Daim cake is delicious both for coffee and as a dessert. This recipe fills an entire long pan and stays in the fridge for a few days.

The recipe fills a long pan of 30 × 40 cm and can be stored in the refrigerator for up to three days.


6 egg whites

250 g melis

120 g almonds

80 g hazelnuts

1 teaspoon baking powder

150 g suede

Beat egg whites stiff. Add a little and a little sugar, until you have a shiny and white meringue.

Finely chop almonds and hazelnuts and carefully turn them into the meringue. Roughly chop the daim and turn it in as well.

Spread the batter over a long pan lined with baking paper and bake at 175 degrees for approx. 30 minutes. Do not spread the meringue all the way to the edge, it will grow a little during frying. Cool in the pan.


6 egg yolks

150 g sugar

2 dl whipped cream

Seeds of 1 vanilla bean

125 g butter

Heat egg yolks, sugar, whipped cream and the seeds of a vanilla bean in a saucepan while stirring. The cream should not boil, but bubble so that the cream thickens. Stir until you have a cream with a consistency like a little thick yogurt. The cream will thicken more during cooling.

Strain the cream into a large bowl and let it cool to room temperature on the kitchen counter.

When the egg cream is at room temperature, add room temperature butter in small cubes while whisking. Stir until you have a smooth cream.

Spread over the cooled bottom.


100 g cooking chocolate

100 g milk chocolate

1 ss delfiafett

250 g suede

Break the chocolate into smaller pieces and melt with dolphin fat on low heat over a water bath.

Drizzle melted chocolate over the cake.

Crush the daim into smaller pieces and sprinkle over the cake.

Daim cake is put in the fridge an hour or two before serving.


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