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BAM Cake converter 
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Author:
Maja K., Ustvarjalka vsebin
Ingredients:
- 4 eggs
- 100 g sugar
- 80 g flour
- 20 g BAM cocoa powder
- 1 teaspoon baking powder
- 200 g sour cream
- 100 g powdered sugar
- 100 g BAM dark chocolate
- 200 ml whipping cream
Instructions:
1
Preheat the oven to 180°C. Whisk the eggs and sugar until the mixture is light and frothy. Then add the flour, BAM cocoa powder and baking powder and mix well. Pour the mixture onto a baking tray lined with baking paper and bake for about 10-12 minutes. When the sponge cake is baked, immediately place it on a clean kitchen cloth, sprinkle with a little sugar and roll it into a log. Leave the sponge to cool completely.
2
Meanwhile, prepare the custard - melt the BAM dark chocolate over steam and leave to cool slightly. Mix the sour cream and icing sugar until the sugar has dissolved. Then whip the whipping cream and fold it carefully into the sour cream mixture. Add the melted chocolate and mix well to form a uniform cream.
3
When the sponge cake has cooled, carefully unroll it. Spread the chocolate cream evenly over the sponge. Then roll back up and refrigerate for at least 1 hour to set the custard and allow the flavours to bind.
FIT
Gluten free
Vegan
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