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
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
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
waiting time approx. 2 hours