Colorful Cake Pops

Ingredients

• 80 g Butter
• 100 g raw cane sugar
• 1 Vanilla bean
• 4 eggs
• 125 ml milk
• 250 g spelt flour Type 1050
• 0.5 sachet baking powder
• 100 g cream cheese
• 20 g quark
• 50 g powdered sugar (from raw cane sugar)
• 4 tbsp milk
• zucchini sprinkles (for decoration)

Instructions

1. 1.

   Beat butter with raw cane sugar until creamy. Split the vanilla bean lengthwise, scrape out the seeds and stir into the mixture. Add eggs one at a time, mixing well after each addition, then fold in the milk. Combine flour and baking powder, add to the egg mixture and whisk until smooth.

2. 2.

   Pour the batter into a greased loaf pan if needed and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 35‑40 minutes. Remove, let cool briefly, then turn out onto a wire rack to cool completely.

3. 3.

   Crush the cooled cake into crumbs in a bowl. Whip cream cheese with quark and raw cane sugar until fluffy, then knead in the cake crumbs to form a dough.

4. 4.

   Shape the dough into 2‑cm spheres and chill for at least one hour. Mix 3 tbsp powdered sugar with milk to make glaze. Thread each sphere onto a colorful stick, dip into glaze, then roll in sprinkles and allow to set.