Hugrún's Recipes
ISEN

Cakes

Daim cake

From
Hjödda
Oven
150 °C150 °C (300 °F)

Ingredients

Meringue base

  • 3 egg whites
  • 2 dl sugar¾ cup sugar
  • 1 dl nuts, chopped½ cup nuts, chopped

Topping

  • ½ litre whipping cream, whipped2 cups whipping cream, whipped
  • 3 egg yolks
  • 100 g sugar3½ oz sugar
  • 4–5 gelatine leaves
  • 1 dl coffee, hot½ cup coffee, hot
  • 5 small Daim bars, chopped (Daim is a Swedish crunchy almond caramel bar coated in milk chocolate; use Daim or Dime bars, or chocolate-covered toffee.)

Method

Meringue base

  1. Heat the oven to 150°C. Draw a circle (about 24 cm) on baking paper on a baking tray.Heat the oven to 300 °F. Draw a circle (about 9 in) on baking paper on a baking tray.
  2. Whisk the egg whites and sugar until stiff and glossy.
  3. Gently fold in the chopped nuts.
  4. Spread the meringue into one base (or two small ones) and bake at 150°C for about 45 minutes. Let it cool.Spread the meringue into one base (or two small ones) and bake at 300 °F for about 45 minutes. Let it cool.

Topping

  1. Whisk the egg yolks and sugar together until thick and pale.
  2. Gently fold in the whipped cream.
  3. Soak the gelatine leaves in cold water for a few minutes, squeeze them out and dissolve them in 1 dl hot coffee. Let it cool until lukewarm.Soak the gelatine leaves in cold water for a few minutes, squeeze them out and dissolve them in ½ cup hot coffee. Let it cool until lukewarm.
  4. Stir the coffee into the cream mixture.
  5. Chop the Daim bars and stir them in.
  6. Let the mixture thicken a little (in the fridge, for example).

Assembly

  1. Put the meringue base on a serving plate.
  2. Cut out a strip of plastic (acetate or baking plastic) and wrap it around the base as a collar.
  3. Pour the Daim mixture over the base.
  4. Put the cake in the freezer.
  5. Take it out of the freezer about 2 hours before serving.

Notes

  • Serve with cream.

As she wrote it
Her page in the recipe book
Dajmterta
(Hjödda)
3 eggjahv. - 2 dl. sykur > Stífþeytt 1 dl. sax. hnetur bl. varlega saman 1 botn, 150°C, ca. 45 min (2 litlir)
ofaná: 1/2 l. þeyttur Rjómi 3 eggjar. + 100gr. sykur þeytt vel sam. þeytt Rjóma bl. varl. saman. 4-5 matarlímsblöð -> 1 dl. Kaffi kælt og öllu bl. saman. 5 lítil Dajm brytuð útí. Láta þykkna.
Botn settur á disk, klippa út plast sem er sett innan á utan hliðar um botn. Dajmbl. hellt yfir. Sett í frysti. Tekin út ca. 2 klst. fyrir notkun. Borin fram með Rjóma