Monday, August 18, 2008

Ikea Daim Torte

I am a HUGE fan of Ikea's Daim Torte & candies (and Ikea too!).  I love it so much that I once emailed Almondy (the company who makes them) to see if they sold them anywhere else since I live hours from the nearest Ikea.  Unfortunately Ikea's the only place in the U.S. who sell them.  (FYI-I think they're best frozen and they're gluen-free too)  Anyway this recipe isn't quite Almondy's version, but it is good.  The cake part is pretty close, but I would bake it in 2 different pans or slice it in 2 so you'll have 2 thin layers instead of one fat one.  Then layer the cream center (which I'll have to let you know when I find a TRUE Almondy-like center) and top with milk chocolate mixed with crushed Daim candies (or other toffee candy like Heath bar). 

(photo courtesy of Almondy)
  • 1 cup ground hazelnuts (I'm sure you could use Almonds like Almondy's instead)
  • 3 eggs
  • 3/4 cup sugar
  • 1 1/4 cup whipping cream
  • 2 cups coarsely chopped Daim (you can buy these at Ikea, otherwise you can use
  • any chocolate covered toffee candies like Heath or Score bar)
  • 1 Tbsp cocoa
  • 1 tsp vanilla extract
  • 1/2 cup powedered sugar
  • additional powdered sugar, candy for decoration
Preheat oven to 400°. Line a 10” springform pan with baking parchment. In a mixing bowl, combine hazelnuts, sugar, and eggs. Beat until well combined into a smooth, pliant dough. Press dough into the prepared springform pan and bake in the middle of a 400° oven for 25 minutes. Remove from oven, allow to cool completely. In a medium bowl, beat cream together with cocoa and vanilla. Beat until stiff, adding powdered sugar to taste (if you substitute hot chocolate mix for the cocoa powder, do not add any additional sugar). Chop Daim coarsely. Stir into whipped cream. Spread the whipped cream mixture evenly over the cooled hazelnut crust. Garnish with additional chopped Daim, or with the chocolate candy of your choice.

Julie R.
AG, CA

5 comments:

charon said...

what about the yellow filling?

Julie said...

Thank you Julie! My boyfriend and I had 2 slices yesterday at Ikea and I promised him I would bake him one. They are absolutely delicious. :)

Anonymous said...

I believe the yellow filling is almond cream, which is very popular in europe.

Here is a recipe I found:

1/4 cup powdered almonds
3 tablespoons of softened butter
1/4 cup powdered sugar
2 eggs
1/4 tsp vanilla
1/4 almond extract
1 tbsp flour
a pinch of salt
1 tbsp of rum (optional)

mix together softened butter, eggs, sugar and flour until well incorporated. add remaining ingredients and mix.

now, the problem is this is usually baked along with whatever the dessert you are using it for. perhaps you could make a custard with the egg yolks and sugar instead, and then incorporate teh other ingredients, beat egg whites and add that in?

Anonymous said...

actually the yellow cream seems to be a very thick vanilla custard. I made a point a few days ago to remove it from a portion and eat it by itself.
here's a recipe for it.

1 pint whole milk (fat is important)
1/2 pint heavy whipping cream
200 grams flour (about 1 1/2 cups)
50 grams cornstarch
1 tsp vanilla extract (better if you can make it with a vanilla bean)
50 grams (2 OZ) butter
1 1/2 cups sugar

boil the cream, milk, butter, sugar and vanilla (if you use bean you must scrape it after boiling)on a very slow fire. when the mix boils move it out of the fire and mix in the flour and corn starch, mixing very friskly to avoid lumps (better with an electric mixer). let it cool at room temprature, covered with plastic film, making sure there's no air touching the surface of the custard, to avoid the "fat-film"
it hardens when cold, due to the fat content. play with the liquid quantities to get the desired consistency for the cake.

Julie said...

Thank you...that sounds awesome! i'm definitely going to have to try it!