Cake pops with almond flour in strawberry glaze
There are two (known to me) ways to make cake pops. The first way is more laborious. You need to bake a biscuit, chop it in a blender, mix the resulting crumb with the liquid part (condensed milk, sour cream, cream, curd cheese ...), roll up even balls, put them on sticks, dip into the icing, sprinkle with something beautiful, stick where anything and leave to dry. There is another way. This is when in special silicone molds or electrical appliances, like waffle irons, ready-made balls are immediately baked, which are mounted on sticks, then dipped in icing and decorated. This recipe is prepared in this way.
Ingredients
- 80 g butter (room temperature)
- 1 egg
- 1 teaspoon yeast
- 70 ml milk
- 70 g almond flour
- 135 g flour
- 100 g strawberry chocolate icing in discs
- sprinkle for decoration
- 1 tsp vanilla extract
Cooking
Step 1
Preheat oven to 160 degrees. Using a mixer, beat the egg and sugar well. Add all other ingredients (glazes and sprinkles) and beat again with a mixer. Leave to stand for 10 minutes.
Step 2
Using a teaspoon, fill the hemispheres of the mold base to the brim and insert the lid. Bake the cake pops in the oven for 20 minutes at 160 degrees until they rise. Take them out of the oven and let them cool for a few minutes before removing them from the mold.
Step 3
Insert sticks into each cake pop, first dipping the tip in melted chocolate (you can melt 1 square of chocolate or a few chocolate drops of icing in the microwave).
Step 4
Glaze. Melt the chocolate in a water bath. Dip the cake pops in the icing, twist them around on a stick, letting the excess chocolate drip off. Decorate with sprinkles, if desired.
Step 5
Refrigerate for 30 minutes with lids on (if provided) or in a wide bowl filled with granulated sugar.