Norwegian Gule Bomber
A twist on the traditional Norwegian Christmas cake, our Gule Bomber is basically two small almond meringues sandwiched together, with a tasty yellow cream in the middle. Made even better by dipping them in some delicious dark chocolate.
It’s the perfect bite-sized treat to serve this holiday season.
Ingredients:
Yellow Cream:
3 egg yolks
1/2 cup and 1 tbsp. of Sukrin Bake
1 stick of butter at room temp.
1/4 cup of double cream
1/2 tsp. of vanilla powder
Meringue Cookie:
3 egg whites
1/2 cup of Sukrin Bake
1/4 cup of Sukrin Gold
2 1/4 cups of finely ground almonds
Chocolate Topping:
3 oz. of sugar-free dark chocolate
Directions:
- For Yellow Cream, in a saucepan combine egg yolks, Sukrin Bake, double cream, and vanilla powder.
- Cook over medium heat, stirring constantly until mixture thickens (about 5 to 10 minutes).
- Remove from heat and stir in room temperature butter, and then refrigerate.
- Preheat oven to 340 F.
- Combine Sukrin Gold and Sukrin Bake.
- Whisk egg whites in a separate bowl for a about a minute in a mixer. Gradually stir in sweetener mix. Continue whisking until the meringue is firm and glossy.
- Fold in the finely ground almonds, gently.
- Distribute mixture into 52 portions on a baking tray lined with parchment paper.
- Bake for 10 minutes, or until golden.. Allow meringue to cool for a few minutes to set.
- Take out the yellow cream from the fridge and whisk lightly until pale and fluffy.
- Fill a piping bag with cream and pipe it over half of the meringues. Add the second half to create a “sandwich”.
- Melt the dark chocolate in the microwave or saucepan. Dip meringues in the melted chocolate and place them in the fridge to cool.
Enjoy!
*Adapted from UK site
