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BAM Cake converter 
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Ingredients:
- 60 g unsalted butter
- 3 sliced peaches
- 50 g sugar
- 1 teaspoon lemon juice
- 120 g flour
- 240 ml of milk
- 4 eggs
- 1 teaspoon lemon zest
- a pinch of salt
- 1 handful of blueberries
- 35 g powdered sugar
- 1 teaspoon BAM vanilla paste
Instructions:
1
Melt one tablespoon of butter in a frying pan. Add the peaches, 1 tablespoon of sugar and the lemon juice and cook over a high heat. Stir occasionally until the peaches are soft and lightly browned, about 5 minutes. Transfer the peaches to a plate and clean the pan.
2
In a large bowl, whisk together the flour, milk, egg yolks, zest, 2 tablespoons sugar and BAM vanilla paste. Stir until the mixture is smooth. In another bowl, whisk the salt and egg whites with the salt using an electric mixer. Whisk until the egg whites are whisked until they form a snow. Add 1 tablespoon of sugar and beat for a good minute. Fold the egg whites into the batter.
3
Melt 1 tablespoon of butter in the pan again. Add the batter, cover and cook over a medium-low heat until the mixture is golden on the bottom and starting to set on top, 4 to 5 minutes. Flip the pancake over and cook until the underside of the pancake is set and lightly browned, about 2 minutes.
4
Using a wooden or heat-resistant plastic spatula, cut the pancake in the pan into squares. Drizzle with butter, sprinkle with 1/3 of the icing sugar and top with peaches. Cook and stir until the caesar roast is caramelised, about 5 minutes. Add the blueberries and stir until heated through, about 1 minute. Transfer the roasted caesar to a serving plate, sprinkle with icing sugar and serve. BAM spreads or BAM toppings can be added .
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