Cake pops without cream cheese

Ingredients for 1 servings:

• 2 eggs
• 100 g powdered sugar
• 120 g butter
• 180 g flour
• 100 ml milk
• 1 tsp baking powder
• 1 tbsp lemon peel, untreated, grated
• ½ tsp cinnamon powder
• ½ tsp cardamom, ground or crushed
• ½ tsp cloves, ground or crushed
• 2 tbsp rum
• 80 g butter, melted
• 3 tsp jam of your choice
• 100 g white chocolate coating
• 100 g dark chocolate coating
• 150 g sprinkles, colorful
• 150 g chopped pistachios
• Butter for the mold

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 30 minutes

for those who don’t want cream cheese in their cake pops

Cream together the powdered sugar, butter, and lemon zest until fluffy. Gradually add the eggs. Stir in the flour and baking powder. Finally, carefully stir in the milk. Bake in a small, buttered loaf pan at 170°C (fan oven) for about 40 minutes. Allow the cake to cool completely and trim any hard edges. Crumble the cake and knead together the melted butter, spices, jam, and rum. The mixture should not stick to your fingers. Add a little more jam, if desired. Form 20 balls and chill in the refrigerator for about 10 minutes. Slowly melt the chocolate coating over a pan of simmering water. It must not get too hot. Remove the balls from the refrigerator. Dip 20 wooden skewers (about 10 cm long) 1 cm into the chocolate coating and then insert them into the balls. This will help the skewers stick better. Then chill again for 10 minutes. Now, using a spoon, frost the cake pops with chocolate coating. Decorate with pistachios and colorful sprinkles. Work slowly, and it will turn out great! Be sure to consider where you’ll be putting the pops (styrofoam, floral foam, empty egg cartons, etc.) and make some space in the fridge beforehand!