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BAM Cake converter 
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Ingredients:
For the biscuit base:
- 120 g Oreo powder
- 50 g melted butter
For the cheesecake:
- 250 g mascarpone cheese
- 50 g cheese spread
- 110 g crystal sugar
- 1 packet of vanilla sugar
- 3 scoops of BAM vanilla paste
- 30 g plain flour
- 2 eggs (size class M)
- 70 g Greek yoghurt
For the cream:
- 500 ml sweet whipping cream
- 100 g condensed sweetened condensed milk
- 1 packet of cream hardener (Kremfix)
- 25 g Oreo powder
For decoration:
- Oreo mini biscuits
- Oreo crumbs
Instructions:
Preparation procedure:
1
Preheat the oven to 155°C. Line a muffin tray with baking paper.
2
Mix the Oreo powder with the melted butter. Divide the mixture into the baking cups and press it into the bottom with a teaspoon.
3
In the bowl of a stand mixer, smooth the mascarpone cheese, cream cheese, sugar, vanilla sugar and vanilla paste. Use a triangular mixing paddle; do not whisk.
4
Add the flour and scramble the eggs (at short intervals, one at a time). Stir just enough to combine the ingredients. Finally, stir in the Greek yoghurt and divide the mixture between the baking sheets.
5
Bake the cakes in a preheated oven at 155°C for about 35 minutes. Cool the baked cakes in the oven with the door open for 10 minutes, then cool completely on a wire rack.
6
While the cakes are cooling, prepare the cream. Whip the sweet cream and condensed milk on high speed. Add the stiffener (Kremfix) and Oreo powder and whip until the cream is worm-like.
7
Spread the cooled cakes with the cream and decorate as desired. Refrigerate.
Lactose-free
Gluten free
Vegan
FIT
Recommended
Quick desserts 
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