Thursday, May 24, 2012
Here's the cake I made for Titus birthday the other day! (Well, almost two weeks ago - where does the time go? I can't believe how fast it moves right now. It's pretty scary!)
He's not big on traditional cake, so I figured I'd make something resembling ice cream, but without serving just ice cream. Daim is a candy bar, similar to Heath or Skor - basically crisp almond toffee covered in milk chocolate. Feel free to substitute as you see fit!
This was a big hit with Titus, as well with us adults. It'll keep for a few days in the freezer too, if you happen to have leftovers. (But don't count on it.)
We served the cake with some strawberries that were marinated in a few spoons of sugar and some lime zest. Delicious!
Frozen Daim Cake
Rice Crispie cake layer:
3 egg whites
140 g sugar
200 ml rice crispies
Beat the egg whites until fairly stiff. Add the sugar and keep beating into a glossy meringue. Add the rice crispies. Spread on a baking paper (teflon or silpat works very well) and bake at 125°C for about 75 minutes or until the meringue looks and feels dry.
For the filling:
3 egg yolks
75 g sugar (ideally homemade vanilla sugar if you have it)
2 double Daim bars (56 g each, so you need 112 g in total)
300 ml cream (full-fat)
Whisk yolks and sugar until pale and fluffy. Finely chop the Daim. Whisk the cream into soft peaks. Stir the cream into the eggs, and add the Daim. Spread on top of the completely cooled cake layer, and freeze for at least four hours.
Decorate as you wish, I used some flaked milk chocolate.
Recipe in Swedish: