and bake for 28-30 minutes on the bottom rack in the oven. Take out the nut base and let it cool down completely before you turn it over on the plate you want to serve the cake at the end.
Step 4
Now we start with the caramel. Mix everything in a saucepan except the white chocolate and simmer and reduce for 10 minutes.
Step 5
Remove the pan from the heat and wait a few minutes before adding the white chocolate and stirring well. When you use condensed milk, you get a caramel that has a fudge-like shape and hardens very well when it goes in the fridge afterwards.
Step 6
Here is a guide with movies on how to make the vanilla cream Homemade vanilla cream - one of the most widely used dessert sauces.
Step 7
Now it's time to put the cake together. Start by placing the nut base on a suitable plate and place a cake tin around it. Feel free to use baking plastic along the edge for an even better result.
Step 8
Pour over the delicious caramel and spread evenly over the cake.
Step 9
Cut the mini daim into coarse pieces and add the caramel. Press down a little so you get a smooth surface. Put the entire pan in the refrigerator for a minimum of 30 minutes before applying the next layer.
Step 10
Now the cake has been in the fridge and has settled. Now it is ready to add the vanilla cream. Pour over and distribute evenly. The cake now needs a little trip in the fridge so the cream can settle. Since there is gelatin in this cream, it will be quite firm.
Step 11
Melt 40% good quality chocolate over a water bath. A water bath actually means that you put the chocolate in a bowl that you put on top of a pan of steaming water. This way you will gently melt the chocolate. Pour the melted chocolate over the cake and sprinkle with the finely chopped daim chocolates. Put the cake back in the fridge.
The next time you take the cake out of the fridge, it is ready to be enjoyed. Carefully remove the pan and the plastic around it. Serve to someone you love and enjoy the world's best daim cake! This is a powerful cake, but the taste is wonderful. Good luck.
