Cake on Stick
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g butter or mararine, soft
- 75 grams sugar
- 1 packet vanilla sugar
- 2 drops flavor (lemon flavor)
- 2 egg (s) (size M)
- 100 grams flour
- 1 pinch baking powder
- 1 pinch (s) salt
- Sugar sprinkles
- Chocolate (chocolate rolls)
- Hazelnuts, chopped
- brittle
- Fat for the shape
- Cake icing, dark or white chocolate
Print Recipe
Pin Recipe Instructions
- Mix the butter or margarine, 50 g sugar, vanilla sugar and lemon flavor until creamy. Separate the eggs. Stir the egg yolks one after the other into the fat and sugar cream. Mix the flour and baking powder, stir in. Beat the egg whites until stiff, pour in 25 g of sugar and salt. Fold into the dough in 2 portions (the dough is very firm, but becomes softer again when the egg white is folded in).
- Grease the indentations of a cake ice cream on a stick baking pan (8 indentations, approx. 50 ml each). Spread the dough in the wells and smooth it out. Bake in a preheated oven (top / bottom heat: 175 ° C, fan oven: 150 ° C, gas: level 2) for about 20 minutes.
- Let cool in the mold for about 10 minutes, then turn out of the mold. Stick a wooden stick into each ice cream and let it cool for about 30 minutes.
- Place the glaze in hot water for about 10 minutes. Cover the ice cream with it. Sprinkle with sugar decorations, chocolate rolls, nuts or brittle. Let it dry for about 20 minutes.
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