Delicious cake pops alla Nathalie

Ingredients for 1 servings:

• 1 cake of your choice (sponge cake)
• 300 g chocolate coating, milk or dark or white
• 200 g sour cream or crème fraîche, cream cheese or mascarpone
• 150 g powdered sugar
• 70 g butter, melted
• 1 packet of vanilla sugar
• e.g. brittle or chopped nuts, sprinkles… for decoration
• n. B. flavoring of your choice
• food coloring of your choice

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Simple and nice to give as a gift, makes about 40 pieces.

For the frosting, beat the sour cream, melted butter, and vanilla sugar until creamy. Add flavoring to taste, if desired. Then add the powdered sugar and beat until smooth. Crumble the cake into small crumbs in a bowl. Then add the frosting to the crumbs in the bowl and mix well until sticky. For each cake pop, roll 30-40g of dough into a ball. Place the balls on a baking sheet or plate lined with baking paper. Place in the refrigerator and let rest for 30-60 minutes. Melt the chocolate in a water bath. Remove the balls from the refrigerator. Dip a lollipop stick or skewer finger-width into the chocolate and then insert it into a ball. This prevents the ball from slipping off the stick. Then place back in the refrigerator for another 15-30 minutes to allow the chocolate to set. In the meantime, wrap a block of Styrofoam in aluminum foil. Dip the cake pops into the chocolate coating until completely covered. Hold the ball tilted downward and roll the sticks back and forth between your hands until all the excess chocolate has dripped off. Then you can decorate them and stick them into the Styrofoam. Afterward, it’s best to put them back in the refrigerator so the chocolate hardens. Suitable decorations include brittle, chopped nuts, coconut flakes, chocolate sprinkles, sugar hearts, sugar sprinkles, sugar pearls, dried chopped fruit, etc. Instead of milk chocolate, you can also use dark or white chocolate.