DAIM BAR & ALMOND CAKE
INGREDIENTS
(Serves 15 – 18)
Sponge:
220 g egg whites
270 g sugar
180 g ground almonds
Butter Cream:
225 g butter
105 g icing sugar
135 g double cream
125 g milk
15 g corn flour
15 g vanilla sugar
110 g egg yolk
Chocolate Ganache:
100 g dark chocolate bar
100 g milk chocolate bar
200 g double cream
6 x 28 g Daim bars
10 g Amaretto
To serve (optional) Toffee sauce, chocolate sauce and caramelised, crushed almonds.
HOW TO
Sponge:
Whisk the egg whites, adding sugar slowly.
Fold in the ground almonds.
Pour the mix into two 28 cm diameter spring form rings placed on parchment paper.
Bake the two cake bases at 180 c (Gas Mark 4) for approx. 18 minutes.
Butter Cream:
Beat butter and icing sugar until white and fluffy.
Whisk the rest of the ingredients and simmer on a low heat until a thick custard is formed.
Leave to cool before adding it in to the butter and icing sugar mix.
Chocolate Ganache:
Bring the cream to a boil.
Add the chocolate, mix until smooth.
Add the Amaretto.
Leave to cool. Crush the Daim bars and add to the mix.
In a 28 cm ring add two layers of each sponge and butter cream topping with chocolate ganache. Leave to set in the fridge before serving. Serve with toffee and chocolate sauce and caramelised, crushed almonds (optional). This cake is suitable for freezing.
Image borrowed from brinkenbakar.ellematovin.se
