Stir the remaining chopped Daim into the chocolate before pouring it all over the cake, nudging it down the sides. Mix in the chopped nuts and set aside to cool to room temperature. Put the chopped chocolate in a heatproof bowl and set it over a pan of simmering water. Spread the remaining buttercream on the top and sides, then chill in the fridge while you make the glaze. Spoon half of the buttercream on top and sandwich put the other cake on top like a sandwich, top side down.
To assemble, put one cake on a board or plate. Stir in two chopped Daim bars with a wooden spoon and set aside. Add the vanilla and salt, and continue to whip for another minute until the buttercream is smooth and silky. With the mixer still running, add the softened butter a little at a time, waiting a few seconds before adding more. Whisk the yolks on high speed until very pale and thickened – the bowl should be cool to touch. Place the bowl over a pan of simmering water and heat the yolks, whisking constantly, until hot to the touch and silky – four to five minutes. Compared to almond paste, marzipan has a higher proportion of sugar, which makes it sweeter, smoother, and more pliablethink Play-Doh. To make the buttercream, add the yolks, sugar and a tablespoon of water to the bowl of a stand mixer or heatproof bowl. Split the batter evenly between the two tins and bake for 18-20 minutes, until lightly browned and springy to the touch. Pour in the egg whites a little at a time, beating well after each addition.Īdd the flour, ground almonds, baking powder and salt, and mix to a smooth batter. Grease two 23cm cake tins and line with baking paper.Ĭream the butter, sugar and vanilla in a bowl for three to four minutes, until very pale and fluffy. For the cake 150g unsalted butter 150g golden caster sugar 1 tsp vanilla bean paste 160g egg whites (from about 5 eggs) 130g plain flour 30g ground almonds 2 tsp baking powder ¼ tsp saltįor the buttercream 5 egg yolks 90g golden caster sugar 200g unsalted butter, softened ½ tsp vanilla bean paste ¼ tsp salt 2 Daim bars, finely choppedįor the chocolate glaze 160g dark chocolate, chopped 1 tbsp neutral oil 30g chopped almonds, toasted 1 Daim bar, finely chopped
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