Cake-Pops (Enie bakes)
20 mins
20 mins
Ingredients
- 1 sponge cake (almost any cake can be made into cake pop mass)
- 100-200 g Jelly to taste (apricot, orange, quince...)
- 100 g whole milk couverture
- 100 g Dark chocolate coating
- 200 g sliced almonds
- 40 Lollipop handles
Directions
- 1
Crumble the cake and mix with jelly. Always add a little jelly until the desired consistency is achieved.
- 2
Now small balls are formed from the cake-jelly mixture. An ideal size is 30 grams/ball. When all the balls are rolled, put the lollipop sticks into the balls and put them in the fridge for at least 30 minutes.
- 3
In the meantime, we temper the chocolate coating. To do this, the couverture must be heated to a maximum of 36 degrees. Then reduce the temperature to about 32 degrees. Only then can the couverture be processed.
- 4
You take the balls out of the fridge and dip them into the chocolate bath. Decorate quickly with almonds before the chocolate attracts and finally place them in a holder to harden. For the Heart Cake Pops, roll out the cake and jelly mixture on the work surface and use the cookie cutter to cut out small hearts.
- 5
These are also provided with a lollipop stick, placed in the refrigerator and later covered with chocolate coating.
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