The base of the cheesecake has almonds in, to fit with the flavour of the Daim Bars, but the almonds are optional. I decided with this recipe that I would use a mixture of Milk & Dark chocolate in the main cheesecake filling because I like the mixture of the two chocolates! Kraft Foods acquired Freia Marabou in 1993 and started distributing Daims more widely on the French market, selling them at regular grocery stores, introducing them as a larger-sized bar, and even working with le MacDo to produce a Daim McFlurry (vanilla ice-cream mixed with Daim crush-ins). I myself enjoy them very much (caramel, chocolate, and almonds: what could go wrong?), although with a little more restraint than the average consumer who, according to a study conducted by Kraft Foods France, usually eats nine (nine!) Daims in a row. It makes it a richer flavour without being too filling still, and folding through the chopped up Daim Bars makes it have the ever so slight hints of almond and caramel, without being too overpowering. A Daim bar ( / ˈ d aɪ m/ DYME [1]) is a Swedish chocolate bar made from crunchy almond caramel covered in milk chocolate. I decided that the best way to make this into a cheesecake was to follow in the footsteps of my No-Bake Toblerone Cheesecakeand my No-Bake Honeycomb Crunchie Cheesecake–Making a chocolatey base of a cheesecake, and folding through the sweets!

For the buttercream frosting again I just followed a basic buttercream – I wanted to melt down the Daim Bar to make something themed, but it just wouldn’t melt. The caramel inside the chocolate isn’t going to melt well, so it’s not worth it! On your final cake ring, spread your normal cream, then melt your chocolate for the top, stir through your chopped daim pieces, and evenly spread the chocolate over the cream. To assemble, put one cake on a board or plate. Spoon half of the buttercream on top and sandwich put the other cake on top like a sandwich, top side down. Spread the remaining buttercream on the top and sides, then chill in the fridge while you make the glaze. While I could sit and eat them by the bag, sometimes it’s nice to do something different. That’s where this recipe for Daim Bar Tiffin comes in.

Introduced: 1953

Put into the oven to bake for 55 minutes to 1 hour, until the top of the cake is brown and a knife inserted in the center comes out clean. Storage & organisation Furniture Textiles Kitchenware & tableware Kitchens Lighting Decoration Rugs, mats & flooring Beds & mattresses Baby & children Smart home Bathroom products Laundry & cleaning Plants & plant pots Home electronics Home improvement Outdoor living Food & beverages Christmas Shop Shop by room It’s great for making with family. Even young kids can help bash up the mini Daim Bars and biscuits.

To make the filling, put the caramel/dulce de leche in a mixing bowl. Soak the gelatine leaves in cold water for 5 minutes until soft, then put in a pan with 3 tbsp of the caramel and a large splash of water. Heat very gently, stirring, until the gelatine has melted completely. Don’t let it boil. Mix the gelatine caramel into the rest of the caramel, stirring to combine. 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. Step 5 Put the white chocolate into the same mixing bowl and place it over a pan of boiling water until melted. Remove the bowl from the pan and allow to cool for 5 minutes (this is important).I always set my cheesecakes in the fridge overnight otherwise they risk not being set enough! I would also 100% recommend using Full-Fat cream cheese and cream if you’re going to be taking it out of a tin, and not setting it in cups for example as it needs the fat content to set! When your cake has significantly cooled down, use the cup you’re serving it in to cut holes out of the cake, as if you were using a cookie cutter.

The Swedish retailer sells 6 pices (36 g) of Ikea Daim, which contain 210 calories. A serving of food has the % Daily Value (DV) in it, indicating how much nutrients it provides to the body. How Many Calories Is One Daim? Step 4 Bake for 20 –25 minutes or until golden on the top. Remove from the oven and allow it to get completely cold in the tin. Daim cake is a popular Swedish dessert that is made from almond paste and milk chocolate. It is often served with coffee or tea. One slice of daim cake from Ikea contains approximately 210 calories. How Many Calories Are In Ikea Daim Chocolate? It doesn’t need any more, and it works! If you want something richer, you should use my chocolate fudge cupcakes! Daim Bars are a crunchy caramel almond butter bar, covered in milk chocolate. They’re naturally thin, and can come in whole bars – but my favourite is the bags of the mini ones. That way, I can eat a few of them without feeling guilty!Step 3 Add the flour and stir in with 2 of the chopped Daim bars. Mix well and press into the lined tin. Use a spatula to get all the mix out of the bowl then you can use the bowl for the topping without washing it. A Chocolatey, Caramelly & Almond No-Bake Cheesecake, all based around the wondrous Daim Bar. My Daim Bar Cheesecake is definitely one of my FAVOURITES! The chocolate is quite hard, and if it sinks, it can become a bit harder… so this is completely optional (or you can just decorate with more later!). Step 2 Beat the butter and sugar together in a mixing bowl until creamy, then add the egg and vanilla and beat well.

Put the chopped chocolate in a heatproof bowl and set it over a pan of simmering water. Once melted, stir in the oil. Mix in the chopped nuts and set aside to cool to room temperature.Because of this, I decided to make the buttercream a basic chocolate mixture with some caramel added in, and then also I put in some almond extract. The flavours of the chocolate, caramel and almond all married together well and tasted just like the Daim Bar! Decoration Cream the butter, sugar and vanilla in a bowl for three to four minutes, until very pale and fluffy. Pour in the egg whites a little at a time, beating well after each addition.