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BAM Cake converter 
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Ingredients:
- 500 g puff pastry
- BAM vanilla cream
- 1 l of milk
- 100 g fresh raspberries
- BAM salted caramel topping
- Roasted pistachios (for decoration)
Instructions:
1
Preheat the oven to 200 °C. Roll out the cold puff pastry to about 3 mm thick and cut it into three equal rectangles. Place them on a baking tray lined with baking paper and prick them with a fork.Bake for about 15-20 minutes until the dough is golden brown and crisp. Set aside and cool.
2
Gradually add the BAM vanilla cream to the milk and mix well with a whisk.Leave to rest for 3 minutes, then stir the vanilla cream again until the desired consistency is obtained. Transfer the vanilla cream into a piping bag.
3
Spread the BAM salted caramel topping evenly on the cooled puff pastry.Spread dollops of vanilla cream on top of the caramel layer, then top with fresh raspberries.
4
Repeat with layers of puff pastry, salted caramel, vanilla cream and raspberries. Finish with a third layer of pastry and vanilla cream. Sprinkle roasted pistachios on top for an extra crunch.
5
Place the Raspberry Mille Feuille in the fridge for at least an hour to set the cream. Then cut into equal pieces and serve.
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