Two kinds of cake pops

Ingredients for 1 servings:

• 6 m.-sized eggs
• 250 g sugar
• 1 packet of vanilla sugar
• 400 g flour
• 100 g cornstarch
• 1 packet of baking powder
• 250 ml sunflower oil
• 200 ml milk
• 50 g desiccated coconut
• 50 g cocoa powder
• 1 shot of Amaretto, nB
• some milk to mix the cocoa powder
• 1 packet of sugar (lemon)
• some lemon peel
• some butter for the mold
• 250 g mascarpone
• 250 g cream cheese
• 250 g powdered sugar
• g dark chocolate coating
• g white chocolate coating
• 20 g coconut oil
• Sugar sprinkles, sugar pearls, sugar hearts, coconut sprinkles, for decoration

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 40 minutes

Chocolate and lemon, for 50 pieces

You’ll need about 50 lollipop sticks. The ingredients for the batter should be at room temperature. Preheat the oven to 190°C (top and bottom heat). Grease two baking pans. Beat the eggs with the sugar and vanilla sugar for about 3 minutes until frothy. Combine the flour, baking powder, and cornstarch and sift it into the egg mixture. Add the oil and milk and beat until the flour is fully incorporated. Divide the batter in half. Mix the cocoa powder with a little milk and the dash of Amaretto and stir into one half of the batter along with the desiccated coconut. Stir the lemon sugar and lemon zest into the other half of the batter. Pour the batter into one of the pans and bake for about 30-40 minutes. Do the skewer test! Let the cake cool on a wire rack. Then cut off the hard crust and crumble the soft part of the chocolate and lemon cakes into a bowl. Mix the mascarpone with the cream cheese and the powdered sugar until creamy. Add half to each cake crumb and knead well. The mixture should be nice and sticky, but still easy to shape. Shape the dough into balls about the size of a ping-pong ball. You can use an ice cream scoop to scoop out the same amount of dough each time. Place the finished balls on a baking sheet lined with baking paper and refrigerate for about 30 minutes. To make the chocolate cake pops, melt the dark chocolate together with the coconut oil over a pan of simmering water. Dip a lollipop stick about 1-2 cm into the chocolate and then push it about halfway into the dark ball. Dip the ball into the chocolate so that it is completely covered. Then twist the stick until all the excess chocolate has dripped off. To decorate, sprinkle sugar pearls or coconut flakes on the balls. For the lemon cake pops, melt the white chocolate coating over a bain-marie. Continue as described for the chocolate cake pops. Chill all cake pops in the refrigerator for 1 hour. After decorating, I place the pops in a Styrofoam block covered with aluminum foil. This keeps them stable and allows them to drain and cool thoroughly. Tip: Instead of 250 g of sugar, you can also use 200 g of sugar and 50 g of homemade vanilla sugar. In this case, omit the vanilla sugar packet.