Name: RECIPE: Cookie cake - BAM Become A Master
Total time: 2 h 15 min
Ingredients: 2 eggs (medium-sized); 60 g granulated sugar; 60 g all purpose flour; 1 teaspoon BAM cacao powder; 80 ml milk; 1 packet vanilla sugar; 30 ml Baileys (Irish cream liqueur); 400 ml milk; 4 egg yolks (medium sized); 75 g granulated sugar; 1 packet bourbon vanilla pudding mix; 4 pumps BAM vanilla paste; 4.5 sheets of gelatin (fours sheets and a half); 30 g BAM milk chocolate drops; 30 g BAM white chocolate drops; 260 g whipping cream; 2 American chocolate chip cookies; 50 g BAM dark chocolate drops; 60 g whipping cream; 1⁄2 bottle cap Baileys liqueur

Ingredients:

SPONGE CAKE:

2 eggs (medium-sized)
60 g granulated sugar
60 g all purpose flour
1 teaspoon BAM cacao powder

LIQUID FOR MOISTENING THE SPONGE:

80 ml milk
1 packet vanilla sugar
30 ml Baileys (Irish cream liqueur)

FILLING:

400 ml milk
4 egg yolks (medium sized)
75 g granulated sugar
1 packet bourbon vanilla pudding mix
4 pumps BAM vanilla paste
4.5 sheets of gelatin (fours sheets and a half)
30 g BAM milk chocolate drops
30 g BAM white chocolate drops
260 g whipping cream
2 American chocolate chip cookies

CHOCOLATE GLAZE:

50 g BAM dark chocolate drops
60 g whipping cream
1⁄2 bottle cap Baileys liqueur

Instructions:

preparation procedure:

Preheat the oven to 180°C. Line the base of the baking trays, 18 cm and 14 cm in diameter, with baking paper. Whisk the eggs and sugar on the highest speed for 10 minutes. Sift the flour over the egg mixture and stir it in with a spatula. Spread 2⁄3 of the mixture into the larger baking tray; add a teaspoon of cocoa to the remaining mixture and spread it into the smaller tray. Bake for 12 minutes. Remove the baked biscuits from the baking trays and cool on a wire rack.

While the sponge cake is baking, prepare the sponge cake moistening mix. Heat the milk and dissolve the sugar in it, then add the cream liqueur. Cool.

While the sponge cake is cooling, make the custard by bringing 3 dl of milk to the boil; whisk the remaining milk smoothly with the egg yolks, sugar, custard powder and vanilla paste. Add the yolk mixture to the boiling milk, stirring, and cook to a thick custard. Cover the custard with plastic wrap so that it touches the cream and chill for about 10 minutes. Soak the gelatine leaves in cold water for at least 5 minutes. Whip the sweet cream and put it in a cold place. Melt the toasted gelatine in the still warm cooked cream and blend smooth with a mixer. Then divide the cream into two parts; melt the milk chocolate in one part and the white chocolate in the other. Cover both creams with plastic wrap so that they touch and cool until lukewarm.

Place the light, larger sponge cake on a mat, moisten it and place the ring on it. Mix the chocolate cream smooth, add the chopped biscuits and finally fold in 130 g of whipped cream with a spatula. Spread the cream over the sponge cake, flatten and refrigerate. Beat the light cream smooth and fold in the remaining 130 g of whipped cream. Place the chocolate sponge on top of the chocolate cream and moisten. Spread the light cream over the sponge - first filling the edge around the sponge - and smooth the surface. Place the cake in the fridge to chill and firm up.

Bring the cream to the boil and pour it over the chocolate. Wait one minute and whisk until smooth, then add the cream liqueur. Cool the glaze slightly and pour over the cream. Chill the cake for at least 5 hours.

Remove the ring from the cooled cake and decorate as desired.

Premium BAM baking products.

Order ingredients with a 10% discount:

Cocoa Powder, 500 g

16,90 €

Dark chocolate drops, 250 g

8,90 €

Out of stock

Milk Chocolate Drops, 250g

6,90 €

White Chocolate Drops, 250 g

6,90 €

Out of stock

Bourbon Vanilla Paste, 70 g

9,90 €

Ingredients:

SPONGE CAKE:

2 eggs (medium-sized)
60 g granulated sugar
60 g all purpose flour
1 teaspoon BAM cacao powder

LIQUID FOR MOISTENING THE SPONGE:

80 ml milk
1 packet vanilla sugar
30 ml Baileys (Irish cream liqueur)

FILLING:

400 ml milk
4 egg yolks (medium sized)
75 g granulated sugar
1 packet bourbon vanilla pudding mix
4 pumps BAM vanilla paste
4.5 sheets of gelatin (fours sheets and a half)
30 g BAM milk chocolate drops
30 g BAM white chocolate drops
260 g whipping cream
2 American chocolate chip cookies

CHOCOLATE GLAZE

50 g BAM dark chocolate drops
60 g whipping cream
1⁄2 bottle cap Baileys liqueur

Instructions:

preparation procedure

	Preheat the oven to 180°C. Line the base of the baking trays, 18 cm and 14 cm in diameter, with baking paper. Whisk the eggs and sugar on the highest speed for 10 minutes. Sift the flour over the egg mixture and stir it in with a spatula. Spread 2⁄3 of the mixture into the larger baking tray; add a teaspoon of cocoa to the remaining mixture and spread it into the smaller tray. Bake for 12 minutes. Remove the baked biscuits from the baking trays and cool on a wire rack.
	While the sponge cake is baking, prepare the sponge cake moistening mix. Heat the milk and dissolve the sugar in it, then add the cream liqueur. Cool.
	While the sponge cake is cooling, make the custard by bringing 3 dl of milk to the boil; whisk the remaining milk smoothly with the egg yolks, sugar, custard powder and vanilla paste. Add the yolk mixture to the boiling milk, stirring, and cook to a thick custard. Cover the custard with plastic wrap so that it touches the cream and chill for about 10 minutes. Soak the gelatine leaves in cold water for at least 5 minutes. Whip the sweet cream and put it in a cold place. Melt the toasted gelatine in the still warm cooked cream and blend smooth with a mixer. Then divide the cream into two parts; melt the milk chocolate in one part and the white chocolate in the other. Cover both creams with plastic wrap so that they touch and cool until lukewarm.
	Place the light, larger sponge cake on a mat, moisten it and place the ring on it. Mix the chocolate cream smooth, add the chopped biscuits and finally fold in 130 g of whipped cream with a spatula. Spread the cream over the sponge cake, flatten and refrigerate. Beat the light cream smooth and fold in the remaining 130 g of whipped cream. Place the chocolate sponge on top of the chocolate cream and moisten. Spread the light cream over the sponge - first filling the edge around the sponge - and smooth the surface. Place the cake in the fridge to chill and firm up.
	Bring the cream to the boil and pour it over the chocolate. Wait one minute and whisk until smooth, then add the cream liqueur. Cool the glaze slightly and pour over the cream. Chill the cake for at least 5 hours.
	Remove the ring from the cooled cake and decorate as desired.

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