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BAM Cake converter 
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Ingredients:
- 30 g BAM white chocolate
- 10 g of milk
- 60 g sweet whipping cream
- 1⁄2 gelatine leaf
- 50 g BAM salted caramel topping
- 25 g roasted peanuts
- 25 g BAM milk chocolate
- 10 g of milk
- 55 g sweet whipping cream
- 1⁄2 gelatine leaf
Instructions:
1
Soak the gelatine in cold water for 5 minutes. Whip the sweet cream to soft peaks. Melt the chocolate with the milk and dissolve the gelatine in it. Add the whipped cream to the lukewarm chocolate in two steps with a spatula.
2
Pour the cream into a piping bag and fill the moulds halfway. Using a palette knife, draw the cream up to the top of the mould.
1
Mix the caramel topping with the peanuts and divide it in the centre of the moulds.
1
Soak the gelatine in cold water for 5 minutes. Whip the sweet cream to soft peaks. Melt the chocolate with the milk and dissolve the gelatine in it. Add the whipped cream to the lukewarm chocolate in two steps with a spatula.
2
Pour the cream into a piping bag. Insert the wooden sticks for the lights into the moulds and fill the moulds from the edge to the centre with the cream. Tap the mould against the counter to distribute the cream and flatten the surface with a palette knife.
3
Freeze for at least 6 hours.
1
Melt the cocoa butter and chocolate.
2
Pour the dressing into a smaller, narrower jar. When the coating has cooled to 38-40 °C, carefully remove the frozen lights from the moulds and dip them in the cola coating. Allow the excess chocolate to run off and place them on a tray lined with baking paper.
3
Keep the lights in the fridge.
Gluten free
Vegan
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