Caramel Cake Pops

Ingredients for 1 servings:

• 300 g flour
• 200 g butter
• 100 g sugar
• ½ vanilla pod(s), the pulp
• 1 pinch of salt
• 20 g vanilla sugar
• 2 tbsp syrup (caramel)
• ½ can condensed milk, sweetened
• 500 g flour
• 200 g butter
• 250 g sugar
• 3 eggs
• 1 tsp baking powder
• 20 ml milk
• ½ vanilla pod(s), the pulp
• 1 pinch of salt
• 20 g vanilla sugar
• Pudding:
• 200 ml milk
• 200 ml cream
• ½ vanilla pod(s)
• 40 g cornstarch, or vanilla pudding powder/caramel pudding powder
• 4 egg yolks
• 3 tbsp vanilla sugar
• 1 can condensed milk, sweetened, boiled for 3 hours
• 300 g powdered sugar
• 350 g butter
• Chocolate coating

Instructions

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

small sweet temptations on a stick, makes about 80 pieces

Place the unopened cans of condensed milk in a saucepan, cover completely with water, and boil for 3 hours. Please be careful, the can is under pressure and must always be covered with water, otherwise it could explode! After boiling, let it cool thoroughly in the water before removing and opening it. Shortcrust pastry: While still cold, first knead all the shortcrust pastry ingredients using a food processor (dough hook), then briefly form into a ball with your hands. Wrap in foil and refrigerate for 1 hour. Roughly tear the pieces into pieces, spread them in a springform pan, and press them together to form a base. Bake at 180°C for 20 minutes. Then let it cool. Sponge cake: Beat the room-temperature butter until fluffy and gradually add the sugar and vanilla sugar. Add the condensed milk caramel and beat again, then gradually add the eggs, beating each egg for 30 seconds at full speed. Mix the milk with the syrup. Sift the flour, mix with the baking powder, and add a spoonful at a time to the mixture, alternating with the milk syrup mixture. Work the batter quickly and spread it onto a greased baking sheet. Bake at 180°C for approx. 20 minutes. Allow to cool. Pudding: Take 8 tablespoons of milk and mix with the cornstarch/caramel pudding, the remaining sugar, and the egg yolks until smooth. Bring the remaining milk and the cream to a boil with the vanilla pod. Stir 6-8 tablespoons of the hot liquid into the egg and starch mixture, one at a time, to prevent curdling. Now add everything to the cream and milk and bring to a boil for at least 1 minute, stirring constantly. Taste; if it is still floury, add a little milk and bring to a boil again, stirring constantly. Transfer the pudding to a bowl and cover directly on the surface with cling film to prevent a skin from forming. Allow to cool completely and set. Buttercream: When the pudding has cooled, beat the room-temperature butter until fluffy, then add the powdered sugar, then the caramel, and then the pudding a tablespoon at a time. Cake pops: Finely crumble the cakes into a large mixing bowl (you can use all of the cakes! Unless it’s burnt). Now add the buttercream a spoonful at a time, stirring constantly in the food processor, until the mixture is homogenous and well-binding. Then roll the mixture into balls with your hands, about 4 cm in diameter, and place them on a baking sheet lined with baking paper. Now refrigerate the balls for at least an hour. Meanwhile, melt chocolate-caramel callets or milk chocolate in a double boiler or in the microwave and bring to the temperature. Have the lollipop sticks ready. Now dip a stick into the melted chocolate and insert it about 2 cm into a ball. Caution! Don’t drill in too far, or the ball might break, but not too little either, or it will fall off. I recommend about 1/2 to max. 3/4 deep, depending on which sticks are used. Place them back on the baking tray with the sticks pointing upwards. Once the chocolate has set, the CP can be put in a bowl to save space and return to the fridge for another hour. Meanwhile, keep the chocolate liquid, prepare a base (Styrofoam or multi-layered cardboard) and decoration. Carefully dip the cool balls in the tempered chocolate. Dip them in from the side and turn slowly until the ball is completely coated. Tap off the excess with the help of a spoon, the neck of which is gently tapped against the stick so that the excess chocolate drips off. Place the stick on the base and decorate as you wish, or wait until the coating is hard (depending on the coating and the time of year, 30 minutes to 2 hours) and decorate as desired. Tip: You can also add homemade caramel in very small pieces or soft toffee to the mixture.