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Home » Cakes » Other cakes » Swedish Cake Daim (from Ikea)
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Swedish Cake Daim (from Ikea)

Recipe was added | Author: Alesia | Comment(s): 24

I Like It! 5
1 hours 5 portions Print version Add a note
Add to the cookbook Already added 11 users
Ingredients
  • Layers:
  • 4 egg whites
  • 150 g hazelnuts or almonds
  • 100 g sugar
  • Cream:
  • 4 egg yolks
  • 130 ml heavy cream
  • 75 g sugar
  • 150 g butter
  • Icing:
  • 150 g milk chocolate
  • 2 tbsp. heavy cream
  • Daim chocolate bar or any other toffee caramel
Your own note to the recipe. Visible only to you.
Swedish Cake Daim (from Ikea)
  • Layers:
  • 4 egg whites
  • 150 g hazelnuts or almonds
  • 100 g sugar
  • Cream:
  • 4 egg yolks
  • 130 ml heavy cream
  • 75 g sugar
  • 150 g butter
  • Icing:
  • 150 g milk chocolate
  • 2 tbsp. heavy cream
  • Daim chocolate bar or any other toffee caramel
Alesia:
The recipe is for all those who can not escape from IKEA without having eaten a piece of Daim cake, as well as for those who have never been in Ikea, but will not give up a slice of delicious almond cake!

Step by step recipe description:

Swedish Cake Daim (from Ikea)
1
Let's begin with baking layers! Separate egg whites from yolks. Beat the whites until light foam.
Swedish Cake Daim (from Ikea)
2
Add grinded nuts and sugar.
Swedish Cake Daim (from Ikea)
3
Stir the mass. Lay parchment to a split baking pan and lightly grease it with butter (otherwise the layer will stick to a parchment).
Swedish Cake Daim (from Ikea)
4
Pour half of the whites-nut mass. Bake for 12 minutes in a well-heated to 180ºC/350ºF/gas 4 oven. Then take the layer out and repeat the procedure with the second layer.
Swedish Cake Daim (from Ikea)
5
Now let us prepare cream! Mix yolks, heavy cream and sugar in a saucepan.
Swedish Cake Daim (from Ikea)
6
On medium heat, bring to thicken, stirring constantly with a whisk.
Swedish Cake Daim (from Ikea)
7
Remove from heat and add butter.
Swedish Cake Daim (from Ikea)
8
When butter is dissolved - stir again and put the cream to the fridge.
Swedish Cake Daim (from Ikea)
9
Lay the bottom layer on a plate or into a split baking pan.
Swedish Cake Daim (from Ikea)
10
Spread half of the cream on the first layer, then - the second and spread the remaining cream. Put the cake to the refrigerator for at least one hour.
Swedish Cake Daim (from Ikea)
11
When the cream hardens - we can coat our cake with chocolate icing. 150 grams of good milk chocolate melt together with 2 tbsp. heavy cream. Add chopped Daim bar.
Swedish Cake Daim (from Ikea)
12
Pour the chocolate over the cake and leave in the refrigerator for at least 6 hours, ideally overnight.
Swedish Cake Daim (from Ikea)
13
Cut the cake with hot knife and serve! Enjoy your tea!
Other cakes Swedish Cake Daim (from Ikea) 24
Swedish Cake Daim (from Ikea) - step by step recipe with pictures 5 5

Recipe was added | Author: | Comment(s): 24

I Like It! 5
Tags: walnut, ikea

Comments to the recipe “Swedish Cake Daim (from Ikea)”:

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8
Recipe says  four egg yolks but only one is used in recipe, is this an omission or is it correct just using one
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42
Author
Hello, Phil! Thank you for noticing the mistake, it has already been corrected. We are using all 4 yolks 😊
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8
Hello Alesia thanks for a swift reply, recipe looks fantastic, will try it soon
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42
Author
Great! Hope you'll like it! It is really delicious:)
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8
Hi Alesia, finally got to make your dime bar cake for a special occasion, everyone who tried it agreed you are right, it is absolutely delicious, many thanks for your recipe, all the best for the future. Phil 👍
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42
Author
Happy to hear that! 😊 Bon Appetit! 😊
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3
Hi - I am going to have a go at this cake for christmas - bringing a little of Sweden to New Zealand.  Your recipe looks the best but could you please tell me how many grams of Daim bar you used - we are able to get 28gr bars here and that seems too small?  Many thanks! 
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42
Author
Hello, Claire! Thank you for your comment! I got exactly the same Daim bar - 28g! But it actually depends on how crunchy you want the cake to be : )
-
3
Thanks so much for your prompt reply! I will make a practice cake first!  Again thanks a lot!
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42
Author
Looking forward to hearing from you : )
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2
Is it common for the cream to not harden? Mine is still liquidy the next day 
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42
Author
Were you using soft butter? The one that doesn't freeze let's say?:)
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1
Two questions:
What size pan should be used? 
Why do you call it a walnut cake when the recipe calls for hazelnuts or almonds?
Thanks!!!
And thanks for the recipe.  I intend to try it soon.
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2
Do anyone know how long to let the cream sit in the fridge after you first put the butter in? 
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42
Author
I used 26 cm pan. And sorry for walnuts, that was a mistake, already corrected 😊
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1
In your recipe, you specify heavy cream and then just cream for icing. And the cream is supposed to harden. What type of cream is used in the icing?
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42
Author
Hello Casey, thank you for your question. We use heavy cream for icing as well, I added this information to the ingredients and steps. 😊
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2
Hi what sugar are you using please? 
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2
Hi what sugar are you using please? 
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42
Author
Hello Megs! I am using white sugar 😊
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1
Can you convert this to U. S. oz, tbs, etc.?  We tried making this cake using a conversion chart and it did not work out.  Also, do you put the ganache on the cake while the cake is in the pan or does it go over the sides as well?
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42
Author
Hello! I put the ganache while the cake is in a pan, actually I keep in there until it's fully done 😊 And I will try to convert the measuing units 😊 Thank you for your comment! 
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2
Just wanted to say your cake is GODLY, everyone loved it!~

you deserve a nobel prize.
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42
Author
❤ Thank youuu!
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