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Daim Tarte
Ingredients
- Almond meringue:
- 7 egg whites
- 400 g sugar
- 250 g almonds
- 0,5 tsp. salt
- Vanille buttercream:
- 7 egg yolks
- 150 ml heavy cream
- 1 vanilla pod
- 100 g sugar
- 250 g butter, soft
- Daim ganache:
- 100 ml heavy cream
- 200 g milk chocolate
- 10 g butter
- 2 double Daim of 56 g
- Desuden:
- 1 double Daim of 56 g
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Directions
- Almond meringue
- Preheat the oven to 175°C (fan-assisted).
- Draw a 23 cm circle in the center of 3 sheets of parchment paper. Place each sheet on a baking tray.
- Whisk the egg whites until foamy. Gradually add the sugar while whisking. Continue whisking until you achieve a firm and airy meringue. Finely chop the almonds in a food processor. Gently fold the chopped almonds and salt into the meringue. Transfer the meringue mixture to a piping bag and snip off the tip. Pipe the meringue into the 3 drawn circles.
- You can bake 2 bases at a time. Bake for about 20 minutes. Let them cool completely.
- Vanilla Buttercream
- In a saucepan, combine the egg yolks, heavy cream, vanilla bean seeds, and sugar. Heat slowly while whisking continuously. The cream needs to be whisked for about 10-15 minutes until it thickens. Once thickened, pour it into a bowl, cover with plastic wrap, and refrigerate for 2 hours or until completely cold.
- Whip the softened butter until light and airy. Add the cold custard and whip well. If the cream starts to curdle, add 0.5 dl of warm heavy cream.
- Carefully remove one almond base from the parchment paper and place it on a serving platter. Divide the vanilla buttercream into three portions and spread the first portion over the first base. Place the next base on top and continue layering. Spread the remaining buttercream over the final layer and refrigerate the cake for 30 minutes while preparing the ganache.
- Daim ganache
- Heat the heavy cream until just below boiling point.
- Place the milk chocolate and butter in a bowl and pour the hot cream over them. Let it sit for a moment, then stir in the center with a spatula until the ganache comes together and becomes glossy. Allow it to cool slightly. Chop the Daim chocolate and fold it into the ganache.
- Pour the Daim ganache over the chilled cake. Chop the remaining Daim chocolate and sprinkle it on top. Keep the cake refrigerated until serving. Enjoy!
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