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BAM Cake converter 
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Ingredients:
- 120 g cereal biscuits
- 40 g BAM chopped roasted hazelnuts
- half a teaspoon of BAM cocoa powder
- 50 g melted butter
- 200 g BAM hazelnut spread with cocoa
- 400 g sweet whipping cream
- 30 g powdered sugar
- 2 squeezes of BAM vanilla paste
- praline Ferrero Rocher
- 90 g sweet whipping cream
- BAM chopped roasted hazelnuts
- 120 g BAM milk chocolate
Instructions:
1
Grind the biscuits with the hazelnuts and cocoa, add the cooled melted butter and mix. Divide the mixture between the glasses and lightly press with a spoon.
2
Whip 300 g sweet cream. Mix the spread smooth with the icing sugar, vanilla and 100 g of cream. Fold in the whipped cream with a spatula in two steps. Spoon the cream into the glasses and level the surface. Refrigerate and prepare the topping.
3
Bring the cream to the boil and pour it over the chocolate. Wait for one minute, then stir smooth with a spatula. Cool until lukewarm and pour over the cream. Sprinkle with hazelnuts and place in the fridge to firm up.
4
Decorate with praline and serve chilled.
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