Cake Pops with Various Glazes

Ingredients

• 350 g white chocolate
• 1 EL maple syrup
• Zimtpulver
• 1 TL raspberry syrup
• Dekorzucker (various colors)
• 50 g ground hazelnuts
• 1 Msp baking powder
• 4 EL milk

Instructions

1. 1.

   Preheat the oven to 180°C with top and bottom heat.

2. 2.

   Cream butter with sugar and vanilla sugar, then add eggs one at a time. Mix flour with nuts and baking powder, alternating with milk into the butter‑egg mixture until a thick, sticky dough forms.

3. 3.

   Fill a springform pan lined with parchment paper with the batter and bake in the preheated oven for about 30 minutes; test with a skewer. Remove the cake, let it cool, release from the pan, and crumble into a bowl.

4. 4.

   Beat butter with powdered sugar until white‑creamy, then fold in mascarpone gradually. Combine this cream with the cake crumbs and form small balls. Chill for about an hour.

5. 5.

   Chop the white chocolate; set aside 1 EL finely chopped pieces. Melt the rest over a hot but not boiling water bath. Divide into three portions: stir maple syrup with a pinch of cinnamon into one, raspberry syrup into another, leave the third portion plain.

6. 6.

   Insert each ball onto a lollipop stick and dip in a slightly cooled chocolate coating. Let excess drip off and place on parchment paper. Dust the maple‑cinnamon pops with a little cinnamon powder. Sprinkle the pink cake pops with finely chopped chocolate and garnish the white ones with decorative sugar. Let dry and serve.