Daim Tart – Recipe for homemade Daim tart with crispy and chewy almond bases, soft vanilla buttercream, and ganache with Daim crunch. This Daim cake is inspired by the almond tart with Daim from Almondy, which can be found in the frozen section of most supermarkets and at IKEA.
Here, I have created a homemade version consisting of crispy and chewy meringue bases with chopped almonds, layered with delicious vanilla buttercream. The vanilla cream is first cooked and then, once cooled, whipped together with soft butter. The cake is finished with a milk chocolate ganache mixed with chopped Daim.
This Daim cake is wonderfully crispy, chewy, and soft. It can easily be prepared and assembled a day in advance to allow the flavors to meld and the texture to develop. The almond bases are piped onto baking paper with a drawn circle of 23 cm in diameter to ensure three equally sized layers. I recommend using a springform pan of the same size as a guide.
When making the vanilla buttercream, a vanilla custard is first cooked and then cooled completely before being whipped together with softened butter. If the cream starts to separate, it can be saved by warming 0.5 dl of cream and whipping it into the mixture.
Also, try my recipe for Faroese apple cake with meringue layers, apple cream, and caramel, or my recipe for Daim mousse with milk chocolate.
Enjoy baking!
I was inspired to make this cake by the talented Camilla Hamid.
Daim tart
Ingredients
Almon meringueInstructions
Almond meringue
Preheat the oven to 175°C (fan-assisted).
Draw a 23 cm circle in the center of 3 sheets of parchment paper. Place each sheet on a baking tray.
Whisk the egg whites until foamy. Gradually add the sugar while whisking. Continue whisking until you achieve a firm and airy meringue. Finely chop the almonds in a food processor. Gently fold the chopped almonds and salt into the meringue. Transfer the meringue mixture to a piping bag and snip off the tip. Pipe the meringue into the 3 drawn circles.
You can bake 2 bases at a time. Bake for about 20 minutes. Let them cool completely.
Vanilla Buttercream
In a saucepan, combine the egg yolks, heavy cream, vanilla bean seeds, and sugar. Heat slowly while whisking continuously. The cream needs to be whisked for about 10-15 minutes until it thickens. Once thickened, pour it into a bowl, cover with plastic wrap, and refrigerate for 2 hours or until completely cold.
Whip the softened butter until light and airy. Add the cold custard and whip well. If the cream starts to curdle, add 0.5 dl of warm heavy cream.
Carefully remove one almond base from the parchment paper and place it on a serving platter. Divide the vanilla buttercream into three portions and spread the first portion over the first base. Place the next base on top and continue layering. Spread the remaining buttercream over the final layer and refrigerate the cake for 30 minutes while preparing the ganache.
Daim ganache
Heat the heavy cream until just below boiling point.
Place the milk chocolate and butter in a bowl and pour the hot cream over them. Let it sit for a moment, then stir in the center with a spatula until the ganache comes together and becomes glossy. Allow it to cool slightly. Chop the Daim chocolate and fold it into the ganache.
Pour the Daim ganache over the chilled cake. Chop the remaining Daim chocolate and sprinkle it on top. Keep the cake refrigerated until serving. Enjoy!
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