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BAM Cake converter 
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Ingredients:
for the biscuit:
- 5 eggs (size class M)
- 120 g crystal sugar
- 120 g plain flour
- 10 g BAM cocoa powder
- 7 g baking powder
for the cream:
- 100 g BAM milk chocolate
- 150 g mascarpone cheese
- 100 g sweet whipping cream
- 15 fresh raspberries
- 4 tablespoons of good quality raspberry jam (at least 50 % fruit content)
for the chocolate icing:
- 10 g freeze-dried raspberries
- 1 teaspoon oil
- 100 g sweet cream
- 200 g BAM milk chocolate
Instructions:
To prepare the roulade:
1
Preheat the oven to 200°C. Whisk the eggs and sugar on high speed for 10 minutes. Sift the flour, cocoa powder and baking powder over the egg mixture and fold in gently with a spatula. Spread the mixture evenly on a 38 x 30 cm baking tray (the inner dimensions of a household baking tray) lined with baking paper. Tap the baking tray twice on the counter to get rid of any large air bubbles and bake for 7 minutes.
2
Spread a clean kitchen cloth on the work surface. Immediately place the baked sponge, top side down, on the cloth and roll it lengthwise with the cloth and paper. Cool until at least lukewarm.
3
Melt the milk chocolate over steam; whip the sweet cream. Whisk the mascarpone cheese smooth and add the melted chocolate. Stir well to combine the ingredients and fold in the whipped cream with a spatula.
4
Unroll the pastry and peel off the baking paper (on which the sponge cake was baked). Coat the sponge cake completely with raspberry jam; spoon the chocolate cream over the jam and spread it evenly with a palette knife, leaving a 5 cm uncoated edge (otherwise the cream will leak out at the end when you roll it up). Press the fresh raspberries into the cream at the edge of the pastry where the roll is to be rolled and roll the pastry tightly into a roll using the baking paper underneath. Wrap the roll in plastic wrap and place in the fridge to chill and firm up.
5
Place the cooled roulade on a wire rack and pour the glaze over it: bring the cream to the boil and pour it over the chocolate. Wait for one minute and then whisk until smooth. Add the oil and chopped freeze-dried raspberries and mix again. Slowly pour the glaze down the length of the roulade and let it run down the sides. Return the roulade to the fridge to allow the icing to set.
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