info@bamchocolate.com 
Login 
en 
BAM Cake converter 
Login 
Ingredients:
Za:
For the biscuit:
- 4 eggs
- 120 g sugar
- 120 g flour
- 1 teaspoon baking powder
- BAM Vanilla pod
For the vanilla cream:
- 1 l of milk
- BAM Vanilla cream
- BAM Vanilla pod
For the cake topping:
- 150 g raspberry jam without added sugar
- 100 g fresh raspberries
- 20 g almond flakes
Instructions:
For the sponge cake:
1
Preheat the oven to 180 °C and line a baking tray with baking paper.
2
Separate the yolks and whites. Whisk the egg whites until stiff peaks form.
3
Mix the egg yolks with the sugar until light and frothy.
4
Gradually add the flour, baking powder and BAM Vanilla Pod. Finally, gently fold in the egg whites.
5
Pour the mixture into the baking tray and bake for about 20-25 minutes. Cool after baking.
For the vanilla cream:
1
Gradually addthe Vanilla Cream mixture to 1 l of milk and mix well with a whisk.
2
Leave the mixture to rest for 3 minutes, then stir again until you get the desired consistency of vanilla cream. You can add more or less milk if necessary (depending on the desired texture), or add a BAM vanilla pod for a more intense flavour.
3
Transfer the mixture into suitable moulds and place in the fridge for at least 2 hours or in the freezer for at least 40 minutes.
To assemble the cake:
1
Cut the cooled sponge cake into two equal layers.
2
Spread the bottom with BAM Raspberry Jam and then add a layer of vanilla cream.
3
Cover with a second layer of sponge cake and repeat the process.
4
Spread the remaining cream over the top and sides of the cake.
5
Garnish with fresh raspberries and almond leaves. Chill the cake for at least 2 hours before serving.
Gluten free
Vegan
Lactose-free
FIT
Cake 
Slovenščina
Hrvatski
Deutsch
Italiano
Česky
Polski
Magyar
Français
Slovák
Nederlands
Español