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BAM Cake converter 
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Ingredients:
- packet of puff pastry
- 500 ml whipping cream
- 1 vanilla cream
- 0,8 l cold milk
- a splash of rum
- BAM dark chocolate
- a piece of butter
Instructions:
1
Roll out the defrosted puff pastry to approximately the size of two baking trays and cut the pastry in half. Transfer it to the baking tray and prick it well with a fork. It should go a little over the edge as it will shrink during baking. Bake at 200 degrees for 10 minutes.
2
Prepare the vanilla cream according to the instructions on the packet, or make the cream yourself. Add a little rum to make it taste even better. Whip the sweet cream in a large bowl. The addition of vegetable cream will make it firmer. Flatten the baked pastry with a knife, if necessary, and save the cuttings.
3
Cut one layer of the baked dough into squares. This way, the chocolate glaze won't crack later and the slices will be easier to remove from the tray. Place the first whole sheet of pastry in the baking tray and cover it with the vanilla cream. Spread the whipped cream on top. The recommended ratio of the filling is 2/3 cream to 1/3 cream.
4
Cover with squares of the other puff pastry sheet. As a bonus, you can use any scraps of dough and the leftover creams to make a dessert in a jar. Melt the chocolate with a piece of butter. You can also add a few drops of milk for a silky shine.
5
Pour the chocolate glaze over the slices and smooth the surface. Refrigerate for a few hours, then serve.
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