Servings: servings
Daim Ice Cream Cake
This Daim ice cream cake combines crispy meringue with creamy ice cream filled with pieces of Daim chocolate. Perfect for festive occasions and can be made in advance. Follow our simple step-by-step recipe for a guaranteed successful dessert.
Ingredients
Bottom:
- 3 pcs. egg white
- 150 gram Sugar
- 150 gram Almonds
Ice:
- 3 pcs. Egg Yolk
- 42.5 gram Sugar
- 300 gram Whipping Cream
- 120 gram Daim
Instructions
Prepare the Base:
- Preheat the oven to 170°C (normal oven).
- Whisk the egg whites until stiff. Add sugar a little at a time while whisking until you have a firm meringue.
- Finely chop the almonds and gently fold them into the meringue mixture.
- Pour the meringue mixture into a greased springform pan (24 cm in diameter) lined with baking paper.
- Bake the base in the oven for about 45 minutes until golden. Let it cool in the pan.
Make the Ice Cream:
- Whisk the egg yolks and sugar until you get a light and fluffy mixture.
- Whip the cream in a separate bowl.
- Gently fold the whipped cream into the egg mixture.
- Coarsely chop the Daim chocolate and fold it into the ice cream mixture.
Assemble the Cake:
- Pour the ice cream mixture over the cooled base in the springform pan.
- Smooth the surface with a spatula or spoon.
- Cover the cake with plastic wrap and place it in the freezer for at least 2 hours, or until fully frozen.
Serving:
- Remove the cake from the freezer about 30 minutes before serving so it can soften slightly and be easier to cut.
- Decorate the cake with extra chopped Daim or whipped cream if desired.