Summary

Ingredients

• 120 g butter
• 150 grams sugar
• 1 pinch (s) salt
• 2 egg (s)
• 2 vanilla pods, pulp it
• 180 g flour
• 1 ¼ teaspoon baking powder
• 4 tablespoons milk
• 120 g butter
• 200 g powdered suar
• 2 tablespoon syrup, (strawberry)

For the glaze:

• 200 g couverture or melted drops
• Sugar sprinkles, or chocolate sprinkles

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Instructions

1. Preheat the oven to 180 degrees Celsius. Grease a square cake tin 15-20 cm in size or line it with baking paper.
2. First stir the butter, salt and sugar in a mixing bowl until foamy, then add the eggs and stir well. Add vanilla, flour, baking powder and milk and stir until everything is combined.
3. Pour the mixture into the mold and bake for 30-40 minutes. Make a chopstick test.
4. Let cool in the tin for 15 minutes and then place on a wire rack until the cake is completely cold.
5. For the cake pop mixture, stir the butter until soft and slowly sift in the powdered sugar and stir well. Stir in the strawberry syrup and refrigerate for 30 minutes.
6. Crumble the cake in a bowl and mix in the strawberry mixture with your hands until everything is mixed. Shape the mixture into balls and place on a baking sheet lined with baking paper and leave to set in the refrigerator for 1 hour.
7. Melt the couverture and then dip the ends of the lollipop sticks into the chocolate first and then stick them into the balls. Cover the balls with the liquid couverture and use e.g., decorate with sugar sprinkles or chocolate sprinkles.
8. Place in a glass to dry or stick in a styrofoam sheet.