Daim cake (IKEA addition)

Ingredients

Sponge Biscuit

6 egg whites

pinch of salt

120 grams (4.2 ounces) sugar

200 grams (7.1 ounces) almond flour

The Cream

6 egg yolks

100 grams (3.5 ounces) sugar

pinch of salt

1 teaspoon vanilla

100 grams (3.5 ounces) heavy sour cream

150 milliliters (5.1 fluid ounces) whipping cream

120 grams (4.2 ounces) butter

The Glaze

200 grams (7.1 ounces) milk chocolate

1 tablespoon vegetable oil

Instructions

Step 1

1. Separate the egg whites from the yolks into two clean, dry bowls. Ensure that even a drop of yolk does not get into the whites! Tip: Using a cold egg is easier for separating whites from yolks.

Step 2

2. Add a pinch of salt and 120 grams (4.2 ounces) of sugar to the egg whites. Whisk the whites for 3-6 minutes until they become white and glossy. They should form stiff peaks that hold when the bowl is turned upside down. Tip: Make sure your mixing bowl and whisk are completely clean and free of any grease for the best results.

Step 3

3. Gradually fold in 200 grams (7.1 ounces) of almond flour into the egg whites in 2-3 additions using a silicone spatula. Fold gently from bottom to top to retain the air in the mixture. Tip: Do not overmix to avoid deflating the whites.

Step 4

4. Draw circles on parchment paper to fit your mold size: for an 18cm (7.09-inch) mold, make 3 cake layers; for 20-22cm (7.87-8.66-inch) molds, make 2 cake layers. Pour the mixture into the drawn circles and spread evenly with a spatula.

Step 5

5. Bake in a preheated oven at 170°C (338°F) for about 17 minutes, or until golden brown. Once baked, let the sponge biscuits cool completely before removing them from the parchment paper. Tip: It's easier to remove the parchment paper when the biscuit is fully cooled.

Step 6

6. In a saucepan, combine 6 egg yolks, 100 grams (3.5 ounces) sugar, a pinch of salt, and 1 teaspoon vanilla extract. Stir in 100 grams (3.5 ounces) of heavy sour cream.

Step 7

7. Heat 150 milliliters (5.1 fluid ounces) of whipping cream in the microwave for 1 minute. Gradually pour the hot cream into the saucepan while stirring vigorously to prevent curdling.

Step 8

8. Place the saucepan over medium heat and cook the mixture until the first bubbles appear. Remove from heat, cover it with plastic wrap in contact with the surface, and refrigerate for an hour. Tip: Make sure the plastic wrap touches the surface of the cream to prevent a skin from forming.

Step 9

9. After an hour, whip the chilled mixture at maximum speed for 1 minute until it is frothy. Add 120 grams (4.2 ounces) of butter, which should be at the same temperature as the cream, and whip for an additional 2 minutes until thick and smooth. Tip: Both butter and the mixture must be the same temperature to emulsify properly.

Step 10

10. Cover each cooled cake layer with the cream, stacking them to assemble the cake.

Step 11

11. For the glaze, melt 200 grams (7.1 ounces) of milk chocolate and stir in 1 tablespoon of vegetable oil until smooth.

Step 12

12. Spread the chocolate glaze over the assembled cake. You can also add nuts or crispies to the chocolate if desired. Tip: For a smoother finish, pour the glaze over the center of the cake and let it flow naturally to the edges.

Servings

🎉 **Dress Up Your Dessert!** 🎉 Immortalize your homemade almond sponge cake at your next gathering. Serve it on a rustic wooden platter for a touch of homely elegance, or opt for a sleek cake stand to get that chic patisserie vibe!

**Garnish Galore:** Scatter fresh berries on top of your cake for pops of color and bursts of flavor. Crushed pistachios or slivered almonds can add layers of texture, making each bite a joyful experience.

🍦 **Ice Cream Dreams:** Pair slices of your cake with scoops of vanilla or pistachio ice cream. The creamy chill contrasts delightfully with the fluffy sponge and creamy filling.

**Coffee Chat:** Hosting a coffee morning? Present your cake with a selection of coffees and teas. The rich, almond flavors complement a nice espresso or a smooth Earl Grey perfectly.

Equipment

Hand Mixer

A trusty hand mixer is essential to achieve the perfect consistency for both the meringue and the cream. Make sure it's clean and dry before you start whipping!

Silicone Spatula

Great for folding almond flour into the meringue without deflating it. Look for one with a flexible head.

18-22cm Cake Molds

Opt for non-stick molds to make your life easier when transferring cake layers to the cooling rack.

Parchment Paper

An absolute must for our cake layers! Draw your circles for precise shaping and easier transfer.

Mixing Bowls

Have a few sizes handy to separate the egg whites and yolks effectively. Make sure they are grease-free to help your meringue reach its peak potential!

Variations

🌿 **Gluten-Free Goodness:** Swap out the almond flour with your favorite gluten-free flour blend. Remember to select one with a fine texture to keep the sponge soft and fluffy.🍃

**Vegan Vanilla Delight:** Transform this recipe into a vegan masterpiece! Use aquafaba (the liquid from a can of chickpeas) as a substitute for egg whites. Swap the heavy sour cream and butter with coconut cream and vegan butter. And don’t forget to use a vegan-friendly chocolate for the glaze!🌱

Faq

Why doesn't my egg whites whip up properly?
This usually happens if there's any fat in the bowl or on the whisk. Ensure both are thoroughly cleaned and completely dry before you start!
Can I use a regular flour instead of almond flour?
Substituting regular flour will change the texture quite a bit. Almond flour gives the cake its unique light and nutty texture.
How can I make my cream thicker?
Make sure your cream and butter are at the same temperature when whipping. Using chilled bowls and beaters can also help maintain consistency.
My glaze isn't setting. What did I do wrong?
Ensure that the chocolate isn't overheated and that it’s mixed well with the oil. It might also be helpful to let it cool slightly before applying it to the cake.
Can I add flavors to the cream?
Absolutely! Feel free to infuse different flavors like coffee, orange zest, or even a splash of liqueur to customize your cream.
What can I do if my sponge layers break?
Not to worry! Use your cream to "glue" the pieces back together. Once you apply the chocolate glaze, small breaks and cracks will be hidden.