Daim Cake, in a pot
Anyone who has been to IKEA, will have seen this, and I really hope you’ve tried it, because it’s one of the best cakes on the planet. It’s layers of cake, cream and chocolate, mixed in with chopped almonds, and Daim chocolate, which is like a hard caramel, coated in milk chocolate.
I went to Ikea with my mum, and dissected it, and decided it was made from rye bread. My mum then enlightened me that it was rye crumbs, not just a slab of bread.
Anyway, you should absolutely try this. Please. It takes about 20 mins, and can be your little treat to dig into throughout the week, and no, of course you don’t have to make it in a glass - I just did for aesthetic purposes.
Recipe, makes 1 pot, for 1-2;
THE CAKE LAYER.
2 slices dark rye bread (100g)
2 heaped tbsp wholemeal self raising flour
4 tbsp sugar
40g melted butter
1/4 tsp bicarbonate of soda
1/4 tsp baking powder
Pinch salt
Vanilla
THE CREAM.
3 big tbsp thick yogurt (or 5 tbsp thinner yogurt)
1 tbsp syrup
Vanilla extract
THE CHOCOLATE CREAM.
20g chocolate, melted (milk or dark)
Splash milk to thinnen
2 big tbsp thick yogurt, or 4 tbsp runny yogurt
Syrup to taste
THE CHOCOLATE TOP.
20g chocolate
2 small daim chocolates, chopped into small pieces
Method
Preheat the oven to 170°C.
Blend your rye bread until you have fine breadcrumbs.
Melt your butter in a microwave safe bowl.
Add your sugar and mix well, so you have a paste. Stir through a splash of vanilla.
Add your breadcrumbs, flour, baking powder and bicarbonate of soda.
Add a pinch of salt, and stir through well.
You should end up with a batter, which is similar to that of cookie dough.
Spread the batter into a small lined baking tray, smoothing out - the layer should be about 1cm thick.
Bake for 12-15 minutes, or until it has risen, and springs back to the touch.
Remove from the oven and leave to cool.
Stir the cream ingredients together and set aside.
For the chocolate layer, melt your chocolate, then add your yoghurt and sweetener of choice. Thin the mixture out with a splash of milk, then set aside.
When your cake has significantly cooled down, use the cup you’re serving it in to cut holes out of the cake, as if you were using a cookie cutter.
Spread a layer of your cream across the bottom of the glass, then add 1 ring of your cake ontop, lightly pressing down.
Add a layer of your chocolate cream, followed by a layer of your regular cream.
Repeat the steps, cake, chocolate cream, normal cream, cake, until you’ve used all the cake rings.
On your final cake ring, spread your normal cream, then melt your chocolate for the top, stir through your chopped daim pieces, and evenly spread the chocolate over the cream.
Leave to set in the fridge for at least 30 mins, or overnight.
Notes + Variations:
You can quite easily make this vegan, and if you don’t have daim chocolate, use any other chocolate, or even a hard toffee/ caramel.
