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Name: Maxi King cake with milk cream, caramel and BAM dark chocolate
Total time: 1 h 30 min
Ingredients: 180 g crystal sugar; 150 g sweet cream; 25 g butter; 1 egg size M; 30 g crystal sugar; 30 g plain flour; 5 g BAM cocoa powder; 50 ml of milk; 15 g instant cocoa; 250 g mascarpone cheese; 270 g sweet whipping cream; 100 g sweetened condensed milk; 2 squeezes of BAM vanilla paste; 3 gelatine leaves; 80 g sweet cream; 100 g BAM dark chocolate; 150 to 200 g chopped roasted hazelnuts or hazelnut croissant

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Andraž Gavez

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Maxi King cake with milk cream, caramel and BAM dark chocolate

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Home /
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Maxi King cake

Maxi King cake

(1)

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 17

The Maxi King cake combines all the elements of a perfect chocolate and milk dessert. The base is a light sponge cake enriched with BAM cocoa powder for a deep chocolate flavour without bitterness. The milk cream is extremely creamy thanks to sweetened condensed milk, and its flavour is delicately rounded off by BAM vanilla paste, which adds a distinctive, natural vanilla accent.

A layer of homemade caramel adds a pleasant sweetness and fullness, and the whole cake is tied together by a silky chocolate coating of BAM dark chocolate, creating an elegant finish. A crunchy hazelnut croissant sprinkle provides a contrast of textures and adds the icing on the cake''s cake icing. The Maxi King cake is the ideal choice for celebrations, birthdays or special occasions when you want to make a cake that is rich in flavour yet balanced.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

Caramel:

180 g crystal sugar
150 g sweet cream
25 g butter

Sponge cake:

1 egg size M
30 g crystal sugar
30 g plain flour
5 g BAM cocoa powder

Moistening the sponge cake:

50 ml of milk
15 g instant cocoa

Milk cream:

250 g mascarpone cheese
270 g sweet whipping cream
100 g sweetened condensed milk
2 squeezes of BAM vanilla paste
3 gelatine leaves

Chocolate coating:

80 g sweet cream
100 g BAM dark chocolate
150 to 200 g chopped roasted hazelnuts or hazelnut croissant

@bamchocolate.com
Maxi King Cake ?? This is a cake that brings milk cream, caramel, and chocolate together in perfect harmony. Maxi King cake features a light sponge made with BAM cocoa powder, a rich milk cream flavored with BAM vanilla paste, and a silky coating of BAM dark chocolate. Caramel and hazelnut crunch add depth and texture to every bite. ? Ingredients Caramel • 180 g granulated sugar • 150 g heavy cream • 25 g butter Sponge • 1 medium egg • 30 g granulated sugar • 30 g all-purpose flour • 5 g BAM cocoa powder Soaking • 50 ml milk • 15 g instant cocoa Milk cream • 250 g mascarpone • 270 g whipping cream • 100 g sweetened condensed milk • 2 squeezes BAM vanilla paste • 3 gelatin sheets Chocolate coating • 80 g heavy cream • 100 g BAM dark chocolate • 150 to 200 g chopped roasted hazelnuts or hazelnut crunch Preparation Melt the sugar into caramel, add warm cream and butter, then let it cool. Whip the egg with sugar, fold in flour and BAM cocoa powder, bake the sponge and let it cool, then soak with milk and cocoa. Mix mascarpone with condensed milk and BAM vanilla paste, add gelatin and gently fold in whipped cream. Spread the cream over the sponge, add a layer of caramel, and finish with more cream. Heat the cream, pour it over BAM dar k chocolate, and mix until smooth. Coat the cake with the chocolate glaze, cover with hazelnut crunch, and chill until ready to serve. Save for later and keep a cake recipe that leaves everyone impressed. #bam #becomeamaster #maxikingcake #chocolatecake #dessertideas
♬ original sound - BAM (Become A Master)

Instructions:

Caramel preparation:

Heat the sugar in a large saucepan over a medium heat until it dissolves and takes on its characteristic caramel colour.

Do not stir, just sprinkle the pan; be careful not to burn the sugar. Meanwhile, heat the sweet cream.

Over a low heat, add the heated cream to the melted sugar, stirring.

Keep stirring until the caramel is smooth.(If you get hard lumps of sugar in between, no problem - keep stirring until the sugar dissolves.)

Cook, stirring, for a few minutes to thicken the caramel. Remove from the heat and stir in the butter.

Pour the caramel into a bowl and cover it with plastic wrap so that it is touching. Cool to room temperature.

Preparation of the sponge cake:

Preheat the oven to 180 °C.

Beat the egg and sugar on high speed for 10 minutes. Sift the flour and BAM cocoa powder over the egg mixture and fold in with a spatula.

Spread the mixture on a baking tray 18 cm in diameter lined with baking paper (bottom) and bake for 10 minutes.

Remove the baked sponge cake from the baking tray and cool on a wire rack.

Preparation of the cream:

Whip the sweet cream and put it in a cold place.

Soak the gelatine in cold water for 5 minutes.

Mix the mascarpone cheese smoothly with the condensed milk and vanilla paste.

Take a few spoonfuls of the cream, heat it in a small saucepan and melt the gelatine in it; add it to the rest of the cream and mix well with a hand mixer.

Finally, fold in the whipped cream with a spatula.

Assembling the cake:

Place the sponge cake on a mat, moisten it and place the ring on it.

Spread half of the cream over the top and smooth the surface. Place the whole sponge in the fridge to allow the cream to firm up a little.

Fill the piping bag with caramel and pipe a spiral from the centre outwards, 14 cm in diameter (4 cm less than the diameter of the cake) - this is the easiest way to spread the caramel on the cream without packing.

In the same way, transfer the rest of the cream into the second piping bag, first around the caramel and then on top. Level the surface of the cream and put the cake in the fridge to firm up (at least 4 hours).

Chocolate topping:

Bring the cream to the boil and pour it over the BAM dark chocolate.

Wait for one minute and then mix smooth with a spatula.

Cool (chocolate should not be warm).

Remove the ring from the cooled cake and pour melted BAM dark chocolate over it .

Using a palette knife, spread it evenly over the whole.

To finish, garnish the cake generously with hazelnut croquant or roasted hazelnuts and chill.

Premium BAM baking products.

Order ingredients with a 10% discount:

Cocoa powder, 500 g

16,90 €

Dark chocolate, 250 g

8,90 €

Bourbon Vanilla Paste, 70 g

9,90 €

Discount on products used in the recipe - 10%:

-3,57 €

Total:

35,70 €32,13 €

-10%

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Quick desserts

Preparation time: 45 min

Maxi King cake

Preparation time: 1 h 30 min

Difficulty: 3

Number of ingredients: 17

Ingredients:

Caramel

180 g crystal sugar
150 g sweet cream
25 g butter

Sponge cake

1 egg size M
30 g crystal sugar
30 g plain flour
5 g BAM cocoa powder

Moistening the sponge cake

50 ml of milk
15 g instant cocoa

Milk cream

250 g mascarpone cheese
270 g sweet whipping cream
100 g sweetened condensed milk
2 squeezes of BAM vanilla paste
3 gelatine leaves

Chocolate coating

80 g sweet cream
100 g BAM dark chocolate
150 to 200 g chopped roasted hazelnuts or hazelnut croissant

Instructions:

Caramel preparation:

	Heat the sugar in a large saucepan over a medium heat until it dissolves and takes on its characteristic caramel colour.
	Do not stir, just sprinkle the pan; be careful not to burn the sugar. Meanwhile, heat the sweet cream.
	Over a low heat, add the heated cream to the melted sugar, stirring.
	Keep stirring until the caramel is smooth.(If you get hard lumps of sugar in between, no problem - keep stirring until the sugar dissolves.)
	Cook, stirring, for a few minutes to thicken the caramel. Remove from the heat and stir in the butter.
	Pour the caramel into a bowl and cover it with plastic wrap so that it is touching. Cool to room temperature.

Preparation of the sponge cake:

	Preheat the oven to 180 °C.
	Beat the egg and sugar on high speed for 10 minutes. Sift the flour and BAM cocoa powder over the egg mixture and fold in with a spatula.
	Spread the mixture on a baking tray 18 cm in diameter lined with baking paper (bottom) and bake for 10 minutes.
	Remove the baked sponge cake from the baking tray and cool on a wire rack.

Preparation of the cream:

	Whip the sweet cream and put it in a cold place.
	Soak the gelatine in cold water for 5 minutes.
	Mix the mascarpone cheese smoothly with the condensed milk and vanilla paste.
	Take a few spoonfuls of the cream, heat it in a small saucepan and melt the gelatine in it; add it to the rest of the cream and mix well with a hand mixer.
	Finally, fold in the whipped cream with a spatula.

Assembling the cake:

	Place the sponge cake on a mat, moisten it and place the ring on it.
	Spread half of the cream over the top and smooth the surface. Place the whole sponge in the fridge to allow the cream to firm up a little.
	Fill the piping bag with caramel and pipe a spiral from the centre outwards, 14 cm in diameter (4 cm less than the diameter of the cake) - this is the easiest way to spread the caramel on the cream without packing.
	In the same way, transfer the rest of the cream into the second piping bag, first around the caramel and then on top. Level the surface of the cream and put the cake in the fridge to firm up (at least 4 hours).

Chocolate topping:

	Bring the cream to the boil and pour it over the BAM dark chocolate.
	Wait for one minute and then mix smooth with a spatula.
	Cool (chocolate should not be warm).
	Remove the ring from the cooled cake and pour melted BAM dark chocolate over it .
	Using a palette knife, spread it evenly over the whole.
	To finish, garnish the cake generously with hazelnut croquant or roasted hazelnuts and chill.

PRIVATE LABEL SPREADS

READY TO LAUNCH YOUR PERFECT SPREAD?

Reach Out & Get a Quote

Thank you for reaching out

Build your spread

Add or design label

Book a call & get a quote

CREATE YOUR PERFECT SPREAD

PICK YOUR PERFECT FORMULA

VEGAN

ORGANIC SPREADS

PALM OIL FREE

LACTOSE

SUGAR REDUCED

HIGH PROTEIN

NO PERSERVATIVES

About Us

WHO ARE WE?

OUR PROMISE TO YOU

FLEXIBILITY AND SPEED

SATISFIED PARTNERS

GET A QUOTE

Thank you for reaching out

Choose a language

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Maxi King cake

Ingredients:

Caramel:

Sponge cake:

Moistening the sponge cake:

Milk cream:

Chocolate coating:

Instructions:

Caramel preparation:

Preparation of the sponge cake:

Preparation of the cream:

Assembling the cake:

Chocolate topping:

Premium BAM baking products.

Order ingredients with a 10% discount:

Cocoa powder, 500 g

Dark chocolate, 250 g

Bourbon Vanilla Paste, 70 g

Related products

Hazelnut Hot Chocolate, 220 g

Basic Confectionery Bundle

Surprise Fit Product

Macarons confectionery set

Become a master pâtissier

Your guide to the perfect chocolate experience.

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Maxi King cake

Ingredients:

Caramel

Sponge cake

Moistening the sponge cake

Milk cream

Chocolate coating

Instructions:

Caramel preparation:

Preparation of the sponge cake:

Preparation of the cream:

Assembling the cake:

Chocolate topping:

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