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BAM Cake converter 
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Ingredients:
- 4 room temperature egg whites (size M)
- 200 g crystal sugar
- 20 g starch
- 1 teaspoon lemon juice
- 2 squeezes of BAM vanilla paste
- 200 g sweet whipping cream
- 200 g sweet whipping cream
- fresh or frozen berries
Instructions:
1
Preheat the oven to 100°C. Whisk the egg whites on medium-high speed until stiff, then add the sugar while whisking and continue mixing on high speed for 7 minutes. Add the starch, lemon juice and vanilla and whisk for a few seconds to combine. Now you have thick, glossy whites - when you take the whisk out of the snow, it should form firm, stable peaks.
2
Line a baking tray with baking paper. Transfer the egg whites to a piping bag fitted with a large, open star nozzle. From the centre outwards, make a spiral, rising up into a column; I made four ''tiers'', the last twist being just the edge. The cakes will rise a little as they bake.
3
Using the back of a spoon, make a well in the top of each cake for the filling to go into. Place the baking tray on the lower rack of the oven and bake for 1 hour. Turn off the oven and leave the cakes in the closed oven for another 30 minutes to cool slowly. It is important not to open the oven during baking and cooling.
4
After cooling, peel the cakes from the baking paper and place them on a wire rack. Whip the sweet cream with a whipping cream stiffener. Spoon it into the wells and decorate with berries. It is best to fill the cakes just before serving.
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