Summer Cake Pops

What a feeling....
Finally the sun comes out and with it the fantastic summerly mood. So I had fun to welcome the summer and to create some worshipping Cake Pops. The little ones are filled with pineapple and a ganache of white chocolate.

For 12 pieces.

For the biskuit:
4 oz. flour, type 405 (100 g)
2 oz. raw cane sugar (50 g)
1 tea spoon baking powder / natron
1 tea spoon starch
1/4 tea spoon vanilla, grinded
Zeste of half a lemon
1 table spoon lemon juice
1 fl. oz. oil (20 ml)
4 fl. oz. mineral water, unsweetened (100 ml)

First mix the flour, sugar, natron, starch, vanilla and lemon zeste in a bowl. Add the lemon juice, oil and water and mix everything to a smooth dough.
Fill the dough into two greased 4 inch (10cm) baking pans and bake them at 320°F (160°C) for about 15 minutes. Let them cool down properly.

2 oz. white chocolate drops (40 g)
½ oz. oat based cream (10 g)
2 oz. pineapple, dryed (50 g)
juice of a passion fruit

For the ganache melt the choco-drops together with the cream in a water bath and stir till the ingredients form a homogeneus bulk. Cut the pineapple finely or give it to the mixer.

Crumble the biskuit in a bowl and mix it together with the ganache, pineapple and passion fruit juice. Form 12 balls and stick in the cake pop stick.

For the dekor:
10 oz. cake pop icing or white chocolate (250 g)
1 tea spoon fruit powder cassis
sugar flowers

Melt the icing in a water bath, then stir cautiously in the cassis powder. Stick the Cake Pops into the icing one after the other and let them dry and cool on aluminum-foil. Decorate with sugar flowers up to your choice.

Have fun!

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