Cocoa cream-filled bears | Healthy kids' snack

Preheat the oven to 170 °C and grease the bear-shaped baking mold with a little oil (approx. 10 ml). In a small bowl, beat the egg yolks with the cane sugar until pale. When the mixture lightens, gradually and slowly pour in the remaining oil (60 ml) until fully incorporated. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.

Pour the beaten egg yolk mixture into a larger bowl and mix in the milk. Then sift in the spelt flour with the baking powder, mix, and then carefully fold in the stiff egg whites.

Take about 3 tablespoons of the light batter into a small bowl and mix in 5 g of cocoa powder to get a dark batter. Let both batters rest on the counter for about 10 minutes so that too many bubbles do not form in the bears during baking.