Swedish Daim Cake (IKEA Copycat)
A copycat of IKEA's famous Daim cake: two nutty meringue layers filled with a rich egg-yolk cream, coated in milk-chocolate icing and studded with crushed Daim (almond toffee) bar. As Alesia puts it, it's for everyone who can't leave IKEA without a slice of Daim cake — and for those who never go but won't turn down a slice of delicious almond cake.
⏱️ Prep: 40 min🍳 Cook: 24 min
Nutritionper 100 g›
450
Calories
7g
Protein
30g
Carbs
34g
Fat
Ingredients
| 4 | egg whites |
| 150 g | hazelnuts or almonds, ground |
| 100 g | sugar (for layers) |
| 4 | egg yolks |
| 130 ml | heavy cream (for cream) |
| 75 g | sugar (for cream) |
| 150 g | butter |
| 150 g | milk chocolate |
| 2 tbsp (30 ml) | heavy cream (for icing) |
| to taste | Daim bar (or other toffee caramel), chopped |
Instructions
- Make the layers: separate the egg whites from the yolks. Beat the whites to a light foam.
- Fold in the ground nuts and sugar and gently stir the mass together.
- Line a springform pan with parchment and lightly grease it with butter (otherwise the layer will stick).
- Pour in half of the whites-and-nut mass and bake for 12 minutes in a well-heated 180°C (350°F / gas 4) oven. Remove the layer and repeat with the second half.
- Make the cream: mix the egg yolks, heavy cream and sugar in a saucepan.
- Over medium heat, bring it to thicken, stirring constantly with a whisk.
- Remove from the heat and add the butter.
- When the butter has dissolved, stir again and chill the cream in the fridge.
- Lay the bottom layer on a plate or back into a springform pan.
- Spread half of the cream on the first layer, add the second layer and spread on the remaining cream. Refrigerate for at least one hour.
- Once the cream has set, make the icing: melt 150 g good milk chocolate together with 2 tbsp heavy cream, then stir in the chopped Daim bar.
- Pour the chocolate over the cake and refrigerate at least 6 hours, ideally overnight.
- Cut the cake with a hot knife and serve. Enjoy with tea!