Victoria sponge... chocolate... madeira.... or walnut cake – whatever flavour it is that gets your taste buds tingling, you’ll find it all for jaw-dropping value at Iceland. Step 5 Put the white chocolate into the same mixing bowl and place it over a pan of boiling water until melted. Remove the bowl from the pan and allow to cool for 5 minutes (this is important).

Chocolate Tiffin is a classic fridge cake. A super simple no-bake treat that’s crunchy and chocolatey. What could be better? Adding Mini Daim Bars! In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and almond flour. In a smaller bowl, toss the chopped Daims with a tablespoon of the flour mixture. Step 2 Beat the butter and sugar together in a mixing bowl until creamy, then add the egg and vanilla and beat well. Halve the cooled sponges horizontally using a bread knife, to make 4 thinner sponges. Put 1 sponge on a serving plate and spread with a third of the toffee mixture. Repeat twice, using up the toffee, then top with the final uncovered sponge to create a 4-layered cake. Set aside somewhere cool to firm up – if you have room, the fridge is the best place. Don’t worry if a little of the toffee leaks out – just scrape it off with the flat of a knife.Stir until the chocolate is melted. If it’s not melting, return to a low heat, constantly stirring until smooth. Step 1 Preheat the oven to 180°C (350°F/Gas 4). Line a 20 cm (8 in) square baking tin with baking paper.

For those who don’t know… a Daim Bar is a swedish chocolate bar made from crunchy almond caramel covered in milk chocolate… so something completely and utterly delicious and exactly what I love. Preheat the oven to 180°C (350°F) and grease a 25-cm (10-inch) cake pan (I use one with a removable bottom). A Daim bar ( / ˈ d aɪ m/ DYME [1]) is a Swedish chocolate bar made from crunchy almond caramel covered in milk chocolate. 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. Heat the oven to 180°C/160°C fan/gas 4. Put the butter and muscovado sugar in a mixing bowl and whisk with an electric mixer until pale, light and fluffy. Beat in the eggs, a little at a time, incorporating each addition before adding the next. Beat in the vanilla, then beat in the almonds, flour and baking powder with a pinch of salt until smooth.IKEA’s Daim Cake consists of layers of almond sponge cake, with a creamy caramel filling made from butter, sugar, and crushed Daim candy. The cake is then covered in a chocolate ganache made from dark chocolate, cream, and more crushed Daim. Daim Cake Ikea Calories

While I could sit and eat them by the bag, sometimes it’s nice to do something different. That’s where this recipe for Daim Bar Tiffin comes in. Kraft Foods acquired Freia Marabou in 1993 and started distributing Daims more widely on the French market, selling them at regular grocery stores, introducing them as a larger-sized bar, and even working with le MacDo to produce a Daim McFlurry (vanilla ice-cream mixed with Daim crush-ins). I myself enjoy them very much (caramel, chocolate, and almonds: what could go wrong?), although with a little more restraint than the average consumer who, according to a study conducted by Kraft Foods France, usually eats nine (nine!) Daims in a row. It makes it a richer flavour without being too filling still, and folding through the chopped up Daim Bars makes it have the ever so slight hints of almond and caramel, without being too overpowering. Add the flour, ground almonds, baking powder and salt, and mix to a smooth batter. Split the batter evenly between the two tins and bake for 18-20 minutes, until lightly browned and springy to the touch. Leave to cool completely.Step 3 Add the flour and stir in with 2 of the chopped Daim bars. Mix well and press into the lined tin. Use a spatula to get all the mix out of the bowl then you can use the bowl for the topping without washing it. Spread a layer of your cream across the bottom of the glass, then add 1 ring of your cake ontop, lightly pressing down.

Cream the butter, sugar and vanilla in a bowl for three to four minutes, until very pale and fluffy. Pour in the egg whites a little at a time, beating well after each addition.For the buttercream frosting again I just followed a basic buttercream – I wanted to melt down the Daim Bar to make something themed, but it just wouldn’t melt. The caramel inside the chocolate isn’t going to melt well, so it’s not worth it! You don’t have to use the almonds in the base, but as a Daim Bar is an almond/caramel sweet, it does suit the flavour really well! (However, I don’t find the Almond in the Daim bar comes through that strongly itself, so if you don’t like almonds – you will still be fine with this cheesecake!) But if you’re not using the almonds in the base, still use the 300g of biscuits – no more.