Home Recipe Pecan & Daim Ice-Cream Cake

Pecan & Daim Ice-Cream Cake

Pecan & Daim Ice-Cream Cake

This Pecan & Daim IceCream Cake will put those chocolate caterpillar cakes to shame! It is the ultimate dinner party dessert that is guaranteed to wow your guests. An almond meringue base is generously topped with smooth homemade ice-cream and the occasional crunch of delicious daim and pecan pieces. Even better, you can prepare this indulgent dessert days in advance and store it in the freezer, making it the ideal “stress free” dish to serve your guests. I love this pecan and daim combo but feel free to try out a completely different chocolate and nut combination.

Ingredients:(Serves ~12)

For the base:

– 4 egg whites

– 200g caster sugar

– 200g ground almonds

For the topping:

– 4 egg yolks

– 120g caster sugar

– 400ml double cream

– 170g Daim chocolate (chopped)

– 30g pecans (chopped)

Method:

  1. Preheat the oven to 170 degrees.
  2. Begin making the base by whisking the 4 egg whites until stiff peaks are formed. Then fold in the sugar followed by folding in the ground almonds.
  3. Grease a cake tin (20cm) and spoon the base mixture into it. Place this in the oven for 30 minutes.
  4. Make the ice-cream topping by whisking the egg yolks and caster sugar so it thickens.
  5. In a separate bowl, whisk the double cream so it becomes tick and whipped. Then fold in the egg and sugar mixture, Daim and pecans so everything is combined. Leave some Daim chunks and pecans to scatter over the top later. Place this ice-cream mixture in the fridge.
  6. Remove the cake base from the oven and allow this to cool completely (this may take a few hours). 
  7. Once it has cooled, spoon the ice-cream mixture onto on the base and scatter over the remaining pecans and daim chunks. Place the tin in the freezer (best to leave it over night) for the ice-cream to freeze. 

Leave this yummy cake in its tin in the freezer and take it out 10 minutes before serving so it softens slightly. 
Enjoy!! 

This Pecan & Daim Ice-Cream Cake appears in ESTILA EDIT 21, which is part of our yearly subscription. SUBSCRIBE TO OUR MAGAZINE.
Written by Ellen Stanton, you can find more recipes on Pale Blue Plate

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