Cake Pops with Caotina

Preparation time: 30 to 60 min

Ingredients:

• 60g Butter
• 25g Sugar
• 1 pinch Salt
• 1 Egg
• 25g Caotina Original
• 35g White Flour
• 35g Ground Hazelnuts
• 1 pinch Baking Powder

Brittle

• 50g Hazelnuts, finely chopped
• 4 tbsp Sugar
• 1 bag Dark Chocolate Glaze

Preparation:

1. Beat butter, sugar and salt until light and fluffy. Add the egg, continue stirring.

2. Stir in the Caotina Original, flour, hazelnuts and baking powder.

3. Divide the dough into the prepared tin (hole-free half). Place the upper half of the tin on top, seal.

4. Bake: 15–18 min. in the middle of an oven preheated to 180°C. Remove from the oven and leave to cool on a cooling rack.

5. Brittle: Roast the nuts until light brown, remove. Caramelize the sugar in the same pan until light brown. Return the nuts to the pan, mix, leave to cool on a sheet of baking paper. Finely chop the brittle.

6. Melt the chocolate glaze according to the instructions on the packaging. Dip the cake pops sticks about 2 cm deep into the icing, then insert them into the balls and let them set. Dip the balls into the glaze in batches, drain briefly, sprinkle with brittle, leave to dry completely.

Tips:

• Instead of brittle, use any sugar decoration or gold spray.
• Drying the cake pops: Place the cooling rack on two large egg cartons, insert the sticks. Or: put the cake pops in a piece of polystyrene to dry.
• Instead of sticks, use wooden skewers or drinking straws cut diagonally.
• Shelf life: packed airtight in the refrigerator for 1–2 days.
• The baked, undecorated cake pops can be frozen in airtight packaging for about 1 month. Thaw completely before decorating.