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BAM Cake converter 
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Ingredients:
For sponge cake:
- 2 eggs (medium-sized)
- 60 g granulated sugar
- 60 g all-purpose flour
- 10 g BAM cacao powder
For moistering sponge cake:
- 100 ml milk
- 30 g instant cocoa
For chocolate-hazelnut filling:
- 200 g mascarpone cheese
- 250 g whipping cream
- 160 g BAM chocolate hazelnut spread
- 2 gelatin sheets
- 25 ml milk
For chocolate glaze :
Instructions:
Preparation:
1
Preheat the oven to 180 °C (350 °F). Beat the eggs and sugar at
maximum speed for 10 minutes. Sift the cacao and flour on top of the egg
mixture and fold in gently with a spatula. Spread the batter evenly in
an 18 cm cake pan lined with parchment paper (the bottom), and bake for
15 minutes. While the sponge is in the oven, prepare the cocoa for
moistening. Take the baked sponge cake out of the baking tray and cool
it on a cooling rack.
2
While the sponge cools, prepare the filling. Whip the cream and
refrigerate. Soak the gelatin in cold water for 5 minutes; mix the
mascarpone cheese and the chocolate hazelnut spread until smooth. Heat
the milk and use it to dissolve the wrungout gelatin. Add it to the
filling and mix well with a hand mixer. Finally, fold in the whipped
cream using a spatula.
3
Cut the sponge into two equal layers; cut the top layer to a 14 cm
circle (4 cm less than the diameter of the cake). Place the bottom,
bigger part of the sponge cake on a stand, moisten it and fit the ring.
Spread on a little less than half of the filling and level out the
surface. Place the smaller sponge in the middle, moisten and spread on
the rest of the filling. First, fill the space around the sponge. Level
out the filling and refrigerate the cake to allow it to set.
4
Melt the chocolate and the spread in a double boiler and then allow
to cool slightly. Pour and spread it over the cooled filling. Chill the
cake for at least 5 hours. Remove the cake ring and decorate as desired.
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