Frozen Daim bar and almond cake
- Preparation and cooking time
- Total time
- + cooling and freezing
- A little effort
- Serves 12
Ingredients
- 4 egg whites
- 150g sugar
- 100g ground almonds
- for dusting flour
daim bar parfait
- 5 egg yolks
- 100g sugar
- 150ml double cream
- 150ml whipping cream
- 20ml amaretto
- 4 × 28g Daim bars, crushed
Method
- STEP 1
Heat the oven to 170c/fan 150c/gas 3½. Whisk the egg whites to soft peaks then whisk in the sugar to make a stiff meringue. Gently fold in the ground almonds.
Butter a round 22cm loose-based cake tin and dust with flour. Spoon the mixture into the tin and bake for 20 minutes. Cool in the tin. - STEP 2
To make the parfait, whisk the egg yolks and sugar in a bowl over simmering water until pale, thick and fluffy, take off the heat and leave to cool down (don’t let the bowl touch the water or the eggs will scramble).
- STEP 3
Whip the double cream, whipping cream and amaretto together to form medium peaks then gently fold into the egg mix. Add the crushed daim bars and fold them in gently – don’t overwork the mixture or you’ll lose all the air inside.
- STEP 4
Spoon the parfait on top of the base, cover with clingfilm and freeze for 4-6 hours or overnight. Take out and cut into portions and then put back into the freezer until ready to serve. (it only needs to be taken out a few minutes before you serve it.)
Top with a zigzag of chocolate sauce and decorate the plate with caramelised chopped almonds and amaretto sauce.
Linnea restaurant is in Kew