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BAM Cake converter 
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Ingredients:
- 350 ml sour cherry juice from the compote
- 150 g sour cherries from the compote or BAM Sour cherry Topping
- 1 packet vanilla sugar (or sweetened to taste)
- 15 g starch
- 170 g BAM white chocolate drops
- 500 ml whipping cream
Instructions:
1
First prepare the sour cherry filling: Stir 50 ml of juice and starch until smooth; boil the remaining juice with sour cherries and vanilla sugar. Add the starch mixture to the boiling juice while stirring constantly and cook for about 2 minutes, or until it thickens. Then set aside and cool completely, stirring frequently.
2
Melt white chocolate with 50 ml whipping cream in a double boiler. The water at the bottom should not boil, and the pot containing the chocolate should not touch the water. Meanwhile, whip 450 ml whipping cream until medium soft peaks form and refrigerate. When the chocolate has cooled to at least lukewarm, fold in whipped cream with a spatula in two stages.
3
Fill the decorating bag (piping bag) with the filling. Arrange 2 teaspoons of sour cherry filling in the glasses, then pipe on the filling and repeat the process.
4
Top with a tablespoon of sour cherry filling.
5
Chill the desserts for at least 4 hours, then decorate as desired.
Gluten free
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