OMG!! This Layered Daim Sponge Cake is SO yummy! Imagine a mix of sweet chocolate crunch, soft sponge cake and fluffy whipped cream – delicious!

The base recipe for this cake has been around for years. However, we like to update it a little bit from time to time and this Layered Daim Sponge Cake version became extremely successful – if we must say so… 😉

In addition to being incredibly good, it is also surprisingly easy to make. If you do not have 2 springform cake tins in 18 cm, it is also perfectly fine to use a single cake tin in a 24 cm.

Recipe

You will need:

Sponge Cake base:
• 4 eggs
• 180 g sugar
• 120 g wheat flour
• 2 tsp. baking powder
• Butter and some wheat flour for the baking pan

Filling
• 300 ml heavy cream
• 3 tbsp. hot chocolate powder
• 2 pck. double Daim
• 65 g Almonds

Buttercream
• 150 g soft butter
• 180 icing sugar
• 1 tbsp. vanilla sugar
• 50 ml. boiling hot water

Decoration
• 2 Daim Bars, chopped

How to:

Sponge Cake base:

  1. Priheat the oven to 200C / 390F degrees.
  2. Beat eggs and sugar until light and fluffy, preferably 5-6 minutes. Sift wheat flour and baking powder into the batter. Stir gently until everything is mixed into a smooth batter.
  3. Lubricate and powder evenly with wheat flour, two round 18 cm springform cake tins with detachable edge.
  4. Distribute the batter evenly between the two tins and bake in the middle of the oven for about 10 minutes. Check with a skewer. 
  5. Allow to cool completely.

Filling:

  1. Mix  heavy cream and hot chocolate powder and whisk until light and fluffy.
  2. Chop Daim Bar and almonds. Set aside.

Buttercream:

  1. Place the soft butter in a bowl and sift in icing sugar and vanilla sugar. Whisk until combined. Continue to whisk while adding some boiling water, a little at a time until the cream has a nice smooth consistency.
  2. Divide the cake bases into two. Spread over cream on the bottom layer and sprinkle with chopped Daim Bar and chopped almonds. Do the same with the next two layers.
  3. Chill the cake for 10-15 minutes before you cover the entire cake with a fine layer of buttercream.
    Decorate with chopped daim.