Our recipes

Preparation

The recipe makes 30

Prepare 30 cake lollipop sticks or paper straws. Line a 24 cm baking tray with parchment paper.

Beat the eggs and sugar together for about 15 minutes, until they triple in volume. Add sieved wheat and potato flour to form a dough. Mix gently with a whisk. Pour the dough into a lined baking tray and bake at 175°C for 40 min. Leave to cool completely.

Prepare the creams. Thoroughly mix mascarpone and Lauretta coconut filling with a spoon. Prepare the champagne cream in the same way.

Divide the sponge cake into 2 equal parts. Crumble each of the parts into smaller pieces, put in a mixer bowl and mix for about 30 seconds. Add the coconut cream to the first part of the cake and mix well with a spoon. Combine the second part of the cake with the champagne cream. Place the prepared cakes in the freezer for about 15 minutes.
Take both cakes out and start shaping the pops: weigh out 30 g portions using a kitchen scale and form into smooth balls. Place them in the freezer to chill for 15 minutes.
In the meantime, prepare the glazes: melt the chocolate with the oil in a water bath.

After removing the balls from the freezer they are ready to be pushed onto the lollipop sticks. Dip the end of the stick or straw in the prepared glaze (the one you will use to cover the cake pops) and push into the ball, to about half its depth. Lay the prepared pops flat on a tray lined with parchment paper and chill in the freezer for about 30-45 minutes. Dip the chilled pops in the glaze of choice. The glaze should completely cover the pop and the excess has to drizzle back (if the glazes harden, melt them again in a water bath). You may decorate the top with sprinkles.

Place the finished cake pops on a stand or on a plate with the sticks upwards. Store in the fridge.