Cake Pops - cake on a stick

AUTHOR
Kerry Mosley
DIFFICULTY
very easy
RATING
3.5 14
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 20
  • 200 g Butter or margarine
  • 1 pinch Salt
  • 220 g Sugar
  • 1 package Vanillin sugar
  • 4 Eggs (size M)
  • 280 g Flour
  • 12 g Baking Powder
  • 120 g Fresh cream
  • 200 g Dark chocolate coating
  • 3-4 Tbsp Apricot Jam
  • 500 g Icing sugar
  • 3-4 Tbsp Milk
  • 3-4 Tbsp beetroot juice
  • 7-10 Tbsp Pearls or crumbles
  • 7-10 Tbsp Fat and flour
  • 20 wooden skewers

Directions

  1. 1

    Cream fat, salt, sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder. Stir the crème fraîche first, then the flour mixture into the fat-sugar mixture. Fill the dough into a greased springform pan (26 cm Ø), dust with flour and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes. Take out, let cool for about 10 minutes and remove from the edge. Let the cake cool down completely

  2. 2

    Coarsely chop the chocolate coating and melt it over a warm water bath. Remove 2 tablespoons of the chocolate and set aside. Cut the cake in half. Use one half for other purposes. Crumble the other half finely. Mix with chocolate coating and jam. Form 20 balls from the mixture. Dip wooden skewers with one side in chocolate set aside and put them into one ball each. Freeze Cake-Pops for about 30 minutes

  3. 3

    Mix 250 g icing sugar and milk to a thick icing. Mix the remaining icing sugar with beet juice to a thick icing as well. Add 1 teaspoon of white or pink icing to the cake pops and decorate with colored pearls or crumbles

  4. 4

    waiting time approx. 2 hours

Nutrition Facts

KCAL
260 kcal
CARBS
43 g
FATS
9 g
PROTEINS
2 g