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BAM Cake converter 
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Ingredients:
- 60 dag flour
- 25 dag butter
- 4 tablespoons milk
- 4 dag of yeast
- 3 eggs
- 3 egg yolks
- 8 dag of sugar
- 20 dag butter
- 20 dag flour
- 3/4 l of milk
- 20 dag of sugar
- 30 dag of edible chocolate
- 1 vanilla sugar
Instructions:
1
To prepare the dough, make a well in the flour and pour in the yeast that has risen in the warm milk (with a teaspoon of flour and a teaspoon of sugar). Add the butter (room temperature), sugar, egg yolks and whole eggs.
2
Mix the dough and gradually add the flour to make a light and smooth dough. Put it in a bowl and leave to rise in a cold place in the fridge.
3
Melt the butter, add the flour, fry it a little and before it turns golden, add the milk and boil. The béchamel should be as thick as a regular custard. Use a whisk to help the cream smooth out.
4
Add the melted chocolate, sugar and vanilla sugar. Cool the cream. If the filling is too thick, thin it with milk.
5
Dust the tablecloth with flour and roll out the dough into a rectangle about 1/2 cm thick. Spread with cream and roll up. Cut in half and place in the oven. Bake at 170°C for 50 to 60 minutes.
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