North Wild Kitchen

I am inspired by the stories and traditions passed down from generation to generation. Norwegian cooking at its simplest and most elaborate. That’s what you will find here. Seasonal cooking, local ingredients, local artisans, and simple gatherings.  READ MORE...

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a seat at my Table

12

May 2023

May 12, 2023

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I’m not sure there is anything dreamier than a homemade daimiskake “Daim ice cream cake”. The base is a macaron bottom that’s sweet and soft with a chewy texture of almonds. The ice cream is a heavenly concoction of heavy cream, sugar, and egg yolks with a subtle hint of coffee and vanilla all encasing pieces of crunchy Daim candy bars. To top it all off, even more of that delightful chocolate toffee is sprinkled on top. Each bite has a burst of textures and perfectly balanced flavors. The star of this dessert is Daim, a milk chocolate-covered almond toffee that’s perfectly crunchy. Daim was created by the Marabou company, based in Sweden, as a version of the American Heath Bar. It was launched under the name of “Dajm” in 1953 in Norway and Sweden, quickly becoming a national favorite. It was then launched the following year in Finland, and in 1971 it arrived in Denmark before making its way to the UK, France, and Germany. In 1990, it was renamed as Daim in most of the countries it was in and by 2005, the UK and Ireland also made the change. While Daim has its inception at the Marabou factory in Sweden, its roots go back to the Norwegian chocolate manufacturer Freia. Freia was founded by Olaf Larsen and Fredrik Wilhelm Hjorth Christensen in 1889. Ten years later, Johan Throne Holst took over the management of the company from Larsen and led it to a commercial success, with Freia being the leading Norwegian brand in sweets. In 1916, based on the success in Norway, the Throne-Holst family founded a chocolate factor in Sweden. Due to a trademark conflict, the name Freia/Freja could not be used, so Marabou was chosen as a representation of the marabou stork featured as part of Freia’s logo at the time. Today, Daim is enjoyed on its own and in desserts, like this classic Daimiskake. As we celebrate Norway’s Constitution Day on the 17th May and join in on other festivities in the month, this ice cream cake is sure to make an appearance. Make it in the morning, ready for the evening or prepare it advance. If you can’t access Daim bars, substitute with Heath bars or another chocolate toffee bar.

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

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