Nougat cake pops

Ingredients for 1 servings:

• 450 g flour
• 200 g butter
• 250 g sugar
• 2 packs of cream powder (paradise cream nougat)
• 3 eggs
• 2 tsp, heaped baking powder
• 120 ml milk
• ½ vanilla pod(s), the pulp
• 1 pinch of salt
• 20 g vanilla sugar
• 150 g cream powder (Paradise Cream Nougat) prepared according to instructions
• 200 g nougat
• 300 g couverture, milk chocolate

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 40 minutes

small, delicious, creamy cakes on a stick for Christmas time, makes about 40 pieces

Sponge cake batter: First, beat the room-temperature butter until fluffy, then add the sugar and vanilla sugar; continue beating. Add the vanilla seeds. Add the eggs one at a time, beating each egg on high for 30 seconds. Sift the flour, mix with the baking powder, salt, and Paradiescreme, and add to the mixture a spoonful at a time, alternating with the milk. Quickly work the batter and spread it on a greased baking sheet. Bake at 180°C for approx. 20 minutes. Allow to cool. Cake pops: Finely crumble the cakes into a large mixing bowl (you can use all of the cake! Unless it burns). Melt the nougat and 100g of chocolate in a double boiler or in the microwave. Now, while stirring constantly with the food processor, add the finished Paradiescreme and nougat chocolate a spoonful at a time, until the mixture is homogeneous and well-binding. Then roll the mixture into balls with your hands, approx. 4cm in diameter, and place them on a baking sheet lined with baking paper. Now place the balls in the refrigerator for about an hour. Meanwhile, have lollipop sticks/wooden skewers ready. Melt the chocolate in a double boiler or the microwave. Now dip a stick 2 cm into the melted chocolate and insert it about 2 cm deep into a ball. Be careful not to dig 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. Then place the sticks back on the baking sheet. Once the chocolate has set, transfer the lollipop sticks to a bowl to save space. Place the balls in the refrigerator for another hour. Meanwhile, keep the chocolate melted, have a base (Styrofoam or multi-layered cardboard) and decorations ready. Carefully dip the cooled balls in the chocolate. Dip it in from the side and slowly rotate until the ball is completely coated. Tap off any excess with a spoon, gently tapping the neck of the spoon against the stick so that the excess chocolate drips off. Place the stick on the base and decorate as desired, or wait until the coating is firm and decorate as desired. Variations: a) Add 100g of chopped nougat to the cake pop mixture for an even more intense flavor and creaminess. b) Take a small nougat core and roll the cake pop mixture around it. c) Add ground hazelnuts to the cake pop mixture, if desired.