This cake can be prepared sometime during the week and stored in the freezer to give you one less thing to think about during the day of serving. Daim is originally a swedish chocolate bar but can now be found in most supermarkets in London.
Serve as part of a menu with:
– Starter: Seared Scallops with Butternut Squash Puré, Balsamic Vinegar and Roasted Pistachio
– Main course: Venison with Smokey Bean Puré and Sauce Poivrade
For the meringue:
3 egg whites
150 g caster sugar
150 g almonds, roughly chopped
For the parfait:
3 egg yolks
3 tbsp caster sugar
300 ml whipping cream
5 bars of Daim, roughly chopped
50 g dark chocolate, grated
1. Pre-heat the oven to 175 degrees.
2. To make the meringue: Whip the egg whites until hard peak. Gradually add the sugar while continuously whipping. Add the chopped almonds and carefully incorporating it into the meringue.
3. Butter the inside of a cake tin with removable sides. Add the meringue mixture and bake in the oven for 25-30 minutes. Take out and let the meringue cool.
4. To make the parfait: Whip the egg yolks with the sugar until well mixed. In a separate bowl whip the cream until hard peak. Mix the cream with the yolk mixture and the chopped Daim.
5. Pour the parfait over the meringue and cover with cling film. Put the cake in the freezer for minimum 4 hours. Take it out 20 minutes before serving. Sprinkle with grated dark chocolate.