Lime Hibiscus Cake Pops

Ingredients for 1 servings:

• 1 lime(s)
• 4 m.-sized eggs
• 200 g sugar
• 125 g buttermilk (lemon or lime buttermilk)
• 75 g oil, neutral (sunflower oil or rapeseed oil)
• 275 g flour
• 75 g cornstarch
• 2 tsp baking powder
• 2 packets of vanilla sugar
• 200 g cream cheese
• 3 lime(s), zest and juice
• 100 g powdered sugar
• 300 g cream cheese, for the core
• 10 tsp hibiscus syrup
• ½ tsp lemon flavor (Citroback)
• Food coloring, red
• 2 g locust bean gum (Bindobin)
• 500 g couverture or chocolate, white
• 25 g coconut oil (Palmin)
• Food coloring, green fat-soluble in powder form
• Food coloring, red fat-soluble in powder form
• ¼ tsp citric acid

Instructions

Working time approx. 3 hours; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 6 hours

Cake Balls, wonderfully fresh for the summer and make quite a statement, makes about 70 pieces

Dough: Whisk the lime zest, eggs, sugar, and vanilla sugar until thick and foamy. Stir in the buttermilk and oil. Combine the flour, starch, and baking powder and sift into the mixture. Stir everything into a smooth batter. Pour into a loaf pan and bake in an oven preheated to 175°C for about 55-65 minutes. Allow the cake to cool thoroughly on a wire rack. Core: Whisk all ingredients until smooth. Finally, add 2g of Bindobin and place in the refrigerator to allow the mixture to thicken and form a firmer, pipeable consistency. Frosting: Whisk the cream cheese with the juice and zest of 3 limes until smooth, then stir in the icing sugar. Place the mixture for the cake ball core into a piping bag fitted with a small nozzle and pipe about 140-150 dots, roughly the size of half a small hazelnut, onto a board lined with baking paper. Place the whole thing in the freezer and let it freeze thoroughly. This took me about an hour. Crumble the cake very finely in a bowl (if you want, you can trim off the darker outer edges first, but I usually leave them on. It just looks better, as the cake then stays nice and light). Knead the frosting into the crumbled cake with your hands. Since no butter is used for the frosting, the dough pieces may dry out faster and be harder to shape, which is why I advise against putting the whole thing back in the refrigerator. Roll the dough completely into small balls with a diameter of 2 cm and immediately press a deep hole in the center. I simply placed the ball of dough on my thumb and shaped it like a thimble. Prepare the dough completely. You should get about 70 of these “thimbles.” Gradually take two “thimbles” in your hand and place two of the frozen cream cheese drops from the freezer into each hole, quickly shaping the whole thing into a ball. Always leave the leftover cream cheese dots in the freezer, as they thaw very quickly. Place the rolled balls on a silicone mat or baking paper, placed on a wooden board or in a wide bowl. Once all the dough balls are filled, place them in the freezer for 1-2 hours. Melt 400g white chocolate coating together with 25g Palmin over a water bath or in the microwave. Add green food coloring until a delicate green color is achieved. Coat the dough balls with the green chocolate and place them on a board lined with baking paper. Melt 100g white chocolate coating and mix with the citric acid. Add red food coloring until a delicate pink color is achieved. Transfer the mixture to a piping bag with a very small hole and decorate the cake balls as you wish with stripes, swirls, circles, dots, letters, or symbols. Sprinkle with colored sugar or pearls if desired…the sky’s the limit.