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Daim tart (daimtårta)
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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.

Equipment

  • 2 x 23-cm round cake pans greased and lined with baking parchment