Daim Roll Cake Daimrulltårta Recipe
A deliciously rich and fluffy chocolate roll cake filled with a buttery cream and chopped Daim pieces. Perfect for serving with coffee or tea, this Swedish-inspired dessert combines light cocoa sponge with a smooth buttercream, creating a decadent treat everyone will love.
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. 30x40 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.