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BAM Cake converter 
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Ingredients:
- 310 g all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 230 g unsalted butter, chilled and cut into cubes
- 120 ml ice water, more if necessary
- 8 g cornstarch
- 25 g sugar
- 1 teaspoon lemon juice
- 1 teaspoon BAM vanilla paste
- 30 ml whole milk
- optional topping: coarse sugar and/or chopped/chopped nuts
Instructions:
1
In a large bowl, whisk together the flour, sugar and salt. Add the cubed butter on top.
2
Using a pastry cutter, food processor or two forks, cut in the butter and add it to the dry ingredients until all the flour is coated.
3
Measure 120 ml of water into a cup. Add ice. Stir. Measure out 60 ml of the water, as the ice has melted slightly. Add 30 ml of cold water to the mixture, stirring after each addition. Once the dough has bound together easily, do not add any more water. The dough will be moist to the touch and slightly sticky, but not too wet. Do not add more water than the recipe calls for.
4
Place the pie dough on a lightly floured work surface. With wet hands, fold the dough in on itself until the flour is completely absorbed into the fat. Shape it into a ball. Divide the dough in half. With your hands, flatten each half into a 2.5 cm disc.
5
Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours.
6
When rolling the cooled discs, apply light pressure with the rolling pin. Starting from the centre of the disc, move in all directions, turning the dough with your hands between the rolls. Smooth the edges if cracks are visible.
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