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Daim tart – Daimtårta

Daim tart (daimtårta)

While this cake is not perhaps traditional, it does hold a place in the food hearts of many as a cake one can buy when visiting that Swedish place with all the flat-packed furniture. It doesn’t contain any flour, so is naturally free from gluten.

Course: Cake

Cuisine: Scandinavian

Servings: 8

Author: Bronte Aurell

Ingredients

200 grams whole almond skin on
160 grams icing sugar
5 egg whites

Topping

5 egg yolks
100 ml whipping cream
100 grams caster sugar
150 grams butter cut into small pieces, at room temperature

Chocolate covering

100 grams good-quality milk chocolate roughly chopped - can be bought here
100 ml double cream
4 single Daim bars chopped - can be bought here

Instructions

Preheat the oven to 160°C (325°F) Gas 3. In a food processor, grind half of the almonds and pulse until fine, then add the rest and pulse so that you have a mixture of fine and semi-rough. Add the icing sugar and pulse together again.
In a stand mixer, whisk the egg whites with a pinch of salt until stiff peaks form (not more). Add the ground almond mixture and gently fold in until incorporated.
Pour the mixture into the prepared cake pans and bake in the preheated oven for 35–40 minutes or until light brown and a skewer inserted into the middle comes out clean. Turn out carefully onto a wire rack and leave to cool completely. Baking time can vary, so do watch it.
Meanwhile, make the topping. Put the egg yolks, whipping cream and caster/granulated sugar into a saucepan over a low heat. Bring just to the boil, whisking constantly – as soon as you see the first bubble, quickly take the pan off the heat or the yolks will cook. To check the mixture is thick enough, dip a spoon in it, then run your finger through the back of the spoon; if the line stays, the mixture is ready. Leave the mixture to cool to room temperature.
Slowly beat in the butter using a hand-held electric whisk, a little at a time, until you have a thick, glossy topping. If it’s too runny, put it in the fridge to set then whisk again.
Spread 2/3 of the topping mixture onto the first almond base, add the top layer of almond cake and spread the remaining topping on the top and over the sides.
Place in the fridge for an hour for the topping to harden up. Melt the chocolate with the double/heavy cream over a bain-marie and spread across the top and sides, then sprinkle the Daim pieces on top of the still warm chocolate and leave to set in the fridge.
Serve cold.