This delightful Daim Roll Cake blends a light chocolate sponge with rich buttercream and the signature crunch of Daim chocolate. It’s a perfect treat for any gathering or afternoon fika, combining Scandinavian tradition with a modern twist.
The light sponge keeps the cake airy, while the buttercream and Daim filling add just the right amount of indulgence.
Prep These Ingredients
For the Roll Cake:
- 3 eggs
- 1½ dl (150 ml) sugar
- 2 tbsp hot water
- 1½ dl (150 ml) flour
- ½ dl (50 ml) potato flour
- 1½ tsp baking powder
- 2 tbsp cocoa powder
For the Buttercream:
- 200g butter, softened
- 2 dl (200 ml) icing sugar
- 2 tsp vanilla sugar
- 1 egg yolk
- 1 bar Daim (double size), chopped
Follow These Steps
1. Prep the Roll Cake Batter
Begin by preheating the oven to 250°C (480°F). It’s a high heat, so make sure to have everything ready beforehand. In a mixing bowl, whisk the eggs and sugar together until they become pale and fluffy.
This will take about 3–4 minutes using an electric mixer. The goal is to trap plenty of air in the mixture, giving the sponge its lightness. Next, add 2 tablespoons of hot water into the egg mixture. This helps keep the batter smooth and slightly warm before incorporating the dry ingredients. Sift together the flour, potato flour, baking powder, and cocoa powder.
Slowly fold these dry ingredients into the egg mixture. Be careful to fold gently—this keeps the air in the batter intact, resulting in a soft, tender roll cake.
2. Bake and Cool
Line a 30×40 cm baking sheet with baking paper, and pour the batter into the sheet, spreading it out evenly. A spatula works well here to get a smooth, even layer. Bake in the middle of the oven for just 5 minutes.
Keep a close eye on the cake—since it’s thin, it can overbake quickly. Once out of the oven, immediately turn the cake upside down onto a piece of sugared baking paper. Tip: Sprinkling sugar on the paper helps prevent sticking.
Carefully peel off the baking paper from the back of the cake, and let it cool completely.
3. Make the Buttercream
As the cake cools, start working on the buttercream. In a large bowl, beat the softened butter, icing sugar, and vanilla sugar until creamy and smooth. Add the egg yolk and continue to beat until well combined.
The buttercream should be light and fluffy but firm enough to spread. Take your Daim bar, chop it into small pieces, and set aside. The crunchy caramel pieces in Daim add a satisfying texture to the soft creaminess of the buttercream.
4. Roll and Assemble
With the cake fully cooled, it’s time to assemble. Spread the buttercream evenly over the entire surface of the cake. Tip: Use an offset spatula or the back of a spoon to ensure a smooth, even layer.
Sprinkle the chopped Daim pieces generously over the buttercream. These little nuggets of caramel and chocolate will add delightful bursts of flavor throughout the roll. Carefully roll the cake up, starting from one of the short sides.
Roll tightly but gently, making sure the filling doesn’t spill out.
5. Slice and Serve
Once rolled, place the cake seam-side down on a serving platter. You can refrigerate the roll for about 30 minutes to firm up, making it easier to slice. Use a sharp knife to cut the roll into slices and serve with coffee or tea.
This Daim Roll Cake combines a light, airy sponge with a rich and decadent buttercream, with the Daim chocolate adding a crunchy surprise in every bite. Enjoy!
Tips for a Perfect Roll Cake:
- Don’t overbake the cake: Keep an eye on the baking time to avoid a dry sponge. The cake should stay soft and pliable for easy rolling.
- Chop the Daim finely: You want the Daim pieces to distribute evenly across the buttercream layer without making it hard to roll.
- Cooling before rolling: Make sure the cake is completely cool before spreading the buttercream, as warmth can cause the filling to melt.
Storage
Store the cake in an airtight container in the fridge for up to 3 days. It can also be frozen (without the Daim topping) for up to 1 month. Simply thaw in the fridge overnight before serving.
This Daim Roll Cake is a fun and elegant dessert that blends smooth creaminess with a delightful crunch. Ideal for special occasions, or simply as an indulgent treat!
Daim Roll Cake Daimrulltårta Recipe
Ingredients
For the Roll Cake
- 3 eggs
- 1.5 dl sugar
- 2 tbsp hot water
- 1.5 dl flour
- 0.5 dl potato flour
- 1.5 tsp baking powder
- 2 tbsp cocoa powder
For the Buttercream
- 200 g butter softened
- 2 dl icing sugar
- 2 tsp vanilla sugar
- 1 egg yolk
- 1 bar Daim chopped (double size)
Instructions
Prepare the Roll Cake
- Preheat the oven to 250°C (480°F).
- In a mixing bowl, beat eggs and sugar until light and fluffy.
- Add the hot water and mix well.
- Sift the flour, potato flour, baking powder, and cocoa into the egg mixture and fold gently until combined.
- Pour the batter onto a baking sheet (approx. 30×40 cm) lined with baking paper and spread evenly.
- Bake in the middle of the oven for 5 minutes.
Cool the Cake
- Once baked, turn the cake upside down onto a sugared baking paper.
- Gently remove the baking paper from the cake and let it cool completely.
Make the Buttercream
- While the cake is cooling, beat together the butter, icing sugar, vanilla sugar, and egg yolk until smooth.
- Chop the Daim bar into small pieces and set aside.
Assemble the Roll Cake
- Once the cake is cool, spread the buttercream evenly over the surface.
- Sprinkle the chopped Daim pieces over the buttercream.
- Carefully roll the cake up, starting from one end and rolling tightly.
Serve
- Slice and enjoy your Daim Roll Cake!
Notes
- This cake is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days.
- If you don’t have Daim, you can substitute with any other chocolate bar with caramel pieces.
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