Marshmallow Cake Pops

Ingredients for 1 servings:

• 125 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 125 g flour
• 1 tsp, heaped baking powder
• 1 pinch of salt
• 2 egg whites, eggs size M
• 120 g sugar
• 120 ml water
• 120 g powdered sugar
• 1 packet of vanilla sugar
• 1 pinch(s) of baking powder

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 35 minutes; Total time approx. 13 hours 15 minutes

Basic recipe, makes 35 pieces

Preheat the oven to 180°C fan/convection oven. Beat the softened butter with the sugar and vanilla sugar until light and fluffy. Gradually add the eggs, whisking for at least one minute between each egg. Combine the flour and baking powder. Slowly add the salt, flour, and baking powder, stirring continuously. Bake the batter in a springform pan or baking tin for about 35 minutes. Allow to cool, then crumble into a mixing bowl. For the frosting, heat a small saucepan and add the sugar. Pour in the water and whisk briefly. Bring the sugar water to a boil and simmer for 5-6 minutes. Meanwhile, put the egg whites in a mixing bowl, add the baking powder and vanilla sugar, and beat everything together until stiff peaks form. A food processor is ideal for this, as the mixture requires a long stirring time. Once the mixture is nice and firm, slowly add the hot sugar syrup while stirring continuously. Continue beating this mixture on high for five minutes until creamy. Now sprinkle in the powdered sugar and stir for at least another three minutes. The cream can now be mixed into the cake crumbs and kneaded. Chill the dough for at least 12 hours, preferably overnight. The next step is to shape the cake pops, whether balls or other shapes. Then melt chocolate or candy melts in a double boiler, dip the cake pop sticks into the chocolate, then insert them into the center of the cake pop and let them dry. Further decorations can then be made to your liking. Melt chocolate again, dip the cake pop, and continue decorating.