Sweden Bomb Cake

For the Swedish bomb cake, first separate the wafers from the rest of the Swedish bombs. Finely chop the wafers.

Whip the whipped cream until stiff.

Stir the chocolate foam parts into a cream. Stir in curd, lemon juice and zest. Carefully fold in whipped cream.

Spread jam on the cake base. Spread the mixture on top. Spread the chopped wafer bases on top.

Place the Swedish bomb cake in the refrigerator for at least 60 minutes before serving.

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