Pecan & Daim Ice-Cream Cake

I have taken some more inspiration from my Norwegian heritage to bring you the ULTIMATE ice-cream cake. An almond meringue base topped with homemade ice-cream mixed with Daim and pecan chunks - the dream!

The great thing about this cake is that is can be stored in the freezer, so you can make this beauty well in advance. Got a dinner party next month...make it this evening! Now that's what I call being well prepared. It's best to remove the cake 10 minutes before serving up to allow it to soften a bit.

If you're not a nutty fan than just use Daim or substitute for your favourite chocolate!

Ingredients:

(Serves ~12)

For the base:

- 4 egg whites

- 200g caster sugar

- 100g ground almonds

For the topping:

- 4 egg yolks

- 120g caster sugar

- 300ml 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 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 thick 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.

#dessert