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.


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


  1. For Yellow Cream, in a saucepan combine egg yolks, Sukrin Bake, double cream, and vanilla powder.
  2. Cook over medium heat, stirring constantly until mixture thickens (about 5 to 10 minutes).
  3. Remove from heat and stir in room temperature butter, and then refrigerate.
  4. Preheat oven to 340 F.
  5. Combine Sukrin Gold and Sukrin Bake.
  6. 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.
  7. Fold in the finely ground almonds, gently.
  8. Distribute mixture into 52 portions on a baking tray lined with parchment paper.
  9. Bake for 10 minutes, or until golden.. Allow meringue to cool for a few minutes to set.
  10. Take out the yellow cream from the fridge and whisk lightly until pale and fluffy.
  11. Fill a piping bag with cream and pipe it over half of the meringues. Add the second half to create a “sandwich”.
  12. Melt the dark chocolate in the microwave or saucepan. Dip meringues in the melted chocolate and place them in the fridge to cool.


*Adapted from UK site