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BAM Cake converter 
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Ingredients:
FOR the cocoa biscuit:
- 50 g eggs (1 M egg)
- 40 g crystal sugar
- 18 g of oil
- 20 g coffee
- 40 g plain flour
- 5 g BAM black cocoa powder
For the coffee solution:
- 25 g coffee
- 10 g vanilla sugar
- 20 g of milk
For the walnut sponge cake:
- 30 g egg whites (1 M egg white)
- 35 g crystal sugar
- 35 g ground walnuts
- 10 g plain flour
For white chocolate mousse with coffee:
- 70 g BAM white chocolate
- 250 g sweet whipping cream
- 20 g of milk
- 4 g instant coffee powder
- 1,5 gelatine leaves
For the chocolate mousse:
- 80 g BAM dark chocolate
- 240 g sweet whipping cream
- 20 g of milk
- 1 gelatine leaflet
For the chocolate icing with walnuts:
- 100 g sweet whipping cream
- 60 g BAM dark chocolate
- 40 g chopped walnuts
Instructions:
For the cocoa biscuit:
1
Preheat the oven to 185 °C. Separate the eggs. Line a 17 x 25 cm baking tray with baking paper (bottom). Whisk the egg whites firmly. Whisk the egg yolks with the sugar; add the coffee and oil and mix well. Sift the flour and cocoa into the egg yolk mixture and mix smooth with a hand mixer. Fold in the egg whites with a spatula.
2
Spread the mixture evenly on the baking tray and bake for 6-7 minutes. Carefully remove the baked sponge cake from the baking tray and cool on a wire rack.
For the walnut sponge cake:
1
Reduce the oven temperature to 180 °C. Line a 17 x 25 cm baking tray with baking paper (bottom). Whisk the egg whites with the sugar until stiff. Stir the dry ingredients and gently fold them into the egg whites with a spatula.
2
Spread the mixture evenly on the baking tray and bake for 10 minutes. Carefully remove the baked sponge cake from the baking tray and cool on a wire rack.
For white chocolate mousse with coffee:
1
Whip 200 g sweet cream to soft peaks and refrigerate. Soak the gelatine in cold water for 5 minutes. In a small saucepan, mix and bring to the boil 50 g of cream, 20 g of milk and the instant coffee. Remove the coffee mixture and dissolve the strained gelatine in it. Pour the mixture over the chocolate and stir with a spatula until the chocolate melts. Then add the whipped cream to the chocolate in three steps with a spatula.
2
Place the cocoa sponge on the base and position the frame. Using a brush, moisten it with the coffee solution and cover it with the coffee cream. Level the surface and refrigerate.
For the chocolate mousse:
1
Whip 100 g sweet cream to soft peaks and refrigerate. Soak the gelatine in cold water for 5 minutes. In a small saucepan, mix 140 g cream and 20 g milk and bring to the boil. Wean the cream, dissolve the strained gelatine in it and pour over the chocolate. Stir slowly with a spatula to melt the chocolate and cool until lukewarm. Add the whipped cream to the lukewarm chocolate with the paddle in two steps.
2
Gently place the walnut sponge on the coffee cream layer and spread the chocolate cream over it. Smooth the surface and place the slices in the freezer for 2 hours.
For the chocolate icing with walnuts:
1
Bring the cream to the boil and pour it over the chocolate. Slowly stir with a spatula until the chocolate melts. Add the chopped walnuts and stir. Quickly pour the glaze over the cold custard. Cut into slices, decorate as desired and refrigerate.
Gluten free
Quick desserts 
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