Grate parmesan. Boil up the cream. Melt 40 g Parmesan cheese in it while stirring. Let the cheese cream cool down and put it in a cool place for at least 2 hours. Stir the cream occasionally
Mix the butter in pieces and the remaining parmesan. Mix flour and baking powder and stir into the parmesan butter with the egg. Pour the dough into a piping bag with a medium perforated spout. Spray onto 2 baking trays lined with baking paper about 15 circles each (each about 2 cm Ø). Smooth the surface with a brush dipped in cold water or with your finger
Bake the whoopies one by one in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes until golden brown. Take out and let cool down
Pour the cheese cream into a piping bag with a small perforated spout. Spray some parmesan cream on about half of the biscuits. Put the rest of the Whoopies on top and press down lightly. Keep cool until serving
waiting time approx. 1 1/2 hours