Schokolade alleine ist zu langweilig? Dann probier diese leckere Daim®-Torte. Die Kombination aus Schokolade und Karamell lässt Herzen höher schlagen! Backen mit Schokoriegeln Daim Torte. Der leckere Daim Bonbon aus Butter-Mandel-Karamell mit Schokoladenhülle stammt ursprünglich aus Schweden. Mit. Daims einfach so snacken? Immer! Daims in Tortenform? Einfach nur zum Dahinschmelzen. Hier geht's zu unserer Version der Daim-Torte!
Daim TorteSchokolade alleine ist zu langweilig? Dann probier diese leckere Daim®-Torte. Die Kombination aus Schokolade und Karamell lässt Herzen höher schlagen! Wie das Karamellbonbon, nur cremiger: Backen Sie mit unserem Rezept eine leckere Daim-Torte mit Baiser-Boden und einem Überzug aus Schokolade und. Backen mit Schokoriegeln Daim Torte. Der leckere Daim Bonbon aus Butter-Mandel-Karamell mit Schokoladenhülle stammt ursprünglich aus Schweden. Mit.
Preparation and Usage Serving Tip: To facilitate serving, loosen the paper tray and cut the cake into the desired number of portions while still frozen.
When cutting, use sharp knife dipped in hot water. Defrosting: At room temperature, wrapping removed: slice 20 mins, whole cake 30 min. Recycling Information Box - Recyclable.
Brand details. Brand Daim. Manufacturer Almondy Ltd. Return To Address If you have any comments about our cake, please visit www.
When writing, please quote the code and the date from the Best Before box. Brands Daim. Was this helpful? Other recipes in the category Other cakes :.
Chocolate Cheesecake Author: Alesia. Author: Alesia. Author: Alesia 1. Author: Alesia 9 Sign Up Your name:.
Print version. Add a note. Alesia Author 24 February Hello, Phil! We are using all 4 yolks Like comment 0. Phil 24 February Hello Alesia thanks for a swift reply, recipe looks fantastic, will try it soon Like comment 0.
Alesia Author 24 February Great! Hope you'll like it! It is really delicious: Like comment 0. Phil 22 May Hi Alesia, finally got to make your dime bar cake for a special occasion, everyone who tried it agreed you are right, it is absolutely delicious, many thanks for your recipe, all the best for the future.
Phil Like comment 1. Alesia Author 23 May Happy to hear that! Alesia Author 19 December Hello, Claire! But it actually depends on how crunchy you want the cake to be : Like comment 0.
ClaireB 19 December Thanks so much for your prompt reply! Alesia Author 19 December Looking forward to hearing from you : Like comment 1.
Danajohnsss 30 March Is it common for the cream to not harden? Alesia Author 08 April Were you using soft butter? Why do you call it a walnut cake when the recipe calls for hazelnuts or almonds?
And thanks for the recipe. I intend to try it soon. Danajohnsss 30 March Do anyone know how long to let the cream sit in the fridge after you first put the butter in?
Alesia Author 08 April I used 26 cm pan. And sorry for walnuts, that was a mistake, already corrected Like comment 0.
Casey 19 April In your recipe, you specify heavy cream and then just cream for icing. Alesia Author 19 April Hello Casey, thank you for your question.
Daims are a Swedish bite-size confection of milk-chocolate-covered crunchy caramel with specks of almonds. Originally made by a company called Freia Marabou, they have been a popular treat in Scandinavia since Purchasing a bag of those red-wrapped candies was an efficient way to ease the stress and tension of building whatever piece of furniture you had also acquired, and it is harder to snap at your spouse — or whoever your assistant builder is — for misplacing the screwdriver when your jaw is stuck together by caramel.
It is harder to snap at your spouse for misplacing the screwdriver when your jaw is stuck together by caramel. Kraft Foods acquired Freia Marabou in and started distributing Daims more widely on the French market, selling them at regular grocery stores, introducing them as a larger-sized bar, and even working with le MacDo to produce a Daim McFlurry vanilla ice-cream mixed with Daim crush-ins.
I myself enjoy them very much caramel, chocolate, and almonds: what could go wrong? Daims in a row. In addition to the Daim substitution I changed a few other things, using almond flour instead of slivered almonds, all-purpose flour and baking powder instead of cake flour, omitting the almond extract and allspice, lowering the sugar content, and using yogurts instead of milk and cream.
The resulting cake was simply wonderful, fine-crumbed and moist, and it reminded me a lot of the coffee cakes I love to make.
The Daim chunks had mostly fallen to the bottom admittedly, I neglected to toss them with a little flour as Lisa recommended but this formed a stupendous ground layer of caramel goldness, encouraging the eater, as I was able to observe on my enthusiastic guinea pigs, to enjoy the cake from top to bottom and keep the best for last.
Please tag your pictures with cnzrecipes. I'll share my favorites! Total Time: 1 hour, 15 minutes.