For the Cake Pops, whisk butter and icing sugar with the whisk of the mixer until light creamy. Crumble the Viennese cake with your hands and mix with the butter cream. Form approx. 30 oval, flat slices (each approx. 4 x 7.5 cm) from the mixture.
For 15 pieces, press in one recess each. Stir jam until smooth and pour into the depressions. Place the rest of the slices on top and carefully press down all around. Put 1 popsicle stick in each cake.
Chill for at least 2 hours.
For the sauce, select the raspberries, wash if necessary, and drain. Puree with sugar, pass through a fine sieve.
For the glazes, chop the couverture separately. Melt the white with 20 g coconut oil, milk and dark chocolate glaze each with 10 g coconut oil in a hot water bath. Using a spoon, cover 5 cakes each with one type of chocolate glaze.
Hold the stem vertically downwards, drain well. Stick the stems into egg cartons or styrofoam. Let the glazes dry. Serve with raspberry sauce. (Shelf life in the refrigerator is about 1 week).