popsicle

Ingredients

Directions

1. 1

   Grease the recesses of the baking tin "cake ice cream on a stick" or grease 8 hollows of a muffin tin and sprinkle with breadcrumbs. Separate the eggs. Cream the fat, 50 g sugar, vanillin sugar and flavour. Stir in the egg yolks separately. Mix flour and baking powder and stir in portions briefly. Beat the egg white and salt until stiff, adding 1 heaped tablespoon of sugar. Stir half of the beaten egg white into the dough, fold in the rest

2. 2

   Spread the dough into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 15 minutes. Leave to cool in the pan for approx. 10 minutes, then turn out. Put a wooden stick (included in the baking tin) into each cake ice cream. Let it cool down

3. 3

   Place the glaze bags in hot water for about 10 minutes. Cover the cake ice cream with the glazes as desired and sprinkle with sugar sprinkles, chocolate rolls, nuts and brittle. Leave to dry