Easter Egg Cake Pops

For the Easter egg cake pops, first mix Fini’s Feinstes flour and nuts. Butter the cake pan (24 cm Ø) and sprinkle with flour. Preheat oven to 170 °C (top/bottom heat).

Beat butter, powdered sugar, salt, vanilla sugar and lemon zest until fluffy. Gradually add egg yolks. Beat egg whites well, add granulated sugar, beat until creamy and fold into mixture alternately with flour mixture. Pour into the prepared pan, smooth out and bake in the preheated oven on the lowest rack for about 45 minutes (test with a stick).

Cut the cooled cake into small pieces and crumble (cut away harder edge pieces). Heat the jam briefly, stir until smooth and mix with the crumbs. Shape the mixture into eggs with your hands. Dip the stems about 2 cm into chocolate icing and stick them into the mini cakes. Place on a tray lined with parchment paper and refrigerate until cake pops are set through (makes for a better hold when decorating later).

In the meantime, prepare the icing: Mix powdered sugar and lemon juice until smooth and color as desired with food coloring. Reheat chocolate icing if needed. Use a spoon to coat the Easter egg cake pops with chocolate or sugar icing, let drip off and decorate to your heart’s content.

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