Christmas Cake Pops

For the cake pops, first bake a gingerbread. For the gingerbread, mix the flour with the fine granulated sugar, vanilla sugar, the grated almonds, the dried fruit, the baking powder and the gingerbread spice.

Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Melt the butter and mix with the milk and honey, stir in the yolks last (be careful that the mixture is not too warm).

Stir in the flour mixture and finally fold in the beaten egg whites. Spread on a baking tray and bake at 180 °C for about 20 – 25 minutes.

Finely crumble the gingerbread dough in a bowl: the easiest way to do this is to first cut it into small pieces and then crumble them with your fingers.

In another bowl, mix cream cheese with powdered sugar and melted butter until well blended. Mix in the gingerbread and knead well to form a firmer, somewhat sticky mass.

Form small balls (approx. 2 cm in diameter) from this mixture, inserting a wooden stick into the mixture. Cover the balls with baking foil and refrigerate overnight.

For the glaze, melt white chocolate with some coconut oil over hot steam to make a nice chocolate glaze. Dip the cakepops in it and let the excess glaze run off a bit by swirling it gently.

While the glaze is still warm, sprinkle the cakepops with small white sugar pearls, pink glitter sprinkles or small sugar flowers.

Now the cakepops

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