Name: Frozen Daim bar and almond cake
Total time: 1 h
Yield: Serves 12
Ingredients: 4 egg whites; 150g sugar; 100g ground almonds; for dusting flour; 5 egg yolks; 100g sugar; 150ml double cream; 150ml whipping cream; 20ml amaretto; 4 × 28g Daim bars crushed

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Frozen Daim bar and almond cake

Frozen Daim bar and almond cake

Published: December 19, 2014 at 2:29 PM

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Serves 12

A little effort

Total time: 1 hr

+ cooling and freezing

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Recreate this adored treat created by Jonas Karlsson of Linnea restaurant in Kew. Frozen Daim bar parfait is topped with caramelised chopped almonds and amaretto sauce.

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Alternatives

Complete the dish

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

Ingredients

Nutrition

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

Nutrition: per serving

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

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