Summary

Ingredients

• 6 medium egg (s)
• 250 grams sugar
• 1 packet vanilla sugar
• 400 g flour
• 100 g cornstarch
• 1 packet baking powder
• 250 ml sunflower oil
• 200 ml milk
• 50 g desiccated coconut
• 50 g cocoa powder
• 1 shot amaretto,
• some milk to mix the cocoa powder
• 1 sachet sugar (lemon)
• some lemon peel
• some butter for the pan
• 250 g mascarpone
• 250 g cream cheese
• 250 g powdered suar
• g Chocolate couverture, dark
• g couverture, white
• 20 g coconut fat
• Sugar sprinkles, sugar pearls, sugar hearts, coconut sprinkles, for decorating

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Instructions

1. You need about 50 lollipops. The ingredients for the batter must be at room temperature.
2. Preheat the oven to 190 ° C top and bottom heat. Grease 2 baking tins.
3. Beat the eggs with the sugar and vanilla sugar for about 3 minutes until frothy. Mix the flour with the baking powder and cornstarch and sift into the egg mixture. Add the oil and milk and stir until the flour is completely incorporated.
4. Divide the dough in half. Mix the kaka powder with a little milk and a dash of amaretto and stir into one half of the dough with the desiccated coconut. Stir the lemon sugar and lemon zest into the other half of the dough.
5. Pour the dough into one of the molds and bake for about 30-40 minutes. Do a chopstick test!
6. Let the cake cool on a rack. Then cut off the hard crust and crumble the soft part of the chocolate and lemon cake in a bowl.
7. Mix the mascarpone with the cream cheese and powdered sugar to a creamy mass. Add half of each to the respective cake crumbs and knead well. The mass should be nice and sticky, but still easy to shape.
8. Shape the dough into balls the size of table tennis. With an ice cream scoop, you can always cut off the same amount of batter. Then place the finished balls on a baking tray lined with baking paper and place in the refrigerator for about 30 minutes.
9. For the chocolate cake pops, melt the dark couverture together with the coconut fat over the water bath. Dip a lollipop stick approx. 1-2 cm into the couverture and then stick it halfway into the dark ball. Dip the ball in the couverture so that it is completely covered. Then turn the stick until all the excess chocolate has drained off. For decoration, e.g. sprinkle sugar pearls or coconut flakes on the balls.
10. For the lemon cake pops, melt the white couverture over the water bath. Proceed as described for the chocolate cake pops.
11. Chill all cake pops in the refrigerator for 1 hour.
12. After decorating, I put the pops in a styrofoam block covered with aluminum foil. There they are stable and can drain and cool off well.
13. Tip:
14. Instead of 250 g sugar, you can also use 200 g sugar and 50 g homemade vanilla sugar. Then leave out the packet of vanilla sugar.