Mamma Mia, here I go again!
Tomorrow sees Europe come together for it’s annual musical spectacular – The Eurovision Song Contest final! It’s a guilty pleasure and one of my favourite nights in my television calandar. I find it so entertaining, from the crazy stage productions, colourful costumes, eccentric performers, and maybe even one or two acts that are actually quite good. Tomorrow night I will be getting together with my family to laugh (and possibly cry) our way through the contest.
This year the contest is being hosted by Sweden – one of Eurovision’s giants. Not only have Sweden been hugely successful in the competition (they have won it six times!), they have have also given us the musical genuis ABBA, quality flat-packed furniture and Daim bars.
To celebrate all things Swedish I attempted to recreate the popular Daim bar cake. Here’s how I did it;
For the cake:
- 4 egg whites (save the yolks for the custard buttecream filling)
- 200g ground almonds
- 100g soft brown sugar
- pinch of salt
- 224g Daim bars (8 full size bars)
First of all I whisked the egg whites until they formed stiff peaks and then I gently folded in the ground almonds, sugar and a pinch of salt.
I split the mixture into two 8″ cake tins which I had greased and lined with baking paper. I then put the tins into the oven on gas mark 2 and let them bake until the cakes held their shape when pressed – this took around 40 minutes. Whilst the cakes where in the oven I made the custard buttercream filling.
For the custard buttercream filling:
- 4 egg yolks
- 150mls milk
- 100g granulated sugar
- 2 tsps cornflour
- 1/2 tsp of vanilla extract
- 150g softened unsalted butter
In a heatproof bowl I whisked together the egg yolks, 2 tsbs of the milk and the cornfour.
On the hob I gently heated the rest of the milk until the sugar had disolved, I then turned up the heat, stirring contineously, until the milk just started to bubble. Once the milk had started to bubble, I poured it into the bowl with the egg, again stirring like a super trouper to make sure the heat didn’t start to cook the egg. Once it was all combined, I poured the mixture back into the saucepan and returned it to the hob. I kept whisking until the mixture started to bubble again and the custard begain to thicken. I then took it off the heat and continured to stir it to cool it down. I put clingfilm over the surface of the custard to prevent a skin forming and left the custard to cool.
Once the cakes are cool – it’s time for the fun part and assemble the cake. I spread the custard buttercream on one of the cakes, I tried to keep the buttercream layer a similar thickness to the cake, and then added the second layer of cake. I spread a thin layer of the buttercream on top and put the cake in the fridge to chill whilst I melted the Daim bars for the topping.
I crushed the Daim bars with a rolling pin and but them into a metal bowl over a saucepan of simmering water. To be able to get a fairly even layer of the Daim bar topping, the Daim bars need to be crushed into fairly small pieces. Once the Daim bars had melted, I took it off the heat and let it cool slightly before covering the cake. I put spoonfuls of the chocolate all over the cake and then gently pushed it to cover the top of the cake, trying not to disturb the custard buttercream too much. I put the cake back in the fridge to chill and set.
I’m so pleased with how the cake turned out. I love the combinations of texures; the soft cake, creamy filling and the crunchy topping. It is seriously good! When all is said and done, I definatly think it is worthy of the full ‘douze points’! Take a chance on me and give the recipe a go – I’d love to hear how you get on!