- 250 g butter
- 200 g sugar
- 1 packet vanilla sugar
- 4 eggs
- 250 g Küchenmeister Wheat Flour T405
- 1 tsp. baking powder
- Pinch of salt
- 125 g cream cheese
- 150 g powdered sugar
- 1 tbsp. instant coffee powder
- 150 g dark chocolate
- Hazelnut brittle for decoration
- 30-35 lolly sticks or wooden skewers
- thick piece of styrofoam
Preheat oven (electric 180 °C/convection 150 °C). Grease and lightly flour a loaf pan.
Using a hand mixer, cream together butter, sugar and vanilla sugar for 5 minutes. Add the eggs, one at a time, mixing well with each addition. Mix together the flour, baking powder and salt and sieve it into the butter mixture, Mix everything until well combined. Pour the dough into the prepared pan and spread evenly. Bake in preheated oven for 45-50 minutes. Remove the cake from the oven and allow to cool for 5 minutes. Remove cake from the pan and allow to cool on a wire rack.
In the meantime mix the coffee powder with 2 tbsp. cold water. Stir coffee into the cream cheese. Add the powdered sugar and mix until smooth.
When the cake is fully cooled, slice off the harder edges and crusts. Using your hands finely crumble the cake. Mix together the crumbled cake and the cream together. Form walnut sized balls out of the dough and store in the freezer for 15-60 minutes.
Melt the chocolate in a double, boiler before transferring the melted chocolate to a tall jar/container. Dip the lollipop sticks into the chocolate, so that a finger width amount of the lollipop is covered in chocolate. Stick a lollipop stick into each ball and allow to dry. Dip each cake pop into the chocolate filled glass. Hold the cake pop titled down and roll the stick back and forth until the excess chocolate has dripped off. Place the cake pops in the styrofoam and sprinkle with the hazelnut brittle. Finished!
The Cake Pops should be kept In the refrigerator.