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Try this recipe for a frozen daim bar and almond cake, then check out our classic almond cake and chocolate tiffin.

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

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