THERMOMIX ® RECIPE

1 Cake Pops

Recipe's preparation

Cake

1. Preheat oven to 180°C. Grease and line a spring form cake tin (Ø 22 cm) with baking paper.
2. Insert butterfly whisk. Place eggs, vanilla sugar and sugar in mixing bowl then heat 6 min/37°C/speed 4. Whisk 6 min/speed 4.
3. Add flour and salt then mix 4 sec/speed 3. Remove butterfly whisk and scrape down sides of mixing bowl with spatula then mix gently. Transfer to prepared tin.
4. Bake for 10-12 minutes (180°C) until golden and a skewer inserted in centre comes out clean. Remove from oven and leave in tin to cool for 5 minutes then transfer to a wire rack to cool completely. Meanwhile, clean mixing bowl.

Decoration

5. When cake has cooled, cut into pieces (approx.4cm). Place cake pieces in mixing bowl and shred 2 sec/speed 5.
6. Add mascarpone and mix 15 sec/speed 4.
7. Form 14 egg shapes using your hands (approx. 4 cm x 3 cm). Place on a tray and set aside in fridge to firm up for 20 minutes. Meanwhile, clean mixing bowl.
8. Place 50 g white chocolate in mixing bowl and chop 8 sec/speed 8. Scrape down sides of mixing bowl with spatula then melt 2 min/50°C/speed 2. Transfer to a bowl.
9. Dip blunt tip of a cake pop stick in melted chocolate then gently push halfway into egg. Repeat with remaining eggs then return tray to fridge for 30 minutes.
10. Once cake pops have set on the sticks, place remaining 200 g white chocolate in mixing bowl and chop 10 sec/speed 8. Scrape down sides of mixing bowl with spatula then melt 4 min/50°C/speed . Transfer to a bowl.
11. Dip each egg in the melted chocolate, turning so that it is completely coated. Hold above chocolate and keep turning until all excess chocolate has run back into bowl. While chocolate is still warm, decorate eggs with hundreds and thousands or other edible decorations. Allow to stand upright while chocolate sets then place in fridge until ready to serve.