Frozen Daim bar and almond cake
- Preparation and cooking time
- Total time
- + cooling and freezing
- A little effort
- Serves 12
Skip to 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 barscrushed
Nutrition:
- kcal331
- fat21g
- saturates9g
- carbs31g
- fibre0.7g
- protein5g
- salt0.1g
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
