Cake pops

Ingredients for 1 servings:

• 1 pack of baking mix, e.g. lemon
• 200 g whipped cream
• 3 eggs
• 100 g cream cheese
• 50 g sugar
• 250 g milk or white chocolate
• 2 tbsp vegetable oil
• 20 shashlik skewers

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 30 minutes

simple recipe for about 20 pieces

Grease the sides of a 26cm springform pan and line the bottom with baking paper. Place the cake mix, cream, and eggs in a mixing bowl and mix briefly with an electric mixer on the lowest speed, then mix on the highest speed for about 3 minutes until creamy. Pour the batter into the prepared springform pan and smooth it out. Sift half of the sugar onto the batter. Bake the cake in the lower third of the oven at 150°C (convection oven) or top/bottom heat for about 50 minutes. After baking, immediately loosen and remove the sides of the springform pan using a knife. Place the cake on a wire rack to cool. Once the cake has cooled, make cake pops as follows: Beat the rest of the sugar and the cream cheese with a hand mixer on the highest speed for about 1 minute. Finely crumble the cake and knead it into the cream cheese mixture until smooth. Form them into ping-pong ball-sized balls and refrigerate for at least two hours. Carefully melt the chocolate in a double boiler and stir in the oil. Thread the cake pops onto skewers and then dip them completely into the chocolate. Drain and let cool briefly. Then decorate as desired, e.g., with chopped nuts.