As a kid I always baked a special crunchy daim cake for my little sis who just adored it. Now years later whenever we meet she still asks me about the "best daim cake" but somehow I forgot the recipe. My mom heard about this and told it to her friend Monica who happend to have an frozen version of the famous cake. And history was made. Now it is the favorite cake of our family.
2 dl sugar
1 dl chopped almonds
Preheat the owen to 140 C.
Whisk the egg whites with 1 dl sugar until pale and fluffy. Add rest of the sugar (1 dl) and the chopped almonds. Spoon the meringue mixture on the baking sheet forming a circle about 22 cm. Bake it on the lowest part of the oven for 1 hour.
Take the base out from the oven and let it cool.
4 dl double cream
3 egg yolks
1 dl sugar
115 g daim chocolate
Whisk the double cream.
Whisk the egg yolks with sugar. Chop the daim coarsely. Add the cream and daim into egg mix.
Put the meringue base on the new baking sheet. Wrap aluminium foil (ca 6 cm) around the cake. Fill it with the daim mix and put the cake into freezer.
Take it out from the freezer 25 minutes before eating.