Sit the bowl in a roasting tin filled with ice cubes and cold water, then slowly stir with a spatula until the caramel turns gelatinous about 20 minutes. Once that happens, remove the bowl from the iced water and set aside.
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. Heat until steaming, then tip in the chocolate, remove the pan from the heat and stir gently, using a wooden spoon, until the chocolate has completely melted into the cream.
Leave to cool, stirring often, until thickly spreadable it will take about 30 minutes , then spread it all over the cake with a palette knife. Scatter the top with the Daim bars, then serve once the chocolate has set. Recipe By The delicious. Subscribe Fancy getting a copy in print? Subscribe to our magazine. Related recipe collections Birthday cake recipes Celebration cake recipes Favourite chocolate recipes Layer cake recipes.
Reviews Read what others say Has anyone made this? Log in to Reply. Manufacturer Almondy Ltd. Return To Address If you have any comments about our cake, please visit www. When writing, please quote the code and the date from the Best Before box. Brands Daim. Was this helpful? Yes No. Yes 1 No 0. Yes 1 No 2. Yes 1 No 1. Your rating and review. Svenska Deutsch International. Retail Foodservice.
Cakes Allergy info Gluten-free. Almond cake with Daim. Gluten free. May contain traces of peanuts and other nuts. Defrosting At room temperature, wrapping removed: Slice 20 minutes, whole cake 30 minutes. Serving tips This cake can easily be cut while frozen. When cutting, use a sharp knife dipped in hot water.
We recommend serving it chilled, although it also tastes excellent at room temperature.
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