20160422_154347This cake is from one of my favorite Norvegian bakers called Manuela. She is so inspiring and really loves to bake and decorate.

I actually use the ice-cream recipe as a base for all my ice-creams, and I flavor it with chocolate, bananas, coffee, mint, smarties etc.

I also decorated this cake with chocolate topping to give t an extra crunch and more chocolate taste. It really is a wonderful cake!


Almond base:

  • 13 oz. (375 g) ground almonds
  • 6 egg whites
  • 1 1/2 cup (200 g) powdered sugar
  • 1/4 teaspoon cream of tartar or 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

Preheat the oven to 347 ˚F (175 ˚C).

Put the egg whites into a mixing bowl with the cream of tartar and beat for 1 minute, medium speed. Add the powdered sugar little by little.


Whisk until the meringue is nice and fluffy, add the vanilla extract.


Fold the ground almonds into the meringue mixture.


This is just so good.


Pour into a round pan, about 11 inches (28 cm) in diameter and bake for about 25-30 minutes.


Leave to cool completely before pouring in the ice cream.


Daim ice cream:

  • 4 egg yolks
  • 2 eggs
  • 2 cups (250 g) powdered sugar
  • 1 teaspoon strong coffee
  • 1 teaspoon vanilla extract
  • 2  1/4 cup (500 ml) whipped cream
  • 5-7 oz. (150-200 g) Daim candy bars

Start by crushing the Daim candy bars quite finely. You can get Daim at Ikea.


Put the egg yolks, eggs, powdered sugar, coffee and vanilla into a bowl and whisk well.


Using a rubber spatula, fold in the whipped cream.


Tip in the crushed Daim candy bars.

Carefully fold it into the mixture.


Pour it over the base in the pan.


Sprinkle over the crushed Daim.


Place in the freezer for at least 5-8 hours, or overnight.


Release the cake from its pan just before serving. This is easier if you are using a loose-bottomed pan, just place it on top of a mug and pull down the outer ring.


Have I mentioned that this is my favorite ice cream..?

I hope it will be yours, too.