Colorful Sweets on a Stick
Sweet
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Cook Time
3 h
Servings
15
Difficulty
Medium
Prep Time
60 Min
Description
These colorful sweets on a stick are an explosion of taste and cheerfulness! Perfect for birthday parties or as a tasty snack for the little ones (and not only!). The base is a soft and colorful cake, enriched with a mascarpone cream that makes it irresistible. I often prepare them for my grandchildren's parties and they disappear in the blink of an eye! The preparation takes a little time, but the result is guaranteed. You can vary the colors and decorations according to your tastes and the occasion. A tip? Prepare plenty, because one leads to another!
Ingredients (14 ingredients)
-
125 g white yogurt
-
135 ml milk
-
1 tbsp lemon juice
-
2 piece eggs
-
100 g sugar
-
200 g flour 00
-
50 ml seed oil
-
10 g bitter cocoa
-
1 tsp baking soda
-
1 tsp apple vinegar
-
150 g mascarpone
-
red food coloring
-
200 g white chocolate
-
red food coloring
Preparation (18 steps)
Preparation of fake buttermilk
Pour 125 g of white yogurt, 135 ml of milk and 1 tablespoon of lemon juice into the bowl. Mix for 10 seconds at speed 3. Transfer to a bowl and let stand for 10 minutes.
Whip eggs and sugar
Insert the butterfly. Put 2 eggs and 100 g of sugar in the bowl. Whip for 3 minutes at 37°C at speed 4.
Adding the oil
Set 1 minute at speed 3 and gradually pour 50 ml of seed oil from the hole in the lid.
Adding the fake buttermilk
Add the fake buttermilk prepared previously. Mix for 30 seconds at speed 3.
Incorporate the flour
Gradually add 200 g of flour 00. Mix for 1 minute at speed 4.
Adding the bitter cocoa
Add 10 g of bitter cocoa. Mix for 20 seconds at speed 3.
Coloring the dough
Add red food coloring to taste and mix for 10 seconds at speed 3, until you get the desired color.
Adding the baking soda
Add 10 g of baking soda. Mix for 10 seconds at speed 3.
Adding the apple vinegar
Add 1 teaspoon of apple vinegar. Mix for 10 seconds at speed 3.
Baking the cake
Pour the dough into a 20 cm diameter springform pan, greased and lined with baking paper. Bake in a preheated static oven at 180 °C for about 40 minutes. If the oven is fan-assisted, lower the temperature to 160 °-170 °C.
Crumbling the cake
Once cooled, cut the cake into pieces and insert it into the bowl. Crumble for 10 seconds at speed 5.
Adding the mascarpone
Add 150 g of mascarpone to the bowl. Knead for 20 seconds at speed 4.
Forming the balls
Transfer the mixture to a bowl. Form walnut-sized balls and arrange them on a cutting board.
Melting the white chocolate
Break 200 g of white chocolate into pieces and put it in the bowl. Melt for 3 minutes at 50°C at speed 2.
Dipping the balls in chocolate
Dip each ball in the melted chocolate, covering it completely. Arrange the cake pops on a baking sheet or tray lined with baking paper.
Preparing the pink decoration
Add a pinch of red coloring to the melted white chocolate left in the bowl. Mix for 10 seconds at speed 2.
Decorating the cake pops
Transfer the pink chocolate to a paper piping bag. Decorate the cake pops with lines or patterns as desired.
Cooling the cake pops
Let the cake pops rest for at least 30 minutes, until the chocolate has completely solidified. Serve.
Finished cooking? Great! 🎉
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Created by
Valentina Martini
5
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Eggs
- Milk (including lactose)
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