- For the dough
- 75 grams butter
- 75 grams sugar
- 1 pinch salt
- 2 eggs
- 100 grams Pastry flour
- 50 grams ground almonds
- 1 generous pinch Baking powder
- 4 tablespoons milk
Preheat the oven to 180°C (approximately 350°F).
For the dough: Combine butter, sugar and a pinch of salt until creamy. Gradually stir in eggs. Combine flour with almonds and baking powder. Alternate adding dry ingredients and milk to butter mixture. Stir everything to form a smooth dough. Pour into a baking pan lined with parchment paper. Bake for about 30 minutes.
Remove, let cool and crumble in a bowl.
For the cream: Beat butter and powdered sugar until creamy and stir in cream cheese.
Combine cream and cake crumbs. Form small balls and chill for about 1 hour.
For the coating: Coarsely chop chocolate and melt over a double boiler. Remove from heat and let cool slightly.
Combine powdered sugar and lemon juice to form a thick icing.
Place a skewer in cake pops. Dip half of the cake pops in chocolate. Drain and decorate as desired with chocolate hearts or sprinkles. Let dry.
Coat remaining cake pops with icing and decorate, as desired, with chocolate hearts or sprinkles.
Color remaining icing with food coloring and decorate as desired. Allow everything to dry well before serving.