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BAM Cake converter 
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Ingredients:
- 200 ml BAM mango dressing
- 3-5 tablespoons sugar
- 1/2 tablespoon cornstarch
- 240 g flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 185 g butter
- 130 g brown sugar
- 1 large egg
- 1/2 teaspoon BAM vanilla paste
Instructions:
1
Preheat the oven to 180°C. In a bowl, mix the mango, sugar and cornstarch. In a large bowl, combine the flour, baking powder and salt. Cut the unsalted butter into cold (important: it should be cold!) pieces and add it to the flour. Stir until a crumb-like mixture forms.
2
Mix the remaining ingredients: brown sugar, egg and BAM vanilla paste. Then add the ingredients to the buttery dry mixture. Mix well - the mixture should be slightly crumbly. Sieve about 2/3 of the mixture into the bottom of a 20 x 20 cm baking tray protected with baking paper.
3
Shake the mixture in the baking tray to make a layer of crumbs. Add the mango mixture and spread it evenly. Then sprinkle the top with the remaining crumbs. Bake the whole thing in the oven for 35 to 40 minutes.
4
Remove from the oven and leave to cool for another 5 to 10 minutes. Then lift the baking paper to remove the cakes from the baking tray. Leave to cool for a further 15 to 20 minutes. Then cut the prepared pastry into crispy mango bars.
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