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BAM Cake converter 
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Ingredients:
For the brik dough:
- 1 tablespoon vegetable oil
- 2 cups white flour
- 1 teaspoon of starch
- 1 teaspoon salt
For chocolate ganache with dark beer:
- 0,6 dcl unfiltered dark beer
- 75 g BAM milk chocolate in drops
- 20 g Demerara brown sugar
For the mascarpone cream with vanilla:
- 120 g powdered sugar
- 5 egg yolks
- 1 teaspoon BAM vanilla paste
- 250 g mascarpone cheese
- 240 ml sweet cream
For the Sacher biscuit:
- 100 g flour
- 100 g butter
- 50 g crystal sugar
- 4 egg yolks
- 4 egg whites
- 100 g BAM dark chocolate
- 50 g icing sugar
- 50 g BAM cocoa powder
For dark beer jam and espuma:
- 50 g crystal sugar
- 1 tablespoon apple cider vinegar
- 1-2 tablespoons of pectin powder or gelling sugar
- 2 dcl dark beer
For dark beer espuma:
- 200 ml dark beer
- 20 g sugar
- 3 g xanthan gum
Instructions:
For the preparation of the brik dough:
1
Mix all the ingredients except the butter with a stick blender until smooth. If the mixture is lumpy, strain it.Prepare 3 layers of brick dough: heat the pan properly and then brush the prepared dough with a pastry brush. The dough should be light, fluid but thick enough to spread nicely with a brush on the pan. The dough must be extremely thin so that the layers are not too thick. ɸ must be 18, i.e. the brik must be large enough.
2
Brush the pancakes with butter (thin layer), place them in a mould - a basket, place another basket in the mould (above the pancakes), line with ceramic balls and place in the oven. We prefer to bake several baskets in case we get stuck. The basket should have nice, smooth edges. Bake in the oven at 180 degrees for about 20 minutes - until golden brown.
For dark beer ganache:
1
For the dark beer ganache, the cream is replaced by beer. Heat the sugar and beer to 70 degrees, pour over the BAM milk chocolate and mix until smooth and velvety to the touch, cover and refrigerate. It is very important to mix the ganache well so that there are no lumps of chocolate and to chill it well, as the chocolate needs to crystallise slightly. The texture should be sufficiently runny.
For the mascarpone cream with vanilla:
1
Whisk the pasteurised egg yolks and sugar, add the BAM vanilla paste, mascarpone, whisk and slowly pour in the sweet cream.
For the Sacher biscuit:
1
Stir in the butter and sugar, gradually add the egg yolks, then pour in the melted chocolate, stir, whisk the egg whites until stiff and add the rest of the dry ingredients. Stir everything into the light chocolate mixture, without lumps.
For dark beer jam:
1
Add the apple cider vinegar and pectin to the sugar and bring to the boil. Once cooked, the texture becomes firmer, making sure the mixture is free from lumps and the consistency should be jam-like.
For dark beer espuma:
1
Bring the beer and sugar to the boil, cool the mixture slightly and stir in the xanthan gum (or xanthan - a thickening agent). Then strain the mixture and pour it into a siphon. Refrigerate the whole thing, and then drizzle the espuma on the cake just before serving it to your guests.
For presentation:
1
Place the dark beer ganache in the brik dough basket - on top of the sacher sponge, then add a thin layer of dark beer jam, followed by the vanilla cream with mascarpone, sprinkled with cocoa and finally top with the dark beer espuma. Decorate the plate with BAM white chocolate. And voilà: Karim''s Masterchef dessert is complete!
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