Bear Cakes with Creamy Cocoa Filling

Preheat the oven to 170 °C. Grease a bear-shaped baking pan with about 10 ml of rapeseed oil. Separate the eggs. In a bowl, beat the egg yolks with the cane sugar until light and frothy. As soon as the mixture lightens, slowly add the remaining oil (60 ml) while continuously stirring.

In a second bowl, beat the egg whites with a pinch of salt until stiff peaks form.

Pour the egg yolk mixture into a larger bowl and stir in the milk. Mix the spelt flour with the baking powder, sift into the bowl, and gently fold in. Finally, carefully fold the egg whites into the dough in stages.