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BAM Cake converter 
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Ingredients:
ingredients for Creamy hazelnut cake:
- 110g all-purpose flour
- 200g BAM hazelnut spread
- 110g starch
- 3 eggs
- 100g sugar
- 100ml milk
- 12g instant yeast
Instructions:
preparation process:
1
Beat the eggs and butter for about five minutes. Add the hazelnut spread to the egg mixture and then continue mixing.
2
In a separate bowl, mix the yeast, flour and starch. Then stir the dry ingredients into the mixture with the eggs, hazelnut spread and sugar. Add a little milk and stir until you have a smooth mixture.
3
Grease a cake tin (the ingredients are for an 18cm cake tin) and preheat the oven to 180 °C. Once the oven is preheated, place the baking tray with the prepared cake mixture in the oven and bake for about 45 minutes, depending on the oven. Check if the sponge cake is baked by sticking a toothpick into the pastry. If it is dry, the sponge cake is baked.
4
Although it may be difficult, allow the cake to cool before serving. Have a good run!
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