White Cake Pops with Sugar Beads

Ingredients

• 1 Egg white
• 150 g powdered sugar
• various sugar beads
• 2 tbsp lemon juice
• 0.5 tsp lemon zest
• 70 g flour
• 70 g ground almonds (peeled)
• 1 tsp Baking powder
• 4 tbsp buttermilk

Instructions

1. 1.

   Preheat the oven to 180°C fan and grease a springform pan, dusting it with flour.

2. 2.

   Cream the butter and sugar until fluffy. Add the eggs one at a time, mixing well. Combine the flour, almonds, and baking powder; fold into the batter alternately with buttermilk until smooth. Pour into the pan and bake for about 30 minutes (test with a skewer). Remove from oven and let cool. Break the cake out of the pan, crumble it in a bowl.

3. 3.

   Whisk together butter, cream cheese, powdered sugar, lemon juice, and zest. Add to the cake crumbs and mix until combined. Form small balls about 3 cm in diameter. Place on a flat tray and chill for at least an hour.

4. 4.

   Beat the egg white until stiff peaks form; gradually add powdered sugar, whisking until a firm glaze forms.

5. 5.

   Insert sticks into each ball and dip them in the glaze. Roll the coated pops in sugar beads. Let dry before serving.