Norwegian ‘Gule bomber’

Yellow Cream:
Mix egg yolks, Finesse Baking Sugar, cream, and vanilla powder in a saucepan. Heat over medium heat while stirring until it thickens (about 5-10 minutes). Remove the pan from the heat, stir in room temperature butter, and set the cream in the refrigerator.

Cakes:
Preheat the oven to 170 degrees.

Mix Finesse and Sukrin Gold together. Whisk only the egg whites first in a kitchen machine or with a mixer for a minute. Then gradually add the sweetener. Whisk until you get a firm meringue and finally fold in finely ground almonds.

Divide the batter into 52 equal parts on a baking sheet lined with parchment paper. Use a piping bag if desired. Bake in the middle of the oven for about 10 minutes, until they just begin to turn golden.

Let the cakes cool on the baking sheet for a while to set. Then carefully loosen them and place them on a wire rack to cool completely.

Take out the yellow cream from the refrigerator and whip it lightly until it becomes light and fluffy. Transfer the cream into a piping bag and distribute it on half of the cakes. The other half is placed as a lid on top of the yellow cream. Dip the cakes in melted chocolate and chill in the refrigerator. Store cool.

This recipe is based on a recipe from Fett & Forstand