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!

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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.

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

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Fold the ground almonds into the meringue mixture.

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This is just so good.

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

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Leave to cool completely before pouring in the ice cream.

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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.

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

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Using a rubber spatula, fold in the whipped cream.

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Tip in the crushed Daim candy bars.

Carefully fold it into the mixture.

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Pour it over the base in the pan.

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Sprinkle over the crushed Daim.

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

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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.

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

I hope it will be yours, too.

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