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BAM Cake converter 
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Ingredients:
For the sugar beet:
- 300 g sugar
- 240 ml corn syrup
- 240 ml freshly squeezed juice of red orange
- 21 g gelatin powder
- pinch of salt
- 1 teaspoon BAM vanilla paste
- Powdered sugar (for sprinkling)
- red dye (optional)
Instructions:
For the preparation of sugar froths:
1
Line a baking tray with baking paper. Sprinkle generously with icing sugar. In the bowl of a stand mixer fitted with the whisk attachment, pour in 120 ml of the blood orange juice and the gelatine. Mix and leave the gelatine to ''bloom'' for at least 5 minutes.
2
Mix together the sugar, corn syrup, salt and the remaining red orange juice. Heat over a moderate heat and stir with a spatula. Once the sugar has dissolved, increase the heat and cook without stirring until the mixture reaches 115°C (use a thermometer), this will take about 8 minutes. If you don''t have a thermometer, let the mixture simmer for 8 minutes. Then remove from the heat.
3
Turn the standing mixer to low speed and slowly pour the sugar mixture into the bowl with the gelatine mixture. Once added, increase the mixing speed and whisk for about 15 minutes until the mixture is very thick and stiff. In the last minute of whisking, add the BAM vanilla paste. If you want to add a little more colour to your sugar cookies, add 2-3 drops of red food colouring.
4
Pour the mixture into the prepared baking dish, smooth the top with a spatula. Tap the baking tray lightly on the counter a couple of times to release any air bubbles from the mixture. Sprinkle the top with icing sugar and cover with cling film. Leave to cool for at least 4 hours. Then cut the mixture into any shapes you like and use the sugar mousse to decorate cakes or hot chocolate.
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