Unique rainbow cake pops

Ingredients for 1 servings:

• 4 eggs
• 1 sachet of baking powder
• 100 g flour
• 100 g cornstarch
• 1 tsp butter
• 1 tsp vanilla flavor
• 4 tbsp powdered sugar
• 1 cup of mascarpone, approx. 250 – 500 g
• 1 pinch of salt
• Food coloring, 6 different colors
• 2 tbsp powdered sugar
• 1 cup of white chocolate glaze, approx. 200 g

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

makes about 10 cake pops

Preheat the oven to 175°C (top/bottom heat) and line a baking sheet with parchment paper. For the rainbow balls, combine the flour with the baking powder and cornstarch and sift them together. Beat the eggs with the sugar, butter, vanilla extract, and salt until thick and foamy. Stir the flour mixture, tablespoon by tablespoon, into the egg mixture. Divide the dough into several portions (it depends on how much food coloring you use), and color each portion brightly with a different food coloring. Place the first portion of dough on the parchment paper. Carefully add the next one next to it, and so on until all the dough is used up. It should now look like a spotted roulade. Place the baking sheet on the middle rack in the oven and bake for about 12-15 minutes. In the meantime, sprinkle a kitchen towel with the sifted powdered sugar. Remove the dough from the oven and turn it out onto the sugared kitchen towel. If you want to make the balls right away, remove the parchment paper immediately; otherwise, leave it on until ready to use. Prepare a bowl for each color. Then, cut out the individual colors from the cooled dough and crumble each color into the bowl. You don’t have to be meticulous about ensuring there are no crumbs of other colors in there; it won’t be noticeable, but if you want to be more precise, bake each dough separately. Add enough mascarpone to the dough crumbs to make them moldable like play dough. Add a little at a time until the consistency is right (the balls will be quite sweet with the chocolate glaze, but if you like, you can sweeten them with a little more powdered sugar). Take a piece of each color and roll them all together into a ball. Place these on a surface lined with baking paper and refrigerate for about 1 hour. Prepare the white chocolate glaze according to the package instructions and dip the balls into the glaze using a spiral fork. Lightly tap off any excess glaze. Place the balls on baking paper and let the glaze set. Once the glaze has dried, the balls can be served.