Lemon Cake Pops with Pistachio
Delicious lemon cake pops with pistachio and white chocolate – so easy, so quick & yummy!
Portionen: 12
Utensilien
- Knife
- Chopping Board
- Cake-Pop-Sticks
- Pot
- Bowl for the water bath
Zutaten
- 200 g cake/muffins/baked goods e.g. Veneziana al pistacchio, Loison
- 1 tbsp cream cheese
- 1/2 lemon organic, zest
- 1 tsp lemon juice
- 200 g white chocolate
- 3 lemon-cookies/biscuits e.g. Biscotti al limone, Loison
- 2 tbsp chopped pistachio
- 1/2 tsp green food coloring optional
Zubereitung
- Chop or roughly cut the cake or baked good you're using into pieces. Add cream cheese, lemon zest and juice and knead until you can shape the dough into balls.
- Use 1 tsp dough per cake pop and put the balls in the freezer for at least 10 minutes. In the meantime, chop white chocolate and melt 2/3 of it over a water-bath (to maximum 40 °C!). As soon as the chocolate has melted, add the remaining 1/3, take it off the heat and let it melt in the warmth of the chocolate. Crumble the cookies and mix with the pistachio.
- Add green food coloring to half of the chocolate if you want. Put the cake pops on cake-pop-sticks and dip half of them into the green, half into the white chocolate. Decorate with the pistachio-cookie-crunch.
Tipps
If you love small treats, you should definitely try my soft yogurt muffins or my berry-tartelettes!