Inspiration

Our desserts are as delicious as they are simple. They’re meant for sharing with others!

All of our tårtor and cakes are ready to serve and enjoy, straight out of the package.

Of course though, you can always make the occasion more festive by serving them with ice cream, whipped cream, berries or fruit. There are loads of simple ways to transform your desserts, finding the perfect combinations to suit your own special tastes and preferences.

Make everyday a Sundae!

Why not create your own Sundae with Toblerone, DAIM or Peanut & Caramel Almondy? Or even all three! It's the perfect way to end your Sunday dinner!

A wonderful dessert that also is quick to make. This recipe can be varied endlessly with your favorite type of berries, sprinkle with chopped chocolate, caramelized popcorn or crushed candy.

Just use your imagination and enjoy!

Exquisite mini-desserts

Use an Almondy cake as a base and make it into mini-desserts. These delightful morsels look just like delicious chocolates, so inviting and exquisite that one is simply not enough...

Almondy almond cake with Daim with raspberries and orange
For 32 mini-desserts, you will need:
8 portions of Almondy almond cake with Daim
4-5 oranges
24 fresh raspberries
200 ml whipped cream

Nice and simple:
Peel the oranges, separate the segments and cut into small pieces. Chop the raspberries in half. Squirt a small dollop of cream onto each cake triangle, decorate with fruit and berries.

Almondy almond cake with rhubarb
For 32 mini-desserts, you will need:

8 portions of Almondy almond cake original
200 ml water
Juice from 1/2 lemon
150 ml caster sugar
1 tsp Maizena corn starch, mixed with a little cold water
3 thin stems of rhubarb (washed and cut into small chunks)
Mint leaves for garnishing

Rhubarb garnish:
A little of the red skin from the rhubarb
100 ml syrub (made from 100 ml of sugar and 100 ml of water)
1 tbsp caster sugar

Nice and easy:
Bring the water, lemon and sugar to the boil in a pan and stir in the Maizena corn starch. Allow to cool with the lid on and without stirring. The rhubarb chunks should remain slightly firm.

Rhubarb garnish:
Cut or tear off thin ribbons of rhubarb skin. Dip briefly into the syrup and place in rows on a baking mat (of silicone, e.g. Silipat). Sprinkle a little sugar over. Dry the rhubarb strips in the oven (125C) for around 1 hour. Allow to cool on the mat. Dip them in caster sugar just before serving.
Dekorate the cake triangles with rhubarb, rhubarb garnish and mint leaves.