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BAM Cake converter 
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Ingredients:
for the cookie base:
- 150 g crushed biscuits
- 50 g BAM premium roasted hazelnuts
- 90 g butter
- 50 g BAM white chocolate
for the cream:
- 380 g cream cheese
- 55 g powdered sugar
- 100 g BAM white chocolate
- 2 teaspoons BAM vanilla paste
- 10 g Creme Fix mixture
Instructions:
preparation process:
1
Grind the biscuits in a blender until a coarse sand-like mixture forms. Transfer to a bowl. Then grind the roasted hazelnuts in a blender until they are approximately the same texture. There may be some slightly larger pieces in between. Add the hazelnuts and melted butter to the crushed biscuits and mix. You should end up with a texture similar to moist sand.
2
Add the melted chocolate and stir.
3
Transfer to a baking tray lined with baking paper and shape the crust. You can use the bottom of a glass to help you spread the mixture evenly. Place in the fridge while you prepare the cream.
4
Mix the cream cheese, sugar and vanilla paste with a hand mixer.
5
Add the melted white chocolate and blend again with a hand mixer.
6
Add the Creme fix mixture and mix for a few more minutes.
7
Pour over the biscuit base and place in the fridge for at least 2-3 hours. If desired, sprinkle the top with extra crushed hazelnuts and melted chocolate.
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