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BAM Cake converter 
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Ingredients:
- 150 g granulated sugar
- 10 ml water
- 20 g butter
- 200 g whipping cream
- a pinch of salt
- unsalted peanuts
- 8 tablespoons Oreo crumbs (cookie pieces, not powder)
- BAM Salted Caramel or Toffee Caramel Topping
- 150 g BAM milk chocolate drops
- 300 g whipping cream
- 120 g mascarpone cheese
- 150 g whipping cream
- 3 pumps BAM vanilla paste
- 30 g powdered sugar
Instructions:
1
First prepare the caramel. Pour sugar in a saucepan or pan, add
water and heat on medium heat until the sugar melts and gets a
characteristic caramel color. Meanwhile, heat the whipping cream. Add
butter to the melted sugar, set aside and add the cream. Cook on a low
heat, stirring constantly, to get a smooth caramel sauce. Add salt, pour
into a glass and chill.
2
Whip the whipping cream and refrigerate. Melt the chocolate in a
double boiler, cool to lukewarm and stir in the whipping cream with a
spatula in two stages.
3
For the mascarpone filling, whip the cream until medium soft peaks
form. Combine mascarpone cheese with vanilla and sugar and stir until
smooth, then add the whipped cream with a spatula.
4
First, pour one tablespoon of Oreo crumbs into each glass and pipe
half of the chocolate filling. Spread half of the caramel over the
chocolate filling and sprinkle with peanuts. Add the chocolate filling
and afterwards pour another tablespoon of Oreo crumbs and the mascarpone
filling, then spread the remaining caramel over the top and sprinkle
with peanuts. Cool and serve.
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