PRIVATE LABEL SPREADS

READY TO LAUNCH YOUR PERFECT SPREAD?

Name: RECIPE: Cake with the flavour of a spending cake - Mojačokolada.si
Total time: 1 h 30 min
Ingredients: 50 g eggs (1 M egg); 25 g crystal sugar; 10 g rum sugar; 25 g plain flour; 10 g BAM cocoa powder; 30 g crystal sugar; 30 g plain flour; 65 g of water; 10 g vanilla sugar; 60 g ground walnuts; 50 g milk; 20 g homemade rum; 15 g crystallised sugar; 1 gelatine leaflet; 60 g sweet whipping cream; 2 gelatine leaves; 130 g cottage cheese; finely grated peel of 1 organic lemon; 2 squeezes of BAM vanilla paste; 50 g powdered sugar; 220 g sweet whipping cream; 100 g of water; 120 g crystal sugar; 100 g sweetened condensed milk; 110 g BAM milk chocolate; 3,5 gelatine leaves

Select from our portfolio of proven, shelf-ready formulas and accelerate your time to market.

Ideal for startups and retailers
Fast and flexible ordering
Get started with an order as low as 200

Request a qoute

Reach Out & Get a Quote

Andraž Gavez

Founder & CEO

Thank you for reaching out

Our team will try to get back to you as soon as possible.

Build your spread

Add or design label

Book a call & get a quote

CREATE YOUR PERFECT SPREAD

Gluten-free*

Vegan*

Non-GMO*

*Benefits vary by flavor. Check each spread for its specific attributes.

PICK YOUR PERFECT FORMULA

VEGAN

ORGANIC SPREADS

PALM OIL FREE

LACTOSE

SUGAR REDUCED

HIGH PROTEIN

NO PERSERVATIVES

About Us

WHO ARE WE?

Our team could be described as a small but dynamic group, glowing with youthful energy and a positive attitude. Although we started as a small company, we have grown and evolved every year, as has our business and team, working as one. Our work fills us with excitement as we deal with high quality products in an industry that attracts many looks.

We firmly believe that working with chocolate is the sweetest job in the world, and we are passing this passion on as we want everyone to share in this sweet experience!

We are convinced that our BAM products occupy a special place in the kitchen of every baking enthusiast. Our aim is to offer home and professional bakers selected, top quality bakery products that will inspire their creative powers and raise the quality of their confectionery.

OUR PROMISE TO YOU

We aim to set a new standard in private-label production, driven by innovation, quality and trusted partnerships. Our focus is simple: build exceptional products quickly, empower brands to scale confidently and continually raise expectations across our industry.

FLEXIBILITY AND SPEED

We understand the demands of a dynamic market. That's why our private label production is built to be both super fast and flexible, accommodating variable batch sizes, quick changes in packaging, or seasonal demands. We ensure your product line can adapt and scale efficiently as your business grows.

SATISFIED PARTNERS

GET A QUOTE

Send us a message, and we'll reply within 1 business day to discuss your vision and provide a detailed custom quote.

Andraž Gavez

Founder & CEO

andraz@bamchocolate.com

+386 40 317 191

Thank you for reaching out

Our team will try to get back to you as soon as possible.

RECIPE: Cake with the flavour of a spending cake - Mojačokolada.si

Search the entire store . . .

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Home /
Recipe /
Modern desserts /
Splurge cake flavour

Splurge cake flavour

(1)

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 28

The Splurge Cake is another traditional dessert in a modern dress. It consists of cocoa and light sponge cake, walnut mousse and cottage cheese cream. The cake is light, juicy and flavourful, and it looks beautiful. We recommend you give it a try, and who knows - it might be on your table instead of a traditional cake next holiday.

The recipe for the Splurge Cake is part of the third BAM recipe book: Modern Desserts.

To prepare the cake, you will need two round rings with a diameter of 18 cm and 16 cm. In addition to the preparation time, we also need to take into account the freezing time: 2 hours and 12 hours.

The cake can be served with:

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:

For the cocoa biscuit:

50 g eggs (1 M egg)
25 g crystal sugar
10 g rum sugar
25 g plain flour
10 g BAM cocoa powder

For a light biscuit:

50 g eggs (1 M egg)
30 g crystal sugar
30 g plain flour

To moisten the sponge cake:

65 g of water
10 g vanilla sugar

For the walnut mousse:

60 g ground walnuts
50 g milk
20 g homemade rum
15 g crystallised sugar
1 gelatine leaflet
60 g sweet whipping cream

For the cottage cheese cream:

50 g milk
2 gelatine leaves
130 g cottage cheese
finely grated peel of 1 organic lemon
2 squeezes of BAM vanilla paste
50 g powdered sugar
220 g sweet whipping cream

For mirror glaze:

100 g of water
120 g crystal sugar
100 g sweetened condensed milk
110 g BAM milk chocolate
3,5 gelatine leaves

Instructions:

For baking biscuits:

Preheat the oven to 180 °C. Whisk the egg and sugars on the highest speed for at least 5 minutes. Mix the flour with the cocoa, sift over the egg mixture and fold in gently with a spatula. Spread the mixture evenly on a 16 cm diameter baking tray lined with baking paper (bottom) and bake for 7-8 minutes. After a few minutes, remove the sponge cake from the baking tray and cool on a wire rack.

Follow the same procedure for the light sponge cake. Cut off the thin top layer of the cooled sponge cake.

For the walnut mousse:

Whip the sweet cream to soft peaks and refrigerate. Soak the gelatine in cold water for 5 minutes. Bring the milk to the boil with the rum and sugar, then strain and dissolve the strained gelatine in it. Pour the boiled milk over the nuts and mix well. When the mixture has cooled to lukewarm, stir in the whipped cream with a spatula in two stages.

Place a sheet of plastic food foil on the base, place a 16 cm diameter ring on top and wrap the foil tightly around it. Place a dark sponge cake on the bottom and moisten it with half of the sugar solution; spread evenly with the walnut mousse. Cover the light sponge with the walnut mousse, press gently with your hands against the cream and moisten with the remaining sugar solution. Place in the freezer for two hours.

For the custard:

Whip the sweet cream to soft peaks. Soak the gelatine in cold water for 5 minutes. Mix the curd smoothly with the sugar, lemon zest and vanilla paste. Bring the milk to the boil and dissolve the strained gelatine in it. Pour it over the cottage cheese cream and mix well. Fold in the whipped cream with a spatula in two steps.

To assemble the cake:

Line the base with plastic food foil, place an 18 cm diameter ring on the foil and wrap the foil tightly around the ring. Separate the frozen core from the ring and place it in the centre of the larger ring.

Stuff the cottage cheese cream into the piping bag. First fill the edge around the centre, then pipe the cream to the top of the ring. Using a palette knife, smooth the surface and freeze the cake for 12 hours.

For mirror glaze:

Soak the gelatine in cold water for 5 minutes. Bring the sugar, water and condensed milk to the boil in a small saucepan and cook until the syrup reaches 103 °C. Remove from the heat, add the strained gelatine and stir until it melts. Pour over the chocolate, wait one minute and blend smooth with a stick blender. Strain the glaze and cover with plastic food film so that it is touching. Place in the fridge.

For icing the cake:

Heat the glaze to 30-32 °C, stir and strain. Separate the frozen cake from the ring, place it on a narrower dish or larger glass and pour over the cake. Allow the excess icing to run off and remove any excess icing hanging from the cake; then, using two palette knives, transfer the cake to a base, decorate as desired and place in the fridge to thaw slowly.

Premium BAM baking products.

Order ingredients with a 10% discount:

Cocoa powder, 500 g

16,90 €

Milk chocolate, 250 g

6,90 €

Vanilla paste, 70 g

9,90 €

Vanilla paste, 250 g

19,90 €

Out of stock

Discount on products used in the recipe - 10%:

-3,37 €

Total:

33,70 €30,33 €

-10%

BAM Cake converter

Convert the cake ingredients to the desired cake size

Calculate

BAM Recipe Book

Download our new free e-book of sweet recipes.

Check out

Macarons confectionery set

(4 Ratings)

30,50 € 26,90 €

-12%

Protein pudding Vanilla, with sweetener

(4 Ratings)

1,29 €

-13%

Creamy Yummy set

(3 Ratings)

36,70 € 31,90 €

-13%

Gluten free

-15%

Out of stock

Cakepops & Popsicles Confectionery set

(2 Ratings)

57,30 € 48,90 €

-15%

Out of stock

Become a master pâtissier

Online pâtisserie courses

Your guide to the perfect chocolate experience.

Discover exclusive recipes and expert advice with our free chocolate e-magazine.

News

Recipe

Latest

News

Recipe

Latest

Latest news and recipes

Quick desserts

Preparation time: 45 min

Splurge cake flavour

Preparation time: 1 h 30 min

Difficulty: 3

Number of ingredients: 28

Ingredients:

For the cocoa biscuit:

50 g eggs (1 M egg)
25 g crystal sugar
10 g rum sugar
25 g plain flour
10 g BAM cocoa powder

For a light biscuit:

50 g eggs (1 M egg)
30 g crystal sugar
30 g plain flour

To moisten the sponge cake:

65 g of water
10 g vanilla sugar

For the walnut mousse:

60 g ground walnuts
50 g milk
20 g homemade rum
15 g crystallised sugar
1 gelatine leaflet
60 g sweet whipping cream

For the cottage cheese cream:

50 g milk
2 gelatine leaves
130 g cottage cheese
finely grated peel of 1 organic lemon
2 squeezes of BAM vanilla paste
50 g powdered sugar
220 g sweet whipping cream

For mirror glaze:

100 g of water
120 g crystal sugar
100 g sweetened condensed milk
110 g BAM milk chocolate
3,5 gelatine leaves

Instructions:

For baking biscuits:

	Preheat the oven to 180 °C. Whisk the egg and sugars on the highest speed for at least 5 minutes. Mix the flour with the cocoa, sift over the egg mixture and fold in gently with a spatula. Spread the mixture evenly on a 16 cm diameter baking tray lined with baking paper (bottom) and bake for 7-8 minutes. After a few minutes, remove the sponge cake from the baking tray and cool on a wire rack.
	Follow the same procedure for the light sponge cake. Cut off the thin top layer of the cooled sponge cake.

For the walnut mousse:

For the custard:

To assemble the cake:

	Line the base with plastic food foil, place an 18 cm diameter ring on the foil and wrap the foil tightly around the ring. Separate the frozen core from the ring and place it in the centre of the larger ring.
	Stuff the cottage cheese cream into the piping bag. First fill the edge around the centre, then pipe the cream to the top of the ring. Using a palette knife, smooth the surface and freeze the cake for 12 hours.

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

Splurge cake flavour

Ingredients:

For the cocoa biscuit:

For a light biscuit:

To moisten the sponge cake:

For the walnut mousse:

For the cottage cheese cream:

For mirror glaze:

Instructions:

For baking biscuits:

For the walnut mousse:

For the custard:

To assemble the cake:

For mirror glaze:

For icing the cake:

Premium BAM baking products.

Order ingredients with a 10% discount:

Cocoa powder, 500 g

Milk chocolate, 250 g

Vanilla paste, 70 g

Vanilla paste, 250 g

Related products

Macarons confectionery set

Protein pudding Vanilla, with sweetener

Creamy Yummy set

Cakepops & Popsicles Confectionery set

Become a master pâtissier

Your guide to the perfect chocolate experience.

Latest news and recipes

Juicy muffins with 100% almond spread

Kinder Bueno cake

Pistachio cake with pistachio spread

Splurge cake flavour

Ingredients:

For the cocoa biscuit:

For a light biscuit:

To moisten the sponge cake:

For the walnut mousse:

For the cottage cheese cream:

For mirror glaze:

Instructions:

For baking biscuits:

For the walnut mousse:

For the custard:

To assemble the cake:

For mirror glaze:

For icing the cake: