📝 About This Recipe
A beloved classic in Swedish households and famous worldwide via IKEA's bistro, this Daimtårta is a masterclass in textural contrast. It features two layers of chewy, protein-rich almond meringue sandwiching a silky, golden butter custard, all encased in a smooth milk chocolate coating studded with crunchy almond toffee bits. This gluten-free masterpiece captures the nostalgic essence of Scandinavian fika with its perfect balance of salty-sweet crunch and velvety cream.
🥗 Ingredients
Almond Meringue Bases
- 4 large Egg whites (at room temperature)
- 3/4 cups Granulated sugar
- 1 1/2 cups Almond flour (or finely ground blanched almonds)
- 1 pinch Salt
Golden Butter Custard
- 4 large Egg yolks
- 1/2 cup Heavy cream (36-40% fat)
- 1/2 cup Granulated sugar
- 1/2 cup Unsalted butter (room temperature, cubed)
- 1 teaspoon Vanilla extract (high quality)
Chocolate Topping & Garnish
- 7 oz Milk chocolate (high quality, chopped)
- 1 tablespoon Coconut oil (helps the chocolate stay sliceable)
- 3 bars Daim bars (approx. 28g each, roughly chopped)
- 2 tablespoons Toasted almond slivers (optional for extra crunch)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line two 9-inch (23cm) round springform pans with parchment paper and lightly grease the sides.
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2
In a clean, dry bowl, whisk the 4 egg whites with a pinch of salt until soft peaks form. Gradually add the 3/4 cup sugar, one tablespoon at a time, whisking until the meringue is stiff, glossy, and holds its shape.
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3
Gently fold the almond flour into the meringue using a spatula. Be careful not to deflate the air, but ensure no large clumps of almond remain.
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4
Divide the batter evenly between the two prepared pans, smoothing the tops with an offset spatula. Bake for 20-25 minutes until the bases are golden brown and firm to the touch. Let them cool completely in the pans.
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5
While the bases cool, prepare the custard. In a heavy-bottomed saucepan, whisk together the 4 egg yolks, 1/2 cup heavy cream, and 1/2 cup sugar.
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6
Place the saucepan over low heat. Stir constantly with a wooden spoon or whisk until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not let it boil, or the eggs will scramble!
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7
Remove the custard from the heat and stir in the vanilla extract. Let it cool for 5 minutes, then whisk in the cubed room-temperature butter one piece at a time until the sauce is smooth and glossy.
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8
Transfer the custard to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled and thickened (at least 1 hour).
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9
To assemble, place one almond base on a serving plate. Spread half of the chilled butter custard evenly over the top. Sprinkle with one-third of the chopped Daim bits.
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10
Place the second almond base on top. Spread the remaining custard over the top and sides of the cake. Place the cake in the freezer for 30 minutes to firm up before glazing.
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11
Melt the milk chocolate and coconut oil together in a double boiler or in 30-second bursts in the microwave. Stir until perfectly smooth.
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12
Pour the melted chocolate over the chilled cake, letting it run down the sides. Use a spatula to smooth it out quickly before it sets.
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13
Immediately sprinkle the remaining chopped Daim bars and optional almond slivers over the wet chocolate.
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14
Refrigerate the cake for at least 2 hours (or overnight) to allow the flavors to meld and the custard to set perfectly.
💡 Chef's Tips
For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between each cut. If you can't find Daim bars, substitute with Skor or Heath bars, or any high-quality almond toffee. Ensure your egg yolks are completely free of whites for the custard to achieve that signature velvety yellow texture. Don't rush the custard; cooking it on too high a heat will result in a grainy texture rather than a silky cream. This cake actually tastes better the next day, making it the perfect 'make-ahead' dessert for dinner parties.
🍽️ Serving Suggestions
Serve with a dollop of unsweetened whipped cream to balance the intense sweetness of the toffee. A strong cup of Swedish dark roast coffee (Bryggkaffe) is the traditional and perfect beverage pairing. For a summer twist, serve alongside a handful of fresh tart raspberries or red currants. A glass of chilled dessert wine, such as a Sauternes, complements the buttery almond notes beautifully. Keep the cake chilled until the moment of serving to maintain the snap of the chocolate and the structure of the custard.