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BAM Cake converter 
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Ingredients:
Sponge cake:
- 2 eggs size M
- 60 g crystal sugar
- 50 g plain flour
- 10 g starch
- 10 g BAM cocoa powder
Cream:
- 200 g mascarpone cheese
- 200 g BAM hazelnut spread
- 300 g sweet whipping cream
- 2 gelatine leaves
- two teaspoons BAM hazelnut sponge cake spread, if desired
Moistening the sponge cake:
- 100 ml of milk
- 20 g instant cocoa
Chocolate icing:
- 70 g BAM milk chocolate
- 50 g sweet cream
- 30 g BAM dark chocolate
- teaspoon oil
@bamchocolate.com Just in time for Valentine's day!? This is the cake for everyone who loves hazelnut cream and chocolate in one bite. Kinder Bueno cake combines a light cocoa sponge made with BAM cocoa powder, a rich mascarpone cream blended with BAM hazelnut spread, and a silky chocolate glaze. The flavor is creamy, balanced, and reminiscent of your favorite hazelnut-filled chocolate bars. ? Ingredients Sponge • 2 medium eggs • 60 g sugar • 50 g all-purpose flour • 10 g starch • 10 g BAM cocoa powder Cream • 200 g mascarpone • 200 g BAM hazelnut spread • 300 g whipping cream • 2 gelatin sheets • 2 tsp BAM hazelnut spread for layering, optional Soaking • 100 ml milk • 20 g instant cocoa Chocolate glaze • 70 g BAM milk chocolate • 50 g heavy cream • 30 g BAM dark chocolate • 1 tsp oil Preparation Whip the eggs with sugar until light and airy, fold in flour and BAM cocoa powder, and bake the sponge. Once cooled, slice and soak with milk and cocoa. Mix mascarpone with BAM hazelnut spread, add dissolved gelatin, and gently fold in whipped cream. Spread the cream between the sponge layers and chill well. Heat the cream, pour over BAM milk chocolate, and mix until smooth. Pour over the cake, then use BAM dark chocolate to create decorative lines on top. Save for later and keep a cake recipe that always impresses. #bam #becomeamaster #kinderbuenocake #hazelnutcake #chocolatedessert #valentinesday
♬ original sound - BAM (Become A Master)
Instructions:
Sponge cake:
1
Preheat the oven to 180°C.
2
Beat the eggs and sugar on high speed for 10 minutes.
3
Sift the flour with BAM cocoa powder over the egg mixture and stir in with a spatula. Spread the mixture on an 18 cm diameter baking tray lined with baking paper (bottom) and bake for 15 minutes.
4
While the sponge cake is baking, prepare the sponge moistening mixture (heat the milk and dissolve the cocoa in it).
5
Remove the baked sponge cake from the baking tray and cool on a wire rack.
Preparation of the cream:
1
Whip 250 g sweet cream and put in a cold place.
2
Soak the gelatine in cold water for 5 minutes; mix the mascarpone cheese smoothly with the BAM hazelnut spread.
3
Heat 50 ml of cream and melt the gelatine in it.
4
Add it to the cream and mix well with a mixer.
5
Finally, fold in the whipped cream with a spatula.
Assembling the cake:
1
Cut the sponge cake into two discs, trimming the top one to a diameter of 14 cm (4 cm less than the diameter of the cake).
2
Place the bottom, larger sponge cake on the base, moisten it and place the ring on it.
3
Spread half of the cream over the top and flatten the surface.
4
Place a small sponge cake on top of the cream and moisten it.
5
Spread the sponge with the spread as desired; spread the remaining cream over the sponge, making sure to fill the rim around the sponge first.
6
Smooth the cream and put the cake in the fridge to chill.
Chocolate icing:
1
When the custard has cooled, pour the chocolate icing over it.
2
Bring the cream to the boil and pour it over the milk chocolate.
3
Wait for one minute and blend until smooth; cool slightly and pour over the cake.
Chocolate for decoration:
1
Return the cake to the fridge and prepare the chocolate for decoration.
2
Melt the BAM dark chocolate with the oil over steam.
3
Pour it into a small piping bag and make a small hole.
4
Draw lines on the milk icing with the chocolate to recreate the pattern of the chocolates.
5
Chill the cake for at least 5 hours. Remove the ring from the cooled cake and decorate as desired.
Gluten free
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Quick desserts 
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