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BAM Cake converter 
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Ingredients:
- 4 egg yolks
- 50g sugar
- 2dl BAM Sparkling Wine with Ruby Chocolate
- 3 gelatine leaves
- 3dl whipping cream
- 70g powdered sugar
- Handful of BAM freeze-dried raspberries
Instructions:
1
In a bowl, combine the egg yolks and sugar. Add the sparkling wine and heat over medium-high heat, stirring constantly. The mixture should gradually thicken, but it is important not to boil. This step will take about 7 minutes.
2
Soak the gelatine leaves in cold water for five minutes before the mixture is ready to thicken.When the mixture has reached the desired consistency, remove the pan from the heat and add the soaked gelatine leaves. Transfer to a bowl and allow to cool. For faster cooling, the bowl can be placed in cold water.
3
In another bowl, pour the cream and whisk it. When the cream becomes thicker, add the freeze-dried raspberries that you have previously powdered, add the icing sugar and continue whisking until stiff.
4
Carefully stir this cream into the cooled champagne cream, then divide the mixture evenly between the glasses. Place the jars in the fridge for at least 3 hours. Before serving, decorate them with the festive decoration of your choice.
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